Cocoa biscuit cheesecake with chocolate cream
A chilled cheesecake with cocoa biscuits and chocolate cream, rich but balanced and easy to prepare ahead.
Looking for a rich chocolate dessert that requires no oven and can be made the day before? This no-bake cheesecake is exactly what you need. The flavour is full and indulgent, but the texture stays creamy and lighter on the palate than many heavier cocoa-based desserts.
The cocoa biscuit base provides a firm structure that holds the filling well, while the chocolate cream adds depth without feeling excessive. The result is a well-balanced cold dessert, equally good as an afternoon treat or as a dinner party finale.
It has at least three practical advantages: no oven involved, it can be prepared a day in advance and only improves with rest, and it is easy to adapt with different ingredients depending on what you have available.
The key detail for a smooth and well-structured filling is to use the chocolate when it is warm, not hot. This keeps the mixture even, more stable, and much more pleasant to slice. If you want a more intense version, try 80% dark chocolate instead of the standard variety.
It keeps well in the fridge for 2–3 days, covered with cling film — the taste is actually better the next day. Take it out of the fridge a few minutes before serving to let the cream soften slightly.
Ready to get started? Here is the recipe for cocoa biscuit cheesecake with chocolate cream.
To make this recipe
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Digital kitchen scale
In leavened recipes and baked goods, it lets you accurately weigh flour, liquids, and yeast.
Steps
- Crush the cocoa biscuits into fine crumbs and mix them with the melted butter until you get a sandy but well-moistened mixture.
- Spread the mixture over the base of the tin and press it down firmly with the back of a spoon or the bottom of a glass to create an even layer.
- Place the base in the fridge while you prepare the filling, so it can begin to firm up.
- Melt the dark chocolate in a bain-marie or in the microwave in short bursts, then leave it to cool until just warm — not hot.
- Beat the cream cheese with the icing sugar until you have a smooth, lump-free cream.
- Add the warm melted chocolate and stir carefully until the mixture is completely uniform in colour.
- Whip the cold cream to soft peaks and fold it into the chocolate filling with gentle upward movements, taking care not to deflate it.
- Pour the filling over the base, smooth the top with a spatula, then refrigerate the cheesecake for at least 5 hours.
- Before serving, leave it at room temperature for a few minutes: the cream will be softer and the chocolate flavour will come through more clearly.
Helpful tips
Make this cheesecake at least 5 hours before serving, or ideally the evening before — the resting time in the fridge is what gives it the right texture.
Use the melted chocolate when it is warm, not hot: if it is too hot it can deflate the whipped cream and make the filling grainy.
If you cannot find cocoa biscuits, use plain digestives and add one tablespoon of unsweetened cocoa powder to the crumbs.
Store in the fridge for up to 2–3 days, covered with cling film. The flavour actually improves the following day.
Average nutrition per serving
- Calories
- 448 kcal
- Carbohydrates
- 33.0 g
- Sugars
- 23.0 g
- Protein
- 6.0 g
- Fat
- 31.0 g
- Saturated fat
- 18.0 g
- Fiber
- 2.0 g
- Sodium
- 160 mg
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