Chocolate Cheesecake
- Laura
- Jun 22, 2020
- 2 min read
Easy no-bake cheesecake recipe for chocolate lovers!
Cheesecakes are so delicious and great for a hot sunny day... and this chocolate cheesecake is perfect for chocoholics! Made with simple, supermarket-friendly ingredients, it is easy to make and doesn't require the oven! Serving 10-12, it's excellent for sharing with friends and family and can be decorated in any way you like to make it your own.
My Notes:
This was he first time I've made a cheesecake of any kind and it was so much easier than I thought! I love this recipe as it is no-bake, uses straight-forward ingredients and tastes delicious. I'm not a big cream/soft cheese fan, but this just takes like rich creamy chocolate and is so good! Plus, it's a superb choice for beginners and making with children.
Ingredients:
Biscuit Base:
150g Digestive Biscuits
45g Butter/Stork
1tbsp Caster Sugar
Cheesecake:
150g Dark Chocolate
120ml Double Cream
2 tsp Cocoa Powder
200g Full-Fat Cream/Soft Cheese
115g Caster Sugar
Method:
Line an 18cm round tin with either baking paper or cling film.
To make the biscuit base, crush the digestives (place in a plastic bag and hit with a rolling pin) and melt the butter.
In a bowl, combine the crushed digestives, melted butter and caster sugar.
Pour the mixture into the lined round tin. Evenly spread and then push the mixture flat over the bottom with the back of a wooden spoon or your (clean) fingers.
Chill the biscuit base in the fridge for 30 minutes.
In the meantime, create the cheesecake filling. Melt the chocolate in a pan, bain-marie or microwave, then set aside to cool slightly,
Whip the cream until thick, then carefully fold in the cocoa powder.
In a separate bowl, combine the cream/soft cheese and sugar and mix well.
Fold the cream/soft cheese mixture into the cream mixture and add the slightly cooled chocolate. Mix well.
Pour or spoon the final mixture over the biscuit base and even out.
Place in the fridge overnight to set before serving cold. Alternatively, set in the freezer for 2 hours, then leave at room temperature for 20 minutes before serving.
Enjoy!
Tips:
Always line your tin with either baking paper or cling film and leave a bit extra to help you pull it out, as otherwise it will be impossible to get it out the tin (you don't want to tip it upside down!).
Make sure to press the biscuit base down firmly and evenly. If it is too loose, it will be crumbly when you come to serve it.
Don't skip step 5 - leaving the biscuit base to chill in the fridge allows it to harden up and means the filling won't seep through or make it soggy.
Ensure the cream is fully whipped so that you get that soft consistency.
Serve the cheesecake cold and straight from the fridge if possible as in hot temperature or in direct sunlight it can begin to melt!
You can decorate your chocolate cheesecake with whatever you like! I chose to grate some chocolate over the top, but you can add sprinkles, chocolate chips or whipped cream. You can also leave it plain and it will be just as yummy!
If you do decide to create this Chocolate Cheesecake, I'd love to see some pictures of your creations!
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