April 27, 2019
Lindt Chocolate Cheesecake!
*This post may contain affiliate links. Please see my disclosure for more details!*
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!
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!
Enjoy!
Find my other Recipes on my Recipes Page!
You can find me on:
Instagram
Facebook
Pinterest
Twitter
Bloglovin’
Youtube
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.
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
hey! Either of these would work it is up to you!xx
Have made this Maltese cheesecake lots of times, definitely a favourite in our house! 10/10
I presume that all of your cheesecake recipes can be halved to fit into a 6 inch tin? Thanks
Yes they can be! x
Hi, how long do I have to wait to decorate it?
I usually wait until it has set and out of the tin!
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.
Amazing! Thankyou! X
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.
It can just have a different consistency so may not set the cheesecake as well – so it’s up to you!
I love your recipies…I was just wondering if you can freeze the cheesecakes if you want to make them in advance.
Many thanks.
Yes you can!! X
So easy to make and absolutely divine. All the family loved it too!
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
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
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?
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
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.
For the cheesecake filling, can you replace the melted chocolate for chocolate spread? If so, how much spread would you use?
Thanks x
Maybe about 200-250g worth!
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.
Everything is about personal taste – you can use any flavour Lindt to suit your liking, I just love dark chocolate.
Do we use the lindt blocks for these? Also with dark chocolate theres so much variety whixh cocoa % did you use please
Yes for the cheesecake base you use a bar of Lindt chocolate to melt. And you can use any for this x
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 🙂
I would follow packet instructions for quantity as they can vary, and also how to dissolve, and add to the cream cheese mix! x
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?
I made it!!!! Yayyy
Turned out amazing
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
You could stick to 200g digestives, but then use 70g butter maybe – it can depend sometimes on the biscuits you use! x
No probs thanks Hun! Xx
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!
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 ☺️
Hey! that’s amazing! Yes you can swap out the chocolate you use to different flavours!! x
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
The cheesecake filling was perfect , all the family thought it was epic!!
Love to try your recipes !!
Delish, my family & friends loved it