Chocolate Truffle Cheesecake Slice

    45 minutes

    Three layers of chocolate are combined in this slice. The base is a biscuit, condensed milk and coconut mix, with a cream cheese, condensed milk and chocolate filling and a chocolate ganache type topping. Another one of my creations.


    Victoria, Australia
    4 people made this

    Serves: 12 

    • Base
    • 250g milk arrowroot or marie biscuits, crushed
    • 1/3 cup cocoa powder
    • 1/2 - 3/4 cup desiccated coconut
    • 1 tin condensed milk
    • Filling
    • 100g dark cooking chocolate
    • 100g milk cooking chocolate
    • 500g cream cheese, room temperature
    • 1 tin condensed milk
    • 300ml thickened cream
    • 1 tablespoon gelatin
    • 1/4 cup boiling water
    • Topping
    • 100g dark cooking chocolate
    • 1/4 cup thickened cream
    • 25g butter

    Preparation:45min  ›  Ready in:45min 


    1. Line a 23x33cm (9x13 inch) dish with baking paper.
    2. Mix the crushed biscuits, cocoa, coconut and 1 tin condensed milk together and press into base of dish. If you think the mix is a bit soft add more coconut. Refrigerate while making filling.
    3. Filling

    4. Melt chocolate in a heatproof bowl over a pot of boiling water. Cool slightly.
    5. With an electric mixer, beat cream cheese and condensed milk until smooth. Beat in melted chocolate then beat in the cream.
    6. Combine gelatine and boiling water, stirring until dissolved. Beat gelatine into cheesecake mixture.
    7. Spoon mixture onto biscuit base and spread evenly. Refrigerate while making topping.
    8. Topping

    9. Melt the chocolate, cream and butter in a heatproof bowl over a pot of boiling water, stirring until smooth. Cool slightly.
    10. Spread over top of cheesecake filling. Decorate with chocolate curls. Refrigerate until serving.
    11. To make chocolate curls: holding a knife in both hands, start at top of 1 chocolate block and drag knife down to bottom, pressing into chocolate at same time.

    See it on my blog

    shazzies cookbook

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