Mary Berry No Bake​ Chocolate Cheesecake Recipe

This rich Mary Berry No-Bake Chocolate Cheesecake is made with full-fat cream cheese, digestive biscuits, double cream, dark chocolate, and a touch of vanilla. This recipe creates a decadent, fudgy, and intensely chocolatey dessert, perfect for any special gathering or holiday meal, and makes a beautiful centerpiece serving 8-10 people.

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Mary Berry No-Bake Chocolate Cheesecake Ingredients

For the Base:

• 7 oz (200g) digestive biscuits
• 3 oz (75g) unsalted butter, melted

For the Filling:

• 7 oz (200g) good quality dark chocolate (at least 50% cocoa solids)
• 1 lb (450g) full-fat cream cheese, at room temperature
• 5 oz (150g) icing sugar (confectioners’ sugar)
• 1 teaspoon vanilla extract
• 10 fl oz (300ml) double cream (heavy cream)

For the Topping (Optional):

• Chocolate shavings, for garnish
• A sprinkle of cocoa powder

How To Make Mary Berry No-Bake Chocolate Cheesecake

1. Prepare the tin: Lightly grease and line the base of an 8-inch (20cm) loose-bottomed springform pan with parchment paper.
2. Melt the chocolate: Break the dark chocolate into pieces and place it in a heatproof bowl set over a saucepan of simmering water (a bain-marie). Stir until completely smooth, then remove from the heat and set aside to cool slightly.
3. Make the biscuit base: Crush the digestive biscuits into fine crumbs using a food processor or by placing them in a bag and crushing them with a rolling pin.
4. Combine the base: Pour the melted butter over the biscuit crumbs and mix well until every crumb is coated and looks like wet sand.
5. Press into the pan: Tip the mixture into the prepared tin. Use the back of a spoon to press the crumbs firmly and evenly across the base. Place the base in the refrigerator to chill for at least 30 minutes.
6. Beat the cream cheese: In a large bowl, beat the room temperature cream cheese with the icing sugar and vanilla extract until the mixture is smooth and light.
7. Add the chocolate: Pour the slightly cooled, melted chocolate into the cream cheese mixture and beat until the filling is uniformly chocolate brown and smooth.
8. Whip the double cream: In a separate, clean bowl, pour in the double cream (heavy cream). Use a whisk or electric mixer to whip the cream until soft peaks form.
9. Fold the cream: Gently fold the whipped cream into the chocolate cream cheese mixture using a large metal spoon or spatula. Use a gentle, cutting motion to incorporate the cream without losing too much air.
10. Assemble the cheesecake: Spoon the chocolate filling onto the chilled biscuit base. Use an offset spatula or the back of a spoon to smooth the surface.
11. Chill and set: Place the cheesecake in the refrigerator to chill for a minimum of 6 hours, or ideally, overnight, to allow the filling to set completely firm.
12. Garnish and serve: Before serving, carefully remove the cheesecake from the tin. Garnish the top with chocolate shavings or a dusting of cocoa powder.

Recipe Tips

• Use Good Quality Chocolate: The flavor of the chocolate is the star of this dish, so use the best quality dark chocolate (at least 50% cocoa solids) you can find. It will make a big difference in the final taste.
• Cool the Melted Chocolate: Wait until the melted chocolate has cooled slightly before adding it to the cream cheese mixture. If it is too hot, it can melt the cream cheese and cause the filling to separate.
• Whip Cream to Soft Peaks: Do not whip the double cream until it is too stiff. Soft peaks are key, as this makes it easier to fold into the heavy chocolate mixture, keeping the filling light and airy.
• Proper Chilling is Essential: Since this is a no-bake recipe, the chilling time is non-negotiable. The filling relies on the fat content of the cream cheese and melted chocolate to firm up. Give it a full 6 hours, or ideally, chill overnight.

What To Serve Chocolate Cheesecake

This intensely flavored chocolate cheesecake is wonderful served simply. A classic pairing is fresh, slightly tart berries, such as raspberries, strawberries, or cherries, which provide a nice contrast to the richness. You can also serve it with a dollop of fresh, unsweetened whipped cream. For a luxurious finish, drizzle a simple caramel or salted caramel sauce over the top just before serving. A small glass of espresso or an Irish coffee works beautifully to balance the dessert’s richness.

How To Store Chocolate Cheesecake Leftovers

• Refrigerate: Store the Chocolate Cheesecake in an airtight container or covered tightly with plastic wrap in the refrigerator for up to 5 days.
• Freeze: This cheesecake freezes well. Once fully set, you can freeze the whole cheesecake (without any toppings) by first flash-freezing it until firm, then wrapping it tightly in plastic wrap followed by aluminum foil. Store for up to 3 months. Thaw overnight in the refrigerator.

Mary Berry No-Bake Chocolate Cheesecake Nutrition Facts

• Calories: 480 kcal
• Total Fat: 38g
• Saturated Fat: 24g
• Cholesterol: 105mg
• Sodium: 250mg
• Total Carbohydrate: 30g
• Dietary Fiber: 2g
• Sugars: 24g
• Protein: 6g

Frequently Asked Questions

• Why did my cheesecake filling not set? There are usually two reasons. First, you may not have chilled it long enough—it needs at least 6 hours, or preferably overnight, to become firm. Second, the melted chocolate may have been too hot when added, which can prevent the mixture from setting properly. Ensure it’s only warm, not hot.
• Can I use milk chocolate instead of dark chocolate? Yes, you can, but it will result in a much sweeter cheesecake. If you use milk chocolate, consider reducing the amount of icing sugar in the recipe by about 1 to 2 tablespoons to keep the sweetness balanced. The final texture may also be slightly less firm.
• Can I make this cheesecake in advance for a party? Absolutely! This is the perfect make-ahead dessert. You can prepare it fully up to 2 days in advance. Keep it tightly covered and stored in the refrigerator. The flavor often improves after a full 24 hours of chilling.

Try More Recipes:

• Mary Berry Baileys Cheesecake​ Recipe
• Mary Berry No Bake Lemon Cheesecake Recipe
• Mary Berry Lemon Cheesecake​ Recipe