A rich, no-bake chocolate lover’s dream, this creamy bourbon biscuit cheesecake features a crunchy bourbon biscuit base, a smooth milk chocolate cream cheese filling, and a decorative border of upright bourbon biscuits. It’s indulgent, elegant, and effortless—perfect for birthdays, dinner parties, or anytime you want a crowd-pleasing dessert with bold chocolate flavor.
Why You’ll Love This Recipe
- No baking required
- Ultra-creamy and chocolatey filling
- Classic bourbon biscuit flavor in every bite
- Beautiful presentation with biscuit shell
- Great for entertaining and special occasions
- Simple, fuss-free ingredients
- Can be made ahead
- Versatile for decoration and flavor twists
- Perfect blend of texture—crunchy base and smooth filling
- A showstopper for any dessert table
Ingredients
For the Biscuit Base:
- 300g bourbon biscuits
- 85g unsalted butter, melted
For the Cheesecake Filling:
- 15–20 bourbon biscuits (for the shell)
- 200g milk chocolate
- 500g full-fat cream cheese
- 75g icing sugar
- 300ml double cream
- 1 teaspoon vanilla extract
For the Decoration:
- 150ml double cream
- 2 tablespoons icing sugar
- Bourbon biscuit crumbs
- Chocolate curls
Directions
- Prepare the Biscuit Base & Shell:
- Line the edge of an 8-inch springform cake tin with whole bourbon biscuits placed upright to form a border.
- Crush 300g of bourbon biscuits into fine crumbs. Mix with melted butter until fully combined.
- Press the crumb mixture firmly into the base of the tin to form an even layer. Chill in the refrigerator while you prepare the filling.
- Make the Cheesecake Filling:
- Melt the milk chocolate gently in the microwave or over a double boiler. Let it cool slightly.
- In a large mixing bowl, beat the cream cheese, icing sugar, and vanilla extract until smooth and creamy.
- Stir in the melted chocolate until evenly combined.
- In a separate bowl, whip the double cream until soft peaks form.
- Fold the whipped cream into the chocolate cream cheese mixture until fully incorporated.
- Assemble the Cheesecake:
- Spoon the cheesecake filling over the biscuit base and spread evenly with a spatula.
- Chill for at least 5–6 hours or overnight until firm and set.
- Decorate:
- Carefully remove the cheesecake from the springform tin.
- Whip 150ml of double cream with the icing sugar until soft peaks form.
- Pipe swirls on top of the cheesecake.
- Sprinkle with bourbon biscuit crumbs and add chocolate curls for a finishing touch.
Servings And Timing
Servings: 14 slices
Prep Time: 20 minutes
Cook Time: 10 minutes (for melting chocolate)
Total Time: 30 minutes (plus 6 hours chilling)
Calories: Approximately 450 kcal per slice
Variations
- Use dark chocolate instead of milk for a richer flavor
- Add a tablespoon of espresso powder to the filling for a mocha twist
- Incorporate crushed bourbon biscuits into the filling for texture
- Use vanilla cream biscuits for a lighter look and taste
- Swirl raspberry or cherry jam through the filling before chilling
- Add a splash of bourbon or Irish cream liqueur to the mix for an adult version
- Make mini cheesecakes using a muffin tin and cupcake liners
- Top with fresh berries for contrast and brightness
- Use a mix of bourbon and Oreo biscuits for a chocolate blend
- Swap milk chocolate with Nutella or chocolate hazelnut spread for added depth
Storage/Reheating
Storage:
Keep the cheesecake covered in the refrigerator for up to 4 days.
Freezing:
Freeze the cheesecake (without decoration) for up to 1 month. Wrap tightly in plastic and foil. Thaw overnight in the refrigerator before serving.
Reheating:
Not required—this cheesecake is served chilled.
FAQs
Can I make this cheesecake ahead of time?
Yes, it’s best made a day in advance to allow plenty of time for chilling and setting.
Can I use other types of biscuits?
Yes, Oreos, digestives, or chocolate grahams can work well in place of bourbon biscuits.
Does the cheesecake need gelatin?
No, the whipped cream and chocolate help it set without gelatin.
Can I use white chocolate instead of milk chocolate?
Yes, white chocolate adds a sweet vanilla flavor and pairs well with the biscuit base.
What if I don’t have a springform tin?
You can use a loose-bottomed cake tin or a deep pie dish, though removal may be trickier.
Why is my cheesecake too soft?
Make sure the chocolate has cooled before adding, and let it chill thoroughly—at least 6 hours or overnight.
Can I make this into bars instead of a round cake?
Yes, use a square tin and cut into slices for a traybake version.
Is this recipe kid-friendly?
Absolutely—just skip any liqueur additions for a family-friendly dessert.
Can I use light cream cheese?
Full-fat cream cheese gives the best texture, but light versions can be used with slightly less stability.
How do I get smooth, clean slices?
Use a sharp knife dipped in hot water and wiped clean between cuts for neat slices.
Conclusion
Creamy Bourbon Biscuit Cheesecake is a show-stopping dessert that combines nostalgic biscuit flavors with rich, chocolatey indulgence. Whether you’re preparing for a party, special celebration, or just craving something decadent and no-bake, this cheesecake delivers on all fronts—flavor, texture, and visual appeal. It’s the kind of dessert everyone will ask for the recipe for.
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Creamy Bourbon Biscuit Cheesecake
- Total Time: 30 minutes (plus chilling)
- Yield: 14 slices 1x
- Diet: Vegetarian
Description
Creamy bourbon biscuit cheesecake with a no-bake chocolate filling and crunchy base—perfect for chocolate lovers and celebration desserts.
Ingredients
For the Biscuit Base:
300g bourbon biscuits
85g unsalted butter, melted
For the Cheesecake Filling:
15–20 bourbon biscuits (for the shell)
200g milk chocolate
500g full-fat cream cheese
75g icing sugar
300ml double cream
1 teaspoon vanilla extract
For the Decoration:
150ml double cream
2 tablespoons icing sugar
Bourbon biscuit crumbs
Chocolate curls
Instructions
Prepare the Biscuit Base & Shell:
Line the sides of an 8-inch springform tin with whole bourbon biscuits standing upright.
Crush 300g bourbon biscuits into fine crumbs, mix with melted butter.
Press into the base of the tin and refrigerate.Make the Cheesecake Filling:
Melt the milk chocolate gently and let cool.
Beat cream cheese, icing sugar, and vanilla until smooth.
Stir in cooled melted chocolate.
Whip the double cream to soft peaks, then fold into the chocolate mixture.Assemble the Cheesecake:
Spoon the filling over the biscuit base and smooth the top.
Chill for 5–6 hours, or overnight, until fully set.
Decorate:
Remove cheesecake from the tin.
Whip double cream with icing sugar to soft peaks.
Pipe swirls on top and decorate with biscuit crumbs and chocolate curls.
Notes
Use good-quality milk chocolate for a rich flavor. Store leftovers in the fridge for up to 3 days. Serve chilled for best texture.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: British