Forktionary

British Chocolate Cheesecake Recipe

Indulge in this decadent, no-bake British Chocolate Cheesecake! Made with rich, sweet dark English chocolate (like Bournville – get that authentic flavour!), this recipe is surprisingly quick to assemble. A simple biscuit base is topped with a creamy, dreamy chocolate filling featuring tangy quark (easily substituted if needed – see notes!). Chill for 3 hours to achieve the perfect set and intense flavour. This rich and rewarding dessert, designed to serve 10-12, is perfect for a special occasion or a delightful treat for yourself.

Prep Time 25 mins
Cook Time 25 mins
Calories 340.1 kcal
Protein 11g
Rating 5.0 (1 Reviews)
British Chocolate Cheesecake

Recipe Actions

Share this recipe:

Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for British Chocolate Cheesecake

  • Chocolate Digestive Biscuits
  • 100g unsalted butter, melted
  • 250g full-fat cream cheese, softened
  • 250g quark (or substitute with full-fat Greek yogurt for a similar texture)
  • Dark Chocolate
  • 200ml double cream (heavy cream)
  • 100g icing sugar (powdered sugar)

Cook Smarter with Sous, Your Kitchen Companion

Missing an ingredient for this British Chocolate Cheesecake? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.

How to Make British Chocolate Cheesecake

  1. Line an 8-inch springform tin with greaseproof paper, ensuring it extends slightly up the sides.
  2. Melt the 100g butter in a microwave-safe bowl or over a double boiler. Stir in the crushed 200g digestive biscuits until well combined.
  3. Press the biscuit mixture firmly into the base of the prepared tin to create an even layer.
  4. Melt the 200g chopped chocolate in a microwave-safe bowl or over a double boiler, stirring until smooth.
  5. In a large bowl, beat the softened 250g cream cheese and 250g quark (or substitute) until smooth and creamy. Gently fold in the melted chocolate.
  6. Add the 200ml double cream and 100g icing sugar to the cream cheese mixture. Beat with an electric mixer until light and fluffy.
  7. Carefully pour the chocolate mixture over the biscuit base and spread evenly.
  8. Chill in the refrigerator for at least 3 hours, or until set. For best results, chill overnight.
  9. Once set, carefully release the cheesecake from the springform tin and serve. Enjoy!

Nutrition Information (Approximate per serving)

Sodium

3 g

Sugar

30g

Fat

101g

Carbs

5g

Recipe Categories (Choose a category and find related recipes!)

Sweets & Sides Desserts Salmon Recipes Cod Recipes European Vegetarian Holiday Recipes Baking

Recipe Tags (Choose a tag and find related recipes!)

30 Minutes Or Less Time To Make Course Preparation Desserts Easy Beginner Cook Cheesecake