Double Decker Cheesecake!
A Chocolate Biscuit Base, Chocolate Cheesecake Filling, Double Decker, and even more delicious Chocolate goodness. Perfect No-Bake Double Decker Cheesecake!
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Servings: 12 Slices
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.