Instant Chocolate Cheesecake


  • 50g chocolate hazelnut spread (Nutella)
  • 25g dark chocolate
  • 2 heaped tsp sweetener
  • 150ml % fat natural yoghurt
  • 1 tsp vanilla extract
  • 150g half fat soft cheese
  • 2 light digestive biscuits
  • 80g blueberries


  1. Finely chop 20g of the dark chocolate and place in a microwaveable bowl with the chocolate hazelnut spread.

  2. Place in a microwave on high and cook for 30-60 seconds until the chocolate has just melted.

  3. Whisk together until smooth, returning to the microwave for another 10 seconds if necessary.

  4. Whisk in the sweetener, yoghurt and vanilla extract until totally smooth then whisk in the cream cheese.

  5. Place in the fridge for at least 10 minutes to just set slightly.

  6. Crumble the biscuits onto 4 plates, then spoon the cheesecake mixture on top.

  7. Scatter the blueberries over then grate the last of the chocolate over the top and serve straightaway.