Go Back

Chocolate Cheesecake

Rich, creamy, and completely no-bake, this chocolate cheesecake features a buttery biscuit base, smooth chocolate filling, silky ganache topping, and a sprinkle of chocolate shavings. Perfect for any celebration or indulgent treat
Print Recipe Pin Recipe
Prep Time 30 minutes
Chilling time 6 hours
Total Time 6 hours 30 minutes
Servings: 12
Course: Dessert
Ingredients Method

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

Method
 

Make the Biscuit Base
  1. Crush the digestive biscuits into fine crumbs using a food processor or rolling pin.
  2. Mix the crumbs with the melted butter until fully combined.
  3. Press the mixture firmly into the base of a 20cm (8-inch) springform tin using the back of a spoon.
  4. Chill in the fridge while you prepare the cheesecake filling (about 15–20 minutes).
Make the Cheesecake Filling
  1. In a large bowl, beat the cream cheese, icing sugar, and vanilla extract until smooth and creamy.
  2. In a separate bowl, whip the double cream until it forms soft peaks.
  3. Gently fold the whipped cream into the cream cheese mixture.
  4. Add the melted chocolate (make sure it’s cooled slightly) and fold it in until fully combined.
  5. Spoon the filling over the chilled base and smooth the top with a spatula.
  6. Refrigerate for at least 6 hours, or ideally overnight, until set.
Make the Ganache Topping
  1. Heat the double cream in a small pan or microwave until just simmering.
  2. Pour over the chopped chocolate and let sit for 1–2 minutes.
  3. Stir until smooth and glossy. Let it cool slightly, then pour over the chilled cheesecake.
  4. Tilt the tin gently to spread the ganache evenly.
Garnish & Serve
  1. Once the ganache is set, sprinkle with chocolate shavings for an elegant finish.
  2. Carefully remove from the tin, slice, and serve chilled.