No-Bake Eggless Chocolate Cheesecake

Cheesecakes hold an upright position in the dessert world. They are a true royal indulgence and fill you with glee and happiness. I have had a gala time making them for months! The first ever cheesecake I made was in a wine glass, topped with fresh mango puree. It was more of a simpleton thing. Now, my cheesecakes have evolved with time. They have taken over new and exciting flavours, which quite outdo the ongoing trends. The latest one is nothing short of a delight! It’s a Christian Louboutin inspired (yes! I am talking about the luxury shoe brand) cheesecake. My mom saw the shoes, and loved them… all credits to her, because she showed me the shoes and I got inspired by it’s design. Much like a classic pair of louboutins, it has an oomph factor! I have topped it with abundant chocolate chips and tried to do my own little spikes design to make them resemble the gorgeous pair of shoes. Apart from that, this chocolate cheesecake is humble, creamy and extremely decadent. Use the hashtag #louboutinchoccheesecake and do not forget to tag me, in case you make it.

The recipe involves simple steps and 3 waiting stages in order to set each layer perfectly.

Serves 5-6


  • Digestive biscuits- 150 grams
  • Melted Butter
  • Cream Cheese- around 120 grams
  • Heavy cream to make whipped cream – 33 grams(approx. 1/4 cup)
  • Powdered Sugar- 1 heaped table-spoon
  • Vanilla extract – 1/2 tsp
  • Pinch of regular salt
  • Cocoa powder- 1 levelled tablespoon
  • Chocolate – 1/2 cup roughly chopped
  • Fresh Cream- 2 tbsp
  • Softened butter- 1 tbsp
  • Chocolate chips to garnish (optional)


  1. Crush digestive biscuits into a fine powder using a food processor or mixer, ensuring there are no big pieces left. Once powdered, gradually add melted butter and mix until the mixture becomes of “wet sand” consistency. Then transfer it  to a cheesecake tin and smooth out the layer. Chill the cheesecake tin in the fridge for upto 10 minutes(or until set).
  2. In the meanwhile, prepare the cream cheese filling. Start by whipping some heavy cream, whip until stiff peaks are formed. In a bowl, add room temperature cream cheese and fold in the powdered sugar, whipped cream and the vanilla extract. Mix well and ensure no lumps are formed. Do not overwork the mixture as it’ll lose it’s aeration and may not set properly. Transfer the cream cheese filling into the cheesecake tin and smooth out the surface (this forms the middle layer of the cheesecake). Cover the tin with a plastic wrap and refrigerate for at least 5 hours (preferably overnight).
  3. Once the cheesecake is set, start preparing the chocolate glaze. Over a double boiler, melt the chocolate, butter, cocoa powder and cream and mix to form a smooth, pouring consistency glaze.Then take it off the double boiler and let it cool down for 5 minutes. Then pour the glaze on top of the cheesecake and once again, smooth out the top gently and chill for one more hour.
  4. Finally, garnish the cheesecake with chocolate chips and recreate the spikes using your finger, and then it’s ready to serve!

I hope you will enjoy making the cheesecake as much as eating a slice of it! If you like the recipe, comment down below and make sure to follow my blog for more such amazing, simple recipes. Check out more of my dessert recipes here : desserts link. Also, make sure to follow my  Facebook page : Dishant Sipani for daily cooking tips! Happy Cooking ❤ 😀

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