No Bake Chocolate Cheesecake

by Editorial Staff

Summary

Prep Time	25 mins
Total Time	5 hrs 25 mins
Course	Baking
Cuisine	European
Servings (Default: 1)

Ingredients

For the ground:

100 g shortbread (s) (cocoa shortbread)
80 g butter, melted

For the filling:

For the topping:

1 tablespoon cocoa powder

Instructions

For the base, crumble the cocoa butter biscuits and mix with the melted butter. Press the butter and biscuit mixture firmly to the bottom in a 20 cm diameter springform pan lined with baking paper and then set aside.
Melt the chocolate over a water bath and in the meantime mix the cream cheese, mascarpone, double cream, vanilla extract and powdered sugar with a hand mixer. After the chocolate has melted completely and cooled down a bit, add to the cream filling and carefully fold in.
Spread the cream filling on the floor and smooth it out. The chocolate cheesecake must now be put in the cold for at least 4 - 5 hours (preferably overnight).
Sift the cocoa over the cake before serving.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.