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Chocolate Cheesecake decorated with chocolate eggs for easter, with a pack of Billington's golden caster
130Total Time
30Prep Time
1Bake Time

Chocolate Cheesecake

0 Reviews

About the bake

Rich, indulgent and super moreish, there's nothing that this simple Chocolate Cheesecake doesn't bring to the table. Expertly created by Eric Lanlard, you can be sure this easy cheesecake will come out of the oven perfect every time. Using Billington's Unrefined Golden Caster Sugar in the cheesecake filling is key to creating a caramelly, deep flavoured cheesecake - better go preheat your oven!

It doesn't just stop there. Once cooled, let your creative side go wild and top this cheesecake with whatever your chocolate cravings desire. White chocolate drizzle? Creme Eggs? Mini Eggs? The possibilities are endless to create an ultimate Easter chocolate cheesecake, or chocolate celebration cheesecake. 

We've plenty more eggs-tremely chocolatey Easter bakes, and Easter no-bakes waiting to be explored. Our Easter Egg rocky road is stuffed full of Oreo and Caramel eggs are a quick and easy bake for the all the family, or bring the taste of another World Bake to your kitchen with our Easter Mazurek.

130Total Time
30Prep Time
1Bake Time


  1. Step 1:

    Preheat the oven to 180°C (fan 160°C , gas mark 4). Grease a 20cm spring form cake tin with extra butter and line the base with baking paper.

  2. Step 2:

    For the base, crunch the bourbon biscuits into crumbs and place in a bowl. Pour over the melted butter. Mix together then press evenly into the prepared cake tin. Refrigerate for 30 minutes to an hour, until set.

  3. Step 3:

    For the filling, place the cream cheese, mascarpone and sugar in a food processor and blend until smooth. Add the eggs, then the cocoa powder, chocolate extract and lastly the melted chocolate, still beating. Continue beating until thoroughly combined.

  4. Step 4:

    Spoon the mixture on to the biscuit base in the tin. Level the surface, then bake in the preheated oven for about 50-60 minutes or until the cheesecake still has a slight wobble in the centre. Turn the oven off and leave the cheesecake inside to cool and set for about an hour with the door closed. Take out of the oven, cool, then chill for at least 3 hours in the fridge.

  5. Step 5:

    Turn out of the tin, peel off the lining paper and transfer to a serving plate. Dust with cocoa and serve with creme fraiche.

  6. Step 6:

    To give your cheesecake a Crème Egg twist, melt dark and white chocolate and drizzle over the top of the cheesecake. Decorate with mini and large Crème Eggs in the centre.


  • For the base

    • 125g Butter (unsalted) (melted, plus extra for greasing)
    • 250g Chocolate bourbon biscuits
  • For the filling

    • 200g Cream cheese (full fat)
    • 400g Mascarpone cheese
    • 75g Billington's Unrefined Golden Caster Sugar
    • 3 Egg(s) (free range) (whole)
    • 40g Cocoa powder (sifted, plus extra for dusting)
    • 100g Dark chocolate (melted)
    • 2 tsp Chocolate extract
  • For the Crème Egg Topping

    • 10 Cadbury's creme eggs
    • 1 packet Eggs (cadbury's mini creme eggs)
    • 100gg White chocolate
    • 100g Dark chocolate

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