A Chocolate Biscuit Base, Chocolate Cheesecake Filling, Double Decker, and even more delicious Chocolate goodness. Perfect No-Bake Double Decker Cheesecake!
Ever since posting my Double Decker Cookie Bars a couple of weeks ago, I knew I had to do another Double Decker related recipe. Like, I am totally addicted to them now. Honestly, OHMYDAYS. If you don’t have access to Double Decker bars then you are seriously missing out. One thing that has been requested since my Double Decker Cookie Bars, is a cheesecake version.
This recipe is definitely one of my new favourites, as its a true Chocolate overload. I went for a Digestive base, but added in some Cocoa Powder this time to make it chocolatey, but less sweet. I prefer to use regular digestives, and add in cocoa powder, because I find that the chocolate digestives can melt oddly and you can get a more soggy base. Also, using cocoa powder is the perfect way to combat a lot of the sweetness.
This recipe can be altered to have a Cereal type base (Like there is in the Double Decker bars) by using the base from my No-Bake Toffee Crisp Cheesecake. I didn’t want to use it in this recipe, as I wanted to show my new chocolatey base. The filling itself is a standard sort of Chocolate Cheesecake recipe, and I adore it. It’s so easy to fill with your favourite chocolate bars, so why alter what is already good?!
I posted a video tutorial of this in my latest vlog on my youtube channel, along with a little stint of me walking my seriously gorgeous puppy Rolo. So, I hope you like that if you watch it! Honestly though, these cheesecakes are so easy to make, and are always a crowd pleaser. If Double Decker doesn’t take your fancy, have a look at all the other 40+ cheesecake recipes I have available on my blog… I’m sure you will find something that you like the look of! Enjoy! x
Double Decker Cheesecake!
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Ingredients
Biscuit Base
- 300 g Digestives
- 150 g Unsalted Butter
- 1 tbsp Cocoa Powder
Cheesecake Filling
- 500 g Full Fat Cream Cheese (Philadelphia)
- 100 g Icing Sugar
- 1 tsp Vanilla Extract
- 250 g Milk Chocolate
- 300 ml Double Cream
- 200-400 g Double Deckers (chopped)
Decoration
- 50 g Chocolate (melted)
- 150 ml Double Cream
- 2 tbsp Icing Sugar
- 1 tbsp Cocoa Powder
- 3-4 Double Deckers (chopped)
- Sprinkles
Instructions
For the Base
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Melt the butter in the microwave on short bursts on in a small pan over a medium heat – Blitz the biscuits in a food processor to a small crumb, add the cocoa powder and blitz again.
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Add the melted butter, and pulse a few times until it is combined well. Tip into a 8″/20cm Deep Springform Tin and press down firmly – chill in the refrigerator whilst you do the rest!
For the Filling
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Melt the chocolate in a bowl over a pan of gently simmering water, stirring gently or microwave in short bursts until fully melted – leave to cool slightly whilst doing the rest.
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With an electric mixer (I used my KitchenAid) Whisk the Cream Cheese and Icing sugar, and Vanilla until smooth – Whilst mixing, pour in the melted chocolate and whip again until smooth.
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Pour in the liquid double cream and continue to whip the mixture until it is starting to thicken a lot like a Mousse does (I use speed 6/10 on my KitchenAid) It won’t take too long as the chocolate will harden quickly and cause it to thicken.
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Fold through the chopped bits of Double Decker into the mixture – Pour the mix on to the biscuit base, smooth over, cover, and chill in the fridge for at least 5-6 hours hours or preferably overnight.
For the Decoration
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Remove the cheesecake from the tin. Whip up the double cream, icing sugar, and cocoa powder till thick and pipeable.
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Drizzle over the melted milk chocolate, decorate with the whipped chocolate cream, and some pieces of Double Decker!
Notes
- If it looks like your cheesecake isn’t setting, or its a but sloppy, or you’re even not sure.. try it anyway. Try to set the mix anyway! If it still doesn’t set, freeze it and have an Ice Cream Cheesecake!
- I used 4x55g Bars of Double Decker and a bag and a bit of the ‘Dinky Deckers’ in my cheesecake. So I used about 350g for mine! You can use less or more.
- I recommend using a 8″/20cm Deep Springform Tin in this recipe!
- I always set my cheesecakes in the fridge overnight otherwise they risk being a little runny still and slipping off the biscuit base but if you want to risk it then go for it!
- I use Callebaut milk chocolate in my bakes which you can buy here – You can use Mascarpone in your cheesecake, but any Cream Cheese you use MUST be Full-Fat! You can also use ‘Heavy Cream’ if you’re in the US, but it has to be the fattiest liquid cream you can find!
- This Cheesecake will last covered in the fridge for 3 days!
ENJOY!
Find my other Cheesecake Recipes on my Recipes Page!
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J x
© Jane’s Patisserie. All images & content are copyright protected. Do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words and credit me, or link back to this post for the recipe.
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