Who wants a slice of gluten free triple chocolate cheesecake?? My gluten free triple chocolate cheesecake has a gluten free chocolate bourbon biscuit base, dark chocolate mascarpone filling and a feathered white chocolate topping. YUM!

Triple Chocolate Cheesecake Recipe

Triple Chocolate Cheesecake (GF)
Yield: Serves 6-8

Triple Chocolate Cheesecake (GF)

Prep Time: 45 minutes
Additional Time: 2 hours
Total Time: 2 hours 45 minutes


  • 200g gluten free bourbon biscuits
  • 50g melted butter
  • 250g mascarpone cheese
  • 250g full fat cream cheese
  • 50g dark chocolate, melted
  • 50g icing sugar, sifted
  • 100g white chocolate


    1. Use a mini blender to blitz the bourbon biscuits into a fine crumb, then add to a mixing bowl with the melted butter and stir until thye are well combined.
    2. Grease and line the base (with greaseproof paper) of a 20cm spring form cake tin. Tip the biscuit base mix into the tin and use a fork to press the biscuit butter mix down firmly, creating an even base layer. Place into the fridge to chill for 30 minutes.
    3. In a clean bowl, use an electric hand whisk to beat the cream cheese and mascarpone for a minute until smooth and fluffy.
    4. Now pour in the melted chocolate, keeping the whisk running to stop it from setting as it hits the cool cheese filling.
    5. Sift the icing sugar into the bowl and use a spoon to folder the sugar in before giving the topping a final whisk until it is completely smooth and creamy.
    6. Pour the topping onto the biscuit bases and use a palette knife to smooth the surface. Now transfer to the fridge and chill for 1 hour.
    7. Melt the white chocolate and then drizzle over the surface of the cheesecake - light drag a fork through it to give a feathered effect. Now pop the cheesecake back in the fridge for a final 1 hour and then it is ready to serve!

If you liked this gluten free treat why not try another of my gluten free dessert recipes, they are all yummy!

Enjoy! x