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Lindt Chocolate Cheesecake!

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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. 

Lindt Chocolate Cheesecake!

A Delicious No-Bake Lindt Chocolate Cheesecake with Lindt Lindor Truffles and a Lindt Chocolate Drizzle!
5 from 4 votes
Print Pin Rate
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

Ingredients

Biscuit Base!

  • 300 g Digestives
  • 150 g Unsalted Butter/Stork (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

Decoration!

  • 25 g Lindt Milk Chocolate
  • 25 g Lindt Dark Chocolate
  • 150 ml Double Cream
  • 2 tbsp Icing Sugar
  • 12-14 Lindor Truffles
  • Chocolate Sprinkles

Instructions

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 till 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!

Notes

  • 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!
Nutrition Facts
Lindt Chocolate Cheesecake!
Amount Per Serving
Calories 531 Calories from Fat 369
% Daily Value*
Fat 41g63%
Saturated Fat 24g150%
Cholesterol 106mg35%
Sodium 233mg10%
Potassium 194mg6%
Carbohydrates 36g12%
Fiber 2g8%
Sugar 22g24%
Protein 5g10%
Vitamin A 1220IU24%
Vitamin C 0.2mg0%
Calcium 72mg7%
Iron 2.3mg13%
* These are only estimates and can vary dependant on brands of ingredients and serving sizes.

Enjoy!

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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.

About Author

Hiya! I'm Jane, and I adore baking, cooking and all things delicious. I'm also partial to homewares, lifestyle posts and more!

21 Comments

  • Myah
    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.

    Reply
  • Sonia Marks
    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

    Reply
  • crystal duke
    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.

    Reply
    • Jane's Patisserie
      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.

  • Hina
    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

    Reply
    • Jane's Patisserie
      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
      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
      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
      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
      August 22, 2020 at 3:43 am

      I made it!!!! Yayyy
      Turned out amazing

  • Stacey
    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

    Reply
    • Jane's Patisserie
      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
      August 15, 2020 at 3:44 pm

      No probs thanks Hun! Xx

  • Beth
    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!

    Reply
  • Emily
    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 ☺️

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

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

  • Pauline Spencer
    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

    Reply
  • Sarah
    February 23, 2020 at 9:11 pm

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

    Reply
  • Tanya Whittle
    January 2, 2020 at 2:08 am

    Love to try your recipes !!

    Reply
  • Jane Stuppi
    April 27, 2019 at 7:10 pm

    Delish, my family & friends loved it

    Reply

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