No-Bake Triple Chocolate Cheesecake!
*This post may contain affiliate links. Please see my disclosure for more details!*
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!
You can find me on:
Instagram
Facebook
Pinterest
Twitter
Bloglovin’
Youtube
J x
© Jane’s Patisserie. All images & content are copyright protected. Do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words and credit me, or link back to this post for the recipe.
I have just made this for my birthday. As soon as it was finished, my husband and I had a piece (couldn’t wait any longer) it tastes amazing. Happen to have white, milk and dark pieces of mini Toblerone around so used them for decoration too 😉
Omg me and my husband have just made this its setting in the fridge as i type. Can not wait to sample it, it looks delicious 🤤🤤 and was so nice and easy. We did use every bowl in the house tho 😂
What chocolates did you use I’d prefer to use the same you used really want to try this
Honestly any work – I’ve made this using all different sorts. x
Such beautiful chocolatw curls. How do you make them Jane? I totally love them
They’re from the supermarket!
If i want to add gelatin what stage should i add it?
I usually add it at the beginning with the cream cheese personally, but I haven’t used it with a chocolate cheesecake before x
Lovely cheesecake!! Note: you’ve forgotten to add when you put the vanilla extract in so I forgot to add it. Tastes amazing regardless
Phoebe. In for the rolling, Point 2 1st sentence… ‘add the vanilla.
Hi, love your recipes. Is double cream in this recipe same as heavy whipping cream?
Thanks.
Hiya – so they are different. Double cream is a UK product, and has a fat content of about 47% – heavy cream typically only tends to be 35% so quite a bit less. It should still work the same, but it may be better to whip the cream separately and fold through!
Can’t wait to make this 🙂 Do you use Philadelphia or mascarpone in this recipe?
Many thanks
Hey! You can use either – it’s completely up to you! x
Hey! Sorry for asking so many questions but I like to make these as good as possible. How would this work in a 7 inch tin? Thanks x
Hey!! It can do, but you’d want the tin to be quite deep! Typically a 7″ tin is roughly 0.8x an 8″ x
Hi Jane, was wondering if this would be too bitter if I did half dark chocolate and other half either milk or white chocolate (150g each)? So it would be a double chocolate rather than triple.
Hey! No that would be delicious!! I’ve done it before and it’s yum!
Hi Jane,
I have made this cheesecake and it is setting I. The fridge at the moment however I have just realised I haven’t put my vanilla extract into the mixture.
Would I be okay to put it into the buttercream on top to get the flavour? Or would this not taste quite right?
Many thanks for your delicious recipes.
I made your raspberry and white chocolate cheesecake the other day and it was so delicious.
Many thanks
Sarah
It may make the whipped cream taste really quite vanilla-y but it should still be yummy for sure! x
I am having trouble with this recipe. I’ve melted the chocolate but when I add it to the cheese mix it immediately solidifies and goes grainy. The taste is fine. I melt the chocolate first and always leave it to cool but this is still happening. Ideas anyone?
Thats called seizing – it can happen when it’s mixed too quickly all of a sudden, or the temperature differences are still too great. Try either the chocolate being completely cooled, or leave your other ingredients out for a little bit to try and balance it!
This happened to me too I was wondering where I’d gone wrong , thanks for posting x
I love this recipe, I’ve recently tried some variations I thought I would share because I thought they worked well, I hope this is ok! I swapped the biscuit base for a broken up Belgian waffle base (still used the butter) which went down really well. Another time I made it I used the salted caramel recipe and put a layer of it on top of the biscuit before the first chocolate, this went down so well I didn’t manage to get a slice of the cheesecake myself so ended up remaking it the next day so I could try it.
Hi. What size tin do you use for your cheesecakes please? Thanks in advance!
They’re all 8″/20cm tins, that are about 3-4″ deep x
Thanks!
HI Jane
I wondered if any other chocolate could be recommend to use?
Thanks
You can use any chocolate you like! X