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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!

Lindt chocolate

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. 

Chocolate bars

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! 

Truffle topping

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!

Alternative flavours

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!

A delicious no-bake Lindt chocolate cheesecake with Lindt truffles and a Lindt chocolate drizzle!
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Category: Dessert
Type: Cheesecake
Keyword: Lindt
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 digestives
  • 150 g unsalted butter (melted)

Cheesecake Filling!

  • 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!

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. Kallie on April 11, 2023 at 9:12 pm

    What cream cheese do you recommend

    • Jane's Patisserie on April 12, 2023 at 4:14 pm

      Any will be fine as long as its full fat, I usually use Philadelphia! Hope this helps! x

  2. Lisa Rhinehart on February 18, 2023 at 1:55 am

    What are digestives??

  3. Sophie on December 14, 2022 at 4:44 pm

    I keep finding that the cheesecake bit comes away from my base when I come to cut it and serve and the base is stuck to the bottom of the tin and all crumbly – so frustrating as they’re so delicious! Any tips?!

    • Jane's Patisserie on December 15, 2022 at 2:03 pm

      Hiya! If you struggle getting it off the base, try lining the tin! Though I have never had the cheesecake come away from the base, try making sure you compress the base properly into the tin! Hope this helps! x

  4. AD on May 22, 2022 at 4:25 pm

    Heyy jane! Excited to make this recipe, looks delicious! Where you reccommend using FULL fat cream cheese, would you say that mascarpone cheese / Philadelphia cheese is best for this recipe?

    • Jane's Patisserie on May 23, 2022 at 10:16 am

      Hiya! Either is fine – ensuring both are full fat! Hope this helps! x

    • Alice on June 5, 2022 at 12:30 am

      Hi jane! Just wondering if you could help. Ive tried making this cheesecake three times now and the mixture keeps splitting. Ive left the ingredients out of the fridge for 1hr prior so it could come to room temp, ive mixed it for a shorter amont of time? Do you know what i could be doing wrong? Could you possibly do a vid on this? Thankyouuu!! X

    • Jane's Patisserie on June 10, 2022 at 11:57 am

      Hiya! How are you mixing this? Maybe try a different mixing method! Also – double cream can stay in the fridge! Hope this helps x

  5. Shereen on January 19, 2022 at 9:55 pm

    Hi I want to make your lindt cheesecake 😋 but are you saying that you use the lindt chocolate bars in for the filling rather than the chocolate truffles?

    • Jane's Patisserie on January 20, 2022 at 8:38 am

      Yes this is correct – I use the bars in the filling! Hope this helps! x

  6. Katie on December 1, 2021 at 6:06 am

    Hi wanting to make this for Christmas? Can it be freezed fully decorated?

  7. Chloe on April 7, 2021 at 10:01 am

    Hi Jane, how would you go about making a mint chocolate Lindt cheesecake? Would you swap the chocolate to mint Lindt or would you make it similar to the mint aero one? But use Lindt chocolate instead?Xx

    • Jane's Patisserie on April 9, 2021 at 12:00 pm

      hey! Either of these would work it is up to you!xx

  8. Rebecca on March 22, 2021 at 1:59 pm

    5 stars
    Have made this Maltese cheesecake lots of times, definitely a favourite in our house! 10/10

  9. Sharon Meeds on March 7, 2021 at 5:09 pm

    I presume that all of your cheesecake recipes can be halved to fit into a 6 inch tin? Thanks

  10. Melissa Page-jones on March 6, 2021 at 11:26 am

    Hi, how long do I have to wait to decorate it?

    • Jane's Patisserie on March 6, 2021 at 12:17 pm

      I usually wait until it has set and out of the tin!

  11. steph on February 22, 2021 at 2:59 pm

    5 stars
    Love this cheesecake, everyone’s who’s tasted it loves it. So easy to make too. I’ve made plain lindt and an orange lindt cheesecake, both lush.

  12. Naomi on February 4, 2021 at 11:46 am

    5 stars
    Amazing! Thankyou! X

  13. Chris on December 20, 2020 at 1:57 am

    I saw the note about filled chocolates not being the best choice for the base – Curious in advance what problems the milk chocolate truffles will cause if I melt them to use in the base. I have a whole box, and am not fond of them straight. They have a beautiful flavor melted down, though.

    • Jane's Patisserie on December 20, 2020 at 9:20 am

      It can just have a different consistency so may not set the cheesecake as well – so it’s up to you!

  14. Brenda on December 13, 2020 at 11:53 am

    5 stars
    I love your recipies…I was just wondering if you can freeze the cheesecakes if you want to make them in advance.
    Many thanks.

  15. Hannah Peachey on December 7, 2020 at 9:01 pm

    5 stars
    So easy to make and absolutely divine. All the family loved it too!

  16. Hina on November 6, 2020 at 12:44 am

    5 stars
    Hi Jane
    Me again. Totally love this recipe and want to make it bigger this time….10 inch.
    Can you please tell me if i increase the ingredients to 1.5 times would that work? And will it be stable in that size given its no bake

    • Jane's Patisserie on November 6, 2020 at 3:11 pm

      Yes that’s what I usually recommend! And it should be because of the chocolate – but if you are unsure you can always use some gelatine! x

    • Hina on November 10, 2020 at 8:44 am

      5 stars
      Thank you Jane. Sorry I am not sure what you mean by thats what your recommend? Are you referring to increasing ingredients by 1.5 times for 10 inch pan?

    • Jane's Patisserie on November 10, 2020 at 11:29 am

      Yes, the volume of a 10″ tin is almost 2/3 bigger, so you need to use at least another half of the recipe to create the size.. so 1.5x

  17. Myah on October 6, 2020 at 12:12 am

    5 stars
    It was the most incredible, mouthwatering recipe, for a cheesecake I have ever made. (Most likely because I’m a chocoholic/ chocolate queen for Lindt. But it was delicious.

  18. Sonia Marks on September 25, 2020 at 2:52 pm

    For the cheesecake filling, can you replace the melted chocolate for chocolate spread? If so, how much spread would you use?
    Thanks x

  19. crystal duke on August 26, 2020 at 3:31 pm

    Nothing against the cheesecake itself dont get me wrong. I just didnt like it so much. the dark chocolate really put me of. I wont be making this again.

    • Jane's Patisserie on August 27, 2020 at 4:03 pm

      Everything is about personal taste – you can use any flavour Lindt to suit your liking, I just love dark chocolate.

  20. Hina on August 18, 2020 at 1:00 am

    Do we use the lindt blocks for these? Also with dark chocolate theres so much variety whixh cocoa % did you use please

    • Jane's Patisserie on August 18, 2020 at 9:22 am

      Yes for the cheesecake base you use a bar of Lindt chocolate to melt. And you can use any for this x

    • Hina on August 19, 2020 at 2:23 am

      Thank you so much for coming back to me ❣ i am going to make it tomorrow or day after. But I do need to transport it for half and hour so am really keen kn adding gelatin so its more sturdy. Can you please recommend the quantity of the gelatin and at what step should I add it. Thank you again 🙂

    • Jane's Patisserie on August 19, 2020 at 8:37 pm

      I would follow packet instructions for quantity as they can vary, and also how to dissolve, and add to the cream cheese mix! x

    • Hina on August 20, 2020 at 3:59 am

      Thank you again 🙂 you have no idea how much this means to me. The pack just says add 3 tsp in 125ml water to make 500ml of jelly 🙁 so i am really not sure. Should i do 2tsp? I am so confused.
      Also when you say cream cheese mixture this would be before adding melted chocate?

    • Hina on August 22, 2020 at 3:43 am

      I made it!!!! Yayyy
      Turned out amazing

  21. Stacey on August 14, 2020 at 5:18 pm

    Hi Jane,

    Sorry for all the questions hun. If I make your cheesecakes in 6’’ tins, how many grams of digestives and butter would you use please? I’ve made a few in 6’’ tins and did 200g directives and 100g butter but the base keeps going very wet x

    • Jane's Patisserie on August 14, 2020 at 8:50 pm

      You could stick to 200g digestives, but then use 70g butter maybe – it can depend sometimes on the biscuits you use! x

    • Stacey on August 15, 2020 at 3:44 pm

      No probs thanks Hun! Xx

  22. Beth on August 14, 2020 at 7:59 am

    5 stars
    Beautiful, smooth and creamy cheesecake. I’ve made this as 3 mini cheesecakes and a large one for my friends birthday, and everyone absolutely loved it! Another great recipe which is easy to follow and sets very easily!

  23. Emily on May 28, 2020 at 8:23 pm

    5 stars
    Made this for a friends birthday, they loved it. Do you think it would work using white chocolate instead of the dark? Got some leftover white Lindt bunnies. All your recipes that I have tried have turned out brilliantly totally foolproof and I love the tips and notes you give ☺️

    • Jane's Patisserie on May 29, 2020 at 9:14 am

      Hey! that’s amazing! Yes you can swap out the chocolate you use to different flavours!! x

  24. Pauline Spencer on April 1, 2020 at 2:50 pm

    I love your recipes Jane. So simple and quick to make. Delicious and VERY moreish. Love them and I have even got my granddaughter using your recipes. Thank you

  25. Sarah on February 23, 2020 at 9:11 pm

    5 stars
    The cheesecake filling was perfect , all the family thought it was epic!!

  26. Tanya Whittle on January 2, 2020 at 2:08 am

    Love to try your recipes !!

  27. Jane Stuppi on April 27, 2019 at 7:10 pm

    Delish, my family & friends loved it

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