March 30, 2026

Bar One Fridge Cheesecake

Serves:

Cooking Time:

Prep Only

Ingredients:

Crust & chocolate drizzle:
200 g Romany Cream biscuits, finely chopped
80 g butter, melted
25 ml cream
52 g Bar One (1 bar)

Filling:
225 ml cream
104 g Bar One (2 bars), chopped
15 ml gelatine
60 ml cold water
460 g LANCEWOOD® Medium Fat Plain Cream Cheese (2 tubs), at room temperature
60 ml castor sugar
10 ml instant coffee granules dissolved in 10 ml boiling water

To finish:
52 g Bar One (1 bar), optional

Method

Crust & chocolate drizzle:

Mix the crushed biscuits and the butter together and firmly press into the bottom and up the sides of a 20 cm in diameter quiche pan.
Melt the chocolate and add the cream. Drizzle half over the crust and spread out evenly. Reserve the rest.
Refrigerate while preparing the filling.

Filling:

Heat 60 ml of the cream and add the chocolate. Stir over low heat until the chocolate has melted into the cream. Set aside to cool.
Pour the water over the gelatine and leave to sponge. Place in the microwave and heat for 10 seconds. Stir and heat for another 10 seconds taking care not to boil the gelatine.
Beat the remaining cream until stiff.
Add the cream cheese, castor sugar and coffee to a mixing bowl and beat together.
Add the cooled chocolate mixture and beat until smooth. Fold in the cream.
Add the gelatine in a thin stream and beat until well combined.
Spoon into the prepared crust.
Drizzle the reserved chocolate cream over the finished cheesecake and swirl in using a toothpick.
Refrigerate for at least 4 hours or until firm.

To finish: Top with extra sliced Bar One for added decadence.