Easy No-Bake Double Chocolate Marbled Cheesecake

Name: Easy No-Bake Double Chocolate Marbled Cheesecake
Prep time: 2 h 15 min
Total time: 2 h 15 min
Ingredients: 200 grams Plain Chocolate Biscuits; 100 grams Melted Butter; 150 grams Fresh Raspberries; 2 Tbsp. Icing/Confectioners Sugar; 230 grams Cream Cheese; 180 grams Nutella; 180 grams Cream Cheese; 100 ml Whipping Cream; 160 grams White Chocolate (good quality)

18 steps

Prep:2h 15min

This no-bake double chocolate marbled cheesecake recipe is an absolute showstopper! With a marbled raspberry top, 2 layers of chocolate, and various options for assembly, it ticks all the boxes for the perfect Valentines Day dessert.

Updated at: Mon, 10 Feb 2025 20:49:04 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories923.5 kcal (46%)

Total Fat70.1 g (100%)

Carbs64 g (25%)

Sugars52.6 g (58%)

Protein10 g (20%)

Sodium332.7 mg (17%)

Fiber2.5 g (9%)

% Daily Values based on a 2,000 calorie diet

Ingredients

6 servings

Instructions

Method (for the Base):

Step 1

Place the biscuits in a food processor, and crush them to a fine powder. If your biscuits have a cream filling, remove it before crushing.

Step 2

Add the melted butter, and give a quick blend to combine.

Step 3

Prep a 8inch (20cm) springform pan with baking paper (sides only). The base of the pan is not needed as this cheesecake can be assembled directly onto the serving board or plate you wish to use. Place the crumbs into the tin, and form the base, filling the bottom, and then work it – about 2cm up the sides – tapering the thickness as you work your way up. Then pop it in the fridge to start setting.

Method (For The Raspberry Coulis Marble):

Step 4

Before you make the chocolate cheesecake layers, start by making the coulis because it gets marbled into the up of the white chocolate cheesecake layer.

Step 5

Place the raspberries and icing sugar into a saucepan, on the stovetop, on a medium heat. Heat them until the start to release their juice, and the icing sugar has dissolved… it takes really quick! Then give them crush with a fork, and remove them from the stove.

Step 6

Place spoonful’s of it into a strainer, and drain off all the juice. Discard the pips, and return the juice to the stove, boiling for a minute to thicken. Set it aside to cool.

Method Layer #1 (For The Milk Chocolate Cheesecake):

Step 7

Place the cream cheese in a mixing bowl, and give it a good beat to soften it up.

Step 8

Then add the Nutella, and continue to beat it until its evenly mixed.

Step 9

Spoon it into the base, and smooth it off. Place it back into the fridge while you make layer #2.

Method Layer #1 (For The White Chocolate Cheesecake):

Step 10

Place the cream cheese in a mixing bowl, and give it a good beat to soften it up. Set aside.

Step 11

Then, place the whipping cream into a saucepan, on a medium heat, on a stovetop, and let it come to a simmer.

Step 12

Turn off the heat, and add the white chocolate, stirring continuously until it melts.

Step 13

Place the chocolate mixture into the cream cheese, and beat until combined.

Step 14

Spoon the white chocolate cheesecake on top of the milk chocolate layer, being careful not to disturb it, and smooth it off.

Marble The Coulis On Top:

Step 15

Place spoonful's of the coulis around the top.

Step 16

And now for the best part, marble it into the cheesecake using a skewer, dragging and pulling it through the blobs to create a beautiful marbled effect.

Step 17

Pop it into the fridge to set for a few hours, or into the freezer for 30-45 minutes.

Step 18

Once set, remove the spring form pan and the baking paper, and top it off with some fresh raspberries.

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