Go Back

Crustless Double Chocolate Kahlua Cheesecake

Quiche 'n' Tell
Fudge and mousse in a rich chocolate cheesecake
Prep Time 30 mins
Cook Time 1 hr
Total Time 1 hr 30 mins
Servings 6


  • 300 g cream cheese
  • 200 g Greek yoghurt or full-fat yoghurt hung and strained
  • 100 g superfine sugar
  • 400 g dark slightly sweet chocolate melted
  • 2 tbsps cocoa
  • 3 tbsps all-purpose flour
  • 4 eggs separated
  • 2 tbsps Kahlua coffee liqueur


  • Preheat the oven to 180 degrees C. Line and generously butter a 20cm round, non-stick cake pan.
  • To make the filling, beat the egg yolks with the sugar till foamy and pale.
  • Add the cream cheese and yoghurt and mix well so that there are no lumps.
  • Now mix in the cocoa and flour and pour in the melted chocolate so that it is well incorporated into the mixture. Then add the Kahlua.
  • In a separate bowl, beat the egg whites until stiff and gently fold into the cake mixture.
  • Pour the mixture into the prepared pan and bake for 50-60 minutes till the cheesecake is just set. Switch off the oven, open the door and leave the cake in for an hour before transferring to a plate. Chill cake for upto 3-4 hours before serving.