Chocolate Cream Cheesecake
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.
Ingredients
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)
Directions
Preparation:30min ›
Extra time:1hour chilling ›
Ready in:1hour30min
- 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.
- Melt chocolate in a microwave or double boiler and set aside to cool.
- Whip cream with a hand mixer until soft peaks begin to form. Fold in cooled chocolate until well combined. Set this aside.
- In a new bowl beat cream cheese until it is a smooth consistency.
- Combine cream cheese and chocolate cream mixture together, folding it gently until well combined.
- Take base out of fridge and pour mixture over the top. Refrigerate for approximately 40 minutes until the mixture has set.
- Enjoy.
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Reviews and Ratings
Global Ratings:
(14)
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)