Why you’ll love this Chocolate Cheesecake recipe
No Oven Required
This recipe is perfect for warm weather or when you want a delicious dessert without turning on the oven.
Rich and Creamy Texture
The combination of cream cheese, whipped cream, and melted chocolate creates a smooth, mousse-like filling that’s irresistible.
Make-Ahead Friendly
It sets in the fridge, making it ideal for prepping in advance for parties, holidays, or special occasions.
Customisable Flavours and Toppings
Use dark, milk, or white chocolate and top with berries, ganache, or nuts to suit your taste.
Fool-proof and Crowd-Pleasing
Simple ingredients and no complicated steps make this a stress-free dessert that always impresses.
Top Tips
Use Full-Fat Cream Cheese
It gives the best structure and creamy texture—low-fat versions may be too soft.
Let the Chocolate Cool Slightly
When adding melted chocolate to the cream cheese, make sure it’s warm but not hot to avoid seizing or curdling.
Whip the Cream Separately
Whip to soft peaks before folding into the mixture to keep the texture light and airy.
Chill for at Least 6 Hours
Overnight is even better—this allows the cheesecake to fully set for clean slicing.
Use a Springform Tin
It makes unmoulding the cheesecake much easier and gives it that perfect presentation.
Storage tips
Refrigerate: Store in an airtight container or covered with cling film for up to 4–5 days.
Freeze: You can freeze the cheesecake (without toppings) for up to 1 month. Wrap tightly in cling film and foil. Thaw in the fridge overnight before serving.
Avoid Room Temp Storage: Because of the dairy content, keep the cheesecake chilled until ready to serve.
Ingredients you will need to make Chocolate Cheesecake
Base
- 250g Digestive Biscuits (crushed)
- 100g Unsalted Butter (melted)
Cheesecake Mixture
- 500g Cream Cheese
- 250ml Double Cream
- 200g Chocolate (melted)
- 100g Icing Sugar
- 1 tsp Vanilla Extract
Ganache
- 100g Chocolate
- 50ml Double Cream
Garnish
Chocolate Shavings
How to make Chocolate Cheesecake
1. Make the Biscuit Base
Crush the digestive biscuits into fine crumbs using a food processor or rolling pin.
Mix the crumbs with the melted butter until fully combined.
Press the mixture firmly into the base of a 20cm (8-inch) springform tin using the back of a spoon.
Chill in the fridge while you prepare the cheesecake filling (about 15–20 minutes).
2. Make the Cheesecake Filling
In a large bowl, beat the cream cheese, icing sugar, and vanilla extract until smooth and creamy.
In a separate bowl, whip the double cream until it forms soft peaks.
Gently fold the whipped cream into the cream cheese mixture.
Add the melted chocolate (make sure it’s cooled slightly) and fold it in until fully combined.
Spoon the filling over the chilled base and smooth the top with a spatula.
Refrigerate for at least 6 hours, or ideally overnight, until set.
3. Garnish & Serve
Once the ganache is set, sprinkle with chocolate shavings for an elegant finish.
Carefully remove from the tin, slice, and serve chilled.
Other recipes you might like
No Bake Toblerone Cheesecake – No Bake Toblerone Cheesecake – My Simple Eats
Cookies & Cream Cheesecake – Cookies & Cream Cheesecake – My Simple Eats
Kinder Cheesecake – Kinder Cheesecake – My Simple Eats
Chocolate Cheesecake
Ingredients
Base
- 250 g Digestive Biscuits crushed
- 100 g Unsalted Butter melted
Cheesecake Mixture
- 500 g Cream Cheese
- 250 ml Double Cream
- 200 g Chocolate melted
- 100 g Icing Sugar
- 1 tsp Vanilla Extract
Ganache
- 100 g Chocolate
- 50 ml Double Cream
Garnish
- Chocolate Shavings
Instructions
Make the Biscuit Base
- Crush the digestive biscuits into fine crumbs using a food processor or rolling pin.
- Mix the crumbs with the melted butter until fully combined.
- Press the mixture firmly into the base of a 20cm (8-inch) springform tin using the back of a spoon.
- Chill in the fridge while you prepare the cheesecake filling (about 15–20 minutes).
Make the Cheesecake Filling
- In a large bowl, beat the cream cheese, icing sugar, and vanilla extract until smooth and creamy.
- In a separate bowl, whip the double cream until it forms soft peaks.
- Gently fold the whipped cream into the cream cheese mixture.
- Add the melted chocolate (make sure it’s cooled slightly) and fold it in until fully combined.
- Spoon the filling over the chilled base and smooth the top with a spatula.
- Refrigerate for at least 6 hours, or ideally overnight, until set.
Make the Ganache Topping
- Heat the double cream in a small pan or microwave until just simmering.
- Pour over the chopped chocolate and let sit for 1–2 minutes.
- Stir until smooth and glossy. Let it cool slightly, then pour over the chilled cheesecake.
- Tilt the tin gently to spread the ganache evenly.
Garnish & Serve
- Once the ganache is set, sprinkle with chocolate shavings for an elegant finish.
- Carefully remove from the tin, slice, and serve chilled.
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