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How to make Double Chocolate Cheesecake

Posted Date : 06 Jul 2023
Double Chocolate Cheesecake prepared by SwissBake® Perfect No-Bake Cheesecake Mix
MIXING TIME : 3-4 mins
PREP TIME : 70 - 75 mins


For Cheesecake:
SwissBake® Perfect No-Bake Cheesecake - 200g
Water - 250g
Whipped Cream - 1000g
Mascarpone Cheese - 250g
Digestive Biscuits - 2 to 3 packets
Butter - 150g
Fresh Cherries - 100g

For Dark Chocolate Ganache:
Dark Chocolate - 100g
Fresh Cream - 80g
Butter - 20g

For White Chocolate Ganache:
White Chocolate - 100g
Fresh Cream - 80g
Butter - 20g


  • Finely crush the digestive biscuits, add melted butter and mix properly
  • Put it in the bottom of the cheesecake mould and freeze it for 10mins
  • Make both the ganache out of the ingredients mentioned above and refrigerate it.
  • Using a whisk attachment, blend SwissBake® Perfect No-Bake Cheesecake along with water at a slow speed for a minute and scrape the batter.
  • Add whipped cream, mascarpone cheese and blend again for 2-3 mins on slow speed.
  • Divide the cheesecake batter in 2 equal parts and fold in white chocolate ganache one part
  • Fold dark chocolate ganache to another part and mix properly
  • Pour the batter alternatively (for two distinct chocolate layers) into the cheesecake mould with the crush digestive biscuits on the bottom
  • Let the cheesecake rest and freeze for 1 hour.
  • Once its set demould it and garnish it with fresh cherries and serve it

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