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

Course Dessert

Cuisine British

Keyword Cheesecake

Prep Time 45

Cook Time 15

Setting time 4

Total Time 5

Servings

Calories 609kcal

Author thebakingexplorer

Ingredients

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

Metric - US Customary

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

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

To decorate

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

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.

Nutrition