Chocolate Cream Cheesecake

    1 hour 30 minutes

    A simple and dreamy no-bake chocolate cheesecake. Shave chocolate over the top and dust with a little icing sugar or cocoa powder for presentation.

    34 people made this

    Serves: 8 

    • 150g plain biscuits-digestives or Marie
    • 45g butter
    • 3 tablespoons maple syrup or golden syrup
    • 120ml cream for whipping
    • 200g cream cheese, room temperature
    • 200g milk chocolate (I use a Lindt chocolate block)

    Preparation:30min  ›  Extra time:1hour chilling  ›  Ready in:1hour30min 

    1. Crush biscuits until the consistency of bread crumbs. Melt butter and add the maple syrup to melted butter. Combine butter mixture and biscuits then push into a 17cm springform tin to form the base. Refrigerate.
    2. Melt chocolate in a microwave or double boiler and set aside to cool.
    3. Whip cream with a hand mixer until soft peaks begin to form. Fold in cooled chocolate until well combined. Set this aside.
    4. In a new bowl beat cream cheese until it is a smooth consistency.
    5. Combine cream cheese and chocolate cream mixture together, folding it gently until well combined.
    6. Take base out of fridge and pour mixture over the top. Refrigerate for approximately 40 minutes until the mixture has set.
    7. Enjoy.

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    Reviews in English (15)


    A lovely mild chocolate fix. I used a block of Cadbury Milk Chocolate (it was languishing in the cupboard), but perhaps a darker chocolate would result in a more punchy chocolate taste. A definite repeater though!  -  16 Dec 2015


    Really like recipe easy to make used old gold chocolate very rich. Did not use the syrup did not appeal.  -  23 Oct 2017


    I really enjoyed this cheesecake and it was so easy to make- however next time I would take out the maple syrup, I found it overpowered the taste of the chocolate. Will be making again!  -  13 Oct 2011  (Review from Allrecipes UK & Ireland)