Bourbon Biscuit Chocolate Cheesecake (No-Bake)

If you’re looking for an easy dessert that’s guaranteed to impress, this Bourbon Biscuit Cheesecake is the perfect recipe.

This combination of cream cheese, silky melted chocolate, fluffy whipped cream, and classic chocolate bourbon biscuits creates an indulgent cheesecake that’s surprisingly simple to make. Best of all, there’s no need to bake cheesecake, just chill it until perfectly set.

This cheesecake is perfect for birthdays, family gatherings, holidays, or simply because you’re craving something chocolatey, this no-bake bourbon biscuit cheesecake is one you’ll come back to again and again.

Why You’ll Love This Bourbon Biscuit Cheesecake

• Rich and creamy chocolate cheesecake filling
• Made with classic bourbon cookies
• No oven required
• Perfect make-ahead dessert
• Only a handful of simple ingredients
• Great for parties and celebrations

Ingredients

For the Bourbon Biscuit Crust

• 200g bourbon biscuits
• 80g melted butter

For the Chocolate Cheesecake Filling

• 400g cream cheese
• 200g melted chocolate (milk chocolate or dark chocolate both work well)
• 300ml double cream, whipped to soft peaks
• 1 teaspoon vanilla extract
• Optional: extra crushed bourbon biscuits folded through the filling

Equipment You’ll Need

• Food processor or rolling pin to crush bourbon biscuits
• Loose bottomed cake tin (20cm/8-inch)
• Large bowl
• Separate smaller bowl
• Electric whisk/ stand mixer
• Spatula

No food processor? Simply place the biscuits into a bowl and crush them with a rolling pin until you have fine crumbs.

How to Make Bourbon Biscuit Cheesecake

1. Place the bourbon cookies into a food processor and blitz until they become fine crumbs. Alternatively, place the biscuits inside a plastic sandwich bag or large bowl and crush them using a rolling pin.
2. Melt the butter. I usually microwave the butter in 20 second bursts until fully melted.
3. Transfer the crushed bourbon biscuits into a large bowl and pour over the melted butter.
4. Mix until every crumb is coated. The crumb mixture should resemble wet soggy sand.
5. Press the mixture firmly into the bottom of a loose bottomed cake tin, using the back of a spoon to create an even bourbon biscuit crust. To ensure the cheesecake doesn’t stick I use a layer of baking paper at the bottom of the tin.
6. Pay particular attention to the top of the biscuit base, making sure it’s compacted well for the best way to prevent crumbling later.
7. Place in the fridge while you prepare the filling.
8. In a large bowl, beat the cream cheese until smooth.
9. Slowly mix in the vanilla extract followed by the cooled melted chocolate.
10. In a separate bowl, use an electric whisk to whip the double cream (or whipping cream) until soft peaks form.
11. Carefully fold the whipped cream into the cream cheese mixture until fully combined. Folding gently helps keep the mixture light while maintaining its wonderfully creamy texture. If you’d like extra crunch, fold through a handful of small chunks of crushed bourbon biscuits.
12. Spoon the cheesecake mixture over the chilled bourbon biscuit crust. Smooth the top with a spatula, making sure the filling reaches the side of the tin evenly.
13. Decorate with extra biscuits, crushed biscuits, chocolate shavings, or drizzle with melted chocolate.
14. Refrigerate the cheesecake for at least 6 hours, although overnight is the best way to achieve clean slices.
15. Once set, remove from the tin carefully and enjoy!

If you love this, you will also love our No Bake Biscoff Cheesecake and Easy No Bake Easter Cheesecake (with Mini Eggs).

Tips For The Best Bourbon Biscuit Cheesecake

• Use room temperature cream cheese for a smoother filling.
• Allow the melted chocolate to cool slightly before mixing so it doesn’t seize.
• Don’t over-whip the cream, stop when it reaches soft peaks.
• Press the base down firmly with the back of a spoon to stop it falling apart.
• Chilling overnight gives the cheesecake the perfect texture.

Variations

• Milk Chocolate-Using milk chocolate creates a sweeter, creamier cheesecake that’s perfect for children and anyone with a sweet tooth.
• Dark Chocolate-Prefer a richer dessert? Swap for dark chocolate for a deeper chocolate flavour that balances the sweetness of the biscuits beautifully.
• Extra Chocolate-Fold chocolate chips or small chunks of chopped chocolate through the filling for extra texture.

Storage

Store your bourbon biscuit cheesecake in an airtight container or cover the cake tin tightly and refrigerate for up to 4 days.