Description
A rich, creamy, melt-in-your-mouth chocolate cheesecake that requires absolutely no baking. Smooth, indulgent, and surprisingly easy to make — this dessert is perfect for celebrations, dinner parties, or whenever you’re craving something chocolatey and luxurious.
Ingredients
For the Crust
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200 g digestive biscuits, graham crackers, or similar — finely crushed
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100–120 g unsalted butter, melted
For the Chocolate Cheesecake Filling
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400–500 g cream cheese, softened
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200–250 g dark or semi-sweet chocolate, melted and slightly cooled
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100–125 g powdered sugar
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200–240 ml cold heavy cream
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1 tsp vanilla extract (optional)
Optional Toppings
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Cocoa powder or chocolate shavings
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Whipped cream
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Fresh berries
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Chopped nuts
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Chocolate drizzle
Instructions
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Prepare the Crust
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Crush the biscuits into fine crumbs.
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Mix crumbs with melted butter until the mixture resembles damp sand.
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Press firmly into the bottom of a 20–22 cm springform pan.
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Place in the refrigerator to chill while you prepare the filling.
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Make the Chocolate Filling
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Melt the chocolate and let it cool slightly.
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Beat the cream cheese and powdered sugar until smooth and creamy.
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Add the melted chocolate and vanilla (if using), mixing until combined.
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In a separate bowl, whip the cold heavy cream to soft peaks.
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Gently fold the whipped cream into the chocolate mixture to keep it light and airy.
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Assemble & Chill
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Pour the chocolate filling over the chilled crust.
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Smooth the top with a spatula.
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Cover and refrigerate for at least 4–6 hours, or overnight for best results.
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Decorate & Serve
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Dust with cocoa powder or add your favorite toppings.
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Slice using a warm knife for clean edges.
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Serve chilled.
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Notes
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Make sure the chocolate is warm, not hot, before mixing with cream cheese.
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Fold gently — overmixing removes the airy texture.
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Chill long enough for a firm, sliceable cheesecake.
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The crust needs to be fully chilled so it doesn’t crumble.