Sunday, 11 September 2011

Chocolate Swirl Cheesecake with Ginger nut Base

Chocolate swirl cheesecake with a ginger nut base. Have I got your attention yet?

This recipe produces a wonderfully simple no-bake cheesecake that is guaranteed to impress with each mouthful. This cheesecake is rich and creamy just as a cheesecake should be! And it’s made a little more decadent by swirls of melted dark/milk chocolate.
The marbled effect looks stunning on its own and will definitely ‘wow’.

The ginger nut base is a wonderful contrast to the slightly lemony cheese filling which somehow manages to reduce the richness of the flavours. This is possibly my new favourite base to work with!

As I adamantly refuse to use gelatine or gelatine based products, this recipe is ideal. Lots of no-bake cheesecake recipes add gelatine to the cream cheese mixture to give it a firmer texture. I find the combination of well whipped double cream and a long chilling period works just as well.
For a healthier option, feel free to use low-fat cream cheese but mind you, a low-free cheesecake is never as satisfying as a proper indulgent full-fat one! 

I used a 22cm spring-form pan for this recipe but ideally it would work better using a smaller pan, allowing the cake to have a thicker layer of cheese filling.

Chocolate Swirl Cheesecake with Ginger nut Base


200 grams ginger nut biscuits, crushed
60 grams melted butter

150 gram dark/milk chocolate

Cheese Filling
600 grams cream cheese, room temperature
150 grams caster sugar
200 grams double cream
Juice and rind of half a lemon

  1. Mix the crushed biscuits with butter and fill the base of a spring-form tin. Press down the crumb mixture forcefully and ensure the edges of the pan are covered. Chill for an hour.
  2. Halfway through the chilling process, melt the chocolate and let it cool.
  3. Beat the cream cheese until soft. Add the double cream and sugar and continue to beat until medium peaks appear.
  4. Add lemon juice and rind and give the mixture a quick whisk. 
  5. To assemble, fill the pan with a layer of cream cheese and smoothen. Drizzle the melted chocolate sporadically.
  6. Continue the layering process until three layers of each component is formed.
  7. To create the marbled effect, put a chopstick or a skewer through the mixture and swirl it around until satisfied with the design.


  1. Yep... you got my full attention!!! The marbling of this cheesecake is indeed stunning, but I'm really intrigued by your ginger crust. I've used that with pumpkin, but I'm thinking you are on to something with these flavors!! Love it!

  2. I love ginger in any shape or form and your ginger and pumpkin combination sounds divine!

  3. Hi Nish, Your Chocolate Swirl Cheesecake with Ginger nut Base recipe has been selected to be featured in a Recipe Guessing Game. Please share the following link with your friends and fans. To play, go here: Congrats again!! :)

  4. This looks so heavenly! plus the swirl adds so much to the cake :)

  5. Hello Nish,
    I stumbled upon your blog and its wonderful.
    This is an awesome cheesecake and nicely done!

    Ive question.
    Instruction no.6, do u repeat the cheese-choc layering 3 times? Followed by the last layering of choc for the swirl.

    Love, Shikin (from Singapore :p )

    1. Hi Shikin,

      Terribly sorry for the extremely delayed reply. Basically its cheese-choc-cheese-choc-cheese-choc then swirl :)

      Hope this helps although it's two months too late! :( xx