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Chocolate cheesecake topped with grated chocolate with one slice removed.

No bake chocolate cheesecake

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2.695 stars based on 43 ratings

This chocolate cheesecake is made using gelatine to set the filling so you don’t need to bake it!

Key Information

  • Prep:
  • Bake:
  • Serves:10
  • Skill level:easy

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Ingredients

For the base

  • 250g 8⅞ oz Digestive biscuits crushed
  • 150g 5⅜ oz Butter (unsalted)
  • 2tbsp 2tbsp Cocoa powder
  • 30g 1⅛ oz Unrefined light muscovado sugar (we use Billington's) Unrefined light muscovado sugar

For the filling

  • 4 4 Gelatine leaves
  • 200g 7⅛ oz Dark chocolate
  • 600g 21¼ oz Cream cheese full fat
  • 200g 7⅛ oz Unrefined golden caster sugar (we use Billington's) Unrefined golden caster sugar
  • 1tsp 1tsp Vanilla extract (we use Nielsen-Massey) Vanilla extract
  • 3 3 Egg yolk(s) (free range) medium
  • 250ml 8½ fl oz Double cream

For the decoration

  • 40g 1½ oz Dark chocolate grated

Change Units

The Method Enter Bake mode

  1. Classic mode Step 1

    Grease and line the base of a 20cm round springform tin.

  2. Classic mode Step 2

    To make the base melt the butter and sugar together in a pan then add the crushed biscuits and cocoa powder and stir until evenly coated.

    Ingredients for this step

    • 150g 5⅜ oz Butter (unsalted)
    • 30g 1⅛ oz Unrefined light muscovado sugar (we use Billington's) Unrefined light muscovado sugar
    • 250g 8⅞ oz Digestive biscuits crushed
    • 2tbsp 2tbsp Cocoa powder
  3. Classic mode Step 3

    Tip this into the prepared tin and spread evenly across then press down firmly using the back of a large spoon or your hand. Place in the fridge for 20-30 minutes to cool and set. Meanwhile make the filling.

  4. Classic mode Step 4

    Soak the gelatine leaves in a small bowl with some slightly warm water for about 5 minutes.

  5. Classic mode Step 5

    Melt the chocolate in a heat proof bowl over some simmering water, then set to one side to cool.

  6. Classic mode Step 6

    Slowly beat together the cream cheese, caster sugar, vanilla extract and egg yolks until the mixture is very smooth and thick, taking care not to over beat.

     

    Ingredients for this step

    • 600g 21¼ oz Cream cheese full fat
    • 200g 7⅛ oz Unrefined golden caster sugar (we use Billington's) Unrefined golden caster sugar
    • 1tsp 1tsp Vanilla extract (we use Nielsen-Massey) Vanilla extract
    • 3 3 Egg yolk(s) (free range) medium
  7. Classic mode Step 7

    Whip the cream in a separate bowl until thick then carefully fold into the cream cheese mixture.

     

    Ingredients for this step

    • 250ml 8½ fl oz Double cream
  8. Classic mode Step 8

    Next drain the soaked gelatine leaves and add them to the cooled melted chocolate, stirring until the gelatine is evenly distributed.

  9. Classic mode Step 9

    Add a little of the cream cheese mixture and stir in, then add a little more, repeat until you have mixed in all of the cream cheese mixture and it is well combined and smooth. Adding it like this should stop the gelatine setting in lumps.

  10. Classic mode Step 10

    Spoon this mixture onto the cooled base and leave to cool then cover and place in the fridge overnight to cool completely and set.

  11. Classic mode Step 11

    Grate some dark chocolate over the top of the cheesecake just before serving.

    Ingredients for this step

    • 40g 1½ oz Dark chocolate grated