The cheapest ever chocolate cheesecake recipe

The thing that usually puts me off baking my own cakes and desserts is the cost of the ingredients - which is precisely why I've decided to put my thriftiness to the test and try to make the cheapest ever chocolate cheesecake...

The thing that usually puts me off baking my own cakes and desserts is the cost of the ingredients. Sometimes it just seems so much more thrifty to buy a ready-made pud and save some time and money. BUT it’s never quite a delicious as when you make your own is it? Which is precisely why I decided to put my thriftiness to the test and try to make the cheapest ever chocolate cheesecake…


  • 200g Supermarket own-brand chocolate digestives (I used ‘Mrs Mollys’, currently 42p for 300g, so 200g = 28p)
  • 2 x 200g Own-brand cream cheese (I used ‘Creamfields’, currently 49p, so x2 = 98p)
  • 100g Own-brand salted butter (I used Tesco 250g £1.48, so 100g = 59.2p
  • 270ml pot of double cream (I used Elmlea, currently 89p or you could use an own-brand 300ml pot, which is 85p)
  • 200g milk chocolate (you can choose your preferred brand, or go for basic own-brand at 100g for 30p from Tesco or Aldi)
  • 5 tbsp icing sugar (currently £1.70/kg, I used around 100g so about 17p)

Of course, this recipe could be even cheaper if you just made a vanilla cheesecake as you can take the two bars of chocolate out of your shopping basket, and I’m sure that plain digestives are a little less expensive than chocolate digestives. So, for the thriftiest ever cheesecake just add a teaspoon of vanilla extract to flavour the cream cheese mixture instead.


Crush the digestive biscuits.

Stir the biscuit crumbs into melted butter.

Press the biscuit crumbs mixture into the bottom of a cake tin and chill.

Meanwhile, whisk the double cream until it has thickened.

Whisk in the two tubs of cream cheese and add the icing sugar to sweeten.

Divide the cheesecake mixture in half, spreading one portion onto the buttery biscuit base.

Melt the chocolate (keep a couple of chunks for later) and stir into the second half of the cheesecake mixture.

Spread the chocolate layer on top of the creamcheese layer.

Grate some chocolate on top and refrigerate for 5 hours before serving.

Despite the thrifty cost of the ingredients, this is one of the most delicious cheesecakes I’ve ever eaten. I think it’s love that goes into the making it and the anticipation of waiting for it to set that makes it so much more tasty than a shop-bought dessert. Enjoy!


Share the love:

Share on facebook
Share on twitter
Share on pinterest
Share on email
Share on linkedin
Share on whatsapp
Cassie Fairy
Cassie is a freelance writer with a Masters degree in lifestyle promotion studies. She loves to 'get the look for less' so regularly shares thrifty fashion posts, DIY interior design ideas and low-cost recipes on her blog.

2 Responses

  1. Brilliant! My ‘cheesecake’ is a total cheat; I just whisk up some Angel Delight and top a digestive or ginger biscuit base!! But, I like this, at least it has cheese in it!

Share your comments, tips and ideas...

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Please agree to the use of cookies to continue using this website. Read our Privacy Policy for more info

The cookie settings on this website are set to "allow cookies" to give you the best browsing experience possible. Cookies store information about a user’s interaction with a site but no personal details. If you continue to use this website without changing your cookie settings or you click "Accept" below then you are consenting to this. Any information gathered is anonymous and will not be used for marketing purposes. Read our Privacy Policy for more information.