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A Chocolate Biscuit Base, Chocolate Cheesecake Filling, Double Decker, and even more delicious Chocolate goodness. Perfect No-Bake Double Decker Cheesecake!

Ever since posting my Double Decker Cookie Bars a couple of weeks ago, I knew I had to do another Double Decker related recipe. Like, I am totally addicted to them now. Honestly, OHMYDAYS. If you don’t have access to Double Decker bars then you are seriously missing out. One thing that has been requested since my Double Decker Cookie Bars, is a cheesecake version.

This recipe is definitely one of my new favourites, as its a true Chocolate overload. I went for a Digestive base, but added in some Cocoa Powder this time to make it chocolatey, but less sweet. I prefer to use regular digestives, and add in cocoa powder, because I find that the chocolate digestives can melt oddly and you can get a more soggy base. Also, using cocoa powder is the perfect way to combat a lot of the sweetness.

This recipe can be altered to have a Cereal type base (Like there is in the Double Decker bars) by using the base from my No-Bake Toffee Crisp Cheesecake. I didn’t want to use it in this recipe, as I wanted to show my new chocolatey base. The filling itself is a standard sort of Chocolate Cheesecake recipe, and I adore it. It’s so easy to fill with your favourite chocolate bars, so why alter what is already good?!

I posted a video tutorial of this in my latest vlog on my youtube channel, along with a little stint of me walking my seriously gorgeous puppy Rolo. So, I hope you like that if you watch it! Honestly though, these cheesecakes are so easy to make, and are always a crowd pleaser. If Double Decker doesn’t take your fancy, have a look at all the other 40+ cheesecake recipes I have available on my blog… I’m sure you will find something that you like the look of! Enjoy! x

Double Decker Cheesecake!

A Chocolate Biscuit Base, Chocolate Cheesecake Filling, Double Decker, and even more delicious Chocolate goodness. Perfect No-Bake Double Decker Cheesecake!
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Category: Dessert
Type: Cheesecake
Keyword: Double Decker
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 12 Slices
Author: Jane's Patisserie


Biscuit Base

  • 300 g Digestives
  • 150 g Unsalted Butter
  • 1 tbsp Cocoa Powder

Cheesecake Filling

  • 500 g Full Fat Cream Cheese (Philadelphia)
  • 100 g Icing Sugar
  • 1 tsp Vanilla Extract
  • 250 g Milk Chocolate
  • 300 ml Double Cream
  • 200-400 g Double Deckers (chopped)


  • 50 g Chocolate (melted)
  • 150 ml Double Cream
  • 2 tbsp Icing Sugar
  • 1 tbsp Cocoa Powder
  • 3-4 Double Deckers (chopped)
  • Sprinkles


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 cocoa powder and blitz again. 
  • 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 chocolate in a bowl over a pan of gently simmering water, stirring gently or microwave in 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 smooth – Whilst mixing, pour in the melted chocolate and whip again until smooth.
  • Pour in the liquid double cream and continue to whip the mixture until it is starting to thicken a lot like a Mousse does (I use speed 6/10 on my KitchenAid) It won’t take too long as the chocolate will harden quickly and cause it to thicken.
  • Fold through the chopped bits of Double Decker into the mixture – Pour the mix on to the biscuit base, smooth over, cover, and chill in the fridge for at least 5-6 hours hours or preferably overnight.

For the Decoration

  • Remove the cheesecake from the tin. Whip up the double cream, icing sugar, and cocoa powder till thick and pipeable.
  • Drizzle over the melted milk chocolate, decorate with the whipped chocolate cream, and some pieces of Double Decker!


  • If it looks like your cheesecake isn’t setting, or its a but sloppy, or you’re even not sure.. try it anyway. Try to set the mix anyway! If it still doesn’t set, freeze it and have an Ice Cream Cheesecake!
  • I used 4x55g Bars of Double Decker and a bag and a bit of the ‘Dinky Deckers’ in my cheesecake. So I used about 350g for mine! You can use less or more.
  • I recommend using a 8″/20cm Deep Springform Tin in this recipe!
  • always set my cheesecakes in the fridge overnight otherwise they risk being a little runny still and slipping off the biscuit base but if you want to risk it then go for it!
  • I use Callebaut milk chocolate in my bakes which you can buy here – You can use Mascarpone in your cheesecake, but any Cream Cheese you use MUST be Full-Fat! You can also use ‘Heavy Cream’ if you’re in the US, but it has to be the fattiest liquid cream you can find!
  • This Cheesecake will last covered in the fridge for 3 days!


Find my other Cheesecake Recipes on my Recipes Page!

You can find me on:

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.



  1. Joanne on January 11, 2021 at 6:14 pm

    Hi Jane,
    I have made so many of your cheesecakes and they are always a triumph and everyone loves them. A family member loves boost chocolate and I see you don’t have a recipe for that one, which one of your cheesecakes should I use as a template and just substitute with boost please?
    Thank you

    • Jane's Patisserie on January 11, 2021 at 8:45 pm

      You could use this recipe! Any recipe really and the easiest way is to add chunks in like in this one! X

  2. Cheryl on January 5, 2021 at 7:42 pm

    I made this recently, it worked well and was nice but the malteaser cheesecake is nicer!

  3. Taylor on September 23, 2020 at 7:42 am

    Hi Jane

    Can you use a supermarket brand full fat soft cream cheese (which tends to be cheaper) or does it have to be Philadelphia? Thank you

    • Jane's Patisserie on September 23, 2020 at 7:57 am

      I always use Philadelphia or mascarpone – supermarket brands can vary SO much so it’s entirely up to someones personal choice. Aldi/Lidl are quite good!

    • Nicola on September 23, 2020 at 8:16 am

      I have used own brand before (as they are cheaper) or get the larger size phillidelphia packs when they are on offer and I have never had an issue with them.
      As Jane says though make sure you always get the full fat ones to make sure it sets properly.

  4. Chele on September 7, 2018 at 8:52 am

    Would you use the jar double decker instead of the melted chocolate. Would you melt it?

    • Jane's Patisserie on September 7, 2018 at 9:22 am

      I’ve never tried that particular one in a cheesecake so can’t guarantee its setting, but no you wouldn’t melt it. Treat it like my other ‘spread’ cheesecakes.

    • Nicola on September 23, 2020 at 8:18 am

      I tried the double decker spread but I found that it didn’t really add that much difference or texture.
      I would stick to the melted chocolate and cut up bars and they came out much nicer.

  5. Nicola on June 28, 2018 at 8:27 pm

    I have just discovered Double Decker chocolate spread so I’m going to try that in this recipe! I am also a recent Biscoff convert and did your Rocky Road recipe with it. yum!

    • Jane's Patisserie on June 28, 2018 at 9:33 pm

      Oh that spread is DELIGHTFUL! I love all the spreads 😍 The M&M one is interesting too!

  6. Emma Dudley on June 11, 2017 at 9:26 pm

    Made this today and it is so yummy!! Recipe worked out perfectly, love the mix of textures! Keep catching my boyfriend and my brother sneaking back to the kitchen for more! Thank you! I think your caramel and rolo might still be my favourite but this is definitely up there!!xx

  7. Iona on June 4, 2017 at 10:37 am

    Hi Jane, some lovely recipes. Can the double decker cheesecake be frozen without decoration?

  8. Immy May on April 25, 2017 at 12:51 pm

    Oooft this looks absolutely dreamy Jane! I will be trying out a few of your recipes over the BH weekend fo’sho >:) Immy x


    • Jane's Patisserie on April 25, 2017 at 2:03 pm

      Awh thank you chicka! I hope you love any that you do try! ? x

  9. Natalie on April 23, 2017 at 7:42 pm

    I love your blog and miss bakers hour!!
    What’s the difference in the cheese cake if you use mascarpone rather than cream cheese ?
    I like how when you say a tablespoon it literally is a regular table spoon so there’s no need to get them fancy spoons everyone says you have to use to get the recipe right.
    Lovely dog by the way x

    • Jane's Patisserie on April 24, 2017 at 8:33 am

      Mascarpone is naturally a bit sweeter and less ‘tart’ in comparison to Philadelphia for example, so it depends how sweet you like it? I’d use Mascarpone every time if I could because I prefer the flavour, but my family prefer it to be slightly less sweet. ?
      And yes hahaha, I get confused with all the fancy measurements!! And thank you, he’s my baby! Xx

  10. Karin Anderson on April 23, 2017 at 5:19 pm

    Looks wonderful! I bet you put on weight just by salivating over the pictures. I don’t know whether I can get these cookie bars here, but if I do, I will make it.

  11. kenneth nnoli on April 21, 2017 at 8:10 am

    its a wow

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