Looking for a delicious dessert that’s creamy, chocolatey and surprisingly simple to prepare? This No-Bake Chocolate Vanilla Cheesecake combines a smooth vanilla filling with a thin chocolate biscuit base, delicate dark chocolate drizzle and a light dusting of cocoa powder.
Made with vanilla yoghurt, quark and a handful of everyday ingredients, this chilled cheesecake has a lovely creamy texture without needing cream cheese or double cream. The chocolate biscuit base adds just the right amount of crunch, while the vanilla filling creates a refreshing contrast to the rich chocolate topping.
It’s a wonderful dessert for family gatherings, weekend treats, special occasions or whenever you fancy something sweet that can be prepared in advance.
The best part? There’s no oven required! Simply prepare the base, blend the filling and leave the cheesecake to set in the fridge overnight.
Why You’ll Love This No-Bake Chocolate Vanilla Cheesecake
There are so many reasons to make this easy homemade cheesecake.
- No baking required: Perfect when you want a delicious dessert without switching on the oven.
- Smooth and creamy: Vanilla yoghurt and quark create a wonderfully soft, refreshing filling.
- Chocolate biscuit base: Crushed bourbon cream biscuits provide a delicious chocolate flavour and a little crunch.
- Simple ingredients: You only need a small selection of ingredients to make this impressive dessert.
- Perfect for making ahead: Prepare it the day before and let it chill overnight.
- Beautiful presentation: A delicate chocolate drizzle and cocoa dusting make the cheesecake look lovely without complicated decorating.
- Easy to share: One cheesecake makes eight generous slices.
Whether you’re planning a family meal or simply looking for a new no-bake dessert to try, this recipe is an excellent addition to your collection.
What Makes This Chocolate Vanilla Cheesecake Different?
Traditional cheesecakes often use full-fat cream cheese, double cream and a generous biscuit base.
This version takes a different approach.
The filling combines fat-free vanilla yoghurt and plain quark with vanilla extract and sweetener, creating a creamy mixture with a gentle tang.
A little lemon and lime jelly adds a subtle citrus note, while gelatine helps the cheesecake hold its shape once chilled.
The base is made with crushed bourbon cream biscuits and melted low-fat spread, giving the dessert a thin chocolate layer beneath the vanilla filling.
Finally, melted dark chocolate and cocoa powder provide a simple but delicious finishing touch.
The result is a chilled cheesecake with contrasting flavours and textures that looks just as inviting as it tastes.
Ingredients for No-Bake Chocolate Vanilla Cheesecake
This recipe makes 8 slices.
For the Chocolate Biscuit Base
- 8 bourbon cream biscuits, finely crushed
- 40g low-fat spread, melted
For the Vanilla Cheesecake Filling
- 11.5g sachet sugar-free lemon and lime jelly crystals
- 12g sachet powdered gelatine
- 250ml boiling water
- 700g no-added-sugar, fat-free vanilla yoghurt
- 2 tsp vanilla extract
- 150g plain quark
- 2 level tbsp granulated sweetener
For the Chocolate Topping
- 40g dark chocolate, broken into small pieces
- 2 level tsp cocoa powder, for dusting
Equipment You’ll Need
- 18cm springform cake tin
- Mixing bowl
- Food processor or blender
- Measuring jug
- Spoon or spatula
- Cling film
- Heatproof bowl
- Small saucepan or microwave
- Palette knife
- Serving plate