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!
The Lily O'Brien 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!
Ingredient Tips & Equipment Information
- 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.
For the full recipe with measurements, head to the recipe card at the end of this post.
How to make Double Chocolate Cheesecake
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. It baked it 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. Then 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 for 30 minutes. They should easily peel off the baking paper when they are done. I let them cool.
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.
How do you make sure the cheesecake sets?
When you’re mixing the filling, you want it to get to a stage where you can scoop some up with your spatula or spoon and you have to give it a tap on the side of the bowl or slight flick of the wrist to get the mixture off the spoon. If it’s sloppy and slides right off the spoon without any encouragement needed, then you need to mix it more. Always use an electric mixer for best results. It’s also very important to use full fat cream cheese and double cream (heavy cream), as any low fat versions will affect the setting of the cheesecake. I always set my cheesecake overnight in the fridge, I’d suggest a minimum of 4 hours.
How do you remove a no bake cheesecake from the tin?
To see step by step photos and a video showing you how to remove a no bake cheesecake from the tin, as well as the answers to lots of other common no bake cheesecake questions, check out my How to make a No Bake Cheesecake guide!
How long does the cheesecake last and can it be frozen?
The cheesecake should be stored in the fridge and will last for 3-4 days. You can freeze the undecorated cheesecake, however you do need to let it set in the fridge first. Setting it in the freezer will affect the texture and it won't be as nice. Once it's set in the fridge, you can remove it from the tin and put the cheesecake in a box or tupperware. You could also slice it up, and freeze in portions. Then you can easily defrost a few slices at a time depending on when you'd like some cheesecake!
Can this cheesecake be made gluten free?
Yes! To make this recipe gluten free, swap the biscuits in the biscuit base for gluten free biscuits. I would also recommend that you check the packaging of everything you're using in the recipe in case of cross contamination.
More tips for making 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.
If you have any questions about this recipe, or if something went wrong and you need help, please use the comment form below and I will get back to you. You can also get in touch with me on my Twitter, Instagram or Facebook. I'd love to hear from you!
Recommended Equipment and Ingredients*
- 23cm Springform tin
- Electric hand mixer
- Food processor
- Wilton 8B Piping nozzle
- Freeze dried raspberries
- Piping bags
*I earn a small amount of money if you buy the products after clicking on the links. You will not be charged anything extra for this. Thank you for supporting The Baking Explorer!
Double Chocolate Cheesecake (No Bake) with chocolate shards and a brownie base
For the brownie base
- 115 g Dark chocolate
- 85 g Butter
- 1 Egg
- 85 g Light brown sugar
- 35 g Plain flour
- ¼ 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
- ⅛ tsp Cream of tartar
- 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
For the chocolate shards (optional)
- 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
- 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
- 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
- Then sprinkle freeze dried raspberry pieces all over it
- 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)
- 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!)
- 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
- Put the meringue into a piping bag fitted with a piping nozzle of your choice, and pipe little 'kisses' onto a lined baking tray
- 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
- Whip up the cream with the icing sugar and vanilla using an electric hand whisk or stand mixer
- 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
If you like this, check out more of my Cheesecake recipes!
NB. This is a sponsored post, all opinions are my own.