Chocolate cheesecake with two slices cut out

Chocolate cheesecake

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(15 ratings)

Prep: 25 mins plus chilling, cooling, 2 hrs freezing and resting; no cook


Serves 10-12

Treat family and friends to this decadent chocolate dessert. It's an indulgent end to a dinner party or weekend family meal

Nutrition and extra info

  • Vegetarian

Nutrition: Per serving (12)

  • kcal296
  • fat20g
  • saturates12g
  • carbs25g
  • sugars19g
  • fibre2g
  • protein3g
  • salt0.4g
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    For the biscuit base

    • 150g digestive biscuits (about 10)
    • 1 tbsp caster sugar
    • 45g butter, melted, plus extra for the tin



      Butter is a dairy product made from separating whole milk or cream into fat and…

    For the cheesecake

    • 150g dark chocolate
      Dark chocolate soup pots with double cream in spoons

      Dark chocolate

      dahk chok-o-let

      Dark chocolate means the shiny, dark-reddish brown treat produced from the cacao bean, theobroma…

    • 120ml double cream
    • 2 tsp cocoa powder
    • 200g full-fat cream cheese
    • 115g caster sugar


    1. To make the biscuit base, crush the digestive biscuits with a rolling pin or blitz in a food processor, then tip into a bowl with the sugar and butter and stir to combine. Butter and line an 18cm springform tin and tip in the biscuit mixture, pushing it down with the back of a spoon. Chill in the fridge for 30 mins.

    2. To make the cheesecake, melt the chocolate in short bursts in the microwave, then leave to cool slightly. Whip the cream in a large bowl using an electric whisk until soft peaks form, then fold in the cocoa powder. Beat the cream cheese and sugar together, then fold in the cream mixture and the cooled chocolate. 

    3. Spoon the cheesecake mixture over the biscuit base, levelling it out with the back of a spoon. Transfer to the freezer and freeze for 2 hrs, or until set. Remove from the tin and leave at room temperature to soften for about 20 mins before serving. 

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    Comments, questions and tips

    Sign in or create your My Good Food account to join the discussion.
    13th Oct, 2019
    My 12 years old daughter made this, she is quite experienced in baking already and she found it easy to make. She used a 7’ round tin and the size was perfect. We found the ratio cream/ biscuit to be correct. After reading some comments we debated whether to add more butter to the biscuits to make the base but decided to stick to the recipe. We found that by pressing the base properly (we used a glass), this resulted less crumbly. (Once you cut it, there will be some loose crumbs, but this doesn’t bother us). The taste is divine, we loved it.
    29th Jul, 2019
    Taste wise, this recipe is spot on. I added in some ginger biscuits as suggested in the recipe which combined really well with the chocolate filling. I had an issue with the ingredient measures. The cheesecake came out very flat, i.e. the filling was the same depth as the base, when it should be at least 2-3 times the depth in my view. I would double the filling measurements and leave in the freezer overnight to firm up. I would also double the butter for the base as mine was very crumbly and didn't hold well together.
    Natalie Holmes's picture
    Natalie Holmes
    23rd May, 2019
    its really good
    13th Dec, 2016
    This cheesecake recepie says to use a 7 inch tin. I cannot find a 7 inch tin so i'm using a 9 inch tin. How do I adjust the ingredient measures Thanks for any help Jan
    Natalie Holmes's picture
    Natalie Holmes
    23rd May, 2019
    double everything
    20th Dec, 2019
    Can this be left longer (a couple of days) in the freezer
    Kayleigh Campbell's picture
    Kayleigh Campbell
    22nd Jun, 2018
    A good sub for digestives is using oreos for the base
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