Blackberry & Chocolate Cheesecake

Who can say no to a combination of blackberries and chocolate all mixed up to make one decadent dessert. Ideal as an indulgent treat for the family or as a perfect dinner party centre piece.


200g 70% Dark chocolate

175g Dark chocolate digestives

75g Unsalted butter, melted

Pinch of salt

400ml Double cream

400ml Cream cheese

100g Caster sugar

150g Blackberries, fresh or frozen, plus extra for garnish


  1. Line a greased springform 20cm cake tin with baking parchment.
  2. Melt the chocolate in a heat-proof bowl over a saucepan of boiling water on a low heat, ensure the bowl is not touching the water.
  3. Whilst the chocolate is melting, chop your digestives in a food processor until fine breadcrumbs.
  4. In a bowl mix the chopped digestive with the melted butter and salt until well-coated. Pour into the base of the cake tin and smooth down with the back of a spoon. Refrigerate until needed.
  5. Once the chocolate has melted to a smooth consistency, remove from the heat and allow to cool for a couple of minutes.
  6. Whip the double cream until it’s just past soft peaks then slowly and carefully fold in the melted chocolate until it’s fully combined. Chill in the fridge.
  7. Beat the cream cheese with the sugar and blackberries until it’s purple, thick and smooth.
  8. Combine half of the blackberry mixture with the chocolate mixture, stirring until it’s fully incorporated.
  9. Pour three quarters of the combined chocolate and blackberry mixture onto the biscuit base and smooth down with the back of a spoon. Pour over the remaining blackberry mix and smooth down. Top with the last of the chocolate and blackberry then smooth down.
  10. Chill for 2 hours or until set and garnish with cocoa powder and blackberries.