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Mary Berry No Bake Chocolate Cheesecake Recipe

Mary Berry No Bake Chocolate Cheesecake Recipe

Mary Berry's no bake chocolate cheesecake is rich, dark, and sets perfectly overnight — the ultimate chocolate dessert.
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Prep Time 25 minutes
Setting Time 8 hours
Servings: 10 Slices
Course: Dessert
Cuisine: British
Calories: 590
Ingredients Method Notes

Ingredients
  

  • Chocolate Biscuit Base:
  • 300 g chocolate digestive biscuits crushed
  • 150 g unsalted butter melted
  • 2 tbsp cocoa powder sifted
  • Chocolate Filling:
  • 200 g dark chocolate 70%, finely chopped
  • 600 g full-fat cream cheese room temperature
  • 150 g icing sugar sifted
  • 50 g good quality cocoa powder sifted
  • 300 ml double cream cold
  • 1 tsp vanilla extract
  • Decoration:
  • 150 ml double cream whipped
  • Chocolate shavings
  • Cocoa powder for dusting
  • Fresh raspberries optional

Method
 

  1. Combine chocolate digestive crumbs, melted butter, and cocoa. Press very firmly into a 23cm springform tin. Refrigerate 30 minutes.
  2. Melt chopped dark chocolate over barely simmering water until smooth. Cool 10 minutes.
  3. Beat room-temperature cream cheese and icing sugar until smooth. Add cocoa powder and vanilla — beat until incorporated. Fold in warm melted chocolate until uniformly dark.
  4. Whip cold cream to soft peaks. Fold into chocolate mixture in two additions until just combined.
  5. Spoon onto base. Spread and smooth. Cover loosely. Refrigerate overnight.
  6. Release tin. Pipe whipped cream around edge. Scatter chocolate shavings. Dust with cocoa. Add raspberries if using.

Notes

Use 70% dark chocolate for genuine depth of flavour.
Cool melted chocolate 10 minutes before adding to cream cheese.
Full-fat cream cheese at room temperature — no exceptions.
Use chocolate digestive biscuits for the base — they add an extra layer of chocolate.
Refrigerate overnight — 8 hours minimum, 12 is better.
Serve with fresh raspberries — the combination is exceptional.
Freeze without decoration for up to 2 months.
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