Prep Time 30 Min
Cook Time 0 Min
Servings4 servings People
Calories400 kcal
Chocolate cheesecake is a favorite in my kitchen, especially on lazy weekends when I want something indulgent but easy to prepare. This recipe is a no-bake version, which means it’s perfect for those hot days when the oven feels like a burden. I often enjoy a slice alongside my morning coffee, and my family loves it just as much. One time, I was in such a hurry that I forgot to let the melted chocolate cool slightly before mixing; it turned out okay, but letting it cool really makes the mixing easier and gives a better texture.
Ingredients
- 5.3 oz digestive biscuits (about 150g)
- 1 tbsp powdered sugar
- 3 tbsp unsalted butter (about 1.5 oz)
- 5.3 oz dark chocolate (about 150g)
- 0.5 cup double cream (about 120ml)
- 2 tsp cocoa powder
- 7 oz cream cheese (about 200g)
- 4 oz powdered sugar (about 115g)
Instructions
- Crush the digestive biscuits in a food processor or place them in a zip-top bag and use a rolling pin until finely crumbed.
- Combine the crushed biscuits, sugar, and melted butter in a bowl, mixing well.
- Grease a cake pan or line the bottom with parchment paper. Press the biscuit mixture into the bottom to form an even layer. Chill in the refrigerator for 30 minutes.
- Melt the dark chocolate in the microwave or using a double boiler over simmering water, stirring until smooth. Let it cool slightly.
- In a large bowl, whip the double cream and cocoa powder until soft peaks form.
- In another bowl, mix the cream cheese and powdered sugar until smooth. Fold in the whipped cream mixture and then the melted chocolate.
- Pour the cream cheese mixture over the chilled biscuit base, smoothing the top with a spatula. Freeze for 2 hours or refrigerate for at least 8 hours until set.
- Before serving, let the cheesecake sit at room temperature for about 20 minutes if retained in the freezer.
Why You’ll Love This Recipe
- This cheesecake is simple to make and doesn’t require baking.
- The texture is rich and creamy, with a delightful crunch from the biscuit base.
- It’s perfect for serving after a family dinner or at a gathering with friends.
Chef’s Tips for Perfection
- Make sure the melted chocolate is only slightly warm when adding to the cream mixture; this prevents it from over-thickening.
- Whip the cream until just stiff, as over-whipping can lead to a grainy texture.
- If you want a different flavor, try using white chocolate or a mix of chocolates in the filling.
Storage and Reheating
Leftover cheesecake can be wrapped in plastic wrap and stored in the refrigerator for up to 3 days. It doesn’t freeze well, but can be kept in the fridge for a quick dessert option.
Nutritional Notes
Each serving contains approximately 400 calories, though this can vary based on the specific ingredients used. It’s a rich dessert, so satisfying a sweet tooth with just a slice is usually enough.
