No-bake Chocolate Cheesecake
This No-bake Chocolate Cheesecake has three deliciously indulgent layers – a crunchy chocolate biscuit base, fluffy chocolate cheesecake, and a silky ganache topping! It’s quick, fuss-free, and perfect for a showstopping dessert with minimal effort.
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Ingredients
For the biscuit base:
- 300 grams Bourbon biscuits or Oreo biscuits
- 125 grams Salted butter melted
For the cheesecake filling:
- 200 grams Menier 70% Dark Chocolate roughly chopped
- 500 grams Philadelphia Full-fat Original Cream Cheese take out of the fridge 30 minutes before starting the recipe
- 150 grams Icing sugar
- 1 teaspoon Vanilla extract
- 2 tablespoons Menier Cocoa Powder
- 300 milliliters Double cream use cold from the fridge
For the chocolate ganache layer:
- 150 grams Menier Milk Chocolate
- 100 milliliters Double cream
For the chantilly cream and decoration:
- 200 milliliters Double cream
- 20 grams Icing sugar
- 20 grams Dark chocolate grated to make curls
Instructions
Prepare the biscuit base:
- Line the base of a 20cm (8-inch) springform tin.
- Measure the butter into a mixing bowl and microwave for 30-60 seconds or until melted.125 grams Salted butter
- Blitz the biscuits in a food processor or blender (or bash with a rolling pin) into fine crumbs. Add to the melted butter and mix until the texture resembles wet sand.300 grams Bourbon biscuits
- Press firmly into the base of the tin and smooth the surface. Chill in the fridge while you make the filling.
Make the chocolate cheesecake filling:
- Melt the dark chocolate gently in a heatproof bowl over simmering water (or in short microwave bursts). Set aside to cool.200 grams Menier 70% Dark Chocolate
- In a large bowl, use an electric handheld mixer to beat together the cream cheese, icing sugar, vanilla extract, and cocoa powder until smooth.500 grams Philadelphia Full-fat Original Cream Cheese, 150 grams Icing sugar, 1 teaspoon Vanilla extract, 2 tablespoons Menier Cocoa Powder
- In a separate bowl, whisk the double cream to soft peaks. This will take roughly 5 minutes on high speed. Be careful not to overwhisk the cream, it should look like soft, pillowy clouds.300 milliliters Double cream
- Working quickly, pour the melted chocolate into the cream cheese mixture and mix until fully incorporated. The mixture will be thick! Sometimes the cold temperature of the cream cheese can cause the chocolate to firm up, creating specks of chocolate in the mixture. Don't panic, this is totally normal and actually adds a lovely texture throughout the cheesecake filling.
- Fold in the whipped cream with a spatula until smooth, fluffy and combined.
- Spoon the cheesecake mixture over the chilled base in two stages and press it down with the back of a spoon. Make sure you compress the mixture into the sides of the tin so it's compact, then smooth out the top. Place in the fridge to set for at least 4 hours, or overnight for the best results.
Prepare the ganache layer:
- Very finely chop the milk chocolate and place into a bowl.150 grams Menier Milk Chocolate
- Pour the double cream into a small saucepan. Heat over medium until steaming hot but not boiling.100 milliliters Double cream
- Pour the hot cream over the chocolate and cover with a plate to trap in the heat. Leave for 1 minute, then gently stir until glossy and smooth.
- Allow the ganache to cool for 10 minutes until slightly thickened but still pourable.
- Meanwhile, carefully remove the cheesecake from the baking tin. The best way to do this is to run a hot knife around the edge of the tin to release it from the sides. Then unclip the tin and use the baking paper on the base to slide the cheesecake onto a plate or cake stand. You can use an offset spatula to smooth the outside of the cheesecake.
- Pour the ganache over the chilled cheesecake and use the back of a spoon to spread it to the edge, letting it drip down the sides.
Prepare the chantilly cream:
- Whisk the double cream and icing sugar until it holds soft, cloud-like peaks. It's best to under-whip the cream as it will thicken up when piped.200 milliliters Double cream, 20 grams Icing sugar
- Transfer to a piping bag fitted with an open star nozzle and pipe neat swirls around the edge of the cheesecake (I piped 10 in total).
- Scatter the grated dark chocolate on top.20 grams Dark chocolate
To serve your no-bake chocolate cheesecake:
- Slice with a warm, dry knife for clean edges and serve chilled. Enjoy!
