Easter Chocolate Cheesecake -An Easter Recipe
This Easter “no bake” chocolate cheesecake is super silky and deliciously chocolatey. The cream cheese gives that expected tangy “cheesecake” flavour that will have you in raptures.
On our facebook group page, a few people have been asking for an Easter recipe. My favourite dessert has always been cheesecake, especially chocolate cheesecake so it seemed like a good excuse to share my favourite “no bake” chocolate cheesecake recipe with readers.
To add a little Easter spirit to the dessert I’ve decorated the cheesecake with a selection of Easter Eggs. There are some cute little candy mini eggs for colour and the larger chocolate mini eggs are filled with caramel.
Chocolate Cheesecake Watchpoints
- Setting time – The cake will require at least 6 hours to fully set. This is a dish which is best prepared the day before serving.
- Dark chocolate is preferable to milk chocolate as it will prevent the cheesecake from being too sweet.
- When microwaving the chocolate, heat in 30-second intervals to prevent overcooking and a seized chocolate.
- Ensure there are no lumps in the gelatine before adding it to the cheesecake mixture.
- The maximum sized springform tin is 9″. If you don’t have a 9″ diameter tin use a smaller size. (not larger).
Below you can see some process shots which will give you a better idea of how the dish should look at each stage of the recipe.
Jamaican Chocolate Cheesecake Variation
Have you ever tried the Cheesecake Shops Jamaican Chocolate Cheesecake? It’s my absolute favourite! If you add 40mls of either Kaluha or Tia Maria to my recipe, this cheesecake tastes remarkably similar.
If you’re short on time and want to serve a cheesecake please try my Salted Caramel Cheesecake. It’s another quick to make, “no-bake” cheesecake, however, this cheesecake is served individually in glasses so it doesn’t require the same setting time as a regular cheesecake.
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This "no bake" chocolate cheesecake is super silky and deliciously chocolatey. The cream cheese gives that expected tangy "cheesecake" flavour that will have you in raptures.
- 200 g chocolate ripple biscuits Arnotts brand
- 80 g butter
- 1/2 tsp cinnamon
- 10 g unflavoured gelatin
- 70 g hot tap water
- 150 g dark chocolate 45% cocoa melted
- 500 g cream cheese
- 395 g condensed milk
- 50 gm chocolate ripple biscuits Arnotts brand
- 50 g dark chocolate 45% cocoa melted
- 1 pkt candy mini eggs
- 1 pkt caramel filled mini eggs
Line an 8 or 9" springform cake tin with baking paper.
Place the cubed butter in TM Bowl. Melt 2min/Varoma/Speed 3.
Add 200gm chocolate biscuits and cinnamon to the butter. Blitz 5 sec/Speed 8.
Scrape down the bowl and blitz again. 5 sec/Speed 5.
Add the biscuit crumb to the prepared tin and press into position firmly with a flat glass. Refrigerate.
Sprinkle gelatin over the water in a small microwave-safe bowl. Use a spoon to get out any lumps.
Microwave the gelatin mixture for 30 seconds and then ensure that the mixture is well combined and lump free.
Place the chocolate squares in a small microwave-safe bowl. Microwave at 30-second intervals stirring in between. Continue until the chocolate is fully melted.
Without cleaning the TM bowl add the cream cheese and condensed milk to the TM. Combine 30 sec/Speed 4.
Scrape down the bowl, add the melted chocolate and gelatin. Combine 30 sec/Speed 4.
Scrape down the bowl, add the remaining 50g of chocolate ripple biscuits. Blitz 5 sec/Speed 7.
Pour the cheesecake filling into the base and refrigerate for at least 6 hours.
Melt the remaining 50g chocolate in the microwave.
Use a spoon to scoop out the chocolate and draw zigzag lines on the cheesecake.
Decorate with Easter Eggs and serve.
*Please allow 6 hours for this recipe to fully set.
Please feel free to leave a comment below so we can chat. I would love to know what desserts you make at Easter time. Perhaps you have a suggestion for another recipe I should make and share?