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Easy no-bake chocolate bourbon biscuit cheesecake with a bourbon biscuit cheesecake shell!

Bourbon biscuit cheesecake

Here comes, one of the most highly requested recipe in a long time. I realise I say this very often, and it’s probably in the end not THAT highly requested… but after I updated my custard cream cheesecake recipe and mentioned the possibilities of using other biscuits, you all went wild for a Bourbon one.

This Cheesecake, is essentially a carbon copy of my custard cream cheesecake recipe, but chocolate! The bourbon biscuits themselves are a classic, that you can’t really beat. Some people say that they are boring, but they are iconic! Admittedly, I’ve tried some from some supermarkets and they can taste a little odd, but in general they’re cracking.

Biscuit casing

I went for the same design as the updated version of my custard cream cheesecake, because it just looks so aesthetically pleasing! Literally, it’s so satisfying to be able to get the cheesecake out of the tin so easily, and then have a perfect biscuit ring on the outside.

Some people say there is too much biscuit going on, but you still need a base to sit the cheesecake on! Without a substantial biscuit base (this is still thinner then most of mine), your cheesecake would probably end up in a bit of a messy situation! With the thinner base, and biscuit ring, you have the ideal.


I decided for this one to use a milk chocolate cheesecake filling, but you can easily swap it to dark chocolate or white chocolate. I think milk chocolate marries best with the bourbon biscuit, but if you want it to be less sweet than dark chocolate is definitely the way to go.


I always decorate my cheesecakes to some degree as I want them to look fantastic in the pictures, as I am essentially ‘selling a recipe’ to everyone by the picture. If the picture isn’t attractive, people won’t want to bake it. This does mean that all the decorations are completely optional as the taste is the most important part.

When I bake just for myself, and I know that I am not going to post a picture of it anywhere, then I tend to be a lot more chilled out on the decoration front. Also, for example, I have found that quite a few people don’t actually like whipped cream on its own, so tend to leave that bit off which is fair enough!

I could have gone to a whole new level and put a biscuit on top of each cream swirl, but I figured that it would probably be a step too far… so settled for 1-2 biscuits crushed for crumbs. It still looks spectacular, and I definitely want to make it again and again.

In general, this Cheesecake is for the biscuit lovers out there… just like me. I hope you love it! Enjoy! X

Bourbon Biscuit Cheesecake!

Easy no-bake chocolate bourbon biscuit cheesecake with a bourbon biscuit cheesecake shell!
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Category: Dessert
Type: Cheesecake
Keyword: Cheesecake, Chocolate
Prep Time: 10 minutes
Cook Time: 10 minutes
Decorating Time: 15 minutes
Total Time: 20 minutes
Servings: 14 Slices
Author: Jane's Patisserie


Biscuit Base

  • 300 g bourbon biscuits
  • 85 g unsalted butter (melted)

Cheesecake Filling

  • 15-20 bourbon biscuits
  • 200 g milk chocolate
  • 500 g full fat cream cheese
  • 75 g icing sugar
  • 300 ml double cream
  • 1 tsp vanilla extract


  • 150 ml double cream
  • 2 tbsp icing sugar
  • Biscuit crumbs
  • Chocolate curls


For the Biscuit Base

  • Blitz your bourbon biscuits in a food processor to a fine crumb, or mash them up in a bag with the end or a rolling pin to as fine as you can get them!
  • Mix in the melted butter, and press into the bottom of an 8"/20cm deep springform cake tin. 
  • Chill in the fridge whilst you do the rest!

For the Cheesecake Filling

  • Make a ring of bourbon biscuits around the edge of the tin, and firmly but carefully push them into the base a smidge so that they stay where they are put!
  • Melt your milk chocolate carefully in a microwave or in a bain marie until smooth - leave to cool slightly. 
  • In a large bowl/stand mixer, add your cream cheese, icing sugar and vanilla and whisk until smooth. 
  • Add in the melted chocolate, and whisk until combined again!
  • Pour in the double cream and whisk until thick and mousse/meringue like. 
  • Spread over the top of the biscuit base, and inside of the biscuit ring - leave the cheesecake to set in the fridge for 5-6 hours, or preferably overnight!

For the Decoration

  • Remove the cheesecake from the tin carefully!
  • Whip together the double cream and icing sugar until thick and pipeable and pipe into your cheesecake!
  • I decorated mine with crushed biscuit crumbs and chocolate curls!


  • I always set my cheesecakes in the fridge overnight as the longer the better for setting!
  • It's important to use FULL FAT cream cheese, and double cream for this recipe to make sure it works! Lower fat products don't work.
  • This cheesecake will last in the fridge for 3 days once made!
  • The biscuits around the edge of the cheesecake are optional, but delicious! In total, I used 3 packets of bourbon biscuits for this cheesecake!
  • I recommend using a 8″/20cm deep springform tin in this recipe!

Find my other 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. Hebe Ibb on November 21, 2023 at 3:54 pm

    This recipe looks amazing! Does the filling make the biscuits go soggy at all?

  2. Tracy on June 21, 2023 at 1:55 pm

    5 stars
    Hi Jane

    I have just made this cheesecake for my bourbon addicted son who is 10 tomorrow. So easy to follow, however could you please shed some light on why my cheesecake mixture does not seem to be mousse/meringue consistency. I have noticed this on a couple cheesecakes I have recently made and wondered if i am doing something wrong!!

    Best wishes

    • Jane's Patisserie on June 27, 2023 at 11:48 am

      Hiya! When using melted chocolate it can make the mix heavier, but thats no bad thing as it often means it sets better x

  3. Charlotte Lannigan on July 17, 2022 at 8:04 pm

    5 stars
    Loved this cheesecake it was more like a mousse than thick like a cheesecake consistency, is this how it’s supposed to be?

  4. Chris on March 18, 2022 at 2:05 pm

    Just made this for a friends birthday, it looks delicious! I decided to put some chocolate ganache on top because…well why not! 😝

  5. Maria on September 28, 2021 at 8:18 pm

    5 stars
    Made this twice now. It’s absolutely delicious!! My chocolate has gone bitty both times but it still tastes amazing. Will persevere for a smooth silky evenly mixed chocolate mixture but wondering if it will actually taste any better when it tastes so good anyways 🤪 thank you so much for sharing x

  6. Mayna on May 22, 2021 at 11:29 am

    5 stars
    Amazing one. Will try it next week after having done the awesome Biscoff one not sure how it will top it….. Can I substitute dark chocolate for the milk chocolate as not fan of milk chocolate, or can I do 100gr milk 100gr dark? Thank you amazing Jane!

    • Jane's Patisserie on May 22, 2021 at 3:13 pm

      Ahh yay!! You can do either all dark, or half and half – both work well!! xx

  7. Hannah Merricks on January 12, 2021 at 5:31 pm

    Very excited to make this (bit of a biscuit monster). Given lockdown and there only being 2 of us, could the left overs be frozen?

    • Jane's Patisserie on January 13, 2021 at 12:19 pm

      Yes they can be frozen! The biscuits will be soft after though x

  8. Max on September 5, 2020 at 6:47 pm

    So I fail again today, everytime I’m trying to make a cheesecake (mainly any not only this one) with melted chocolate feeling separate after addition of double cream. What I’m doing wrong? To cold cream? Mixing on high speed? Can I whip cream separately and then fold cheese mixture? Thanks in advance.

    • Jane's Patisserie on September 5, 2020 at 7:54 pm

      So it should either be splitting, or seizing. If it’s seizing, it means the chocolate goes back to a solid too quickly (which is due to temperature differences) and looks like flecks of chocolate. If it’s split, it will look a bit like cottage cheese. You can whip the cream separate, or add the chocolate at the end – but it depends on which one is happening. x

    • Max on September 5, 2020 at 9:45 pm

      Not sure then, for me looks like cottage cheese, been trying to rescue it by slowly warming up in microwave, after 3rd 30sec everything been smooth no bits, but once I tried to whip it again all bits start showing again. I left cheese and cream out of fridge today and will try again tomorrow, and after adding chocolate will wait 30min before adding cream to be sure is not temp difference. If this happen again will probably dissolve gelatin to save it 🙂

    • Jane's Patisserie on September 6, 2020 at 9:15 am

      The cream shouldn’t be warm, only the cream cheese. If you leave the cream out for more than 30 minutes you risk it going off. Also, the cream cheese shouldn’t be left out for ages either – only maybe an hour or so max! x

    • Max on September 7, 2020 at 12:49 pm

      This time chocolate Benn to cold and I end up with bits and pieces of it in cheese mixture, but this no bother me as it give extra texture to it. Luckily decided to whip cream separately got cottage cheese again, I get fresh bottle of cream this time straight from fridge whipped again and then folded chocolate-cheese mixture, whipped again everything together and 4h later was ready to eat. Thanks for your help.

  9. Beth Drummond on June 11, 2020 at 9:38 pm

    5 stars
    Easy recipe which was really tasty!

  10. Tia on May 4, 2020 at 12:10 pm

    Made this for my dads birthday last summer and the whole family loved it! Was easy and affordable to make!

  11. Evie carter on July 20, 2019 at 8:53 am

    I love love your blog site recipes ! Can you freeze all your cheesecakes x

    • Jane's Patisserie on July 20, 2019 at 9:19 am

      Awh thank you! And yes – make sure to set them first!

  12. Helen Daley on February 17, 2019 at 12:07 pm

    5 stars
    This was perfect although I was one bourbon short 😂 enter a rogue custard cream😂😂😂

  13. Patrece Ryan on January 28, 2019 at 2:00 pm

    Hi what chocolate do you usually use?? Can I use any chocolate I like to normally eat?

    • Jane's Patisserie on January 29, 2019 at 2:41 pm

      I would advise just supermarket own chocolate!

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