Last Updated on 17 July 2026 by cooksimply
By combining just a few simple ingredients, you can make a truly sublime dessert, and this no bake chocolate cheesecake is proof. It’s creamy, rich and sits on a deep, caramelly Lotus Biscoff base that adds the loveliest crunch. A real treat, so there’s no need to count the calories on this one.
The best part? No oven, no water bath, no stress. You mix, you chill, you eat. If you can crush a few biscuits and whip some cream, you can make this.
Tips for the perfect no bake chocolate cheesecake
I’ve made this cheesecake more times than I can count, usually around Easter when my kids want something chocolatey, and I’ve learned a few things along the way. These are the tips that make the difference between a good cheesecake and one people ask you to make again.
- Use full-fat everything. This isn’t the recipe for low-fat cream cheese or single cream. Full-fat cream cheese and double cream give you that firm, sliceable set. Low-fat versions hold too much water and your cheesecake can turn out loose.
- Bring the cream cheese to room temperature. Cold cream cheese fights you and leaves lumps. Take it out 20 to 30 minutes before you start and it’ll whip smooth.
- Don’t overwhip the cream. This is the one people get wrong most often. You want the mixture to just reach soft peaks, no further. Overwhipped cream turns grainy and stiff. Go slow and steady, and stop the moment it holds its shape.
- If you do overwhip, don’t panic. Add a tablespoon of milk at a time and fold it through gently to loosen the mixture back to something workable.
- Cool your melted chocolate slightly before folding. Piping-hot chocolate can slacken the cream mixture. Let it sit for a couple of minutes until warm rather than hot, then fold it through.
- Give it enough time in the fridge. Three to four hours is the minimum. Overnight is better. A rushed cheesecake won’t slice cleanly, and the flavour improves after a longer chill.
Ingredients
Here’s everything you need. All measurements are metric, which is how most UK home bakers work, and I’ve kept the list short on purpose.
For the biscuit base
- 200g Lotus Biscoff biscuits
- 1 tbsp cocoa powder
- 90g unsalted butter, melted
For the chocolate filling
- 300g dark chocolate
- 400g full-fat cream cheese
- 200g double cream
- 2 tsp vanilla essence
To decorate
- 2 bags of KitKat chocolate bunnies (or any chocolate you fancy)
A few notes on the ingredients:
- Lotus Biscoff biscuits give the base its caramel flavour and lovely snap. They work brilliantly with dark chocolate. No Biscoff? Digestives or Oreos are good stand-ins, though the flavour will shift.
- Dark chocolate carries this cheesecake. I’d use something around 50 to 70% cocoa. Go much higher and it can turn bitter and set very firm. A good-quality bar melts more smoothly than cheap cooking chocolate.
- Full-fat cream cheese matters here. Philadelphia is the classic UK choice, but any full-fat block-style cream cheese works. Avoid the softer spreadable tubs where you can.
- Vanilla essence rounds out the flavour. Vanilla extract works too and has a slightly deeper taste if you prefer.
How to make simple no bake chocolate cheesecake
The method breaks down into three easy stages: base, filling and decoration. None of it is complicated, and most of the total time is just waiting for the fridge to do its work.
Make the biscuit base
- Line a 20cm springform tin. A disc of baking paper on the base makes it much easier to lift the finished cheesecake out.
- Put the Lotus biscuits in a food processor and blitz until they’re fine crumbs. No processor? Pop them in a sealed food bag and crush with a rolling pin.
- Melt the butter in a pan over medium heat, or in the microwave in a covered container. Cover it, because butter loves to splutter.
- In a large bowl, combine the biscuit crumbs, melted butter and cocoa powder. Mix well, then press firmly into the base of the tin, packing it down tight with the back of a spoon. Pop it in the fridge to start setting.
Make the chocolate filling
- Break the dark chocolate into pieces and place in a bowl. Microwave for around 3 minutes, stirring every 30 seconds or so, until fully melted and smooth. Let it cool for a couple of minutes.
- In a large bowl, combine the cream cheese, double cream and vanilla essence. Whisk with electric beaters or in a stand mixer, but not too fast. You want the mixture to just reach soft peaks, no further.
- Pour in the melted chocolate and fold it through gently until you have a smooth, even colour with no streaks.
- Remove the tin from the fridge and spoon the filling over the base. Smooth the top evenly with a palette knife.
Chill and decorate
- Return the tin to the fridge and chill for at least 3 to 4 hours, or overnight if you can.
- When you’re ready to serve, decorate with KitKat bunnies, mini eggs, fresh berries, or whatever takes your fancy. Release the springform tin, slice and enjoy.
Tips, variations and substitutions
Once you’ve got the basic method down, this recipe is a brilliant canvas. Here are some of my favourite ways to change it up.
Chocolate Biscoff cheesecake
Lean into the Biscoff flavour by swirling a few tablespoons of warm Biscoff spread through the filling before it sets, or drizzle it over the top once chilled. The caramel notes against the dark chocolate are a real crowd-pleaser, and it plays beautifully with that Biscoff base.
White chocolate version
Swap the dark chocolate for white for a sweeter, mellower cheesecake. White chocolate sets a little softer, so reduce it slightly to around 250g and give the cheesecake a longer chill.
Mint chocolate
Add half a teaspoon of peppermint extract along with the vanilla, and decorate with crushed After Eights or chopped mint Aero. It tastes like a grown-up version of a mint chocolate bar.
Terry’s Chocolate Orange
Melt a Terry’s Chocolate Orange in place of some of the dark chocolate, or add a little orange zest to the filling. Chocolate and orange is a classic pairing for good reason.
Common substitutions
- No Biscoff? Use 200g digestive biscuits for the base, or Oreos for a more classic cookies-and-cream feel.
- No springform tin? A loose-bottomed tart tin works, or line a regular tin generously with cling film so you can lift the whole thing out.
- Dairy-free? Use a plant-based cream cheese, dairy-free double cream alternative and dairy-free dark chocolate. The set can be a touch softer, so chill overnight.
Avoiding a soggy base
The most common complaint with no bake cheesecakes is a base that goes soft. Two things fix it: press the crumb mixture down firmly so it’s compact, and don’t skimp on the fridge time. Making sure your melted chocolate has cooled slightly before folding also stops excess warmth softening the base from above.
Serving suggestions
This cheesecake is rich, so I like to serve it in slightly smaller slices with something to cut through the sweetness.
A handful of fresh raspberries or strawberries on the side works wonders. The tartness balances the deep chocolate beautifully. A little pouring cream or a scoop of vanilla ice cream never goes amiss either.
For a dinner party, a light dusting of cocoa powder or a few chocolate curls across the top makes it look properly finished with almost no effort. And if you’re serving it at Easter, those KitKat bunnies and a scatter of mini eggs bring instant colour and fun.
A cup of good coffee alongside is, in my opinion, the perfect finish. The bitterness of the coffee against the sweet, creamy cheesecake is hard to beat.
Storage and make-ahead tips
This is one of the best things about a no bake cheesecake: it’s made to be prepared in advance.
- In the fridge: Keeps well for around five to six days, if it lasts that long. Keep it covered so it doesn’t pick up other fridge smells.
- In the freezer: Freeze it whole. Place it on a suitable dish and wrap well in cling film. It’ll keep for up to three months. To serve, thaw at room temperature for about four hours, or in the fridge overnight, then decorate.
- Make-ahead for events: My go-to when entertaining. Make it the day before, chill overnight, and just add the decoration before your guests arrive.
A quick tip: decorate after thawing or serving, not before freezing. Fresh fruit and chocolate decorations hold up much better added at the last minute.
Frequently asked questions
Why won’t my no bake cheesecake set?
Nine times out of ten it’s down to overwhipped or underwhipped cream, low-fat ingredients, or not enough chilling time. Use full-fat cream cheese and double cream, whip only to soft peaks, and give it at least four hours in the fridge.
Can I make this cheesecake without a springform tin?
Yes. A loose-bottomed tart tin works well, or line a regular cake tin with cling film so you can lift the whole cheesecake out cleanly once set.
How long does no bake chocolate cheesecake last?
Around five to six days in the fridge, kept covered, or up to three months in the freezer if wrapped well.
Can I use milk chocolate instead of dark?
You can, though it’ll be sweeter and set a little softer. I’d reduce the amount slightly and chill it overnight to help it firm up.
Do I need to add gelatine?
No. This recipe sets from the dark chocolate and the whipped cream cheese mixture alone, so there’s no need for gelatine or any setting agent.
Other sweet treats
Easy no bake chocolate cheesecake
Ingredients
- 200 g Lotus Biscoff biscuits
- 1 tbsp cocoa powder
- 90 g unsalted butter melted
- 300 g dark chocolate
- 400 g cream cheese
- 200 g double cream
- 2 tsp vanilla essence
- 2 bags of KitKat chocolate bunnies
Instructions
Biscuit base
- Line a 20cm springform tin.
- Put the Lotus biscuits in a food processor and blitz until they are crumbs. If you don’t have a processor, pop the biscuits in a sealed food bag and break them with a rolling pin.
- Melt the butter in a pan on a medium heat, or in the microwave in a suitable container. Make sure to cover, as the butter will splutter.
- In a large bowl. combine the Lotus biscuit crumbs with the melted butter and the cocoa powder. Once mixed well, press the crumbs into the springform tin and then pop into the fridge so the base can begin to set.
Chocolate cheesecake filling
- Break the dark chocolate into pieces and place into a bowl. Microwave for around 3 mins, stirring regularly, until the chocolate has melted.
- In a large bowl, combine the cream cheese, double cream and vanilla essence and whisk with electric beaters or in cake mixer – but not too fast. You want the cream to just start getting firm and with soft peaks. Pour in the melted chocolate and fold through.
- Remove the tin from the fridge and put the cream cheese filling into the tin, and smooth the top evenly with a palette knife.
- Put the tin back in the fridge and chill for at least 3-4 hours before serving, or overnight.
Decoration
- Once you’re ready to serve, you can decorate with chocolate eggs, Easter bunnies, fresh raspberries or strawberries – anything you like!
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Nutrition
Did you make this recipe?
Please let me know how this sesame prawn toast recipe turned out for you. Leave a comment below and tag @cooksimplyathome on Instagram. For more recipes do check out my index.
Very yummy. Will make again!