No-Bake Triple Chocolate Cheesecake!
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A Delicious and Utterly Divine No-Bake Triple Chocolate Cheesecake – Its perfect for Cheesecakeaholics, and Chocoholics like me!
I know I post a lot of cheesecake recipes, and a lot of recipes to do with Chocolate, but like c’mon… they’re the best. (If you disagree, you may be in the wrong place… but anyway!).
The lovelies at Divine Chocolate sent me over some of their baking chocolate to try out and I was SO excited. Not only because the package came with a Tea Towel that looked like one of their chocolate bars, but because I have been wanting a reason to post a Triple Chocolate Cheesecake for a good while, and here it was.
I based this recipe on ones such as my No-Bake Honeycomb Crunchie Cheesecake and No-Bake White Chocolate & Strawberry Cheesecake, in the sense that I used my typical 2x280g of Cream Cheese (about 550g worth), with some Icing Sugar, Vanilla and some Double Cream to make the base of the cheesecake mix, then split it between three bowls, and mixed in the three different types of chocolate.
I will admit, this worked a lot better then I thought it would, and it looked so much better compared to how I thought it would! I liked the hint of vanilla in the mixture, as well as the different tastes of chocolate with each bite.
The slight bitterness of the 70% Dark Chocolate, the milky but chocolateyness of the 38% Milk Chocolate, and finally the utterly scrumptious White Chocolate make a dreeeeamy combination for anything Triple Chocolate.
I obviously have an addiction to anything Triple Chocolate as I make my Triple Chocolate Chip Crinkle Cookies on such a regular basis its rare my house doesn’t have a batch at any one time. My Triple Chocolate Cupcakes would also work so so well with the Divine Chocolate as Divine also do a delicious Cocoa Powder that you can bake with as well.
I was obviously only sent the chocolate to use in a recipe as a goodwill for me and my blog, and I won’t lie, I loved the chocolate. Chocolate is one of those things that is just so loveable in my eyes, and I always looove to stray from my norm and try something new and delicious. If I were to buy bars of chocolate for baking, I would definitely use these.
If I could buy the bars in bulk and actually have somewhere to store them then I would also do that too.. but alas, my baking cupboards are way past full now. But either way, the chocolate you use will not affect the cheesecake itself. It’s still going to be an easy, delicious, No-Bake Triple Chocolate Cheesecake that is going to impress any chocolate lover, or cheesecake lover alike. Enjoy this recipe, its definitely one of my new favourites!
No-Bake Triple Chocolate Cheesecake!
Ingredients
Biscuit Base
- 300 g Digestives
- 150 g Unsalted Butter
Cheesecake Filling
- 600 g Full Fat Cream Cheese (room temp)
- 125 g Icing Sugar
- 300 ml Double Cream
- 1 tsp Vanilla Extract
- 100 g Dark Chocolate
- 100 g Milk Chocolate
- 100 g White Chocolate
Decoration
- 150 ml Double Cream
- 2 tbsp Icing Sugar
- 50 g Dark/Milk/White Chocolate
- Chocolate Curls
Instructions
For the Base
- Melt the butter in the microwave on short bursts on in a small pan over a medium heat – Blitz the biscuits in a food processor to a small crumb, add the melted butter, and pulse a few times until it is combined well.
- Tip into a 8″/20cm Deep Springform Tin and press down firmly – chill in the refrigerator whilst you do the rest!
For the Filling
- Melt the chocolates in separate small bowls in the microwave microwave on short bursts until fully melted – leave to cool slightly whilst doing the rest.
- With an electric mixer (I used my KitchenAid) Whisk the Cream Cheese and Icing sugar and vanilla until combined – pour in the liquid double cream and continue to Whip the Cream Cheese/Cream Mixture until it is starting to thicken a lot like a Mousse does!
- Separate the mixture between three large bowls (try to be as even as possible, I weighed mine) and pour in the melted chocolate.
- I melted the Dark Chocolate first, so mixed in the Dark Chocolate first (I did it in the order I was layering, so that its the coolest one first). Fold the mixture together until smooth, and then spread onto the cheesecake base. Repeat the process with the Milk Chocolate, and then the White Chocolate.
- Cover the cheesecake and chill in the fridge for at least 5-6 hours hours or preferably overnight to set fully.
For the Decoration
- Remove the cheesecake from the tin, and drizzle over some chocolate (I went with Dark as it was the lowest layer and looked best)
- Whip together your Double Cream and Icing Sugar and pipe onto your cheesecake, and then decorate with some chocolate curls!
Notes
- You can use any brand of chocolate you like in the cheesecake mix - supermarket own cheap chocolate works really well, just as the well known brands do!
- I always set my cheesecakes in the fridge overnight as its a more guaranteed set in the fridge, but you must also use full-fat ingredients otherwise it won’t work!
- It's very important to use full-fat cream cheese to make sure it sets!
ENJOY!
Find my other Cheesecake & Chocolate Recipes on my Recipes Page!
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J x
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I just made this for the first time yesterday and it turned out lovely! I omitted the vanilla, reduced the sugar down to about 80 grams and did 80:250 biscuit:butter (thankfully because the 20in cake tin wasn’t very deep) and still got praises from everyone who tried it. I would definitely make this again 🙂
Excellent recipe. Made for xmas day.Cut icing sugar
down by half as i used stevia. Tasted the best,can’t
Wait to make it again in 2 day’s time.
Morning – going to make this today but I just have a question. How do you layer the 3 layers of chocolate on top of each other wiuthout them merging. Could I do the first and then set in fridge for an hour….then add the next and so on? Many thanks
Hi Jane, love your recipes. How do you think I could make this into a taller cake? I’m thinking something double or triple this height (double/triple filling quantities) as a bit of a show-stopper for a special birthday!
I make one of your cheesecakes every week for work I’ve made this tonight in a mad rush while also baking and cooking 🤦 so like an idiot put 150g of each choc in 😥 I’m praying it will be ok.
Hi Jane,
I can’t wait to try this recipe, although it turns out that I have a 10 inch springform tin. Do you think I can use the recipe as is or do I need to amend the amount of ingredients? Thank you! X
The flavour is lovely but not sure what went wrong with mine. I chilled it for over 14 hours in the fridge but when I unclipped the cake tin it quickly lost its shape and went everywhere not sure what went wrong!? Any suggestions as I would love to make it again
Hiya! What chocolate did you use? If you struggle with this, perhaps using gelatine to help it set may be a good idea! Hope this helps! x
Hi Jane thank you for the suggestion. I just used sainsburys own brand chocolate it wasn’t cooking chocolate do you think that would make a difference? Are there any vegetarian substitutes for gelatine my mum is vegetarian?
Hiya! This may have been the reason, and you can find a vegetarian alternative in most large supermarkets! Hope this helps! x
I made this cheesecake sometime ago and it was a huge success, It was made one day eaten the next day. Now someone has asked me to make one for Boxing Day. I’ll be too busy Christmas Day so could I make it Christmas Eve and keep in the fridge for 48 hrs ? Would it be as good. Thanks for all your amazing recipes and advice. Jane
Hiya! Yes this should be fine! Hope this helps! x
can this triple chocolate cheesecake be frozen?
Yes absolutely, for up to 3 months! Hope this helps! x
Hi Jane,
This looks so yummy!
I’d just like to know do you use vanilla extract or vanilla paste? I know some people prefer to use vanilla paste as it gives a stronger and better taste and just wanted to confirm with you which is better and which do you use. Thank you!
Hiya! I always use Vanilla Extract – take a look on my Amazon shop for the specific one I use! Enjoy! x
I love your recipes! Would I be able to swap the digestive biscuits for Bourbon biscuits to add even more chocolate to the base? I almost wanted to try a mixture of this recipe and your Bourbon biscuit cheesecake (https://hairhealth-discovery.info/2019/01/26/bourbon-biscuit-cheesecake/%3C/a%3E%29%21 Thanks in advance.
Hiya! Thank you so much! Yes absolutely you can do this – just use 2/3 of the butter instead! Hope this helps! x
Tip for anyone making this, when you mix the chocolate into the cream cheese mixture it will solidify if you fold as the recipe says. I had this happen to me in the first instance and ended up with a chocolate shard type layer! So I tried whisking the chocolate in to the cream cheese mixture instead and that worked much better!
That usually happens when the temperature differentiates quite a bit causing the chocolate to seize! Often a whisk can do the same x
Made this cheesecake for my sons 13th birthday!
Brilliant cheesecake to make. Can’t wait to have some tomorrow.x
I’ve tried quite a few of the chocolate cheesecakes on Jane’s blog which have all been amazing but using branded chocolate can be expensive. I wanted to make a ‘cheaper’ cheesecake for my Macmillan ‘Cakeaway’ and this cake went down a storm! I used supermarket baking chocolate and it worked absolutely fine. I was so proud when it was sliced and you could see all the layers! Amazing! Made it again since the sale. Delicious!