Chocolate cheesecake with strawberry skewers Recipe

an indulgent and easychocolate dessert, perfect for a date night!

  • Preparation
  • Cooking time
  • Rest time
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Les ingrédients

Pour pieces
  • Cream cheese : 600 g
  • Dark chocolate chip(s) : 100 g
  • Double cream : 5 ml
  • Icing sugar : 100 g
  • Digestive biscuit(s) : 20 whole
  • For the biscuit(s)
  • Unsalted butter : 110 g
  • Strawberries : 100 g



    Put the butter into a saucepan and melt over a low heat. Put the biscuits into a plastic bag and use a rolling pin to crush them to crumbs. Pour the crumbs into a large bowl and then add the melted butter. Mix thoroughly and then press the mixture into the base of a large cake tin or individual mousse rings. Press down firmly to create an even layer for the base of your cheesecake(s). Chill in the fridge for at least 1 hour.


    Break the chocolate into small pieces and place in a heatproof bowl. Bring the double cream to the boil and then add it to the chocolate. Stir until all of the chocolate has melted and you have a smooth ganache.

    Slice the vanilla pod in half lengthways, leaving the tip intact, so that the two halves are still joined. Holding onto the tip of the pod, scrape out the seeds using the back of a kitchen knife.

    Place the cream cheese, icing sugar and vanilla seeds in a bowl and beat with an electric whisk until smooth. Fold in the chocolate ganache and then spoon the mixture on top of the biscuit base. Use the back of a dessert spoon to smooth down the surface and then chill for a few hours or overnight if possible!

    cut the top of the strawberries to create a heart shape and insert them on the skewers.

    Remove the cheesecake(s) from the moulds and top with the strawberry skewer and a dusting of icing sugar or cocoa powder to decorate.

Chef's tip

«Gently warm the sides of the cheesecake moulds with a blowtorch to make it easier to remove them.»

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