You are here

No cook chocolate cheesecake

Our chocolate cheesecake recipe is great to use as a basis for other flavours, just leave out the chocolate and add something else for quick tasty results.

Method

Chocolate cheesecake base

  1. To make the cheesecake base, start by finely grinding up a whole packet of digestive biscuits and add them to a large mixing bowl along with 100 grams of melted butter.
  2. Push the biscuit crumbs and butter together until they are mixed together, and tip them into a 21cm spring form cake tin, pressing it down to the edges to form the base.
  3. Be sure to get a nice firm and even base.

Chocolate cheesecake topping

  1. To make the cheesecake topping, mix the Philadelphia and 100 grams of icing sugar together in a large mixing bowl.
  2. Melt 300 grams of dark chocolate in a Pyrex bowl over simmering water.
  3. Add the chocolate a bit at a time, to the bowl of Philadelphia and icing sugar, mixing in between.
  4. Once all the cream cheese and chocolate are thoroughly mixed together, use a spatula to spread the mixture to the edge of your cake tin, and form a nice level surface.
  5. Place the chocolate cheesecake in the fridge to set for at least couple of hours before serving.

Ingredients

For the base

  • A whole packet of digestive biscuits
  • 100 grams of butter

For the topping

  • 700 grams Philadelphia
  • 100 grams icing sugar
  • 300 grams of dark chocolate
chocolate cheesecake