Prepare to embark on a decadent chocolate lover's dream with the Ultimate Triple Chocolate Fridge Cheesecake! 🍫 This no-bake sensation is about to revolutionize your dessert game, offering a luxurious symphony of dark, milk, and white chocolate that will make your taste buds dance with pure delight. Imagine a creamy, silky cheesecake with three distinct chocolate layers that look as stunning as they taste - perfect for impressing guests or treating yourself to an indulgent masterpiece that requires zero oven time!
Prep Time: 20 mins
Cook Time: -
Total Time: 4 hrs 20 mins
Cuisine: Dessert
Serves: 8 servings
Ingredients
- 200g digestive biscuits
- 100g unsalted butter
- 300g cream cheese
- 200g dark chocolate
- 200g milk chocolate
- 100g white chocolate
- 100g icing sugar
- 1 teaspoon vanilla extract
- 300ml double cream
Instructions
- Place the digestive biscuits in a food processor and crush into fine crumbs. Alternatively, place biscuits in a sealed plastic bag and crush with a rolling pin.
- Melt the unsalted butter in a saucepan over low heat or in the microwave. Pour the melted butter over the biscuit crumbs and mix thoroughly until the mixture resembles wet sand.
- Press the biscuit mixture firmly into the base of a 20cm springform cake tin, creating an even layer. Use the back of a spoon to compact the base. Refrigerate for 15 minutes to set.
- In a large mixing bowl, beat the cream cheese until smooth and creamy. Sift in the icing sugar and add vanilla extract, mixing until well combined.
- Melt the dark, milk, and white chocolates separately in heat-proof bowls over simmering water or in short microwave bursts, stirring until smooth.
- Whip the double cream until it forms soft peaks. Gently fold the whipped cream into the cream cheese mixture in three stages, maintaining a light, airy texture.
- Divide the cream cheese mixture equally into three separate bowls. Fold the melted dark chocolate into one bowl, milk chocolate into another, and white chocolate into the third.
- Carefully spoon the dark chocolate mixture over the biscuit base, creating an even layer. Refrigerate for 15 minutes to partially set.
- Gently spoon the milk chocolate mixture over the dark chocolate layer, spreading carefully to avoid mixing. Refrigerate for another 15 minutes.
- Finally, add the white chocolate mixture as the top layer, ensuring a smooth surface. Cover the tin with plastic wrap.
- Refrigerate the cheesecake for at least 4 hours, preferably overnight, to allow it to set completely and develop full flavor.
- Before serving, run a knife around the edge of the tin to loosen the cheesecake. Remove the springform sides and slice into portions.
- Optional: Garnish with chocolate shavings, cocoa powder, or fresh berries before serving.
Tips
- Ensure all ingredients are at room temperature for smooth mixing and perfect texture.
- When melting chocolate, use low heat and stir constantly to prevent burning.
- Use a sharp knife dipped in hot water for clean, precise slices when serving.
- For the smoothest cream cheese mixture, beat thoroughly and sift the icing sugar to prevent lumps.
- Patience is key - allow each chocolate layer to slightly set before adding the next to maintain distinct layers.
- For best flavor and texture, let the cheesecake rest in the refrigerator overnight.
- If you don't have a food processor, place biscuits in a sealed bag and crush with a rolling pin for an equally great base.
- Use a springform pan to make removal and serving easier.
Nutrition Facts
Calories: 685kcal
Carbohydrates: 52g
Protein: 10g
Fat: 52g
Saturated Fat: 32g
Cholesterol: 110mg
