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