Profiterole Cheesecake

Easy, no-bake profiterole cheesecake is an incredible centrepiece dessert. The layers of buttery-sweet golden biscuit base; light, tangy, fresh and subtly decadent cheesecake; and glossy, luxurious, chocolate ganache are crowned with pillowy cream-stuffed, chocolate-topped profiterole balls. Yum.

Who doesn’t love a good cheesecake? And this recipe for profiterole cheesecake is more than good — it’s great, exceptional, even scrumptious! I know I’m tooting my horn a bit, but … This cheesecake deserves it.

This Christmas, I wanted a sweet centrepiece other than the traditional Christmas pudding. Those time-honoured recipes are delicious, yes, but also so much work. I’m sure many of you can relate.

Comparatively, this profiterole cheesecake is modern, adaptable, crowd-pleasing (children love it!), and unbelievably easy. It’s a no-bake recipe, so all the associated hassle — oven costs, cracked tops, and risks of burning — isn’t applicable.

This recipe has a classic buttery biscuit base and rich, creamy, tangy cheesecake filling. The differentiation lies in the indulgent chocolate ganache topping, plus the ultra-light and airy profiteroles.

The universally appealing flavours are bound to make profiterole cheesecake an instant hit. And while I served this for Christmas day, there’s no reason it wouldn’t make a great celebration recipe for any event like birthdays, Valentine’s Day, or Mother’s Day.

🍰 Profiterole Cheesecake Ingredient Notes

• Biscuits: For the base of the cheesecake. I use British digestive biscuits, but graham crackers work just as well if you’re in the U.S. There’s lots of room for experimentation here — more on that later!
• Butter: Helps make a lovely buttery yet firm base. Use good quality butter here; I’ve used homemade, but Cornish or Irish butter is always a good choice.
• Dark chocolate: For the ganache. Use good quality dark chocolate for that rich, slightly bitter flavour.
• Double cream is used for both the ganache and the cheesecake filling. It is deliciously high in fat. There’s no direct substitute for my U.S. readers, but your best bet is heavy cream.
• Cream cheese: Provides that characteristic tanginess and extra creaminess.
• Sugar: Sweetens up the filling. Although caster sugar is preferable, granulated is workable.
• Cornflour: Thickens the cheesecake filling and gives it more body. Optional.
• Vanilla extract: Adds a rich, complex flavour. Don’t mistake extract for vanilla essence; the latter is artificial and too overpowering.
• Profiteroles: These are used in the topping. These lovely choux buns are filled with light whipped cream and topped with chocolate. If you’re an avid baker, you can make your own— otherwise, like me, buy them from the store!

This profiterole cheesecake recipe doesn’t use gelatine. Gelatine is a setting agent made from the body parts of cows, chickens, pigs, or fish, making it not vegetarian (or halal). Most non-bake cheesecakes use gelatine to ensure the cheesecake sets, but I’ve found this recipe doesn’t need it, although it may be slightly softer than you’re used to.

You can find a list of all ingredients, including quantities, in the recipe card below.

🍪 Variations and Adaptations

Cheesecakes offer the perfect base for experimentation, and this profiterole cheesecake is no different. While I’ve kept this recipe straightforward, there’s scope for various flavours and combinations!

First and foremost, the biscuit base. Why not substitute basic digestives/graham crackers with something more naughty — like Oreos or chocolate chip biscuits?

Better yet, you can make a brownie base for the cheesecake — a perfect pairing with profiteroles. Just half my chocolate ganache brownie recipe, then bake the brownies directly in the cheesecake tin for a flawless shape.

Where it gets really fun is the toppings. Yes, we already have those delectable profiteroles. But why not drizzle some caramel sauce over the chocolate ganache, or pile up the sides with fresh berries (strawberries are the classic choice with chocolate)?

🧑‍🍳 How to Make Profiterole Cheesecake (Step-by-Step)

Because this is a festive recipe, I’ve done my best to make the method as streamed and easy as possible. Nobody wants to spend too much time cooking when it comes to celebrations!

Plus, because this profiterole cheesecake is a no-bake recipe, that means no oven time. However, you will need to let the cheesecake “set” in the fridge for some time.

First, you’ll need to make the cheesecake base.

1. Step one: Crush the digestive biscuits into crumbs.
2. Step two: Melt butter and add it to the crushed biscuits.
3. Step three: Mix the biscuits and butter well, until it resembles sand.
4. Step four: Line your cheesecake tin and press the biscuit base into the tin.

Next, make the filling.

1. Step five: Whip the double cream using a hand or stand blender until it forms soft peaks.
2. Step six: Add the cream cheese, sugar, cornflour, and vanilla extract to a separate mixing bowl.
3. Step seven: Whisk those ingredients until well combined.
4. Step eight: Add the whipped cream and fold it into the cream cheese mixture until well incorporated.
5. Step nine: Pour the cheesecake filling into the cheesecake pan. Cover the pan with film and place it in the fridge.

Finally, make the ganache.

1. Step ten: Heat the double cream in a small saucepan over low heat.
2. Step eleven: Finely chop the chocolate and place it in a heat-proof bowl.
3. Step twelve: Pour the cream over the chocolate and stir until the ganache is smooth and silky.
4. Step thirteen: Pour the ganache over the cheesecake filling. Gently tip the pan to cover the top evenly. Replace the cover and leave it in the fridge to set for at least an hour.

Finally, once the ganache has set, you’ll need to top the cheesecake with profiteroles.

🧑‍🏫 Expert Tips for the BEST Profiterole Cheesecake

Ensure all the ingredients are at room temperature for a smooth, silky filling. 30 minutes before you begin cooking, remove cream cheese, double cream, and butter from the fridge to allow them to come to room temperature.

To remove any bubbles, tap the cheesecake on the counter. This step works to settle both the cheesecake filling and ganache.

Use real chocolate for the ganache. Don’t be tempted to buy chocolate chips — they’re often not as good quality and can ruin the consistency of your ganache. Only a silky smooth and shiny ganache is good enough for this recipe!

🫙 Storage

To store this profiterole cheesecake, enclose it in a plastic cake box or wrap it securely in plastic film/reusable wax paper. We don’t want the cheesecake to pick up any smells or tastes from the fridge! You can store the profiteroles separately if it’s easier. The cheesecake will be good for up to five days.

To freeze the cheesecake, you have two choices: Either wrap the whole cheesecake, or pre-cut slices and wrap each slice individually (this will be easier to thaw later). Wrap the cheesecake tightly and cover it with two layers of plastic wrap or foil. The profiteroles will need to be frozen separately to ensure tight wrapping. The cheesecake should be eaten within a month of freezing.

To thaw the cheesecake, remove it from the freezer and place it in the fridge overnight. Once completely thawed, serve as normal.

🍓Profiterole Cheesecake Serving Suggestions

Slice the profiterole cheesecake and serve with freshly whipped cream (cheesecake factory style!) and a side of fresh red berries to cut through the rich and creamy chocolate.

You can also pair the cheesecake with an espresso or hot chocolate winter warmer.