Double Chocolate Cheesecake (No Bake) with chocolate shards and a brownie base
Brownie base, white chocolate cheesecake, dark chocolate cheesecake, whipped cream, meringue and chocolate shards
Nutrition Facts
Ingredients
Instructions
Pre-heat your oven to 160C Fan/180C/350F/Gas Mark 4. Line a 23cm springform tin with baking paper
To make the brownie base melt the butter and dark chocolate together in a pan on a low heat, then let it cool for 5 minutes
In a mixing bowl whisk together the egg and light brown sugar
Add the melted chocolate and butter mixture to the eggs, keep whisking as you pour it in. Then stir in the flour and baking powder
Pour the brownie batter into the tin and bake it for 15 minutes
Let the brownie cool completely in the tin, then carefully remove it from the tin, peel off the baking paper at the back, then put it back in the tin
To make the white chocolate cheesecake layer use an electric hand whisk or stand mixer to mix together the cream cheese and icing sugar until smooth
Add the double cream and whisk the mixture until it is thick and holds it's shape. Then fold in the grated white chocolate
Smooth it into the tin on top of the brownie base, then put it in the fridge to set for a couple of hours
To make the dark chocolate cheesecake layer I use an electric hand whisk or stand mixer to mix together the cream cheese, cocoa powder and icing sugar until smooth
Add the double cream and whisk the mixture until it is thick and holds it's shape. Then fold in the grated dark chocolate
Smooth it into the tin on top of the white chocolate layer, then put it in the fridge to set for a couple of hours
Remove from the tin and put on your serving plate. Smooth the sides with a butter knife to create a neater finish
Want to see how it turns out?
We've hidden the final 3 steps to support the original creator. Get the full, complete instructions directly from their site!
Continue Reading at Thebakingexplorer →Chef's Notes
It is really important to stick to the ingredients and use full fat cream cheese and double cream (a cream with a 48% fat content), both of these ingredients are essential to ensure the no bake cheesecake sets. If you want to make a low fat version, I suggest doing this in small dessert glasses or ramekins as they will not set well enough to be sliced.
I am based in the UK and I find that Philadelphia cream cheese is the thickest and best quality cream cheese to use for no bake cheesecakes. I have made many cheesecakes with supermarket own brand cream cheeses too, and they have worked great. If you can though, I think it is worth spending a little more for Philadelphia (and no they haven't paid me to say this!)
If you would like to make this cheesecake with a biscuit base, check one of my other cheesecake recipes for the details.
For a more casual decoration, you can decorate the cheesecake with whipped cream and some fresh raspberries.
You can find lots of answers to common no bake cheesecake questions on my How To Make A No Bake Cheesecake guide. If you've never made a no bake cheesecake before, I highly recommend reading through my guide first!
Although I provide cup measurements, I highly recommend weighing your ingredients out using digital kitchen scales*. It is the most accurate way to measure ingredients and will ensure the best results. Digital scales are very low cost and can be purchased for around £12 ($16.50) .
For teaspoon (tsp) and tablespoon (tbsp) measurements, please use measuring spoons* and not the type of spoons you eat with. Again this will ensure accuracy and provide the best results.
Comments & Photos
Be the first to share your thoughts!
Reviews from the Original Source
Gorgeous cheesecake Kat, I love the shards and the cream and meringues, plus those layers are so tidy! What a perfect centrepiece!
Looks & sounds absolutely stunning, raspberry & chocolate is a great combination! Love the pretty chocolate shards on top! I definitely have to go and make a dairyfree version for me (so not sharing with the peachicks!!) xxx
Did you make this recipe?
Leave a Comment