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A Delicious and Utterly Divine No-Bake Triple Chocolate Cheesecake – Its perfect for Cheesecakeaholics, and Chocoholics like me!

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I know I post a lot of cheesecake recipes, and a lot of recipes to do with Chocolate, but like c’mon… they’re the best. (If you disagree, you may be in the wrong place… but anyway!).

The lovelies at Divine Chocolate sent me over some of their baking chocolate to try out and I was SO excited. Not only because the package came with a Tea Towel that looked like one of their chocolate bars, but because I have been wanting a reason to post a Triple Chocolate Cheesecake for a good while, and here it was.

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I based this recipe on ones such as my No-Bake Honeycomb Crunchie Cheesecake and No-Bake White Chocolate & Strawberry Cheesecake, in the sense that I used my typical 2x280g of Cream Cheese (about 550g worth), with some Icing Sugar, Vanilla and some Double Cream to make the base of the cheesecake mix, then split it between three bowls, and mixed in the three different types of chocolate.

I will admit, this worked a lot better then I thought it would, and it looked so much better compared to how I thought it would! I liked the hint of vanilla in the mixture, as well as the different tastes of chocolate with each bite.

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The slight bitterness of the 70% Dark Chocolate, the milky but chocolateyness of the 38% Milk Chocolate, and finally the utterly scrumptious White Chocolate make a dreeeeamy combination for anything Triple Chocolate.

I obviously have an addiction to anything Triple Chocolate as I make my Triple Chocolate Chip Crinkle Cookies on such a regular basis its rare my house doesn’t have a batch at any one time. My Triple Chocolate Cupcakes would also work so so well with the Divine Chocolate as Divine also do a delicious Cocoa Powder that you can bake with as well.

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I was obviously only sent the chocolate to use in a recipe as a goodwill for me and my blog, and I won’t lie, I loved the chocolate. Chocolate is one of those things that is just so loveable in my eyes, and I always looove to stray from my norm and try something new and delicious. If I were to buy bars of chocolate for baking, I would definitely use these.

If I could buy the bars in bulk and actually have somewhere to store them then I would also do that too.. but alas, my baking cupboards are way past full now. But either way, the chocolate you use will not affect the cheesecake itself. It’s still going to be an easy, delicious, No-Bake Triple Chocolate Cheesecake that is going to impress any chocolate lover, or cheesecake lover alike. Enjoy this recipe, its definitely one of my new favourites!

No-Bake Triple Chocolate Cheesecake!

A Delicious and Utterly Divine No-Bake Triple Chocolate Cheesecake – Its perfect for Cheesecakeaholics, and Chocoholics like me!
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Category: Dessert
Type: Cheesecake
Keyword: Chocolate, Triple Chocolate
Prep Time: 25 minutes
Cook Time: 15 minutes
Decorating Time: 20 minutes
Total Time: 1 hour
Servings: 14 Slices
Author: Jane's Patisserie

Ingredients

Biscuit Base

  • 300 g Digestives
  • 150 g Unsalted Butter

Cheesecake Filling

  • 600 g Full Fat Cream Cheese (room temp)
  • 125 g Icing Sugar
  • 300 ml Double Cream
  • 1 tsp Vanilla Extract
  • 100 g Dark Chocolate
  • 100 g Milk Chocolate
  • 100 g White Chocolate

Decoration

  • 150 ml Double Cream
  • 2 tbsp Icing Sugar
  • 50 g Dark/Milk/White Chocolate
  • Chocolate Curls

Instructions

For the Base

  • Melt the butter in the microwave on short bursts on in a small pan over a medium heat – Blitz the biscuits in a food processor to a small crumb, add the melted butter, and pulse a few times until it is combined well.
  • Tip into a 8″/20cm Deep Springform Tin and press down firmly – chill in the refrigerator whilst you do the rest!

For the Filling

  • Melt the chocolates in separate small bowls in the microwave microwave on short bursts until fully melted – leave to cool slightly whilst doing the rest.
  • With an electric mixer (I used my KitchenAid) Whisk the Cream Cheese and Icing sugar and vanilla until combined – pour in the liquid double cream and continue to Whip the Cream Cheese/Cream Mixture until it is starting to thicken a lot like a Mousse does!
  • Separate the mixture between three large bowls (try to be as even as possible, I weighed mine) and pour in the melted chocolate.
  • I melted the Dark Chocolate first, so mixed in the Dark Chocolate first (I did it in the order I was layering, so that its the coolest one first). Fold the mixture together until smooth, and then spread onto the cheesecake base. Repeat the process with the Milk Chocolate, and then the White Chocolate.
  • Cover the cheesecake and chill in the fridge for at least 5-6 hours hours or preferably overnight to set fully.

For the Decoration

  • Remove the cheesecake from the tin, and drizzle over some chocolate (I went with Dark as it was the lowest layer and looked best)
  • Whip together your Double Cream and Icing Sugar and pipe onto your cheesecake, and then decorate with some chocolate curls!

Notes

  • You can use any brand of chocolate you like in the cheesecake mix - supermarket own cheap chocolate works really well, just as the well known brands do!
  • I always set my cheesecakes in the fridge overnight as its a more guaranteed set in the fridge, but you must also use full-fat ingredients otherwise it won’t work!
  • It's very important to use full-fat cream cheese to make sure it sets!

ENJOY!

Find my other Cheesecake & Chocolate Recipes on my Recipes Page!

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J x

© Jane’s Patisserie. All images & content are copyright protected. Do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words and credit me, or link back to this post for the recipe.

80 Comments

  1. Chivon on April 15, 2024 at 10:52 pm

    Hi Jane, love your recipes. How do you think I could make this into a taller cake? I’m thinking something double or triple this height (double/triple filling quantities) as a bit of a show-stopper for a special birthday!

  2. Lisa readhead on December 15, 2023 at 10:36 pm

    5 stars
    I make one of your cheesecakes every week for work I’ve made this tonight in a mad rush while also baking and cooking 🤦 so like an idiot put 150g of each choc in 😥 I’m praying it will be ok.

  3. Gemma on August 4, 2023 at 9:49 am

    5 stars
    Hi Jane,

    I can’t wait to try this recipe, although it turns out that I have a 10 inch springform tin. Do you think I can use the recipe as is or do I need to amend the amount of ingredients? Thank you! X

  4. Laura on February 19, 2023 at 10:05 pm

    4 stars
    The flavour is lovely but not sure what went wrong with mine. I chilled it for over 14 hours in the fridge but when I unclipped the cake tin it quickly lost its shape and went everywhere not sure what went wrong!? Any suggestions as I would love to make it again

    • Jane's Patisserie on February 27, 2023 at 3:46 pm

      Hiya! What chocolate did you use? If you struggle with this, perhaps using gelatine to help it set may be a good idea! Hope this helps! x



    • Laura on March 4, 2023 at 4:18 pm

      Hi Jane thank you for the suggestion. I just used sainsburys own brand chocolate it wasn’t cooking chocolate do you think that would make a difference? Are there any vegetarian substitutes for gelatine my mum is vegetarian?



    • Jane's Patisserie on March 6, 2023 at 11:07 am

      Hiya! This may have been the reason, and you can find a vegetarian alternative in most large supermarkets! Hope this helps! x



  5. Jane Sheehy on December 19, 2022 at 3:02 pm

    I made this cheesecake sometime ago and it was a huge success, It was made one day eaten the next day. Now someone has asked me to make one for Boxing Day. I’ll be too busy Christmas Day so could I make it Christmas Eve and keep in the fridge for 48 hrs ? Would it be as good. Thanks for all your amazing recipes and advice. Jane

    • Jane's Patisserie on December 23, 2022 at 11:29 am

      Hiya! Yes this should be fine! Hope this helps! x



  6. Mrs Helen Proudfoot on December 14, 2022 at 9:43 pm

    can this triple chocolate cheesecake be frozen?

    • Jane's Patisserie on December 15, 2022 at 12:53 pm

      Yes absolutely, for up to 3 months! Hope this helps! x



  7. Yolanda on March 14, 2022 at 10:19 pm

    Hi Jane,
    This looks so yummy!
    I’d just like to know do you use vanilla extract or vanilla paste? I know some people prefer to use vanilla paste as it gives a stronger and better taste and just wanted to confirm with you which is better and which do you use. Thank you!

    • Jane's Patisserie on March 23, 2022 at 11:32 am

      Hiya! I always use Vanilla Extract – take a look on my Amazon shop for the specific one I use! Enjoy! x



  8. Beth on December 9, 2021 at 3:30 pm

    5 stars
    I love your recipes! Would I be able to swap the digestive biscuits for Bourbon biscuits to add even more chocolate to the base? I almost wanted to try a mixture of this recipe and your Bourbon biscuit cheesecake (https://www.janespatisserie.com/2019/01/26/bourbon-biscuit-cheesecake/)! Thanks in advance.

    • Jane's Patisserie on December 10, 2021 at 10:02 am

      Hiya! Thank you so much! Yes absolutely you can do this – just use 2/3 of the butter instead! Hope this helps! x



  9. Megan Foster on February 10, 2021 at 9:37 am

    4 stars
    Tip for anyone making this, when you mix the chocolate into the cream cheese mixture it will solidify if you fold as the recipe says. I had this happen to me in the first instance and ended up with a chocolate shard type layer! So I tried whisking the chocolate in to the cream cheese mixture instead and that worked much better!

    • Jane's Patisserie on February 10, 2021 at 7:30 pm

      That usually happens when the temperature differentiates quite a bit causing the chocolate to seize! Often a whisk can do the same x



  10. Serena on December 30, 2020 at 2:08 pm

    5 stars
    Made this cheesecake for my sons 13th birthday!
    Brilliant cheesecake to make. Can’t wait to have some tomorrow.x

  11. Katie Beal on December 7, 2020 at 8:33 pm

    5 stars
    I’ve tried quite a few of the chocolate cheesecakes on Jane’s blog which have all been amazing but using branded chocolate can be expensive. I wanted to make a ‘cheaper’ cheesecake for my Macmillan ‘Cakeaway’ and this cake went down a storm! I used supermarket baking chocolate and it worked absolutely fine. I was so proud when it was sliced and you could see all the layers! Amazing! Made it again since the sale. Delicious!

  12. Michelle on November 17, 2020 at 3:50 pm

    5 stars
    I have just made this for my birthday. As soon as it was finished, my husband and I had a piece (couldn’t wait any longer) it tastes amazing. Happen to have white, milk and dark pieces of mini Toblerone around so used them for decoration too 😉

  13. Charl on October 25, 2020 at 10:02 am

    5 stars
    Omg me and my husband have just made this its setting in the fridge as i type. Can not wait to sample it, it looks delicious 🤤🤤 and was so nice and easy. We did use every bowl in the house tho 😂

  14. Sakina Mehdi on October 15, 2020 at 9:08 pm

    5 stars
    What chocolates did you use I’d prefer to use the same you used really want to try this

    • Jane's Patisserie on October 16, 2020 at 12:06 pm

      Honestly any work – I’ve made this using all different sorts. x



  15. Hina on August 30, 2020 at 12:52 am

    Such beautiful chocolatw curls. How do you make them Jane? I totally love them

  16. Hina on August 18, 2020 at 3:02 am

    If i want to add gelatin what stage should i add it?

    • Jane's Patisserie on August 18, 2020 at 9:21 am

      I usually add it at the beginning with the cream cheese personally, but I haven’t used it with a chocolate cheesecake before x



  17. Phoebe on June 26, 2020 at 7:21 pm

    4 stars
    Lovely cheesecake!! Note: you’ve forgotten to add when you put the vanilla extract in so I forgot to add it. Tastes amazing regardless

    • Paul on September 6, 2021 at 3:19 pm

      Phoebe. In for the rolling, Point 2 1st sentence… ‘add the vanilla.



  18. Rubabah on June 18, 2020 at 9:05 pm

    Hi, love your recipes. Is double cream in this recipe same as heavy whipping cream?
    Thanks.

    • Jane's Patisserie on June 19, 2020 at 7:39 pm

      Hiya – so they are different. Double cream is a UK product, and has a fat content of about 47% – heavy cream typically only tends to be 35% so quite a bit less. It should still work the same, but it may be better to whip the cream separately and fold through!



  19. Lucia on June 11, 2020 at 3:53 pm

    Can’t wait to make this 🙂 Do you use Philadelphia or mascarpone in this recipe?
    Many thanks

    • Jane's Patisserie on June 12, 2020 at 10:21 am

      Hey! You can use either – it’s completely up to you! x



  20. Grace on June 10, 2020 at 1:28 pm

    Hey! Sorry for asking so many questions but I like to make these as good as possible. How would this work in a 7 inch tin? Thanks x

    • Jane's Patisserie on June 10, 2020 at 4:29 pm

      Hey!! It can do, but you’d want the tin to be quite deep! Typically a 7″ tin is roughly 0.8x an 8″ x



  21. Fiona on June 1, 2020 at 5:12 pm

    Hi Jane, was wondering if this would be too bitter if I did half dark chocolate and other half either milk or white chocolate (150g each)? So it would be a double chocolate rather than triple.

    • Jane's Patisserie on June 2, 2020 at 11:43 am

      Hey! No that would be delicious!! I’ve done it before and it’s yum!



  22. Sarah on May 6, 2020 at 6:53 am

    Hi Jane,

    I have made this cheesecake and it is setting I. The fridge at the moment however I have just realised I haven’t put my vanilla extract into the mixture.
    Would I be okay to put it into the buttercream on top to get the flavour? Or would this not taste quite right?
    Many thanks for your delicious recipes.

    I made your raspberry and white chocolate cheesecake the other day and it was so delicious.

    Many thanks

    Sarah

    • Jane's Patisserie on May 6, 2020 at 8:44 am

      It may make the whipped cream taste really quite vanilla-y but it should still be yummy for sure! x



  23. Diane Heath on March 29, 2020 at 4:13 pm

    I am having trouble with this recipe. I’ve melted the chocolate but when I add it to the cheese mix it immediately solidifies and goes grainy. The taste is fine. I melt the chocolate first and always leave it to cool but this is still happening. Ideas anyone?

    • Jane's Patisserie on March 29, 2020 at 7:18 pm

      Thats called seizing – it can happen when it’s mixed too quickly all of a sudden, or the temperature differences are still too great. Try either the chocolate being completely cooled, or leave your other ingredients out for a little bit to try and balance it!



    • Julia Cawthorn on November 11, 2020 at 12:49 pm

      5 stars
      This happened to me too I was wondering where I’d gone wrong , thanks for posting x



  24. […] Source […]

  25. Chloe on May 28, 2018 at 8:16 am

    I love this recipe, I’ve recently tried some variations I thought I would share because I thought they worked well, I hope this is ok! I swapped the biscuit base for a broken up Belgian waffle base (still used the butter) which went down really well. Another time I made it I used the salted caramel recipe and put a layer of it on top of the biscuit before the first chocolate, this went down so well I didn’t manage to get a slice of the cheesecake myself so ended up remaking it the next day so I could try it.

  26. Lynne on April 2, 2018 at 6:52 pm

    Hi. What size tin do you use for your cheesecakes please? Thanks in advance!

    • Jane's Patisserie on April 2, 2018 at 7:36 pm

      They’re all 8″/20cm tins, that are about 3-4″ deep x



    • Lynne on April 3, 2018 at 1:30 pm

      Thanks!



  27. […] so if you don’t like Gin… you might want to look at something else delicious like my No-Bake Triple Chocolate Cheesecake. But anyway, back to Gin. I would say that Gin is still a big ‘thing’, and its ever […]

  28. Olivia Johnson on February 23, 2018 at 8:51 pm

    HI Jane
    I wondered if any other chocolate could be recommend to use?
    Thanks

    • Jane's Patisserie on February 24, 2018 at 3:51 pm

      You can use any chocolate you like! X



  29. Sarah on December 16, 2017 at 12:59 pm

    Do you sell your cheesecakes, if so how much are the please? X

    • Jane's Patisserie on December 17, 2017 at 8:24 am

      I don’t I’m afraid, I’m a recipe blog.



  30. Hannah L on September 24, 2017 at 7:53 pm

    Hi Jane, I am hoping to make this in a few days. For your decoration, how did you go about whipping the double cream? Do you simply whip it or do you need to adding icing sugar or something else to it? Will it stay looking nice or does it go flat after a short while?
    Hope you can help. Many thanks!

    • Jane's Patisserie on September 25, 2017 at 11:34 am

      You can either simply whip 150ml cream up, or add 1-2tbsps icing sugar to stabilise it a bit more ? as it’s cream you’ve whipped yourself, it shouldn’t go flat.



  31. Tarloke Johal on August 30, 2017 at 12:28 pm

    sorry for asking but where does the vanilla bean paste go?

    • Jane's Patisserie on August 30, 2017 at 3:00 pm

      In the mixture before splitting into the three. ?



    • Mandy on February 2, 2020 at 2:50 pm

      Hi Jane. Do you let your melted chocolate go completely cold before adding to mix or do you add whilst warm?



    • Jane's Patisserie on February 3, 2020 at 12:57 am

      I’d say it’s luke warm/cooled!



  32. Charlie on July 19, 2017 at 1:12 pm

    Is it possible to make this a couple of days in advance without freezing? Thanks!

    • Jane's Patisserie on July 19, 2017 at 6:28 pm

      Yes – it lasts three days once made, so just make it and enjoy it on the day you need it.



  33. Matthew on July 11, 2017 at 9:09 am

    Hi – is it possible to freeze this?

    • Jane's Patisserie on July 11, 2017 at 7:03 pm

      Yes you can – it must set properly first before its frozen.



  34. Aida on June 2, 2017 at 12:45 pm

    Amazing, again!
    This recipe has even the savoury-toothed family members begging for more. I had to make one for my mother-in-law and she doesn’t even like cheesecake. 10/10

  35. Adele on January 20, 2017 at 11:58 am

    Hi Jane, I made this cheesecake at Christmas, absolutely gorgeous!! Very easy to make and incredibly rich everyone loved it. Love your website and recipies xxx

    • Jane's Patisserie on January 20, 2017 at 4:33 pm

      Oooh yay! I am so so glad! ❤️ xx



  36. Jess on December 27, 2016 at 11:03 pm

    Hi Jane, I made this cheesecake and it was absolutely delicious. I will definitely be making this again. However, when I made it, around the edges were quite messy when I took it out of the tin. What’s the best way to get the edges neat and smooth like in your pictures so you can see the layers better?

    • Jane's Patisserie on December 28, 2016 at 5:44 pm

      If you struggle you could use a large disposable piping bag, and cut off the end (about 2cm width) and basically pipe it on.

      So go around the edges first, and then fill in the middle. Repeat for each layer!

      When I put the layers in I put each one in carefully so it doesn’t touch the sides, and then spread it around. And then I use a metal scraper to smooth it over and then add the next one! x



  37. Chris on December 24, 2016 at 6:59 pm

    Hi Jane, have just made this for dessert for Christmas Day, it tastes really nice and was very easy to make, thank you for your recipe, I am sure I will be asked to make this cheesecake again

  38. Beverley Roberts on October 20, 2016 at 9:42 pm

    Looks fantastic and hopefully will taste as good. Was just wondering whether you need to put each layer in the fridge before putting the exit chocolate layer on?

    • Jane's Patisserie on October 20, 2016 at 9:43 pm

      No you don’t, my method as written is correct. But thank you!



  39. Christine Spencer on October 8, 2016 at 3:22 pm

    Hi, I’ve just made this cheesecake, but when I added the chocolate to the cream cheese/cream, it went really thick …so I had to add more cream to slacken it down, I found I used twice as much cream, do you think I whipped the cream cheese/cream too thick to begin with?

    • Jane's Patisserie on November 25, 2016 at 9:07 pm

      I know this is reeeeally late, but I have only just seen this comment! It should have been really thick so in my opinion you did it correctly the first time? It needs to be thick to set the best, but if it worked with more cream then yay!



  40. S Lawson on October 7, 2016 at 12:42 pm

    Hi – I have just made this but when I added the chocolate to the mixture it made the chocolate harden into small pieces. I melted each chocolate before mixing the chream cheese mixture so they were thoroughly cooled as per he recipe. It’s fine cos it will just take like I was meant to put pieces of chocolate in each later! But wondered what I had done wrong?

    • Jane's Patisserie on October 7, 2016 at 2:27 pm

      It might be that the chocolate had gone slightly too cool? Like Luke warm is still fine, it just can’t be just melted temperature? It just sounds like as the chocolates touched the cream cheese and solidified as it was really cold already if that makes sense!



  41. Jane's Patisserie on October 3, 2016 at 3:30 pm

    Oh I really recommend it, it’s got a delicious taste ??

  42. Adriana on September 29, 2016 at 11:27 pm

    Saving this one for my birthday party! Thanks!

    • Jane's Patisserie on September 30, 2016 at 2:47 pm

      Ooooh yes, perfect Birthday treat! Thank you!



  43. Jane's Patisserie on September 29, 2016 at 11:04 am

    Hehe thanks so much!!

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