NO BAKE BOURBON BISCUIT CHEESECAKE

Imagine a dessert that feels like a warm hug from your childhood yet carries the elegance of a showstopper centerpiece—this Bourbon Biscuit Cheesecake is just that. The foundation is a perfectly crumbly, buttery Bourbon biscuit base, offering the familiar chocolatey crunch we all grew up loving. The filling is kept pure and simple: a creamy, velvety blend of cream cheese and lightly whipped cream, designed to let the richness of the base take center stage.

Topped with a sleek layer of chocolate ganache, it’s a dessert that doesn’t overcomplicate itself—just smooth, comforting flavors in every bite. This cheesecake is for those who believe in savoring the classics, reimagined with a touch of elegance. Perfect for sharing—or not!

WHAT YOU’LL LOVE ABOUT THIS

• Eggless
• No oven required
• Showstopper dessert
• Classic yet nostalgic flavours

INGREDIENTS USED IN  BOURBON BISCUIT CHEESECAKE

•  BISCUIT BASE

The biscuit base in a cheesecake is more than just a foundation—it’s the element that ties the dessert together, providing structure, texture, and flavor. In a Bourbon Biscuit Cheesecake, the base made from crushed biscuits and melted butter delivers a rich, chocolatey crunch that complements the smooth creaminess of the filling.

• CREAM CHEESE

Cream cheese is the heart of any cheesecake, bringing a rich, creamy texture and a subtle tang that balances sweetness perfectly. In a Bourbon Biscuit Cheesecake, cream cheese forms the silky filling, complementing the chocolatey biscuit base. Its smooth consistency ensures the cheesecake is luscious and indulgent, while its mild flavor allows the other ingredients—like the biscuit base or a ganache topping—to shine. 

• WHIPPED CREAM

Whipped cream is the secret ingredient that adds lightness and a luxurious texture to cheesecake fillings. In a Bourbon Biscuit Cheesecake, it’s folded into the cream cheese mixture to create a smooth, airy consistency that balances the richness of the base. The whipped cream softens the overall density of the cheesecake, making each bite feel indulgent yet light.

• ICING SUGAR

Icing sugar is the subtle sweetener that brings balance and harmony to a cheesecake filling. In a Bourbon Biscuit Cheesecake, it blends seamlessly into the cream cheese and whipped cream, ensuring a smooth, lump-free texture while adding just the right amount of sweetness. Unlike granulated sugar, icing sugar dissolves effortlessly, creating a creamy, velvety consistency without any graininess.

• DARK CHOCOLATE

Dark chocolate in the filling of a Bourbon Biscuit Cheesecake adds a rich, decadent layer of flavor that deepens the overall taste of the dessert. When melted and incorporated into the cream cheese and whipped cream mixture, dark chocolate brings a smooth, velvety texture and a slightly bitter note that balances the sweetness of the icing sugar and the richness of the cream cheese. 

• CHOCOLATE GANACHE

Chocolate ganache is the finishing touch that elevates a Bourbon Biscuit Cheesecake to a whole new level of indulgence. Made by melting dark chocolate with cream, ganache creates a silky, glossy topping that adds richness and depth to the cheesecake. Its smooth texture contrasts beautifully with the creamy filling and crunchy biscuit base, providing a perfect balance of flavors.

EQUIPMENTS USED IN MAKING BOURBON BISCUIT CHEESECAKE

A few kitchen staples that should always be there in the kitchen are mentioned below.

Measuring Cups and Measuring Spoons are the first thing that anybody who in cooking or baking needs. The right quantities will help in the desired outcome so these two things are a must.

A blender is required to crush the biscuits too. You can use a zip lock pouch and rolling pin too to crush the biscuits.

An electric beater is necessary to blend all the ingredients into a smooth cheesecake batter.

I have made this cheesecake in a 6 inch springform pan.

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TIPS TO MAKE BOURBON BISCUIT CHEESECAKE

1. Crush the biscuits finely for a smoother, more even base. You can use a food processor or place the biscuits in a ziplock bag and crush them with a rolling pin.
2. After pressing the crushed biscuits and butter mixture into the pan, chill the base in the fridge for at least 30 minutes. This helps the crust firm up and hold its shape when you add the filling.
3. Make sure your cream cheese is at room temperature before mixing it. Cold cream cheese can create lumps in the filling, so softening it ensures a smoother texture.
4. When whipping the cream, don’t overwhip it. Soft peaks are ideal for folding into the cream cheese mixture, as this creates a light and airy filling. Overwhipping can cause the cream to become too stiff.
5. If you’re using dark chocolate in the filling or ganache, melt it slowly using a double boiler or microwave in short bursts. This prevents the chocolate from burning and ensures a smooth texture when incorporated into the cheesecake.
6. When combining the cream cheese, whipped cream, and icing sugar, mix just until smooth. Overmixing can cause the filling to become too soft or runny, which may affect the texture of the cheesecake.
7. After assembling the cheesecake, chill it for at least 4 hours, or preferably overnight. This allows the flavors to set and the filling to firm up, making it easier to slice and serve.

If you like my bourbon biscuit Cheesecake recipe and happen to make them in your kitchen, do tag me on Instagram and share pictures with me using #Bakewithshivesh. Happy Baking!

FOR MORE INDULGENT RECIPES, YOU CAN ALSO ORDER MY NEW BOOK “CHOCOLATE” NOW.