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Pure Indulgence Double Chocolate Cheesecake

A rich, no-bake, silky cheesecake
Prep Time 30 mins
Cook Time 30 mins
Total Time 5 hrs 45 mins
Servings 8


  • 300 g full fat cream cheese
  • 200 g mascarpone
  • 250 g digestive biscuits
  • 130 g butter
  • 300 g best quality dark chocolate 70% cocoa
  • 200 g best quality milk chocolate
  • 10 strawberries sliced for decorating(optional)


  • Crush the biscuits in a food processor and pour in the melted butter. Blitz once to mix well.
  • Press this to form an even layer on the bottom and along the sides of a 20 cm springform pan. Chill for 45 minutes in the fridge for the the base to set.
  • Melt the chocolates in a double boiler over barely simmering water. Mix with a spatula to combine both chocolates. Set aside to cool slightly.
  • In another bowl, whisk together the cream cheese and the mascarpone till you get a smooth and silky texture.
  • Stir in the melted chocolate and mix well. Pour the cheesecake mixture onto the set biscuit base and chill for 4 hours till it has set completely. Decorate with sliced strawberries.