Lindt Chocolate Cheesecake!

Name: Lindt Chocolate Cheesecake!
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Ingredients: 300 g Digestives; 150 g Unsalted Butter/Stork ((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

April 27, 2019

Written by Jane's Patisserie

*This post may contain affiliate links. Please see my disclosure for more details!*

Jump to Recipe -

A Delicious No-Bake Lindt Chocolate Cheesecake with Lindt Lindor Truffles and a Lindt Chocolate Drizzle!

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 ones 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.

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.

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!

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!

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!

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. Yum.