Chocolate Cheesecake (Unbaked) Recipe

Name: Chocolate Cheesecake (Unbaked)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Base; 1 (250 g) packet plain sweet biscuits (cookies); 1 teaspoon cinnamon; 2 teaspoons cocoa; 5 1/2 ounces butter (melted); Filling; 1 tablespoon gelatin; 1/2 cup boiling water; 250 g cream cheese; 3/4 cup caster sugar; 2 tablespoons Kahlua (optional); 1 lemon (squeezed); 300 ml cream (lightly whipped to soft peaks); 175 g dark chocolate (melted)

Servings: persons

Base
1 (250 g) packet plain sweet biscuits (cookies)
1 teaspoon cinnamon
2 teaspoons cocoa
5 1/2 ounces butter (melted)
Filling
1 tablespoon gelatin
1/2 cup boiling water
250 g cream cheese
3/4 cup caster sugar
2 tablespoons Kahlua (optional)
1 lemon (squeezed)
300 ml cream (lightly whipped to soft peaks)
175 g dark chocolate (melted)

1
Base: Crush biscuits in food processor and add the cinnamon and cocoa, pulsing briefly. Now add the melted butter and pulse to blend.
2
Press into a round 9 1/2 inch springform tin and put in refrigerator while making the filling.
3
Filling: Dissolve gelatine in boiling water and set aside.
4
Beat cream cheese and sugar till smooth and glossy.
5
Add Kahlua and lemon juice, beating briefly.
6
Then gently fold in whipped cream by hand also adding the slightly cooled, dissolved gelatine mixture.
7
Lastly add in the melted chocolate, whisking quite quickly to blend with the other ingredients.
8
Pour onto base and leave to set in refrigerator for at least 2 hours.
9
Decorate with shaved chocolate. Red glace cherries also make a lovely addition to the presentation.

1417

kcal

Calories

124

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: Base, 1 (250 g) packet plain sweet biscuits (cookies), 1 teaspoon cinnamon, 2 teaspoons cocoa, and more.

Yes, Chocolate Cheesecake (Unbaked) falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Chocolate Cheesecake (Unbaked)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions