Chocolate Cheesecakes For Two

No bake chocolate cheesecakes served in pots, serves two people

Course Dessert

Cuisine British

Keyword Cheesecake

Prep Time 30

Setting time 2

Total Time 2 30

Servings

Calories 607kcal

Author thebakingexplorer

Ingredients

For the biscuit base

50 g Digestive biscuits
20 g Butter or baking spread melted

For the cheesecake filling

110 g Full fat cream cheese I prefer Philadelphia
30 g Icing sugar
10 g Cocoa powder
½ tsp Vanilla extract
70 ml Double cream

For decoration

15 g Dark chocolate melted
6 Fresh raspberries
1 tsp Freeze dried raspberries optional

Metric - US Customary

Instructions

To make the biscuit base, crush the biscuits into crumbs. You can do this using a food processor, or put the biscuits into a sandwich bag or a bowl, and gently bash them with the end of a rolling pin
Melt the butter, either in the microwave or in a small pan, and add it to the biscuit crumbs
Mix well until the mixture looks like wet sand
Divide the biscuit base evenly between your serving pots, use the back of a small spoon to press it down until it is compact and even. Place them in the fridge to chill while you make the filling
To make the cheesecake filling, put the cream cheese, cocoa powder, icing sugar and vanilla extract into a mixing bowl and mix with an electric mixer until smooth
Add the double cream and mix until thick and the filling holds its shape
Divide the filling between your serving pots and use a small palette knife, or the back of a small spoon to press the mixture into the pots and smooth the top
Put into the fridge to set for 2 hours
To decorate, melt the dark chocolate. You can do this in the microwave, start with a 30 second blast, then stir. Blast in 10 second intervals, stirring between each one
Drizzle the dark chocolate all over the top of the cheesecake pots, and decorate with fresh and freeze dried raspberries
Serve immediately, or store in the fridge for 3-4 days undecorated

Notes

Normally I would insist that you use full fat cream cheese and double cream for cheesecake, as both of these ingredients are essential to ensure a no bake cheesecake sets. However, as these cheesecakes are served in small glasses you don't need them to set firmly enough to be sliced. Therefore if you want to make a low fat version you can absolutely do this, but please be aware the cheesecake will have a looser consistency.
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!)
I like to use Digestive biscuits (Graham crackers if you're in the US) for the base, but you could substitute if for another similar biscuit like ginger nuts or Hobnobs.
You can use either butter or baking spread for the biscuit base.
I used dark chocolate and rasperries to decorate the cheesecakes, but you can decorate with anything you like - strawberries, caramel sauce, whipped cream... there are lots of yummy choices!
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