This no-bake chocolate cheesecake is made using Bare Bones 68% Dominican Salted chocolate flakes - the same single-origin chocolate as our award-winning bean-to-bar chocolate, and the reason this recipe is one we reach for all year round!
Rich, silky and deeply chocolatey, with a hint of Maldon sea salt that cuts through the cream and makes every bite moreish.
No oven required, easy to make ahead of time, and fully vegan-adaptable. Our go-to for dinner parties, celebrations, and the occasional potluck here at the factory!
Get the chocolate ingredients: Bare Bones Cheesecake Ingredients - includes 250g Dominican Salted Flakes and 100g Dominican cocoa powder.
Ingredients:
For the base:
150g digestive biscuits
1tbsp golden caster sugar
70g butter (plus extra for tin)
For the filling:
150g 68% Dominican Salted flakes (plus extra for sprinkling)
120ml double cream
2tsp Dominican cocoa powder
200g cream cheese
115g golden caster sugar
Method:
1. Butter and line a 20cm springform cake tin.
2. To make the biscuit base, blitz the biscuits in a food processor with the sugar and butter until combined as crumbs. Tip the biscuit mixture into the lined tin, pushing it down with the back of a spoon. Chill in the fridge for 30 min.
3. To make the cheesecake, melt the chocolate in short bursts in the microwave, mixing each time. As we are using flakes it melts very quickly. Leave to cool slightly while you complete the other steps.
4. Whip the cream in a large bowl using a whisk until soft peaks form. In a separate large bowl, beat the cocoa powder, cream cheese and sugar together.
5. Add the melted chocolate to the cream cheese batter, mixing thoroughly. Gently combine the whipped cream to the chocolate cream cheese.
6. Remove the base from the fridge and carefully spoon the mixture on top. Using a spatula or pallet knife, gently spread the mixture evenly around the tin. Create a swirl with the edge of the spatula.
7. Sprinkle with additional flakes and place in the fridge until ready to serve. Remove from tin and leave to sit for 10-15 mins before serving.
Enjoy!
Make it vegan:
This recipe works fully plant-based. Use Nairn's Oaties for the base (gluten-free and vegan), Oatly whippable cream, and Violife cream cheese. Our flakes and cocoa powder are already vegan!
Tips:
- The flakes melt quickly so watch them closely in the microwave and stir between every short burst. Alternatively, melt them slowly over a bain-marie for more control
- Make it the night before and leave in the fridge overnight for the cleanest slices
- A palette knife dipped in hot water helps smooth the top
Handcrafted in Glasgow
We are bean-to-bar chocolate makers from Glasgow. Handcrafting single-origin chocolate in micro-batches.
Our Dominican cocoa powder is pressed from the same cacao beans we use to make our 68% Dominican Salted Chocolate at the Öko-Caribe cooperative - Rick Stein called this the best chocolate he has ever tasted! Free delivery on orders over £28, dispatched from our Glasgow workshop.