This Gluten Free Chocolate Layer Cheesecake was made for a family BBQ, I rarely do chocolate baking or puddings, I’m more of a carrot/fruit cake person myself but these types of recipes always impress so ideal for celebrations and gatherings. I used biscuits I brought from Aldi recently during National Coeliac Awareness Week, shame they don’t stock gluten free all year round, think they’re missing a trick there! Having made this with white and milk chocolate (I had the kiddies in mind) I’m interested to do this again but with more adult flavours. I’m thinking 80% chocolate and an intense orange chocolate, or maybe even chilli chocolate? Let me know if you experiment and how it goes, I’d love to see pictures, you can post them to the Glutarama Facebook page.

 

5 from 4 votes
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Chocolate Layer Cheesecake
Prep Time
30 mins
Total Time
2 hrs 30 mins
 
Author: Glutarama
Ingredients
Biscuit Base
  • 300 g gluten free chocolate chip cookies 2 packets
  • 80 g butter
White Chocolate Layer
  • 150 g whipping cream
  • 200 g cream cheese
  • 100 g caster sugar
  • 150 g white chocolate
Milk Chocolate Layer
  • 150 g whipping cream
  • 200 g cream cheese
  • 100 g caster sugar
  • 150 g milk chocolate
Instructions
  1. Bash the cookies in a bowl or a food bag with a rolling pin until it resembles fine breadcrumbs
  2. Add the butter that has been melted and mix to combine.
  3. Tip the crumble mixture into a loose bottomed cake tin that has been lined with greaseproof paper.
  4. Pop into the fridge for 30mins for the biscuit base to set.
In the meantime make the white chocolate layer
  1. Melt the chocolate in the microwave or over a pan of simmering boiled water, remove for heat and allow to cool slightly.
  2. Whip the cream to soft peaks
  3. In another bowl cream together the cream cheese and sugar until light and fluffy.
  4. Pour the melted chocolate into the cream cheese mixture and mix thoroughly to combine.
  5. Finally, fold in the whipped cream.
  6. Pour onto the biscuit base and tap cake tin on work surface to remove any air bubbles.
  7. Pop in the fridge for at least 30mins.
  8. Repeat steps to make the milk chocolate layer.
  9. Return to the fridge for at least an hour but preferably 2-3 to allow cheesecake to set properly.
Recipe Notes
I've used white and milk chocolate here but you can use any combination of chocolate colours and flavours.
 

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