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
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.