British Chocolate Cheesecake: A Decadent Dessert Delight

Dear reader,

As a chef specializing in British cuisine, I am always on the lookout for exciting new recipes that will tantalize my taste buds. And let me tell you, this British Chocolate Cheesecake Recipe is definitely one that you won’t want to miss!

This recipe is the ultimate chocolate lover’s dream, with a rich and creamy chocolate cheesecake filling made from delectable dark chocolate and Quark. The digestive biscuit crust is the perfect crunchy offset for the smooth, velvety filling.

But that’s not all – this recipe is so versatile, it can easily be tailored to fit any dietary needs or preferences. Whether you prefer low carb, keto-friendly options or just looking to indulge in some irish cream flavoured Baileys Cheesecake with Michelin star-worthy flair, this recipe has got you covered.

Get ready to experience the ultimate chocolatey indulgence with this easy-bake British Chocolate Cheesecake Recipe. So let’s put on our aprons and get started!

Why You’ll Love This Recipe

British Chocolate Cheesecake
British Chocolate Cheesecake

Are you a fan of rich and decadent desserts? Look no further than this British Chocolate Cheesecake Recipe! This recipe is the ultimate chocolate lover’s dream come true, with a creamy and velvety texture that will melt in your mouth.

Not only is the combination of chocolate and cheesecake utterly irresistible, this recipe also offers a delightful crunch from the buttery digestive biscuits used in the crust. The smooth, creamy cheesecake is perfectly balanced by dark chocolate with its distinct bittersweet flavor, making each bite a truly indulgent experience.

If you’re bored of typical cheesecake recipes, then this British Chocolate Cheesecake is just the thing to shake things up. It’s the perfect dessert for special occasions or fancy dinner parties, wowing your guests with every slice. And with its easy-to-follow instructions, even beginners can create an unforgettable dessert.

Plus, you can easily customize this recipe to suit your tastes or dietary restrictions. Swap out the dark chocolate for milk or white chocolate; use low-carb or keto-friendly ingredients; add Baileys Irish cream for an extra kick of flavor – the possibilities are endless!

Whether you’re a Michelin star chef or just someone looking for an impressive dessert to serve at your next gathering, this British Chocolate Cheesecake Recipe is sure to become one of your go-to recipes. So what are you waiting for? Get baking and experience the ultimate chocolate cheesecake heaven!

Ingredient List

 Silky smooth chocolate cheesecake that melts in your mouth
Silky smooth chocolate cheesecake that melts in your mouth

Let’s take a look at the ingredients you will need to make this decadent British Chocolate Cheesecake recipe. Remember, all these ingredients are essential in making the perfect dessert, so don’t forget any of them on your next trip to the grocery store.

For the crust:

  • 175 g digestive biscuits
  • 100 g unsalted butter, melted
  • 1 tablespoon caster sugar

For the filling:

  • 200 g dark chocolate
  • 150 g milk chocolate
  • 600 g full-fat cream cheese, at room temperature
  • 150 g icing sugar, sifted
  • 1 tablespoon cocoa powder
  • 1 tablespoon Baileys Irish Cream (optional)
  • 300 ml double cream, chilled

For the topping (optional):

  • 100 g dark chocolate chips or bittersweet chocolate
  • 50 ml heavy cream
  • White chocolate shavings to garnish

Make sure to use quality ingredients for the best taste possible. If you have a sweet tooth, feel free to add some extra chocolate chips or more sugar to your base or filling.

The Recipe How-To

 An indulgent British classic with a chocolate twist
An indulgent British classic with a chocolate twist

Now comes the exciting part – the How-To of this sumptuous British Chocolate Cheesecake Recipe. Before starting, preheat your oven to 160°C/fan 140°C/gas mark 3, and line the bottom of the baking tin with parchment paper.

The Crust

The crust is as essential as the filling itself. It provides a sturdy base for our beloved chocolate cheesecake, which is why we must ensure that it is perfect. Start by melting 150 g of unsalted butter in a saucepan over low heat. In another bowl, crush 300 g of digestive biscuits to make crumbs; then mix with 50 g of icing sugar and 50 g of dark chocolate chips. Pour the melted butter into this mixture and mix well.

Press this mixture into a greased 20cm (8inch) springform cake tin to form a compact crust. Use the back of a spoon or a flat-bottomed glass to flatten it out evenly.

The Filling

Now let’s move on to the star of our recipe: the filling. Melt 200 g of dark chocolate in a heatproof bowl placed over a pan of simmering water or in short bursts in your microwave, but be careful not to burn it.

In another bowl, beat 600 g Quark cheese and 300 g full-fat cream cheese until smooth with an electric mixer on low-medium speed (you can also use mascarpone instead of Quark cheese). Add 150 g caster sugar and 1 tablespoon cocoa powder and continue beating until everything is combined evenly.

Next, add three large eggs into the mixture one at a time while continuing to stir gently continuously. Gradually pour in 200 ml heavy cream and stir again until everything is well incorporated.

Finally, add melted dark chocolate and mix well until smooth. If you’re feeling adventurous, you can also try adding flavored liqueurs like Baileys Irish Cream, lemon or orange zest, or drizzle with marbled chocolate chips for a luxurious twist.

Pour the filling over the crust that we’ve prepared earlier and bake the cheesecake in the oven for approximately 45 minutes at 160°C/fan 140°C/gas mark 3.

Once done, turn off the oven, open the door a little bit, and let the cheesecake cool gradually inside the warm oven. This will help prevent cracks from forming on its surface.

Once cool, remove it from the tin and place it on a serving platter. You can also decorate it by drizzling melted white chocolate on top or whipped cream with your favorite fruits.

Enjoy your ultimate chocolate cheesecake creation that is fit for any occasion!

Substitutions and Variations

 Every bite full of rich, creamy goodness
Every bite full of rich, creamy goodness

If you’re looking to mix it up a bit with your chocolate cheesecake, there are some easy-to-make substitutions and variations you can incorporate into the recipe.

For a classic New York-style chocolate cheesecake, use plain digestive biscuits instead of chocolate ones and omit the cocoa powder from the crust. You can also swap out the dark chocolate for milk chocolate or white chocolate if you prefer a milder taste.

To create a marbled chocolate cheesecake, pour half of the plain cheesecake mixture into the crust and then add spoonfuls of melted milk or dark chocolate on top. Use a knife to gently swirl the chocolate through the cheesecake mixture before baking.

If you love Baileys Irish Cream, try adding some to your cheesecake mixture for a decadent Baileys chocolate cheesecake. Just substitute half of the double cream in the recipe with Baileys Irish Cream.

For a low-carb version of this recipe, try making a keto chocolate cheesecake by substituting erythritol or stevia for the caster sugar in the crust and filling. You can also use almond meal instead of digestives for your base.

If you want to experiment with different flavor combinations, consider using ginger biscuits for your crust or adding some dried fruit like raisins, cranberries, or cherries to your filling. And if you’re feeling adventurous, why not try making a triple chocolate or condensed milk chocolate chip cheesecake?

The possibilities are endless with this recipe, so feel free to get creative and make it your own!

Serving and Pairing

 Perfect for chocoholics and cheesecake lovers alike
Perfect for chocoholics and cheesecake lovers alike

Now, that you’ve baked this delicious British chocolate cheesecake, it’s time to serve and enjoy it! This cake is perfect for any occasion, whether it’s afternoon tea with friends or a special family dinner.

When serving the cake, consider adding a dollop of whipped cream on top for a touch of added sweetness. Alternatively, you could drizzle some chocolate sauce or caramel sauce over the cheesecake for an even more indulgent dessert.

As for pairing, this chocolate cheesecake goes well with a hot cup of tea or coffee. If you’re feeling more adventurous, you can pair it with a glass of Baileys Irish Cream for a truly decadent treat.

For those looking for a low-carb option, consider serving the cheesecake with fresh berries like strawberries or raspberries. The tartness of the berries will complement the richness of the chocolate and cream cheese perfectly.

Overall, this baked chocolate cheesecake is versatile and pairs well with many different flavors and drinks. No matter how you choose to serve your cheesecake, it’s sure to be a hit among your guests!

Make-Ahead, Storing and Reheating

 A decadent dessert that will impress your dinner guests
A decadent dessert that will impress your dinner guests

Making ahead your British Chocolate Cheesecake is an excellent option if you want to save time and have a stress-free preparation. Once the cheesecake has finished baking and has completely cooled, you can wrap it tightly in plastic wrap and store it in the refrigerator for up to 2 days.

Storing your baked chocolate cheesecake correctly is essential to maintain its texture and flavor. To prevent the cheesecake from getting soggy, avoid placing it in an airtight container or covering it with a damp cloth. Instead, loosely cover it with aluminum foil or plastic wrap and allow some airflow.

If needed, you can reheat your baked chocolate cheesecake by wrapping a slice in aluminum foil and heating it in the oven at 300°F for about 10-15 minutes until heated through. Alternatively, you can reheat individual slices in the microwave on medium power for about 30-45 seconds, or until warm.

One of the great benefits of this recipe is that you can prepare the crust and filling separately overnight, saving even more time during meal preparation. Just make sure to store both mixtures separately in air-tight containers until you are ready to bake.

Remember that storing and reheating will affect the texture of the cheesecake: refrigeration may cause some condensation on top of the cake which will be settled if not disturbed, microwaving may result in slight sogginess when compared to baking or bringing back to room temperature without any application of heat. Yet, This rich chocolatey goodness is worth indulging even with slight changes in texture – Your friends and family will love it!

Tips for Perfect Results

 The ultimate treat to satisfy your sweet tooth
The ultimate treat to satisfy your sweet tooth

Want to make sure your British Chocolate Cheesecake turns out perfectly every time? Here are some tips to help you achieve the best possible results.

1. Don’t over mix the batter.

Mixing the batter too much can lead to cracks in your cheesecake. Mix the ingredients until just combined, and avoid using a mixer if possible.

2. Bring all ingredients to room temperature.

This ensures that everything blends together smoothly and evenly. Take the cream cheese and eggs out of the fridge at least an hour before starting your recipe.

3. Use a water bath while baking.

A water bath helps regulate the temperature around the cheesecake while baking, resulting in an even bake and reduced cracking. Wrap the bottom of your springform pan with aluminum foil, place it in a baking dish, and pour hot water into it until it reaches halfway up the sides of the pan.

4. Use high-quality chocolate.

Choose a good quality dark chocolate for best results. This will give your cheesecake a rich, luxurious flavor and texture.

5. Let it cool slowly.

Once it’s done baking, turn off the oven and open the door slightly, letting the cheesecake cool down gradually until it reaches room temperature before transferring it to the refrigerator.

6. Chill overnight.

Refrigerate your cheesecake for at least 6 hours or overnight for best results. This will give you a smooth consistency that’s perfect for serving.

7. Use toppings sparingly.

While toppings like whipped cream or caramel sauce can be tempting, they can detract from the overall flavor of your British Chocolate Cheesecake recipe which is already rich in flavor.

By following these tips, you’ll be able to create an irresistible British Chocolate Cheesecake that’s sure to impress any dessert lover in town!


As with any recipe, questions may arise during your baking process. I’ve compiled a list of frequently asked questions to make the experience as smooth and easy as possible. Whether you’re a beginner or an experienced baker, these tips and tricks will help you achieve the ultimate British chocolate cheesecake with confidence. So, let’s dive into the FAQs!

What’s the difference between cheesecake in New York cheesecake?

When it comes to cheesecake, regular recipes use heavy and sour cream as ingredients to attain a smoother and creamier consistency. Conversely, New York cheesecake is known for its dense and decadent texture, which results from an abundant use of cream cheese. However, the distinctiveness of New York cheesecake does not come solely from the excessive amount of cream cheese utilized in its recipe.

What is the most popular cheesecake in the world?

Although New York style cheesecake, classic cheesecake, and no bake cheesecake are widely known and adored, the ultimate flavor of the perfect cheesecake can vary depending on personal taste.

What’s the difference between New York cheesecake and Sicilian cheesecake?

When comparing American and Italian cheesecake, one can observe a notable contrast in their main ingredients. While cream cheese is typically used in American cheesecake, Italian cheesecake is made with ricotta, resulting in a lighter and more cake-like texture. Additionally, Italian cheesecake is less sweet and less dense compared to its American counterpart.

Bottom Line

Now that you have learned how to make a perfect British Chocolate Cheesecake, it’s time to roll up your sleeves and head to the kitchen. Remember, the key here is to use high-quality ingredients and follow the recipe instructions closely.

But don’t be afraid to get creative and experiment with different variations and substitutions. Who knows, you might just stumble upon a new favorite!

Whether you’re hosting a dinner party, looking for a decadent dessert, or just simply craving something sweet, this chocolate cheesecake recipe will not disappoint.

So go ahead and give it a try. I guarantee that once you take a bite of this rich, creamy, and indulgent dessert, you won’t be able to resist going back for seconds (or thirds!).

Trust me – your taste buds will thank you.

British Chocolate Cheesecake

British Chocolate Cheesecake Recipe

This is an awesome no-bake chocolate cheesecake that is quick to whip up and then just needs 3h to chill. It's designed to be made with sweet dark English chocolate (e.g. Bournville), rather than really 'good' 75% brands, or US chocolate so may not work so well with American brands, and it needs quark, which I know is pretty hard to get outside of Europe, so no promises if you end up making it with substitutes! It is well worth waiting the full time for the cake to set as the flavour is so much better when it's stiff. This was planned to serve 10, but we cut it into 12 and it still took us forever to eat because it's so rich!
Course Dessert
Cuisine British
Keyword < 30 Mins, Beginner Cook, Cheesecake, Dessert, Easy
Prep Time 25 minutes
Cook Time 0 minutes
Calories 340.1kcal


  • 175 g chocolate digestive biscuits
  • 40 g butter, melted
  • 200 g cream cheese
  • 250 g Quark
  • 275 g dark chocolate, melted
  • 150 ml double cream
  • 75 g icing sugar (that's powdered sugar for the Americans!)


  • Line an 8 inch spring form tin with greaseproof paper.
  • Melt the butter and mix with the crushed digestive biscuits.
  • Press the mix into the base of the tin.
  • Melt the chocolate.
  • Mix the cream cheese and quark, then beat in the chocolate.
  • Add the double cream and icing sugar.
  • Beat this mixture thoroughly and then pile on top of the biscuit base.
  • Chill in the fridge for 3 hours.


Serving: 61g | Calories: 340.1kcal | Carbohydrates: 17.9g | Protein: 6g | Fat: 32.5g | Saturated Fat: 20.3g | Cholesterol: 51.5mg | Sodium: 95.7mg | Fiber: 5.3g | Sugar: 7.7g

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