Easy Chocolate Cheesecake Recipe

Chocolate Cheesecake is a dessert made for almost anyone. Did you know that it can be done without gelatin, or agar agar? Here’s how!

Chocolate Cheesecake Recipe

Chocolate Cheesecake is a popular dessert; one would be hard-pressed to find anyone who doesn’t like the soft, welcoming allure of a freshly made cheesecake. While baked cheesecakes present an added sponge-like dimension to the cheesecake’s texture, a chilled cheesecake is all about smooth, melting glory. 

This recipe is originally from my culinary inspiration, Nigella Lawson. Before this recipe, I never knew that refrigerator cheesecake can be made without gelatin! I have made cheesecakes before, with crumbly marie-biscuit bases and topped with fruity jelly, that required gelatin. However, change in the kitchen is always welcome, especially in the world of cheesecake. 

This cake relies on the body of cold chocolate and cream cheese to hold its shape. However, it won’t hold this way for long outside, so it’s best to serve this slightly chilled. 

Fancy baked mini-cheesecakes? Here’s a recipe you’ll love!

The Base

I’ve used Lotus Biscoff biscuits for the base of this cheesecake, simply because this is my current favourite cookie. However, I understand that this isn’t the most wallet-friendly option. You can replace it with any biscuit that you like eating regularly, such as digestives or even marie biscuits for a nostalgic feel. 

If you’d like this cake to be chocolate through and through, then get chocolate biscuits for the base. You can use Oreos, or chocolate digestives if you can get them. The recipe here stipulates a rather thin base, and a thick, luscious layer of chocolate cheese pudding above it. If you’d prefer a thicker base, you can use up to 200 g of biscuit. 

The Filling

This filling is very indulgent, and very malleable. The original recipe called for white chocolate and a squeeze of lemon, which I’ve substituted and left out respectively. One stipulation is that you must use milk chocolate for this filling. Reason being, milk-chocolate has added sugars which will help to sweeten this cake. Using dark chocolate won’t do you any favours. 

The cream cheese also must be at room temperature. Anything cold and the finished cheesecake texture will be compromised. 

Easy Chocolate Cheesecake Recipe

Recipe by Krishy MalCourse: DessertCuisine: WesternDifficulty: Easy
Makes 1


– inch cake
Prep time


Cooking timeminutes

Chocolate Cheesecake is a dessert made for almost anyone. Did you know that it can be done without gelatin, or agar agar? Here’s how!

You’ll need;

  • For the Base

  • 175g Lotus Biscoff Biscuits

  • 50g Butter, softened

  • For the Filling

  • 100g Milk Chocolate, melted and cooled

  • 250g Cream Cheese, room temperature

  • 1 Tsp Vanilla Extract

  • 300ml Double Cream

You’ll need to;

  • Make the base first, by crushing the biscuits in a food processor. When all the cookies are reduced to rubble, plop in the 50g butter and pulse till you get a wet, sand-like mixture. Tip this mixture into an 8-inch spring-form pan and press with your fingers until you get a flat base. Place this in the refrigerator while you get on with the filling.

  • Pour out the cream into the bowl of a stand mixer, and beat until the cream is volumised but hasn’t formed its signature stiff-peaks yet. While this happens, place the cream cheese into a large bowl and beat with a wooden spoon to soften and break it apart. Add the melted and cooled chocolate to this, and stir to mix.

  • To this, add the vanilla extract and mix in thoroughly.

  • Remove the cream from the stand mixer and pour it into the chocolate-cheese mixture; fold in gently. Then, coax the mixture into the biscuit-lined cake tin, being careful to spread it evenly. Using the back of a spoon for this is most useful, I’ve found.

  • Place this back in the fridge for at least 3 hours, or overnight.

  • Serve chilled, with lots of whipped cream and happiness.


  • When serving, you can make a simple caramel syrup to drizzle over the cake. You can also strew some chopped nuts on the cake or caramel, for added texture. This helps with those who find this cake to be not sweet enough.
  • The cream cheese must be at room temperature. No compromises on that.

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