This no-bake chocolate cheesecake is the ultimate over the top chocolate cheesecake. It has a buttery biscuit base, chocolate cheesecake topped with double cream chocolate buttons, brownies and pretzels and chocolate sauce.

You guys know I love to go a bit over the top when baking and this chocolate cheesecake is no exception. I wanted it to look like a chocolate freakshake meets chocolate cheesecake and I think it looks epic.

How to make this no-bake chocolate cheesecake.

Biscuit Base

For the base of this cheesecake, I decided to use a plain biscuit base. This is similar to my No-Bake Mint Aero Cheesecake and my No-Bake Cherry Cheesecake. If you wanted to make it chocolate once you have blitzed the biscuits add two tablespoons of cocoa powder and blitz until the crumbs are coated in cocoa powder.

Related Recipes

No-Bake Mint Aero Cheesecake

No-Bake Millionaires Cheesecake

Chocolate & Salted Caramel Tart

Another way to make the chocolate base is by using a chocolate biscuit-like Oreos or chocolate digestives. Just remember to use less butter as the chocolate from the digestives and the Oreo filling will help bind them together.

Press the crushed biscuits into the bottom of your cake tin. The best tin for a cheesecake is an 8” springform tin. I just find that it is easier to get the cheesecake out when it is ready using a springform tin. I use the back of a spoon to ensure that the base is tightly pressed in, level and there are no gaps.

Chocolate Cheesecake

To make the chocolate cheesecake start by melting the chocolate in the microwave. I find the easiest way to do this is in 20-second bursts. I stir in between to ensure it doesn’t burn, once it is melted leave to one side to cool.

In this cheesecake, I used milk chocolate in this cheesecake, but you could use dark or a mixture of milk and dark. You could even use white chocolate and turn this into a white chocolate cheesecake.

Whip the soft cream cheese and the icing sugar together until the icing sugar is completely incorporated and the mixture is starting to thicken.

For this cheesecake, you need to use full-fat soft cream cheese. This is such an important ingredient. If you use a low-fat alternative, it won’t set, and you will just end up with a runny cheesecake.

I poured in the melted chocolate and whipped until it is completely combined, before adding in the double cream and whipping until it holds stiff peaks.

If you are unsure, you could whip the double cream separately and then gently fold it into the cream cheese mixture.

Once the cheesecake has set (I would recommend leaving it in the fridge overnight to ensure that it is completely set) I whipped double cream to stiff peaks and pipe it onto the top of the cheesecake.

For this cheesecake, I went for a little bit of a different decoration compared with normal cheesecake. I decided to pipe all the cream into the centre of the cheesecake and add lots of different chocolate treats to the top.

On the top, I used some chocolate brownies, chocolate buttons, chocolate pretzels, chocolate chips, and chocolate peanut butter cups and I finished by drizzling over some chocolate sauce.

The beauty of this recipe is you can literally decorate it with any chocolate topping you want. You could use all your favourite sweets or a mixture like I have.

This cheesecake will last in the fridge for 3-4 days.

Commonly Asked Questions

Can you add cocoa powder to cheesecakes?

Yes! Is the short answer. You could add cocoa powder to this cheesecake instead of melted chocolate. However, I find that the cocoa powder can make the cheesecake slightly grainy and you don’t get as strong a chocolate flavour.

How do you remove a no-bake cheesecake from a springform pan?

I use a springform pan because I find it is the easiest way to remove the cheesecake. You need to ensure that the cheesecake is completely set. Then unclip the spring and give the cheesecake a gentle shake until it comes away from the edge. Carefully lift the cheesecake up and set it on a tin. Then gently pull the sides of the tin down.

Your cheesecake will most likely come out with the sides a bit bumped and scraped but this is totally normal. Run a small knife around the side of the cheesecake to smooth the sides out.

How do I make my cheesecake firmer?

If your cheesecake is quite soft, it could be because it hasn’t been completely set. It could also be because you haven’t whipped it enough. When mixing the double cream into the cheesecake you need to ensure that the cheesecake holds its own shape. You could test it as you would with meringue, if you hold the bowl upside down the cheesecake mixture shouldn’t move.

Alternatives

As I said above instead of using milk or dark chocolate you could use white chocolate. Why not transform this cheesecake into a white chocolate cheesecake.

You could also add cocoa powder to the double cream before whipping it to make the cream chocolate flavoured too.

Equipment

Piping Tip

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