No-Bake Cheesecake | Lonumedhu

No-Bake Cheesecake


This is honestly one of the best cheesecakes we’ve ever had. First there’s the base layer made with Marie biscuits and butter. Then there’s the rich and creamy cheese layer. And finally on top of that is the dark and decadent chocolate layer.

We bring you this recipe in partnership with Pyramid. They have this Ritzbury Promotion Bundle Pack which includes a Munchee Marie Biscuit packet and a Ritzbury Dark Cooking Chocolate. While there are so many things you can make from this combo, including biscuit puddings, fudges and even chocolate balls, this cheesecake is certainly one you should really have a go at.


Serves: 6



For the base

  • 150g Munchee Marie Biscuits
  • ¼ cup melted butter

For the cheese layer

  • 2/3 cup whipping cream
  • 400g cream cheese
  • 2/3 cup icing sugar

For the chocolate topping

  • 100g Ritzbury Dark Cooking Chocolate
  • 1/3 cup whipping cream



  1. Break the Marie Biscuits into quarters and add to a blender and blend until you get fine crumbs.
  2. Add the crumbs to a bowl along with the melted butter. Mix until everything is well combined. Save 2 tbsp. of this mixture to use as topping and set the rest of it aside.
  3. In another bowl, using your hand mixer, whip 2/3 cup whipping cream until you get soft peaks. Set it aside.
  4. In a third bowl, using your hand mixer, beat the cream cheese on medium speed for 1 minute or until creamy.
  5. Then add icing sugar and beat until well combined.
  6. Add the whipped cream (from step 3) to the mixture and stir to combine using a spoon or spatula.
  7. Put baking paper on the bottom of a round 17cm tray (we used a springform tray for easy cake removal and you’ll have to cut the baking paper into a circle to fit it into the bottom). Then put the biscuit mixture in, pressing down firmly to smooth it out. We used the bottom of a glass for this.
  8. Spoon the cream cheese mix on top of the biscuit layer and smooth down with a spoon. Then put the tray in the freezer for 15 minutes so that it can set.
  9. Add the Ritzbury Dark Cooking Chocolate and 1/3 cup whipping cream to a pot. Cook on medium heat, stirring occasionally for about 3 minutes or until the mixture is smooth. Place this mixture in the fridge to cool down until it’s time to remove the cheesecake from the freezer.
  10. Once the cheesecake has set in the freezer, remove it from the freezer and pour the chocolate mixture over it.
  11. Then on top of it, neatly arrange the biscuit mix you saved from step 1. We arranged it around the edge of the cake.
  12. Place the cheesecake in the fridge for 2 hours so that it can set and that's it.
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