10-Minute No-Bake Chocolate Cheesecake

The Base:

200 g Biscuits (Digestives, Graham crackers, or Oreo-style cookies), finely crushed
1 tbsp Bitter cocoa powder
100 g Unsalted butter, melted

The Chocolate Cream:

600 g Spreadable cream cheese or Mascarpone (at room temperature)
100 g Dark chocolate, melted and slightly cooled
80 g Powdered sugar (adjust to taste)
1 tsp Vanilla extract
Optional: 200 ml heavy whipping cream (if you want a lighter, fluffier texture)

Topping:

Prepare the Base: In a medium bowl, mix the crushed biscuits with the cocoa powder. Pour in the melted butter and stir until it looks like wet sand.
Press the Crust: Press the mixture firmly into the bottom of a 20 cm (8-inch) springform pan lined with parchment paper. Use the back of a spoon to level it. Pop it in the freezer for 5 minutes while you make the filling.
Mix the Cream: In a large bowl, beat the cream cheese (or mascarpone) with the powdered sugar and vanilla until smooth.
Add Chocolate: Slowly pour the melted chocolate into the cream cheese mixture while whisking constantly to prevent lumps. Note: If using heavy cream, whip it separately to soft peaks and fold it in now.
Assemble: Pour the chocolate cream over the chilled biscuit base and smooth the top with a spatula.
Chill: Though the prep takes 10 minutes, let it set in the fridge for at least 4 hours (or 1 hour in the freezer if you are in a rush) to ensure clean slices.
Serve: Finish with a generous layer of grated chocolate shavings before serving.