No-Bake Marble Chocolate Cheesecake

This delicious No-Bake Dairy Milk Marble Cheesecake recipe is super easy to make. These cheesecakes are very creamy, chocolatey and indulgent.

I wanted to make my No-bake Caramilk Cheesecake at Easter, but I couldn’t find any caramilk cream cheese at the supermaket. However there was the new Dairy Milk Marble cream cheese, so I improvised and made a chocolate version of my recipe. This chocolate cream cheese is so good you could even use it to dip fruit into!
No-Bake Marble Chocolate Cheesecake
This Dairy Milk Marble cream cheese is a limited edition product, so I’m not sure how long it will be available at stores for. However you could easily use plain cream cheese or a different flavoured version for this recipe.
No-Bake Marble Chocolate Cheesecake ingredients
Process the cookies and butter and press the mixture firmly in the base of the tray. I use the silicone muffin pans, as the cheesecakes slip out so easily and create a really nice smooth finish. We also have a cheesecake pan available in the shop with removable bases.
No-Bake Marble Chocolate Cheesecake
Bakemaster – Silicone 12 Cup Muffin Tray
Chasseur Silicone Large Spatula with Wooden Handle
Non-stick 12 Cup Mini Cheesecake Pan with Loose Base

No-Bake Marble Chocolate Cheesecake

No-Bake Marble Chocolate Cheesecake

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This delicious No-Bake Dairy Milk Marble Cheesecake recipe is super easy to make. These cheesecakes are very creamy, chocolatey and indulgent.

  • Author: Katrina - The Organised Housewife
  • Prep Time: 30 minutes
  • Cook Time: 3 hours
  • Total Time: 3 hours 30 minutes
  • Yield: 12 tarts 1x
  • Category: Dessert


  • 250g Choc Ripple cookies
  • 125g butter, melted
  • 3 teaspoons powdered gelatine
  • ¼ cup boiling water
  • 460g Philadelphia Cadbury Dairy Milk Marble Cream Cheese, softened
  • 395g sweetened condensed milk
  • 1 teaspoon vanilla essence
  • Chocolate shavings, to decorate, optional
  • Raspberries, to decorate, optional


  1. Set aside a silicone 12 cup muffin tray for individual cheesecakes, or grease a large springform pan to make one cheesecake.
  2. Place the cookies and butter into food processor and process until finely crushed and well combined.
  3. Divide cookie mixture into each muffin hole and press over the base.
  4. Refrigerate for 10 minutes.
  5. Meanwhile, sprinkle gelatine over boiling water in a heatproof jug. Quickly, whisk with a fork until the gelatine has dissolved. Set aside to cool.
  6. Then, using an electric mixer, beat cream cheese, condensed milk, and vanilla until light and fluffy.
  7. Gradually beat in gelatine mixture until combined.
  8. Pour mixture into prepared pan, leveling the tops with a spatula.
  9. Gently top with chocolate shavings and/or a raspberry.
  10. Refrigerate for 3 hours or until set.


I use a potato peeler on a block of chocolate to make chocolate shavings to decorate with. I also added some raspberries on top for a bit of colour and I really like the hit of flavour of the raspberry while eating the cheesecake.

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No-Bake Marble Chocolate Cheesecake

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