Today, we’re making a luxurious no-bake double chocolate cheesecake with two irresistible layers and a crispy cookie crust. The bottom layer features a velvety white chocolate spread, while the top boasts a rich chocolate spread—both effortlessly creamy and decadent. Simple to prepare yet stunning, this dessert will quickly become a household favorite!

We’re incredibly grateful to have received amazing products from Prozis, which will help us create even more delicious content for you! For this recipe, we’ll be using their Whey Choco Butter in White Chocolate and Nut Chocolate flavors to create that rich, decadent chocolate layer.

As a bonus, we’ve secured an exclusive discount code for you that you can use on any product from the brand: ARCHERSFOOD

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What you’ll love about this recipe

What You’ll Love About This Two-Layer Chocolate Cheesecake (And why it’s my personal favorite too!)

• This decadent dessert brings together the rich depth of nut chocolate and the creamy sweetness of white chocolate—a match made in dessert heaven! Every bite delivers smooth texture and bold chocolate flavor, yet it’s surprisingly simple to make.

• Perfect for birthdays, dinner parties, or just treating yourself, this crowd-pleasing cheesecake is guaranteed to have everyone asking for seconds!

Watch how to make a double chocolate cheesecake

No bake chocolate cheesecake

• Pan size: 17 cm x 6 cm or 6.7 inches x 2.4 inches
• Yield: 10 portions
• Oven: No
• Refrigerate: 8 h to overnight
• Level of difficulty: Easy-medium

Ingredients you’ll need

To make this effortless no-bake double chocolate cheesecake, here’s a breakdown of the essential ingredients—including why they’re used and possible substitutions.

For exact quantities, click [Jump to Recipe] at the top or scroll down to the recipe card below.

• Cream Cheese: The essential base that creates the perfect creamy texture. Substitute: Mascarpone cheese for a richer, slightly sweeter profile.
• Granulated Sugar: We’ve reduced the amount since our chocolate spreads already add sweetness—this balances the flavors perfectly.
• Butter: Binds the crust together for a crisp, sturdy base that holds its shape when sliced.
• Biscuits: Crushed into fine crumbs and mixed with butter to create that classic cheesecake foundation.
• Heavy Whipping Cream: (35% fat minimum) Crucial for stable whipped cream that won’t deflate. Lower fat alternatives won’t whip and could cause a runny cheesecake.
• White Chocolate Spread: (Prozis Brand) Our secret for the luxurious top layer! Bonus: Use code ARCHERSFOOD for a discount.
• Nut Chocolate Spread: (Prozis Brand) Richer and healthier than standard spreads—it creates an unforgettable chocolate layer. Don’t forget: Code ARCHERSFOOD

Equipment for White and Nut Chocolate Cheesecake

 (No-Bake, Minimal Tools Needed!)

• Cheesecake pan (17cm x 6cm): Use one with a detachable bottom so you can easily remove the cheesecake once set.
• Blender or food processor: To finely crush the biscuits. If you don’t have these, put them in a ziplock bag and hit with a rolling pin.
• Whisk or electric mixer: Only for whipping the heavy cream to soft peaks.

• Spatula: To work the cream cheese and fold ingredients together.
• Mixing bowls: To combine the ingredients.

Best tips for a creamy double layer cheesecake

• Do NOT over-whip the heavy whipping cream – Stop at soft peaks (when you first see trails from the whisk). When mixed with other ingredients, it continues thickening. Over-whipping now = grainy, curdled cheesecake later.
• Use 35%+ fat heavy whipping cream – This is my tested standard, but higher fat content (up to 40%) also works. Never substitute with lower-fat alternatives.

• Avoid using a whisk for cream cheese – I’ve found it ‘melts’ the texture, creating a runny batter that may require gelatin to fix.
• Chill time is crucial – Let the cheesecake set in the fridge for at least 8 hours (overnight is ideal). It must be completely firm before decorating or it will collapse.
• Biscuit texture matters – Crush the biscuits into fine, even crumbs. Any large chunks will make the base uneven and difficult to cut.

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FAQs: No-Bake Double Chocolate Cheesecake

Step by step double chocolate cheesecake

How to prepare the crust for a cheesecake

1. Start by crushing the biscuits into fine crumbs, you can use a food processor as it will be easier to do the job. Once it’s fully crushed add melted butter and mix until you see how it resembles wet sand.
2. Pour this mixture into the pan and press it to the bottom of the pan, you can use a spoon or your hands – it will be much easier.
3. Melt some nut chocolate spread and pour it on top of the base, leave it in the refrigerator while you prepare the rest of the recipe.

4. Whip the cream until soft peaks, no more than that. In a cold bowl (make sure it’s not wet or warm) add the heavy cream and sugar and start whipping, you can use an electric mixer as it will be easier or a whisk. Set aside.

5. In a mixing bowl add the room temperature cream cheese and work it with a spoon or a spatula, then remove half of the cream cheese and put it in another mixing bowl.

white chocolate

6. First prepare the white chocolate layer: to half of the cream cheese add the white chocolate spread and mix until it’s incorporated, then add half of the heavy cream and fold it until incorporated. The texture should be super creamy and smooth.

nut chocolate

7. For the nut chocolate layer, to the other half of cream cheese, add the nut chocolate spread and mix with a spatula until it’s all incorporated, then add the rest of the whipped cream and fold it until smooth and creamy.

8. Add all of the white chocolate cheesecake filling to the crust and smooth it out, then add nut chocolate spread on top in an even layer.

9. On top add the nut chocolate cheesecake filling and smooth out. Leave in the refrigerator for 8 hours or overnight until it has fully set.

How to decorate a double chocolate cheesecake

10. To decorate: melt both chocolate spreads, pour first the nut chocolate on top of the cheesecake and tilt the pan so it covers all the top, then add lines of white chocolate spread and using a knife make a nice pattern.

If you try this recipe, please leave us a review on our website! And if you have any questions, feel free to ask in the comments—I’ll try to reply as fast as I can. Happy baking!

No bake double chocolate cheesecake – creamy and delicious

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• Author: Archersfood
• Prep Time: 30
• Refrigerate time: 8h
• Total Time: 8h 30 min
• Yield: 10 1x
• Category: dessert
• Method: No bake

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Description

The perfect creamy double chocolate cheesecake, no oven needed. Once you try it it will be a family favorite!

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Ingredients

Scale 1x2x3x

CRUST:

• 200 grams biscuits
• 50 grams butter
• 50 grams nut choco spread 

CHEESECAKE FILLING:

• 500 grams cream cheese
• 200 grams heavy whipping cream 
• 50 grams granulated sugar 
• 175 grams white chocolate spread
• 200 grams Nut choco spread

MIDDLE LAYER:

• 50 grams Nut Choco spread

DECORATE:

• 100 grams nut choco spread
• 25 grams white choco spread

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Instructions

1. Start by crushing the biscuits into fine crumbs, you can use a food processor as it will be easier to do the job. Once it’s fully crushed add melted butter and mix until you see how it resembles wet sand.
2. Pour this mixture into the pan and press it to the bottom of the pan, you can use a spoon or your hands – it will be much easier.
3. Melt some nut chocolate spread and pour it on top of the base, leave it in the refrigerator while you prepare the rest of the recipe.
4. Whip the cream until soft peaks, no more than that. In a cold bowl (make sure it’s not wet or warm) add the heavy cream and sugar and start whipping, you can use an electric mixer as it will be easier or a whisk. Set aside.
5. In a mixing bowl add the room temperature cream cheese and work it with a spoon or a spatula, then remove half of the cream cheese and put it in another mixing bowl.
6. First prepare the white chocolate layer: to half of the cream cheese add the white chocolate spread and mix until it’s incorporated, then add half of the heavy cream and fold it until incorporated. The texture should be super creamy and smooth.
7. For the nut chocolate layer, to the other half of cream cheese, add the nut chocolate spread and mix with a spatula until it’s all incorporated, then add the rest of the whipped cream and fold it until smooth and creamy.
8. Add all of the white chocolate cheesecake filling to the crust and smooth it out, then add nut chocolate spread on top in an even layer.
9. On top add the nut chocolate cheesecake filling and smooth out. Leave in the refrigerator for 8 hours or overnight until it has fully set.
10. To decorate: melt both chocolate spreads, pour first the nut chocolate on top of the cheesecake and tilt the pan so it covers all the top, then add lines of white chocolate spread and using a knife make a nice pattern.

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Notes

– discount code for the products: ARCHERSFOOD