British Chocolate Cheesecake
Indulge in the rich decadence of a British Chocolate Cheesecake, a no-bake treat that’s as elegant as it is delicious. This timeless dessert features a buttery digestive biscuit base, topped with a silky filling made from dark chocolate, cream cheese, and freshly whipped cream, perfectly balanced with a touch of vanilla. Garnished with delicate shavings of milk chocolate, this cheesecake is a chocolate lover’s dream and an irresistible addition to any dessert table. With minimal prep time and no need for baking, this recipe is perfect for entertaining or celebrating special occasions. Serve it chilled for a show-stopping finish to your meal, and experience the luxurious flavors of this classic British favorite.
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Recipe Information
Ingredients
- 250 grams Digestive biscuits
- 100 grams Unsalted butter
- 200 grams Dark chocolate
- 500 grams Full-fat cream cheese
- 100 grams Powdered sugar
- 300 milliliters Heavy cream
- 1 teaspoon Vanilla extract
- 50 grams Milk chocolate (for garnish)
Instructions
Place the digestive biscuits in a food processor and pulse until fine crumbs form. Alternatively, place them in a zip-top bag and crush with a rolling pin.
Melt the unsalted butter in a small saucepan over low heat or in the microwave. Combine the biscuit crumbs and melted butter in a mixing bowl, stirring until the mixture resembles wet sand.
Press the biscuit mixture firmly into the base of a 23cm (9-inch) springform cake tin to create an even crust. Refrigerate for 15 minutes to set.
Break the dark chocolate into small pieces and melt it gently using a double boiler or in the microwave in 30-second increments, stirring frequently to avoid burning. Allow to cool slightly.
In a large mixing bowl, combine the cream cheese and powdered sugar. Beat with an electric mixer until smooth and creamy.
Add the vanilla extract and melted dark chocolate to the cream cheese mixture. Mix until fully incorporated.
In a separate bowl, whip the heavy cream to soft peaks using an electric mixer or whisk. Gently fold the whipped cream into the chocolate cream cheese mixture in three batches, ensuring the mixture remains fluffy.
Spoon the cheesecake filling over the chilled biscuit base, spreading it evenly with a spatula. Smooth the top surface.
Refrigerate the cheesecake for at least 6 hours, preferably overnight, to allow it to fully set.
Before serving, grate the milk chocolate over the top of the cheesecake for a decorative garnish. Carefully remove the cheesecake from the springform tin, slice, and serve chilled.
Nutrition Facts
Calories |
643 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 48.5 g | 62% | |
| Saturated Fat | 29.0 g | 145% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 110 mg | 37% | |
| Sodium | 315 mg | 14% | |
| Total Carbohydrate | 44.1 g | 16% | |
| Dietary Fiber | 2.6 g | 9% | |
| Total Sugars | 23.6 g | ||
| Protein | 6.3 g | 13% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 84 mg | 6% | |
| Iron | 2.7 mg | 15% | |
| Potassium | 185 mg | 4% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
