Luxury Layered Blueberry, Brandy & Chocolate Cheesecake Pie: indulgent, no bake-filling, make ahead, lower-fat, alcohol

Luxury Blend of layered Cheesecake and Sponge...

Slightly wonky layers but tastes good!

Most people adore chocolate cheesecake or a delicate chocolate sponge.  Put the two together and you have a luxurious layered 'pie' with the 'Wow!' factor that delights.

Please note: 67 has yet not tested a dairy-free version of the cheesecake but other recipes in the blog have performed well with dairy-free substitutes.  The Blogger will shortly be testing supermarket plant creams   

The cheesecake is by no-means low calorie.  Or frugal.  But the 23cm/9inch cheesecake pie provides at least 12-15 portions.  

Several simple steps are involved in the making and does take organisation.  Parts of it are ideally made ahead to save time and angst on the day.  

The recipe halves nicely.  

The recipe was inspired by Morrisons' staff canteens, which created easily-assembled recipes for canteen cooks -- but they weren't lucky enough to get anything like this!  

Serves: up to 15

Cost: £10.00'ish (recipe halves nicely) 9/2025 

Ingredients: 

1.  Sponge

1 x 1-bowl Easy Chocolate Sponge, baked in a 23.5cm/9.5 inch springform pan, base lined with greaseproof paper, cooled in tin

2.  Berries

1 x 180g/6.3oz punnet blackberries

4 tbsp whisky or brandy 

3.  Cheesecake

300gm/10.5oz cream cheese, non-supermarket or from a kosher deli,  at room temperature

1 pint/600ml double cream 

1.5 x 100g/3.5 oz (i.e. 150g/5.2oz) regular or dairy-free 70% cocoa dark baking chocolate (67 uses M&S)

2-3 tbsp icing sugar

4.  Topping:

150'ish ml whipping cream

1 tbsp icing sugar 

1 tsp vanilla extract (opt)

remainder of blackberries 

3-5 chocolate coated digestive biscuits, bashed with a rolling pin or whizzed in a food processor, until gravelly (opt) OR

70% chocolate, chilled and grated or peeled (opt)

Method: