Double Chocolate Cheesecake
Want double the deliciousness of a normal dessert? Our no-bake recipe for Double Chocolate Cheesecake is exactly that – best of all, this easy dish requires no baking.
Recipe Tip In place of thickened cream, you can whip runny cream until thick and cloudy but not too firm.
Ingredients
- 500 grams cream cheese
- 150 grams vanilla wine biscuits
- 200 grams milk chocolate, broken into pieces
- 1/2 cup thickened cream
- 1/4 cup dark chocolate shavings
- 1 punnet fresh berries
- 80 grams salted butter, melted
- 1/2 cup caster sugar
- 500 grams cream cheese
- 150 grams vanilla wine biscuits
- 200 grams milk chocolate, broken into pieces
- 1/2 cup thickened cream
- 1/4 cup dark chocolate shavings
- 1 punnet fresh berries
- 80 grams salted butter, melted
- 1/2 cup caster sugar
- Step 1 of 9Take the cream cheese out of the fridge to come to temperature.
- Step 2 of 9Grease a 20cm springform pan.
- Step 3 of 9Blitz biscuits in a food processor until they look like fine breadcrumbs. Add melted butter. Process again for a further 10 seconds to combine.
- Step 4 of 9Firmly press the crumb into the greased pan with the back of a dessert spoon. Place in the fridge for 20 minutes.
- Step 5 of 9While the base is chilling, make the filling. Place the cream cheese and sugar in a large bowl and beat with an electric mixer until smooth.
- Step 6 of 9Melt the milk chocolate by filling a pot with 5cm of boiling water and put on a medium heat to come to the boil. Place a slightly smaller heatproof bowl over the pot and place the chocolate inside, mix well while the chocolate melts.
- Step 7 of 9Take off the heat once the chocolate has melted and add to the cream cheese mixture, along with the thickened cream. Mix well with the electric mixer until just combined.
- Step 8 of 9Spoon over the crumb base and smooth the top with a spatula or pallet knife. Refrigerate for 3 hours or overnight.
- Step 9 of 9Before serving, top with dark chocolate shavings, and fresh berries.
Method
- Step 1 of 9Take the cream cheese out of the fridge to come to temperature.
- Step 2 of 9Grease a 20cm springform pan.
- Step 3 of 9Blitz biscuits in a food processor until they look like fine breadcrumbs. Add melted butter. Process again for a further 10 seconds to combine.
- Step 4 of 9Firmly press the crumb into the greased pan with the back of a dessert spoon. Place in the fridge for 20 minutes.
- Step 5 of 9While the base is chilling, make the filling. Place the cream cheese and sugar in a large bowl and beat with an electric mixer until smooth.
- Step 6 of 9Melt the milk chocolate by filling a pot with 5cm of boiling water and put on a medium heat to come to the boil. Place a slightly smaller heatproof bowl over the pot and place the chocolate inside, mix well while the chocolate melts.
- Step 7 of 9Take off the heat once the chocolate has melted and add to the cream cheese mixture, along with the thickened cream. Mix well with the electric mixer until just combined.
- Step 8 of 9Spoon over the crumb base and smooth the top with a spatula or pallet knife. Refrigerate for 3 hours or overnight.
- Step 9 of 9Before serving, top with dark chocolate shavings, and fresh berries.
Nutrition per serving
2423 Kilojoules
Protein5 grams
Fat43 grams
Carbs42 grams
Sugars34 grams
Dietary and nutritional info supplied by NZ Nutrition Foundation
Method
- Step 1 of 9Take the cream cheese out of the fridge to come to temperature.
- Step 2 of 9Grease a 20cm springform pan.
- Step 3 of 9Blitz biscuits in a food processor until they look like fine breadcrumbs. Add melted butter. Process again for a further 10 seconds to combine.
- Step 4 of 9Firmly press the crumb into the greased pan with the back of a dessert spoon. Place in the fridge for 20 minutes.
- Step 5 of 9While the base is chilling, make the filling. Place the cream cheese and sugar in a large bowl and beat with an electric mixer until smooth.
- Step 6 of 9Melt the milk chocolate by filling a pot with 5cm of boiling water and put on a medium heat to come to the boil. Place a slightly smaller heatproof bowl over the pot and place the chocolate inside, mix well while the chocolate melts.
- Step 7 of 9Take off the heat once the chocolate has melted and add to the cream cheese mixture, along with the thickened cream. Mix well with the electric mixer until just combined.
- Step 8 of 9Spoon over the crumb base and smooth the top with a spatula or pallet knife. Refrigerate for 3 hours or overnight.
- Step 9 of 9Before serving, top with dark chocolate shavings, and fresh berries.