Chocolate Cheesecake Slice
Indulge in the ultimate no-bake dessert with this decadent Chocolate Cheesecake Slice! Featuring a buttery biscuit base made from crushed digestive biscuits (or graham crackers), this recipe is topped with a rich and creamy chocolate cheesecake layer infused with melted dark chocolate and a touch of vanilla. Finished with an elegant layer of silky dark chocolate ganache, this show-stopping treat is perfect for any occasion. With its easy-to-follow steps and no oven required, this slice is a foolproof way to impress your guests or satisfy your sweet tooth. Serve chilled and watch as every bite melts in your mouth—ideal for chocolate lovers seeking a slice of pure indulgence!
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Ingredients
- 250 grams digestive biscuits (or graham crackers)
- 120 grams unsalted butter, melted
- 500 grams cream cheese, room temperature
- 150 grams caster sugar
- 200 grams dark chocolate, melted and slightly cooled
- 200 milliliters heavy cream
- 2 teaspoons vanilla extract
- 150 grams dark chocolate (for ganache topping)
- 150 milliliters heavy cream (for ganache topping)
Directions
Step 1
Line a 23cm (9-inch) square baking tin with parchment paper, ensuring the edges overhang for easy removal.
Step 2
Place the digestive biscuits in a food processor and blitz into fine crumbs. Alternatively, place them in a sealed plastic bag and crush with a rolling pin.
Step 3
Transfer the biscuit crumbs to a bowl and combine with the melted butter. Mix until evenly coated.
Step 4
Press the biscuit mixture firmly and evenly into the base of the prepared tin. Place in the refrigerator to chill while you prepare the filling.
Step 5
In a large mixing bowl, beat the cream cheese and caster sugar together using an electric mixer until smooth and creamy.
Step 6
Add the melted dark chocolate, heavy cream, and vanilla extract to the cream cheese mixture. Beat again until fully combined and smooth.
Step 7
Pour the chocolate filling over the chilled biscuit base, spreading it out evenly with a spatula. Smooth the top for a clean finish.
Step 8
Return the tin to the refrigerator and allow the cheesecake layer to set for at least 4-6 hours, or overnight for best results.
Step 9
To make the ganache topping, heat the heavy cream (150ml) in a small saucepan over medium heat until it begins to steam but does not boil.
Step 10
Remove the saucepan from heat and add the dark chocolate (150g) to the cream. Let it sit for 2 minutes, then stir until smooth and glossy.
Step 11
Let the ganache cool slightly, then pour it evenly over the chocolate cheesecake layer. Smooth the surface with a spatula and chill in the refrigerator for an additional 2 hours to set the ganache.
Step 12
Once fully set, use the overhanging parchment paper to lift the cheesecake slice out of the tin. Slice into 12 rectangles or squares.
Step 13
Serve chilled and enjoy this decadent chocolate cheesecake slice!
Nutrition Facts
| Serving size | (1730.6g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 7582.5 |
| Total Fat 548.0g | 0% |
| Saturated Fat 317.3g | 0% |
| Cholesterol 1224.8mg | 0% |
| Sodium 3077.0mg | 0% |
| Total Carbohydrate 568.8g | 0% |
| Dietary Fiber 33.4g | 0% |
| Total Sugars 348.5g | |
| Protein 71.4g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 1004.1mg | 0% |
| Iron 49.0mg | 0% |
| Potassium 2923.4mg | 0% |
Source of Calories