Today I’m trying something new, I know my blog has a lot of healthy recipes on them to help lose weight but this is not one of them! I introduce to you, the Lindt Chocolate Cheesecake recipe! It’s amazing, I couldn’t get enough. I was supposed to make a hazelnut cheesecake but when I saw Lindt in the shop I changed my mind!
I dread to think how many calories in a chocolate cheesecake let alone a Lindt cheesecake! Don’t even get me started on a slimming world Lindt chocolate cheesecake recipe, I think the syns would be mental! I might try working them out though just for fun. I mean who doesn’t like slimming world cheesecake?
I will warn you now, the only thing I don’t like about this Lindt cheesecake is that it takes forever to chill in the fridge. If you’re going to make this recipe, make sure you have the time and don’t think it’ll be made and ready to serve within a couple of hours!
The process of making the cheesecake filling is fairly fast however the chill time that it needs in the fridge isn’t! You’re going to need the cheesecake filling to chill in the fridge for several hours and I’d suggest giving the biscuit base at least an hour to chill before building your Lindt chocolate cheesecake.
Why Lindt Chocolate Cheesecake?
Why not? If you’re one of the people who hate reading posts and just want to get to the recipe, please do scroll down, I’m about to go into story mode!
I was browsing online and wanted to create a hazelnut cheesecake and I found one that used certain chocolate that is way too expensive! I was walking in the supermarket and I found Lindt on offer, my mind exploded with ideas and now here I am writing a Lindt Chocolate Cheesecake recipe! Enjoy!
Building Your Cheesecake
So as I said before, give your biscuit base at least an hour to chill in the fridge. You also want to make sure it’s totally blended before adding it to the butter. There was a chunk of biscuit in mine by accident and I hope whoever gets that bit will forgive me! Try and make sure the biscuit is all level although it can be difficult to do, try your best.
The cream filling is super easy to make, anyone can do it! I was a little nervous but the only thing I found that really annoyed me was that my wrist started to hurt with all the folding so make sure you don’t have a wrist injury beforehand!
I added blended chocolate chips into the cream filling for my Lindt chocolate cheesecake. I found it made it look a bit like an Oreo filling, even though that wasn’t the look I was going for, it still worked. It’s your choice if you want to add chocolate but I thought it gave it that little bit of wow factor people seem to love!
Take a look at some steps below for a rough idea of how yours should look if you followed my recipe. Note: I use a slightly bigger tin because it’s deeper so I would recommend either a deep 23cm tin or a larger and deeper 25cm tin. Also as you can see I wasn’t the neatest putting it in the tin but it still worked out well.
What Equipment did I use To Make A Lindt Chocolate Cheesecake?
So I said about the tins above so I’m going to showcase two that I would use to make this cheesecake. I used a few bits to make this and I have to say that each one was a godsend, I couldn’t imagine doing them by hand! Check out the affiliate links below to see what I’ve been using.
If you use anything to make a cheesecake that I haven’t added here, let me know in the comments! I’m always buying new kitchen gadgets and I’d rather buy some that I know work!
No-Bake Lindt Chocolate Cheesecake Recipe
This is a no-bake chocolate cheesecake recipe. I find that no-bake cheesecakes are so much more fun to make, there’s no worrying about if it’s cooked or not and you don’t have to constantly check the oven to make sure it’s not brunt or worse, forget to put the oven on at all!
Let me know if you have a favourite no-bake cheesecake recipe, I’m cheesecake mad at the moment so you might see more recipes in the future. Maybe I can try and make a low-calorie cheesecake recipe, don’t hold me to that though because it sounds impossible!
Remember, due to it being a no-bake Lindt chocolate cheesecake recipe, it doesn’t matter if it’s a little messy because it won’t be going in the oven. Take a look at mine below to see how messy it got, however, it just stayed on the tin when I took it out!
How Many Syns In Cheesecake?!
I know I said this wasn’t a slimming world cheesecake recipe but I thought I’d have a little fun. Do you want to know how many syns is in one slice of this Lindt chocolate cheesecake recipe? I mean I don’t but take a look below if you do.
Each slich of this Lindt chocolate cheesecake recipe has 47.5 syns in it! I wouldn’t be telling people at the slimming group that you tried this, it’s not exactly a slimming world cheesecake recipe after all!
Lindt Chocolate Cheesecake Recipe Card
I would love to know how you got on with this chocolate cheesecake recipe. I love seeing people make my recipes and I also love it when people change my recipes and do something a little different. Did you change anything or did you think it was perfect just the way it is?
I have loads of other dessert recipes to take a look at so go and do that, however, I think my most popular has to be my Slimming World Diet Coke Chocolate Cake Recipe, loads of people love it so I think you should probably go give it a try as well?!
Take a look at the Lindt Chocolate cheesecake recipe below and let me know what you think. It’s big enough to make a decent size cheesecake for at least 8 people to enjoy, I took one into work and it went down a total storm, there was none left after lunch and people were raving about it for weeks after!
If you want to make two, double the recipe! This would be an amazing recipe for thanksgiving or Christmas and it’s super easy and simple to make! Check this Lindt chocolate cheesecake recipe out now!
Lindt Chocolate Cheesecake Recipe
- Electric Whisk
- Mixing Bowl
- 23cm – 25cm Sprung Cake Tin
- Silicone Spatula
- 140g Butter
- 300g Chocolate Digestive Biscuits
- 500g Cream Cheese
- 85g Icing Sugar
- 300ml Double Cream
- 1 tsb Vanilla
- 1 bag Dark Chocolate Chips
- 4 tbsp Hazlenut chocolate spread
- 12 Lindt Balls Any flavour
- Melt the butter, blitz the chocolate digestives into a crumb and then combine. Press the mixture down firmly into your tin and leave the mixture in the fridge to chill for 1 hour while you make the mixture.
- Mix the icing sugar and cream cheese in one bowl. Whisk the double cream and vanilla until stiff peaks are formed. Fold the cream cheese mixture into the double cream, quarter of the mixture at one time. Add the blitzed chocolate pieces into the mixture gradually and fold them in. Then transport your mixture to your cheesecake tin, evenly. Leave in the fridge to chill for 6 hours, this can be sped up in the freezer for 3 but make sure the tin is covered in cling film or an alternative.
- Once your filling has set melt your hazelnut spread until runny. Leave to cool slightly and then pour onto your cheesecake. Transfer it to the fridge for 2 minutes and then decorate the top with your chosen toppings. Then leave once again in the fridge for 1-2 hours for the entire cheesecake to set.
|Low Fat Spread||140 g||692 kcal||£0.20|
|Milk Chocolate Digestives||300 g||3,003 kcal||£0.50|
|Cream Cheese||500 g||525 kcal||£1.98|
|Icing Sugar||85 g||340 kcal||£0.16|
|Double Cream (Fresh)||300 ml||1,326 kcal||£1.00|
|Vanilla Essence||1 tsp||12 kcal||£0.09|
|Chocolate Chips||120 g||567 kcal||£0.60|
|Chocolate Spread||50 g||270 kcal||£0.29|
|Lindt Lindor Assorted Chocolate Truffles||12||880 kcal||£2.00|
|PER SERVING||952 kcal||£0.85|
If you liked this Lindt chocolate cheesecake let me know in the comments. You can also share it with your friends and add it to Pinterest for others to see. If you end up making it, upload a picture to Instagram and tag me in it so I can see!