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A delicious no-bake Lindt chocolate cheesecake with Lindt truffles and a Lindt chocolate drizzle!
Lindt chocolate cheesecake
So, it’s after Easter now… and I come at you with another chocolate related recipe. I realise, now, that this maybe wasn’t the best schedule idea I have ever had, but as I have had so many requests for something such as this, I thought I would post it!
One thing I will say from the beginning is that Lindt is expensive. Lindt Lindor truffles can also be extortionately expensive. However, I am a bargain buyer, and whenever they are on offer I will buy them! I used the ones I got at Christmas to make this bad boy anyway!
The Lindt Chocolate bars, however, they’re definitely not a bad price! There are so many endless flavours, but I went quite classic to make this beauty. I went for half Milk, and half 70% Dark. Dreamy combination.
The wonderful thing about Lindt Chocolate is that it is just so irresistibly smooth, and just delicious. Their ‘Excellence’ dark bars go up to 90%, which is so incredible, but definitely not one for those who don’t like dark chocolate.
The 70% however, is the happy medium between the 90%, and the milk chocolate bar for me. Not too bitter in taste, but still dark enough to have a wonderful combination with the milk chocolate.
The creation bars or cooking chocolate would also work well, however, I wouldn’t recommend melting down the Lindor or Hello bars as I feel its a smidge of a waste! They are the sort of bars that would work wonderfully on top of the cheesecake as decoration!
I just went for a basic biscuit base because I didn’t want to have a chocolate-themed one, and it worked wonderfully! The biscuit crunch is a brilliant addition to cheesecake, and I won’t hear anyone who says mine are too thick!
Just kidding. Although, if you do want a thinner one, just make sure the butter is half the amount of plain biscuit! I just really love the biscuit base of a cheesecake, it’s delicious. I use it in many of my cheesecake recipes such as my Galaxy chocolate cheesecake and my raspberry lemonade cheesecake – it never disappoints me!
Chocolate cheesecake filling
The actual cheesecake part of this recipe is very similar to all my others! I used Philadelphia original in this instead of mascarpone, but both are completely interchangeable. Whenever I write my recipes these days I just put ‘cream cheese’, but as long as whatever you use is FULL FAT it will work!
The more chocolate you use, the better the cheesecake will set. 300g is the maximum I would use, as similar in my Malteser cheesecake, but I like to use 250g so it’s not too heavy! Personally, I use 125g milk and 125g dark, and then the leftover 25g of each for the drizzle on top!
As for the Lindor Truffles on top, you can use any flavour you fancy! I went for milk chocolate as I had a stash to use up, but you can mix it up, or use mint, white, orange etc…any you like! I used these truffles as a topping for my Lindt chocolate cupcakes and it makes the bake look even more decadent!
They also have dark raspberry, dark lime, dark sea salt etc, all of which can be used! The milk chocolate I used was their ‘Excellence Extra Creamy’ as oh my days, it is INCREDIBLE. Literally, bar form of the Lindt Lindor milk chocolate truffles. I hope you enjoy this cheesecake as much as me. Enjoy!
Lindt Chocolate Cheesecake!
- 300 g digestives
- 150 g unsalted butter (melted)
- 500 g full-fat cream cheese
- 100 g icing sugar
- 125 g Lindt milk chocolate
- 125 g Lindt dark chocolate
- 300 ml double cream
- 25 g Lindt milk chocolate
- 25 g Lindt dark chocolate
- 150 ml double cream
- 2 tbsp icing sugar
- 12-14 Lindor truffles
- Chocolate sprinkles
For the Biscuit Base!
- Blitz your biscuits to a fine crumb in a food processor, or in a bowl with the end of a rolling pin!
- Add in your melted butter, and stir to combine!
- Press into the bottom of an 8"/20cm deep springform tin, and leave to the side for now!
For the Cheesecake Filling!
- Melt your two chocolates together carefully until smooth. I use a microwave, but you can use a double boiler!
- Leave your chocolate to cool slightly!
- Whisk together the cream cheese and icing sugar until smooth.
- Add in the melted chocolate, and whisk again until smooth!
- Add in your double cream, and whisk till thick and lovely. Alternatively, whisk your cream separately, and fold the two mixes together.
- Spread over your biscuit base, and leave to set in the fridge for 5-6 hours, or preferably overnight for a better set!
For the Decoration!
- Melt your two chocolates together and drizzle over the cheesecake!
- Whisk together your double cream and icing sugar, and pipe onto your cheesecake!
- Sprinkle over some sprinkles, and add on a Lindor truffle per swirl!
- This cheesecake will last for three days in the fridge!
- You MUST USE FULL-FAT CREAM CHEESE, otherwise, it won't set properly.
- You can switch out the chocolate for another brand, but then it won't be a Lindt cheesecake!
- You can change the Lindt chocolate from milk/dark to whatever flavour you fancy, but beware filled ones aren't the best for the job!
- I use this tin!
Find my other recipes on my Recipes Page!
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