Double Chocolate Cheesecake (No Bake)

Double chocolate cheesecake

As someone who makes and eats desserts on a regular basis, it’s always so hard to pick my favourite. The classics never fail, like banoffee pie, chocolate fondant or creme brulee. I was recently sent the Dessert Collection by Lily O’Briens and asked to make my own dessert inspired by the collection. After doing some through chocolate eating research, my favourite just had to be the raspberry infusion. I adore the mix of tart raspberries with sweet dark chocolate, plus the chocolate has a hidden layer of white chocolate truffle inside! I mean, wow! This layer of white chocolate really inspired me to make this double chocolate cheesecake with a brownie base, and two layers of chocolate infused cheesecake. I went all out and topped the double chocolate cheesecake with marbled chocolate shards, whipped cream and meringue kisses too!

Jump straight to the recipe!

The dessert collection contains six chocolates inspired by classic desserts: banoffee pie, passion fruit posset, key lime pie, raspberry infusion, hazelnut torte and creme brulee. I’ll certainly be treating some of my friends and family to a box of these at Christmas!

I started by making the brownie base. I melted the butter and dark chocolate together in a pan, then let it cool for 5 minutes.

In a bowl whisked together the egg and light brown sugar.

I added the melted chocolate and butter mixture to the eggs, whisking as I poured. Then I stirred in the flour and baking powder.

I poured the brownie batter into the tin, which I lined with baking paper at the bottom. I baked it on 180C for 15 minutes. I let it cool completely, then I removed it from the tin, peeled off the baking paper, then put it back in the tin.

To make the white chocolate cheesecake layer I used an electric hand whisk to mix together the cream cheese and icing sugar until smooth. I added the double cream and whisked the mixture until it was thick and held it’s shape. Then I folded in the grated white chocolate.

I smoothed 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 used an electric hand whisk to mix together the cream cheese, cocoa powder and icing sugar until smooth. I added the double cream and whisked the mixture until it was thick and held it’s shape. Then I folded in the grated dark chocolate.

I smoothed it into the tin on top of the white chocolate layer, then put it in the fridge to set for a couple of hours.

Whilst the cheesecake layers were setting in the fridge I made the decorations. I started with the chocolate shards. I melted the dark chocolate and smooth it out into a rectangular shape onto a lined baking tray. I added the white chocolate in blobs all over it.

Using a cocktail stick I swirled the mixture around until it looked fully marbled and pretty.

Then I sprinkled freeze dried raspberry pieces all over it.

I put it in the fridge to set and when it was almost set, I chopped it into triangles using a very sharp knife. Then I put them back in the fridge to fully set.

To make the meringue I started by warming the caster sugar in the oven on a lined baking tray for 5 minutes at 200C. Meanwhile I whisked up the egg white until stiff peaks formed.

I poured the warmed sugar into the egg whites bit by bit whilst I continued to whisk. I kept going until I could rub the meringue between my fingers and not feel any sugar grains. This took around 5 minutes.

I put the meringue into a piping bad and piped little ‘kisses’ onto a lined baking tray.

I baked them on 90C for 30 minutes. They should easily peel off the baking paper when they are done. I let them cool.

Double Chocolate Cheesecake   Double Chocolate Cheesecake

To assemble and decorate the double chocolate cheesecake I pushed the wide end of the shards into it on one side, then I piped whipped cream all around them. I stuck some meringues to the cream, then sprinkled some more freeze dried raspberries all over it.

Double Chocolate Cheesecake

I was so pleased with the look of this double chocolate cheesecake, it came out just how I had imagined it in my mind (which is rare!) My family absolutely loved it too, the whole thing disappeared within minutes! It was so decadent and indulgent, with so much rich chocolate flavour and creamy cheesecake goodness.

Double Chocolate Cheesecake

This double chocolate cheesecake would make a fantastic centrepiece for an elegant dinner, family party or Christmas celebration. If you’re wanting something more casual, you can just make the cheesecake and decorate it with whipped cream and fresh raspberries.

      

I’m linking this double chocolate cheesecake recipe up with Recipe of the Week hosted by A Mummy Too, Cook Blog Share hosted by Easy Peasy Foodie, We Should Cocoa hosted by Tin & Thyme, and Fiesta Fridays hosted by Zoale and The Not So Creative Cook.

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5 from 8 votes
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Double Chocolate Cheesecake (No Bake) with chocolate shards and a brownie base

Servings 12

Ingredients

For the brownie base

  • 115 g Dark chocolate
  • 85 g Butter
  • 1 Egg
  • 85 g Light brown sugar
  • 35 g Plain flour
  • 1/4 tsp Baking powder

For the chocolate shards

  • 200 g Dark chocolate
  • 50 g White chocolate
  • 2 g Freeze dried raspberries

For the white chocolate cheesecake

  • 375 g Full fat cream cheese
  • 150 ml Double cream
  • 100 g Icing sugar
  • 100 g White chocolate grated

For the dark chocolate cheesecake

  • 375 g Full fat cream cheese
  • 150 ml Double cream
  • 100 g Icing sugar
  • 20 g Cocoa powder
  • 100 g Dark chocolate grated

For the whipped cream

  • 150 ml Double cream
  • 1 tsp Vanilla extract
  • 1 tbsp Icing sugar

For the meringues

  • 1 Large egg white
  • 80 g Caster sugar
  • 1/8 tsp Cream of tartar

Instructions

  1. Pre-heat your oven to 160C Fan/180C/350F/Gas Mark 4. Line a 23" springform tin with baking paper

  2. 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

  3. In a mixing bowl whisk together the egg and light brown sugar

  4. 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

  5. Pour the brownie batter into the tin and bake it for 15 minutes

  6. 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

  7. 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


  8. Add the double cream and whisk the mixture until it is thick and holds it's shape. Then fold in the grated white chocolate

  9. Smooth it into the tin on top of the brownie base, then put it in the fridge to set for a couple of hours

  10. 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


  11. Add the double cream and whisk the mixture until it is thick and holds it's shape. Then fold in the grated dark chocolate

  12. 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

For the chocolate shards (optional)

  1. Melt the dark chocolate and white chocolate in separate bowls. You can do this either in glass bowls over a pan of simmering water, or in the microwave - start with a 30 second blast, then do 10 second blasts stirring in between

  2. Smooth the dark chocolate out into a rectangular shape onto a baking tray like with baking paper. Add the white chocolate in blobs all over it

  3. Using a cocktail stick, swirl the mixture around until it looks fully marbled and all of the blobs of white chocolate have been swirled around

  4. Then sprinkle freeze dried raspberry pieces all over it

  5. Put it in the fridge to set and when it is almost set, chopped it into triangles using a very sharp knife. Then put the pieces back in the fridge to fully set

For the meringue (optional)

  1. To make the meringue warm the caster sugar in the oven on a lined baking tray for 5 minutes at 200C/400F/Gas Mark 6. Meanwhile whisk up the egg whites using an electric hand whisk of stand mixer until stiff peaks formed (when you can hold the bowl over your head without it falling on you!)

  2. Pour the warmed sugar into the egg whites bit by bit whilst continuing to whisk. Keep going until you can rub a little bit of the meringue between your fingers and not feel any sugar grains. This takes around 5 minutes

  3. Put the meringue into a piping bag fitted with a piping nozzle of your choice, and pipe little 'kisses' onto a lined baking tray

  4. Bake them on 90C/200F/(it's hard to convert this into Gas Mark as it's less than a half so do it on the lowest setting you can) for 30 minutes. They should easily peel off the baking paper when they are done. Let them cool

To decorate

  1. Whip up the cream with the icing sugar and vanilla using an electric hand whisk or stand mixer

  2. Push the wide end of the shards into the cheesecake, then pipe the whipped cream all around them. Stick some meringues to the cream, then sprinkle some more freeze dried raspberries all over it

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26 comments / Add your comment below

  1. Funnily enough, I am just writing up my recipe for the same campaign/brief, (while multi tasking and watching Nigella and looking at FB, as you do!) where I stumbled upon this beautiful cheesecake on my FB timeline! Now I feel that my cheesecake is not nearly as worthy as this – it is just stunning Kat! Mine is much more rustic looking ha ha! I love the flavours you have used aswell as the brownie base mmmmm!Your shards are epic too.
    yum! x

  2. Wow Kat! Such a stunning cheesecake – it definitely looks to have been worth the effort because those chocolate shards and meringue kisses really do give it some serious wow factor! Love the sprinkling of freezedried raspberries too – I love using them in my bakes too they’re so fab both in terms of colour & flavour!
    Angela x

    1. I had to hunt down the freeze dried raspberries in Sainsburys, they were the last ones on the shelf, so glad I found them as they are such a fab product!

  3. 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

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