About the Author

Claire Preen Chocolatier

Shamelessly Chocolatey Cheesecakeback

choc cheesecake
  • 00:00To Prepare

  • 00:00To Cook

  • 0Ingredients

  • Capable CooksDifficulty

  • 0Servings

A true sensory overload with a textural tongue-lashing of soft and crumbly and oh-so-chocolatey cake. Let the shameless theme continue into the night!


  • 150 g plain digestive biscuits

  • 50 g milk chocolate callets

  • 80 g butter

  • 500 g cream cheese

  • 1/2 cup icing sugar

  • 1/2 cup milk

  • 150 g white chocolate, melted

  • 150 g dark chocolate, melted

  • 1½ cups thickened cream

  • 100 g dark chocolate, tempered


  • Step 1

    Either crumb biscuits and 50 g milk chocolate in a food processor, or wait until you are truly frustrated – then place biscuits and chocolate between greaseproof paper and bash them into little pieces. (Trust me – this is way better than any therapy!)

  • Step 2

    Tip crumbs into a bowl and add the melted butter. Combine and, using your fingertips, press crumb mixture into the bottom of a lined baking tray. Place in fridge to set.

  • Step 3

    Beat the cream cheese, sugar and milk until it is velvety and smooth. Split the mixture between two bowls. Pour the white chocolate into one bowl and the dark chocolate into the other. Stir. Then gently fold the cream into the chocolate mixtures.

  • Step 4

    Pour your dark chocolate mixture over the biscuit base and freeze for 10 minutes. Lightly pour the white chocolate mixture onto the dark chocolate.

  • Step 5

    Leave to set.

  • Step 6

    Decorate the top of the cheesecake with some tempered, melted chocolate!

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