Double chocolate mascarpone cheesecake Recipe

Name: Double chocolate mascarpone cheesecake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 400 grams digestive biscuits; 2 tbsp margarine; 200 grams milk chocolate; 200 grams mascarpone cheese; 400 ml double cream; 3 tbsp sugar; 397 grams sweetened condensed milk; 100 grams white chocolate; 50 grams mascarpone cheese; 200 ml double cream; 1 tbsp sugar

Servings: persons

1
Melt together the milk chocolate and 3/4 can of condensed milk in a bowl over a simmering pan on the hob
2
At the same time melt the white chocolate and the rest of the condensed milk in the same way, stirring both occasionally.
3
Once melted leave both to cool
4
In a large bowl mash the biscuits up with a rolling pin (or use a processer if you have one) until it resembles breadcrumbs
5
Melt the margarine in the microwave for 40 seconds and mix into the biscuits until sticky
6
Spread the mixture evenly into the bottom of a large flan dish and leave in the fridge to set whilst you prepare the cheesecake
7
Place the 200g of mascarpone in a large bowl with the 400ml cream and 3 tbsp sugar and whisk with an electric mixer until thick
8
Fold in the milk chocolate mixture well and pour over the biscuit base.
9
Leave in the fridge to set for 3-4 hours
10
Once the middle layer has set, mix together the white chocolate mix with the remaining mascarpone cheese, cream and sugar until thick.
11
Pour onto the top of the cheesecake and carefully spread it out evenly
12
Leave to set for a further 3-4 hours or overnight
13
Once set serve and enjoy

1291

kcal

Calories

100

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

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 11 ingredients. The key ingredients include: 400 grams digestive biscuits, 2 tbsp margarine, 200 grams milk chocolate, 200 grams mascarpone cheese, and more.

Yes, Double chocolate mascarpone cheesecake 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!

Double chocolate mascarpone cheesecake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions