No-Bake Double Decker Cheesecake!
*This post may contain affiliate links. Please see my disclosure for more details!*
This no-bake Double Decker cheesecake features a crisp cocoa-infused biscuit base, a velvety milk chocolate cream cheese filling packed with chopped Cadbury Double Decker chunks, and a decorative topping of chocolate whipped cream. With just 25 minutes of active preparation time, this ultimate crowd-pleaser sets perfectly in the fridge without any gelatin or oven time required.
The science of the dark cocoa base
While using pre-coated chocolate digestive biscuits might seem like an easy shortcut for a chocolate cheesecake crust, it often backfires. The chocolate coating on those biscuits melts unpredictably when it comes into contact with warm melted butter, which frequently rewards you with a greasy, soggy base that loses its structural integrity.
Instead, this recipe uses a superior method: blending one tablespoon of cocoa powder directly into 300g of standard crushed digestive biscuits. The pure cocoa powder keeps the crunch completely intact while introducing a subtle bitterness. This bitterness is the perfect tool to cut through the heavy sweetness of the milk chocolate filling and candy bars, keeping the overall dessert beautifully balanced.
Managing the melted chocolate
Unlike vanilla cheesecakes that rely entirely on the chilly temperatures of the fridge to firm up, a chocolate no-bake cheesecake has a secret weapon: 250g of melted milk chocolate.
When you pour liquid chocolate into your room-temperature cream cheese and whipped double cream, the chocolate cools down rapidly. As it sets, it naturally locks the dairy molecules into a thick, ultra-stable structure that mimics a luxurious, airy chocolate mousse.
To keep the mixture smooth, keep your electric mixer running at a steady medium speed (around level 6 out of 10 on a standard stand mixer) as you pour in the chilled double cream. The chocolate will cause the mixture to thicken quite quickly, so watch the bowl closely and stop mixing the moment it holds its shape cleanly.
The Double Decker textural twist
The defining characteristic of this dessert is the generous pockets of chew and crunch hidden within the filling. You will chop up between 200g and 400g of Double Decker bars—using a mix of standard bars and bite-sized “Dinky Deckers” works beautifully here.
Mixing Pro-Tip: Do not use your electric mixer to combine the candy pieces into the batter. The spinning blades will shred the delicate nougat and crush the crispy cereal elements into dust. Instead, use a silicone spatula to gently fold the chopped chunks through the thick chocolate cream by hand just before pouring it into your 8″/20cm springform tin.
FAQs
If your mixture feels a bit thin, do not panic! Pour it onto the biscuit base anyway and leave it to chill overnight. The milk chocolate within the mixture needs ample time to firm up completely. If an overnight chill still leaves it a bit too soft to slice cleanly, simply pop the entire tin into the freezer for a few hours and serve it as an incredible frozen ice-cream cheesecake instead.
Yes! If you want to mimic the crunchy, crispy puffed-rice texture of a real Double Decker base, you can swap out the digestive crumbs entirely. Use a mixture of crushed puffed rice cereal, melted butter, and a splash of melted chocolate to create a crispy cereal treat base instead.
Absolutely. You can use full-fat Mascarpone or full-fat cream cheese interchangeably based on your preference. The absolute golden rule is that whatever cheese you choose must be full-fat. Low-fat or spreadable light alternative cheeses contain far too much water and will prevent your cheesecake from setting properly.
High-quality baking couverture chips, such as this milk chocolate, melt down beautifully into a silky texture. However, standard supermarket milk chocolate blocks work perfectly well too, just break them into small, even pieces and melt them in short 20-second microwave bursts to avoid burning the milk solids.
Double Decker Cheesecake!
Ingredients
Biscuit Base
- 300 g digestives
- 150 g unsalted butter
- 1 tbsp cocoa powder
Cheesecake Filling
- 500 g full fat cream cheese
- 100 g icing sugar
- 1 tsp vanilla extract
- 250 g milk chocolate
- 300 ml double cream
- 200-400 g Double Deckers (chopped)
Decoration
- 50 g chocolate (melted)
- 150 ml double cream
- 2 tbsp icing sugar
- 1 tbsp cocoa powder
- 3-4 Double Deckers (chopped)
- sprinkles
Instructions
For the Base
- Melt the butter in the microwave on short bursts on in a small pan over a medium heat – Blitz the biscuits in a food processor to a small crumb, add the cocoa powder and blitz again.
- Add the melted butter, and pulse a few times until it is combined well. Tip into a 8″/20cm deep springform tin and press down firmly – chill in the refrigerator whilst you do the rest!
For the Filling
- Melt the chocolate in a bowl over a pan of gently simmering water, stirring gently or microwave in short bursts until fully melted – leave to cool slightly whilst doing the rest.
- With an electric mixer (I used my KitchenAid) Whisk the cream cheese and icing sugar, and vanilla until smooth – Whilst mixing, pour in the melted chocolate and whip again until smooth.
- Pour in the liquid double cream and continue to whip the mixture until it is starting to thicken a lot like a mousse does (I use speed 6/10 on my KitchenAid) It won’t take too long as the chocolate will harden quickly and cause it to thicken.
- Fold through the chopped bits of Double Decker into the mixture – Pour the mix on to the biscuit base, smooth over, cover, and chill in the fridge for at least 5-6 hours hours or preferably overnight.
For the Decoration
- Remove the cheesecake from the tin. Whip up the double cream, icing sugar, and cocoa powder till thick and pipeable.
- Drizzle over the melted milk chocolate, decorate with the whipped chocolate cream, and some pieces of Double Decker!
Notes
- I recommend using a 8″/20cm deep springform tin in this recipe.
- I always set my cheesecakes in the fridge overnight otherwise they risk being a little runny still and slipping off the biscuit base but if you want to risk it then go for it.
- This Cheesecake will last covered in the fridge for 3 days.
Storage and freezing
You can easily keep this indulgent Double Decker cheesecake fresh in the refrigerator for up to three days. Always store the cake inside a deep, airtight container or under a solid cake dome to protect the chocolate whipped cream and keep the filling from absorbing any strong ambient fridge aromas.
If you want to prepare this crowd-pleaser well in advance of a party, you can freeze the undecorated cheesecake safely for up to three months. Let the cheesecake finish its essential six-hour setting phase in the refrigerator first until the filling is completely solid to the touch.
Related recipes
This recipe can be altered to have a Cereal type base (Like there is in the Double Decker bars) by using the base from my No-Bake Toffee Crisp Cheesecake. I didn’t want to use it in this recipe, as I wanted to show my new chocolatey base. The filling itself is a standard sort of Chocolate Cheesecake recipe, and I adore it. It’s so easy to fill with your favourite chocolate bars, so why alter what is already good?
Hi Jane,
I have made so many of your cheesecakes and they are always a triumph and everyone loves them. A family member loves boost chocolate and I see you don’t have a recipe for that one, which one of your cheesecakes should I use as a template and just substitute with boost please?
Thank you
You could use this recipe! Any recipe really and the easiest way is to add chunks in like in this one! X
I made this recently, it worked well and was nice but the malteaser cheesecake is nicer!
Hi Jane
Can you use a supermarket brand full fat soft cream cheese (which tends to be cheaper) or does it have to be Philadelphia? Thank you
I always use Philadelphia or mascarpone – supermarket brands can vary SO much so it’s entirely up to someones personal choice. Aldi/Lidl are quite good!
I have used own brand before (as they are cheaper) or get the larger size phillidelphia packs when they are on offer and I have never had an issue with them.
As Jane says though make sure you always get the full fat ones to make sure it sets properly.
Would you use the jar double decker instead of the melted chocolate. Would you melt it?
I’ve never tried that particular one in a cheesecake so can’t guarantee its setting, but no you wouldn’t melt it. Treat it like my other ‘spread’ cheesecakes.
I tried the double decker spread but I found that it didn’t really add that much difference or texture.
I would stick to the melted chocolate and cut up bars and they came out much nicer.
I have just discovered Double Decker chocolate spread so I’m going to try that in this recipe! I am also a recent Biscoff convert and did your Rocky Road recipe with it. yum!
Oh that spread is DELIGHTFUL! I love all the spreads 😍 The M&M one is interesting too!
Made this today and it is so yummy!! Recipe worked out perfectly, love the mix of textures! Keep catching my boyfriend and my brother sneaking back to the kitchen for more! Thank you! I think your caramel and rolo might still be my favourite but this is definitely up there!!xx
Hi Jane, some lovely recipes. Can the double decker cheesecake be frozen without decoration?
Yes indeed!
Oooft this looks absolutely dreamy Jane! I will be trying out a few of your recipes over the BH weekend fo’sho >:) Immy x
http://www.immymay.com
Awh thank you chicka! I hope you love any that you do try! ? x
I love your blog and miss bakers hour!!
What’s the difference in the cheese cake if you use mascarpone rather than cream cheese ?
I like how when you say a tablespoon it literally is a regular table spoon so there’s no need to get them fancy spoons everyone says you have to use to get the recipe right.
Lovely dog by the way x
Mascarpone is naturally a bit sweeter and less ‘tart’ in comparison to Philadelphia for example, so it depends how sweet you like it? I’d use Mascarpone every time if I could because I prefer the flavour, but my family prefer it to be slightly less sweet. ?
And yes hahaha, I get confused with all the fancy measurements!! And thank you, he’s my baby! Xx
Looks wonderful! I bet you put on weight just by salivating over the pictures. I don’t know whether I can get these cookie bars here, but if I do, I will make it.
its a wow