A delicious no-bake cheesecake with a surprise chocolate layer hidden below the surface. You’re guaranteed to get plenty of oohs and ahhh with this chocolate and lime cheesecake surprise. The combination of salty biscuity crumb, sweet chocolate and tangy cream filling is a particularly good one.
Party going family members en route from Gloucestershire to Falmouth, thoughtfully stopped by for lunch at the weekend. It was time to revive an old favourite. I used to make this chocolate and lime cheesecake surprise for Christmas and when entertaining, but for some reason, it fell off my radar.
Chocolate and Lime Cheesecake Surprise
Scouring my memory for the recipe proved more difficult than I’d expected. Quantities were the problem rather than ingredients. Luckily, one of the beauties of this recipe is that you can play around with both quantities and ingredients to suit evolving tastes.
The original recipe came from one of my aunts, way back in the mists of time. It contained no lime, but used hazelnut yoghurt instead of plain. I changed this and for a long time, I used plain yoghurt and chopped roasted hazelnuts. But it has been undergoing a slow metamorphosis over the years.
Sometimes I use plain chocolate, sometimes milk. I’ve also incorporated the chocolate directly into the cheesecake mixture rather than having it as a separate layer. This latest incarnation replaces the original hazelnuts with lime. It’s the best one yet.
This was as good as I remembered and was a real hit with my visitors. The chocolate layer always comes as pleasant surprise and it elicited the usual oohs and ahhs that I’ve come to expect with this fabulous creation. The combination of salty biscuity crumb, sweet chocolate and tangy cream filling is a particularly good one.
The flavour of lime permeates the whole cheesecake, despite the small quantities involved. Why, I wonder has it been so long since I last made it?
Surprise Chocolate and Lime Cheesecake: Top Tips
When you’re creating the biscuit layer, try and press the crumbs down as hard as you can so that you have as even and firm a layer as possible. I tend to get a bit fidgety at this point. You can probably tell by the photos that my patience didn’t run the course on this particular occasion. But it’s worth persisting if you can, so that you get a clean slice when you cut into the cheesecake.
I usually make this surprise chocolate and lime cheesecake with milk chocolate. But it’s absolutely fine to use dark chocolate. I sometimes do. It’s all very much dependent on mood. As it’s fairtrade fortnight, I used Divine for a change, instead of my usual Green & Black’s.
You can add a little more sugar to the cheesecake layer if you don’t think it’s sweet enough. I find the milk chocolate is already quite sweet and the not-so-sweet cheesecake mixture acts as a nice foil. However, if you use plain chocolate, it’s a good idea to double the quantity.
Other Biscuit Base Desserts You Might Like
- Baileys chocolate banana pie
- Banoffee pie
- Chocolate cashew pie
- Chocolate key lime pie
- Coconut cream pie
- Easy strawberries and cream dessert
- Matcha green tea cheesecake pots
Keep in Touch
Thanks for visiting Tin and Thyme. If you make this surprise chocolate and lime cheesecake, I’d love to hear about it in the comments below. And do please rate the recipe. Have you any top tips? Do share photos on social media too and use the hashtag #tinandthyme, so I can spot them.
If you’d like more lime recipes, follow the link and you’ll find I have quite a lot of them. All delicious, of course.
Surprise Chocolate and Lime Cheesecake. PIN IT.
Chocolate and Lime Cheesecake Surprise – The Recipe
Chocolate and Lime Cheesecake Surprise
- 115 g unsalted butter
- 230 g digestive biscuits
- 200 g milk chocolate
- 85 g cream cheese
- 15 g golden caster sugar
- 250 ml double cream
- 250 ml plain yoghurt
- 1 lime
- Melt the butter in a small saucepan over a gently heat.
- Meanwhile, place the biscuits in a large bowl and bash them with the end of a rolling pin until you’ve turned them into crumbs. Alternatively use a food processor.
- Pour in the butter and mix.
- Scrape into a round 20cm (8″) flan dish or tart tin and use your fingers to mould the crumbs to fit the bottom and sides (as you would with pastry).
- Break 180g of the chocolate into small pieces, keeping the remainder back for decoration. Place in a bowl suspended over a pan of hot, but not boiling water and leave the chocolate to melt.
- Stir until smooth, then pour over the biscuit base. Spread it out as much as possible withe the back of a spoon. Leave to set.
- Meanwhile, mix the cream cheese with the sugar.
- Whip the cream until soft peaks formed. You can do this by hand or with an electric whisk.
- Fold in the yoghurt, then fold the mixture into the cheese until it’s well mixed.
- Grate ¾ of the lime zest into the cheese mixture. Stir, then spoon it onto the set chocolate layer and smooth out.
- Grate the reserved chocolate over the top and scatter the remaining lime zest over the surface.