No-Bake Chocolate Cheesecake




Prep Time


Cook Time

I have been making this cheesecake since my early teens and it never fails to deliver.


  • 200g chocolate – chopped
  • 1½ cups cream
  • 750g cream cheese
  • 2 cups icing sugar
  • Cocoa, to dust
  • Whipped cream and edible flowers, to garnish (optional)

Biscuit Base

  • 150g plain sweet biscuits
  • 2 tablespoons cocoa powder
  • 150g butter – melted


  • Line the base of a 22cm-diameter round springform cake tin with baking paper.
  • To make the Biscuit Base, blitz the biscuits and cocoa in a food processor.
  • Add the butter and pulse to combine.
  • Press into the prepared tin and refrigerate until needed.
  • To make the cheesecake filling, combine the chocolate and ½ cup of the cream in a medium bowl. Place over a pan of simmering water or microwave in 20–30 second bursts, stirring between bursts, until melted and smooth. Set aside.
  • Place the cream cheese in a mixer or large bowl and beat until smooth.
  • Add the icing sugar and the chocolate mixture and beat on a low speed until combined.
  • In a separate bowl, whip the remaining cream until stiff peaks form.
  • Fold the cream cheese mixture into the whipped cream on a low speed.
  • Spread over the prepared base and refrigerate for 6 hours or overnight until set.
  • To serve, dust with cocoa and decorate with whipped cream and flowers if desired.