Chocolate Swirl Cheesecake

By
Elaine Lemm
Elaine Lemm
Elaine Lemm
Elaine Lemm is a renowned British food writer, classically trained chef, teacher, and author with over 25 years of experience writing about British food and cooking.
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Updated on 06/14/21
Chocolate Swirl Cheesecake

 Elaine Lemm
Prep: 20 mins
Cook: 5 mins
Chill: 2 hrs
Total: 2 hrs 25 mins
Servings: 8 servings
Nutrition Facts (per serving)
912 Calories
75g Fat
56g Carbs
9g Protein
Show Full Nutrition Label Hide Full Nutrition Label
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Nutrition Facts
Servings: 8
Amount per serving
Calories 912
% Daily Value*
Total Fat 75g 96%
Saturated Fat 42g 210%
Cholesterol 204mg 68%
Sodium 460mg 20%
Total Carbohydrate 56g 20%
Dietary Fiber 3g 12%
Total Sugars 48g
Protein 9g
Vitamin C 0mg 2%
Calcium 104mg 8%
Iron 4mg 23%
Potassium 281mg 6%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

A no-bake cheesecake is a recipe to cherish as it can be made in no time and is a base for so many lovely different flavors, colors, and decorations. This marbled cheesecake shows just how easy it is to make a show-stopping dessert with little effort.

The basic cream and cream cheese topping sits on a firm chocolate cookie base and it's transformed in a flash with swirls of melted dark chocolate. Switch to milk if the dark chocolate is too bitter, or if you're serving to children.

Ingredients

For the Crust:

  • 3 cups semisweet chocolate cookies 

  • 1/2 cup unsalted butter, melted

For the Filling:

For the Chocolate Swirl:

  • 6 ounces dark chocolate, broken into pieces

Steps to Make It

Make the Crust

  1. Gather your ingredients.

  2. Grease an 8-inch loose-bottom cake tin, then line the bottom with greaseproof paper and put to one side.

  3. Quickly blitz the chocolate cookies in a food processor until the biscuit crumbs resemble coarse sand. Do not overmix or the base will be too hard. If you do not have a food processor, place the cookies in a plastic bag and crush lightly with a rolling pin.

  4. Pour the melted butter over the crumbs and stir well, making sure they are all covered.

  5. Spoon the buttery crumbs into the base of the cake tin, spreading them evenly and making sure there are no holes. Using a drinking glass with a smooth bottom, press the crumb mixture firmly to help level it up. Chill the base in the refrigerator for at least one hour. 

Make the Cheesecake

  1. Whip the cream until it forms peaks, but is still soft, Be careful not to overwhip or the cream will start to curdle into butter.

  2. Carefully fold in the cream cheese until incorporated and a smooth, glossy cream forms.

  3. Take the base out from the refrigerator, gently spoon the filling onto the crust, making sure to not leave any gaps around the edges. Level the surface using the back of a spoon or a small palette knife. Return the cheesecake to the fridge.

Decorate the Cheesecake

  1. Place the chocolate pieces into a heatproof bowl and set over a pan of lightly boiling water making sure the chocolate is not touching the water. Stir with a wooden spoon when melted.

  2. Working quickly and using a teaspoon, drop small dots of chocolate over the surface of the cheesecake. Do not linger at this point as the chocolate will start to set.

  3. Using a skewer or something with a similar shape, quickly swirl the chocolate dots through the cream and cheese filling. Do not be too precious here; the marbling should be random, both thick and thin to resemble the marks on a marble slab.

  4. Return the cheesecake once more to the refrigerator and chill until needed.

  5. Decorate some more as you wish, or serve as it is and enjoy!

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