Sunday 12 September 2021

Bourbon Biscuit Chocolate Cheesecake - No Bake

If you love Bourbon biscuits and chocolate, then you'll love this delicious no bake cheesecake!
After three attempts at perfecting this recipe, I've finally mastered it and when that happens you know it's going to be a good recipe. I am so excited for you all to try this one. A vegan cheesecake to me is so important to get right and I love how this turned out. when you cut a slice, it has straight smooth clean-cut edges and has set beautifully. The base is made with lots of Bourbon biscuits, filled with a chocolate cheesecake filling and topped with whipped cream and more biscuits, yum! A bourbon biscuit is a classic here in the UK, and if yo haven't found yourself nibbling on a few, get yourself to Tesco! I get mine from Tesco as they are super cheap and they say 'suitable for vegans'. if you follow the steps to this cheesecake exactly as I've written it, you too will have a wonderful dessert to share :)

If you love chocolate and cheesecakes....

Check out my other recipes for more inspiration!


Prep: 20 minutes + 8 hours or more in the fridge to set
Cook: no bake
Serves: 10-12


  • I really recommend using Oatly's whipping cream and cream cheese. Both are on the thicker side which makes the cheesecake filling more stable. Other vegan brands I find can be too watery and make the filling more loose. 


  • 380g Bourbon biscuits
  • 100g Vegan butter, melted
  • 220g Vegan milk chocolate, melted
  • 250ml Oatly Whipping cream 
  • 400g Vegan cream cheese - I liked Oatly, but Sainsburys is also a good one
  • 130g Icing sugar
  • 1 tsp Caster sugar
  • Bourbon biscuits 
  • Oatly Whipping Cream


  1. Grease or line a 21cm springform cake tin. Crush the biscuits with a rolling pin either in a zip-lock bag or a bowl or if you have a food processor you can blitz them to a crumb consistency. 
  2. Pour the melted butter on top of the biscuits and mix together well.
  3. Spoon the mixture into the prepared cake tin and press down evenly to create a base. Place in the fridge whilst you make the filling. 
  4. Prepare two medium to large bowls. melt the chocolate in the microwave then leave to cool slightly. 
  5. Use an electric hand-whisk to mix together the cream cheese and sugars until combined. Then add the chocolate and mix in, but do not over mix.
  6. In the other bowl, whisk the whipping cream until it has stiff peaks, this takes about 5 minutes. 
  7. Spoon the cream cheese into the whipping cream and fold together with a spatula until everything is combined. Try not to deflate the whipping cream at this stage. 
  8. Spoon the cheesecake filling on top of the biscuit base and spread evenly - I like to use an offset spatula for this to create a smooth and flat finish on top. 
  9. Place in the fridge for a minimum of 8 hours or preferably overnight. 
  10. Once set, you can pipe more whipping cream on top and decorate with more Bourbon biscuits for an extra chocolatey crunch!
  11. Use a small knife to go around the edge of the cheesecake before releasing the cake tin as this helps it not get stuck sometimes. Best kept in the fridge when not serving for up to 5 days. Enjoy!




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