Easy No-Bake Chocolate Cheesecake
A delicious and easy to make no-bake chocolate cheesecake. A crunchy biscuit base topped with smooth, creamy and indulgent chocolate.
Servings 8 servings
- 100 g digestive biscuits 8 biscuits
- 40 g butter
- 250 g cream cheese
- 120 g caster sugar
- 175 g milk chocolate choose something from the baking aisle rather than the sweet aisle in the supermarket as this is easier to melt
- 20 g cocoa powder
- 150 ml double cream
Line the base of an 18cm round loose bottomed tin with greaseproof paper or a reusable baking liner (I use these).
Crush the digestive biscuits (100g, there's a list of different ways this can be done above the recipe). Melt your butter (40g) and mix it with the crushed biscuits. Mix together the crushed biscuits and melted butter. Put the biscuit mix into the prepared tin and use the back of a spoon to push it flat. Put the tin into the fridge to chill while you make the topping.
Melt the milk chocolate (175g). I melt mine in a saucepan over a very low heat, but you can also use a bain marie or the microwave in 20 second bursts if you prefer. Set aside to cool.
Beat together the cream cheese (250g) and caster sugar (120g).
In a different bowl whisk the double cream (150ml) until it forms soft peaks. Add the melted chocolate and beat in. Sift in the cocoa powder (20g) and mix well until combined. Add the cream cheese mixture and fold together until everything is fully combined.
Remove the tin from the fridge and add the cheesecake mixture. Use a small palette knife or the back of a spoon to smooth the top (you'll need to push it down to avoid air bubbles before smoothing).
Refrigerate until the cheesecake has set (at least a couple of hours but preferably longer if you can).
When you're ready to serve carefully remove the cheesecake from the tin. If you find the edges have become a little smudged by the movement run a palette knife around the edge to smooth them again.
Serve. I've served mine topped with some dark and white chocolate shavings made by running a peeler along the side of a block of chocolate.
In addition to the preparation time specified at the start of the recipe you also need to allow a couple of hours for the cheesecake to set before serving.
Have you tried this recipe? Please leave a comment and rating at the bottom of the page to let others know what you thought.
Calories: 434kcal | Carbohydrates: 41g | Protein: 4g | Fat: 30g | Saturated Fat: 17g | Cholesterol: 70mg | Sodium: 206mg | Potassium: 175mg | Fiber: 2g | Sugar: 31g | Vitamin A: 820IU | Vitamin C: 0.1mg | Calcium: 54mg | Iron: 1.5mg