Deliciously creamy no-bake liquorice cheesecake with a dark chocolate biscuit base, guaranteed to satisfy the liquorice lover in your life!
Ah liquorice, the great divider of the confectionary world. Some love it, some loathe it, and many have never even tasted it.
Sophisticated folks might tell you that “real” liquorice is the solid, strong jet-black kind you buy from specialist sweet shops but my dad, the big liquorice lover of our household, is rather fond of the colourful, chewy and deeply treacle-y variety found in Liquorice Allsorts and Blackjacks.
I made this liquorice cheesecake for the old man in honour of Father’s Day (I’m also paying for his first tattoo next week!) and he very much enjoyed it. Dark chocolate biscuit base topped with smooth, sweet and creamy liquorice cheesecake and classic colourful Liquorice Allsorts, this cheesecake is unusual but it is truly a dream for liquorice lovers!
As it is a no-bake cheesecake, it is incredibly easy to make. I used black treacle (molasses) and liquorice powder, which can be easily and cheaply found on Amazon, to flavour the cheesecake, though I believe that you may also be able to use liquorice flavouring or extract to achieve a similar result.
You’ll first need to make the biscuit base, start by greasing/lining a 20-25cm springform tin.
If you’re making this by hand, place some chocolate biscuits (chocolate digestives, oreos or bourbon biscuits are best!) into a large freezer or sandwich bag and bash with a rolling pin until you achieve fine crumbs. If you’re making the cheesecake in a food processor, blitz the biscuits into fine crumbs.
Mix some melted butter into the biscuits.
Tip the mixture into the prepared tin and use a spoon or spatula to press it firmly and flatly into the base of the tin. Chill in the fridge for at least 30 minutes while you make the cheesecake.
Place some cream cheese, sugar, black treacle and liquorice powder into a large bowl and mix thoroughly until smooth and combined.
Gently fold some stiff whipped cream into the mixture until fully incorporated.
Tip the cheesecake mixture onto your chilled biscuit base, smooth it out and sprinkle over your choice of liquorice sweets to decorate it.
Return the cheesecake to the fridge to firm up for at least 2 hours.
Carefully remove the springform tin, slice it up and enjoy it! This cheesecake is not one for those who don’t enjoy the taste of liquorice, but for those who do, this is a dreamy dessert!
Happy Father’s Day to all the dads out there!
Scroll down for the full recipe to make this no bake liquorice cheesecake.
Liquorice Cheesecake
Deliciously creamy no-bake liquorice cheesecake with a dark chocolate biscuit base, guaranteed to satisfy the liquorice lover in your life!
Notes
BE A MAVERICK: why not melt 100g of milk chocolate and stir it through the cheesecake mix for a sweet and creamy chocolate twist on this liquorice cheesecake?
Ingredients
For the biscuit base:
- 200g chocolate digestive biscuits (Oreos or Bourbon biscuits would also work well) (I use 12-15 digestive biscuits)
- 100g (6 ½ tbsp) melted butter
For the liquorice cheesecake:
- 600g (22 oz) full-fat cream cheese
- 100g (½ cup) icing sugar
- 2-3 tbsp liquorice powder
- 3 heaped tbsp black treacle (or molasses)
- 200ml (1 cup) stiff whipped double cream
- Liquorice Allsorts or Blackjacks to decorate
Instructions
For the biscuit base:
- Grease/line a 20-25cm springform tin.
- If making by hand, place the biscuits into a large freezer or sandwich bag and bash with a rolling pin until you achieve fine crumbs.
- If making in a food processor, blitz the biscuits into fine crumbs.
- Mix the melted butter into the biscuits.
- Tip the mixture into the prepared tin and use a spoon or spatula to press it firmly and flatly into the base of the tin.
- Chill in the fridge for at least 30 minutes while you make the cheesecake.
For the liquorice cheesecake:
- Place all remaining ingredients except the cream and liquorice sweets into a large bowl and mix thoroughly until smooth and combined.
- Gently fold your stiff whipped cream into the mixture until fully incorporated.
- Tip the cheesecake mixture onto your chilled biscuit base, smooth it out and sprinkle over your choice of liquorice sweets to decorate it.
- Return the cheesecake to the fridge to firm up for at least 2 hours.
- Remove the springform tin, slice and enjoy!
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How much extract would you use instead of the licorice powder?
Hi Jolene, I have never honestly used liquorice extract before but I would estimate that 1-2 teaspoons would be adequate. Taste as you add it to get it just right! Hope that helps?
That gives me a rought idea anyway, thanks! I won’t however be tasting it as I add it because I can’t stand the flavour! It’s a surprise birthday cake for my husband who loves it.
Hi Kelly. How nice to get your response! I will try again. Maybe it’s the cream. My mixture was definitely too runny. Shame as we were looking forward to it! I’ll let you know
Hello again Carole. No problem, I never want anyone to be disappointed! Thanks, I hope it’s better for you this time!
This cheesecake just ran out of the pan after chilling overnight
! Needs a setting Agent!
Oh no, Carole, I’m so sorry to hear that! I’m afraid it’s never happened to me when making this recipe before. Was your double cream stiffly whipped before you folded it in? As you can see from the pictures, the mixture is usually very thick and airy before I put it into the tin, and it is usually firmed up nicely after 3-4 hours.
If you still aren’t confident, you could try soaking two or three leaves of gelatine in cold water for 5 minutes, then dissolving it in 100ml of warm cream, allowing the cream to cool slightly, then stirring it into the mixture?
I’m really sorry this recipe didn’t work out for you this time. Hopefully you can try it again sometime and it’ll turn out fine! If you have any more questions or anything, please feel free to email me at maverickbaking@outlook.com!