Double Chocolate Marbled Cheesecake – Easy No-Bake

Double Chocolate Marbled Cheesecake Recipe - thesupermomsclub.com
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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. It takes about 15 minutes to make, which is a real winner if you’re looking for a quick and easy Valentine’s Day dessert.


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Double Chocolate Marbled Cheesecake Recipe

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Double Chocolate Marbled Cheesecake Recipe

Copyright © 2022 – This original recipe is by Taryn Bloem – thesupermomsclub.com

Prep Time: 10-15 minutes

Chilling Time: 2 hours

Yield: 8 inch (20cm) Round Springform Pan
*Or gin/wine glasses for individual servings (see below)

Ingredients:

*FOR THE BASE:
200g plain chocolate biscuits
100g melted butter
*halve the base ingredients if assembling in gin/wine glasses!

FOR THE MARBLE: RASPBERRY COULIS:
150g fresh raspberries (plus extra for topping)
2 Tbsp. icing sugar


LAYER #1: MILK CHOCOLATE CHEESECAKE:
230g cream cheese
180g Nutella


LAYER #2: WHITE CHOCOLATE CHEESECAKE:

180g cream cheese
100ml’s whipping cream
160g white chocolate
(good quality)

Method (for the base):

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.

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

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.

*Alternatively, you can assemble this cheesecake in gin or wine glasses for a more intimate dessert!
Place the crumbs in the bottom of the glasses, dividing equally. Continue with the prep as per below.

Method For The Marble (raspberry coulis):

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.

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.

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):

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

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

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

Method Layer #2 (for the white chocolate cheesecake):

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

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

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

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

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:

Place spoonful’s of the coulis around the top.

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.

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

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

Enjoy!

Double Chocolate Marbled Cheesecake Recipe - thesupermomsclub.com

Double Chocolate Marbled Cheesecake Recipe

The Supermoms Club – Taryn
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.
Prep Time 15 mins
Cook Time 0 mins
Chilling Time 2 hrs
Total Time 2 hrs 15 mins
Course Dessert
Cuisine American
Servings 1 8 inch (20cm) Springform Pan

Equipment

  • 1 8 inch (20cm) Springform Pan

Ingredients
  

For The Base:

  • 200 grams Plain Chocolate Biscuits
  • 100 grams Melted Butter

For The Raspberry Coulis (Marble):

  • 150 grams Fresh Raspberries
  • 2 Tbsp. Icing/Confectioners Sugar

For Layer #1 (Milk Chocolate Cheesecake):

  • 230 grams Cream Cheese
  • 180 grams Nutella

For Layer #2 (White Chocolate Cheesecake):

  • 180 grams Cream Cheese
  • 100 ml's Whipping Cream
  • 160 grams White Chocolate (good quality)

Instructions
 

Method (For The Base):

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

  • 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.
  • 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.
  • 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):

  • Place the cream cheese in a mixing bowl, and give it a good beat to soften it up.
  • Then add the Nutella, and continue to beat it until its evenly mixed.
  • 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):

  • Place the cream cheese in a mixing bowl, and give it a good beat to soften it up. Set aside.
  • Then, place the whipping cream into a saucepan, on a medium heat, on a stovetop, and let it come to a simmer.
  • Turn off the heat, and add the white chocolate, stirring continuously until it melts.
  • Place the chocolate mixture into the cream cheese, and beat until combined.
  • 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:

  • Place spoonful's of the coulis around the top.
  • 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.
  • Pop it into the fridge to set for a few hours, or into the freezer for 30-45 minutes.
  • Once set, remove the spring form pan and the baking paper, and top it off with some fresh raspberries.

Video

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