Truffle Dark Chocolate Cheesecake

Indulge in a rich, creamy dark chocolate truffle cheesecake with a crunchy chocolate biscuit base — and the best part is, there’s no baking required. Made with simple ingredients, including our Black Truffle Butter, and set in the fridge, it’s an easy yet decadent dessert that’s perfect for entertaining or when you’re craving something seriously chocolatey.

Ingredients:

Dark Chocolate Biscuit Base

• 200g dark chocolate biscuits (such as Oreos or chocolate digestives)

• 70g Great Southern Truffles Black Truffle Butter, melted

  
  

Chocolate Cheesecake Filling

• 500g full-fat cream cheese, softened

• 50g icing sugar, sifted

• 1 teaspoon vanilla extract

• 200g good-quality dark chocolate, melted and cooled slightly

• 300ml double cream (or heavy whipping cream), chilled

Instructions:

1. Make the Base

   • Line an 8-inch springform pan with baking paper.

   • Crush the dark chocolate biscuits into fine crumbs using a food processor or a rolling pin.

   • Mix the crushed biscuits with the melted truffle butter until it feels like wet sand.

   • Press the mixture firmly into the bottom of the pan using the back of a spoon.

   • Chill the base in the fridge for 30 minutes.

2. Make the Filling

   • Beat the softened cream cheese, icing sugar, and vanilla extract together in a large bowl until smooth.

   • Pour in the melted and cooled dark chocolate, mixing until fully combined.

   • Whip the double cream in a separate bowl until stiff peaks form.

   • Gently fold the whipped cream into the chocolate cream cheese mixture until smooth and fluffy.

3. Assemble and Chill

   • Spoon the filling over the chilled biscuit base and smooth the top with a spatula.

   • Place the cheesecake in the fridge for at least 5 hours, or overnight, until completely set.

   • Remove from the pan, slice, and serve cold.

Please visit https://www.greatsoutherntruffles.com.au/ to buy Great Southern Truffles Black Truffle Butter.