Chocolate Peanut Butter Cheesecakes

This blog post was created in collaboration with Magnum Ice Cream. All views and opinions expressed are entirely my own.

These mini cheesecakes are for all peanut butter fans out there! Chocolate biscuit base topped with a layer of peanut butter cheesecake, followed by a drizzle of double chocolate ganache and a sprinkle of chopped roasted peanuts. 

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They’re any peanut butter lover’s dream dessert. It’s a mix of sweet and salty flavours and the perfect treat for anybody who loves cheesecake.

This year Magnum has launched the new Magnum Double. It’s available in 3 flavours, Magnum Double Chocolate, Magnum Double Caramel and Magnum Double Peanut Butter.

These delicious cheesecakes are based on the distinct layers included in the Magnum Double Peanut Butter. This truly decadent dessert combines and captures all the things I love about the Magnum Double Peanut Butter ice cream into a simple dessert that’s easy to make and delicious.

It’s no lie that I am a big fan of sharing cheesecake recipes on my site and I am currently having a lot of fun creating mini cheesecakes. Because they’re mini, it means you can indulge in more than one cheesecake.

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The mini cheesecakes consist of a buttery chocolate biscuit base that is followed by a layer of sweet peanut butter cheesecake. They take just 10 minutes to prepare and only 20 minutes to bake. Once they are completely chilled each cheesecake is topped with a generous spoonful of double chocolate ganache.

When I am in need of a yummy reminder of these cheesecakes, I like to have a pack of the Magnum Double Peanut Butter in my freezer ready for when a peanut butter craving strikes! My family and I have been fans of Magnum ice creams since I was very little. I remember warm summer days and hearing the jingle from an ice cream van arriving down the road where we live. I would beg my mum and dad for ice cream and a Magnum would always be what I would pick.

Are you a fan of Magnums? If so, what is your favourite flavour and why?

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I love the layers in the new Magnum Double Peanut Butter ice cream. I can’t think of a better treat to enjoy on a hot summer day! 

(Makes 12)

Ingredients:

Biscuit Base –

9 (approx. 150g) chocolate biscuits (mine were coated in chocolate)

60g (4 tablespoons) unsalted butter, melted

Peanut Butter Cheesecake –

450g/1lb (16 ounces) cream cheese, softened

125g (1/2 cup) smooth peanut butter

130g (2/3 cup) caster or granulated sugar

1 teaspoon vanilla extract

2 large free-range eggs, at room temperature

Double Chocolate Ganache –

175g (1 cup) mix of milk and dark chocolate

120ml (1/2 cup) double (heavy) cream

Method:

  1. Preheat oven to 170°C / 150 Fan / 325°F / Gas Mark 3. Line a 12-hole cupcake/muffin tin with paper cases and set to one side.
  2. To make the biscuit base: Crush the biscuits until they’re fine crumbs. In a small bowl, mix together with the melted butter until coated. Divide the crumbs between the paper cases – approx. 1 tablespoon in each. Press down slightly until firm, then bake for 5 minutes until toasted. Leave to cool whilst you make the filling.
  3. To make the cheesecake filling: Beat the softened cream cheese, peanut butter and sugar until smooth. Add the vanilla and the eggs and mix until incorporated. Divide the cheesecake filling over the top of the prepared biscuit bases. Bake for 20-25 minutes or until set. Leave to cool in tin completely, then remove and chill in the fridge for at least 4 hours or preferably overnight.
  4. To make the ganache: Finely chop the chocolate and place in a medium sized bowl. Gently heat the cream in a small saucepan then take off the heat once it’s boiling. Pour the hot cream over the top of the chocolate and leave for 5 minutes. Now stir until smooth and no lumps of chocolate remain.
  5. Spoon the ganache over the top of each cheesecake. Sprinkle with peanuts and chocolate chips if you desire before serving.

Enjoy!

jess

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Mini Lemon Cheesecakes

Mini lemon cheesecakes are the perfect treat paired with whipped cream, berries and homemade blueberry sauce! 

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These mini lemon baked cheesecakes a deliciously indulgent without being overly sweet. They’re a few bites of pure cheesecake heaven.

It’s safe to say that I love cheesecake. I think that is pretty evident with the amount of cheesecake recipes I share. But as much as I love those cheesecake recipes they often make really big cheesecakes, which is way too much for us to eat so I often end up slicing up pieces to a give to my family to help out!

These mini cheesecakes are a little less intimidating to make than regular cheesecakes. They don’t need to be cooled in the oven and are less likely to crack. Plus, mini bakes are cuter and because they’re smaller that means you can eat more than one and they’re even easier to share.

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To make these cheesecakes, start by lining a 12-hole muffin tin with paper cases. The cheesecakes start off with a buttery digestive biscuit base, which is made by combining biscuit crumbs with melted butter to bind it.

The lemon cheesecake is made by beating cream cheese with lemon sugar. The lemon sugar is made by rubbing the sugar and lemon zest together with your fingertips. Sounds weird, but it helps release the natural oil from the lemon, which flavours the sugar beautifully. After beating the cream cheese and sugar until fluffy add a tablespoon of lemon juice and a couple of eggs and drop of vanilla extract. That’s the cheesecake topping ready to go!

Scoop a few tablespoons of the cheesecake mixture onto the pre-baked biscuit bases and then pop the tray in the oven and bake for 22-24 minutes or until the cheesecakes are almost set in the centre.

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(Makes 12)

Ingredients:

Biscuit Base –

150g or 10 digestive biscuits, crushed – this is 1 and 3/4 cups of graham cracker crumbs

70g unsalted butter, melted and cooled slightly

Lemon Cheesecake –

450g (1lb) cream cheese, softened

130g (2/3 cup) caster or granulated sugar

Zest from 1 large lemon

1 tablespoon lemon juice

2 large free-range eggs, at room temperature

2 teaspoons vanilla extract

Blueberry Sauce –

150g (1 and 1/2 cups) fresh or frozen blueberries

1 tablespoon lemon juice

2 tablespoons icing (confectioners’) sugar

Method:

1.  Preheat oven to 170°C / 150 Fan / 325°F/ Gas Mark 3. Line a 12-hole muffin tin with paper cases. Set aside.

2. To make the biscuit base: Combine the biscuit crumbs and melted butter until combined. Evenly distribute the biscuit crumbs between the paper cases – approx. 1 tablespoon or so in each. Press down slightly into an even layer. Bake for 5 minutes until toasted slightly then remove from the oven and leave to cool slightly.

3. To make the cheesecake: Beat the softened cream cheese for about a minute until smooth. In a small bowl combine the sugar and lemon zest. Using your fingertips rub the lemon zest into the sugar until it’s fragrant. Add the lemon sugar to the cream cheese and beat again for another minute or two until the mixture is fluffy. Add the lemon juice, eggs and vanilla and beat until smooth and all the ingredients are thoroughly combined. Scrape down the sides and bottom of the bowl. Spoon the cheesecake on top of the pre-baked biscuit bases. Bake for 22-24 minutes or until the cheesecakes completely set in the centre. Once the cheesecakes are baked place the tray on top of a wire rack and leave to cool completely to room temperature. Once cool chill in the fridge for at least 4 hours or preferably overnight.

4. To make the blueberry sauce: Place the blueberries, lemon juice and icing sugar in a small saucepan. Heat gently and cook for a few minutes until the blueberries break down and the sauce has thickened. You can leave the sauce with chunks of blueberry in it or you can strain it through a sieve like I did. Chill the sauce until cool – I usually make mine ahead of time and chill it overnight.

5. To serve, remove the cheesecakes from the paper cases. Top with whipped cream, fresh berries and a drizzle of homemade blueberry sauce.

Cheesecake filling from here

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Topped with a drizzle of my homemade blueberry sauce (recipe above), these cheesecakes combine my favourite flavour combo lemon and berries. They’re fresh and the perfect cheesecake for spring and summer. I know you’re going to love these as much as we did! 🙂

A Virtual Bridal Shower for Meriem of CulinaryCoutureBlog.com!

Thank you to Nora of A Clean Bake for organising the bridal shower and getting us all together to celebrate Meriem. 5 bloggers and myself are sharing recipes including flavour combos that are made for each other. Check out the menu below and enjoy all the delicious recipes from my friends!

A Virtual Bridal Shower Menu:

Paleo Brookies from A Clean Bake

Yellow Cake Cupcakes with Chocolate Buttercream for Two from An Edible Mosaic

Mocha Cupcakes  from Baking a Moment

Peanut Butter and Chocolate Cupcakes from Blahnik Baker

Cheese and Charcuterie Board from Hall Nesting

Mini Lemon Cheesecakes from What Jessica Baked Next

Enjoy! Congratulations Meriem!

jess

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White Chocolate Cheesecake with Raspberry Coulis

Fluffy no-bake white chocolate cheesecake. A rich dessert that’s delicious served with tangy raspberry coulis. 

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You will all know by now how much of fan I am of my no-bake treats on this blog. I always enjoy testing and creating different kinds of no-bake desserts, especially no-bake cheesecake recipes.

Now it’s officially spring it’s time to share some fresh fruity desserts and recipes.

I’m kicking off the season with this white chocolate cheesecake. Consisting of layers of buttery digestive biscuit base and creamy smooth white chocolate cheesecake. Each slice is served with a drizzle of homemade raspberry coulis which contrasts beautifully with the cheesecake.

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We served this cheesecake for guests we had over the Easter weekend for a dinner party. It was requested I make a dessert for our cheesecake loving friends and this recipe certainly impressed.

Each slice cuts perfectly and holds its shape even without gelatine. You can serve the cheesecake with an assortment of mixed berries but I think the raspberry coulis and fresh raspberries really compliment the white chocolate.

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Ingredients:

Biscuit Base:

300g or 20 digestive biscuits

140g unsalted butter

White Chocolate Cheesecake:

500g full-fat cream cheese, softened (I leave mine out at room temperature for about half an hour to soften)

300g white chocolate

300ml double cream

45g (3 tablespoons) icing sugar

1 teaspoon vanilla extract

Raspberry Coulis:

200g-250g (2 cups) fresh or frozen raspberries

1-2 tablespoons icing sugar

1 tablespoon lemon juice or water

Method:

  1. To make the biscuit base: Break the digestives up into smaller pieces. Place in a ziplock bag and crush with a rolling pin or place the in a food processor and process until they’re fine crumbs. Mix together with the melted butter. Press the biscuit crumbs into a 23cm springform cheesecake tin until compact and firm. Leave in the fridge whilst you make the cheesecake filling.
  2. To make the cheesecake filling: Melt the white chocolate over a bain-marie or in a heatproof bowl in the microwave in 20-second intervals. Leave to cool slightly.
  3. Beat together the softened cream cheese and the melted white chocolate until smooth.
  4. In a separate bowl whisk the cream, icing sugar and vanilla until soft peaks form. Fold the cream in two batches into the cream cheese mixture.
  5. Spread the cheesecake filling onto the prepared biscuit base and smooth over with a palette knife or spatula. Cover and leave to set in the fridge for at least 6-8 hours or preferably overnight.
  6. To make the raspberry coulis: Place the raspberries, icing sugar and lemon juice/water in a small saucepan. Heat gently and continue to cook until the raspberries break down and you’re left with a thick and glossy sauce. Take off the heat and pass the coulis through a fine mesh sieve into a clean bowl. Discard the seeds. Leave the sauce to cool before refrigerating.
  7. Serve the cheesecake with white chocolate shavings, the chilled raspberry coulis and some fresh raspberries. Cheesecake will store in the fridge in an airtight container for up to 3 days.

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Enjoy!

jess

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Nutella Cheesecake

Silky smooth Nutella Cheesecake. You won’t be able to stop eating slice after slice!

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The weekend is right around the corner and I can’t think of a better or more delicious way to celebrate than with this amazing Nutella Cheesecake!

Seeing as you all share the same love for cheesecake, I knew I had to plan to share even more cheesecakes on the blog. I’m really proud of my No-Bake Ferrero Rocher Cheesecake. It was my first recipe to go to print and featured in one of my favourite magazines.

But this time I wanted to add even more Nutella goodness to the mix. I based this latest cheesecake creation on my Terry’s Chocolate Orange Cheesecake, of which I have been blown away by the positive response that recipe has gotten since I posted it.

For this Nutella version, I just swapped the melted chocolate orange for Nutella. This Nutella cheesecake is thick, creamy and has a beautiful mousse texture. I’ve never been a fan of baked cheesecakes, as they can be very heavy. No-bake cheesecakes certainly aren’t lighter in calories, but they are definitely lighter and fluffier in texture.

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The hardest part of this recipe is waiting for the cheesecake to set. The cheesecake is delicious served on its on own, but I like to sprinkle the top with chopped toasted hazelnuts for extra decadence. You could decorate it with Ferrero Rocher, but to be honest, the cheesecake is pretty rich already without the need for any extra chocolate. 🙂

This recipe makes a massive cheesecake, so if you want you could half the recipe and make a smaller cheesecake, or even make cute little individual cheesecakes. I find this recipe perfect for entertaining because it can be made ahead of time, it serves lots of people and certainly has the wow factor!

I always have Nutella in my kitchen store cupboard. I’m literally addicted to it! I’m sure I’m not the only person who eats it by the spoonful straight from the jar? 😉

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(Serves 10-12)

Ingredients:

Biscuit Base –

300g digestives or graham crackers (Oreos can also be used)

140g unsalted butter

Nutella Cheesecake –

500g full-fat cream cheese, softened at room temperature

350g Nutella or other chocolate hazelnut spread

300ml double cream (heavy cream), chilled

50g (1/2 cup) icing (powdered) sugar

1 teaspoon vanilla extract

Decoration –

50g chopped toasted hazelnuts

Method:

  1. To make the biscuit base: Melt the butter in a small saucepan. Blitz the biscuits in a food processor to a fine crumb. Add the melted butter and mix until well combined. Tip the biscuit crumbs into a 23cm springform cake tin and press down until firm. Use the back of a spoon or glass to smooth over. Then place in the fridge to chill whilst you make the filling.
  2. To make the cheesecake filling: In a medium mixing bowl beat together the cream cheese and Nutella until smooth and combined. In another mixing bowl whisk the cream, icing sugar and vanilla until soft peaks form. Fold the cream into the cream cheese Nutella mixture.
  3. Spread the cheesecake filling over the prepared base, smooth the top with palette knife or spatula. Cover and leave to set in the fridge for at least 6 hours, or preferably overnight for best results.
  4. To decorate: Once the cheesecake is set, decorate the top with the chopped hazelnuts. You could also decorate with Ferrero Rocher, but the cheesecake is pretty rich without the need for any extra chocolate! Then slice up and enjoy!

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When you dig into this cheesecake you will see how lusciously creamy it is! I chose to decorate this cheesecake with chopped toasted hazelnuts. I love the flavour the hazelnut topping adds and it also cuts through the sweetness.

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Enjoy!

jess

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Terry’s Chocolate Orange Cheesecake

Terry’s Chocolate Orange Cheesecake. An impressive and delicious no-bake dessert. 

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Christmas is fast approaching – in a month’s time we will be just a couple of days away from the big day! Christmas is my favourite time of year for several reasons. I love putting the decorations up, listening to festive music, baking and cooking lots of delicious food, but most of all I enjoy having break from college and seeing all my family.

So I told you in an earlier post that I’d already been planning all my seasonal recipes. For this year’s first festive recipe I’m sharing this amazing Terry’s Chocolate Orange Cheesecake. All you chocolate orange lovers out there NEED to give this cheesecake a try!

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It wouldn’t be Christmas without Terry’s chocolate orange. It’s one of mine and my sister’s favourite chocolates, I just love the rich chocolate mixed with the aromatic orange. My obsession with chocolate orange is proven with these cupcakes and these cookies.

This cheesecake is based on my popular No-Bake Ferrero Rocher Cheesecake. The base is made up of crushed chocolate orange digestive biscuits and is simply mixed together with melted butter and pressed into a cheesecake tin until compact. The cheesecake filling is made using the same method I use for all my no-bake cheesecakes. Beat together softened cream cheese with a touch of icing sugar and vanilla until smooth, then the fold through melted chocolate orange. I used two whole chocolate oranges in this cheesecake, so it is guaranteed to have a gorgeous flavour! Then the final step is to fold through some very lightly whipped cream and then spread the mixture over the prepared biscuit base. I told you it was unbelievably easy!

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For decoration I like to keep it simple with nothing too elaborate. My sister gave me the idea to fan the chocolate orange segments in the centre of the cheesecake. So we went for that easy design, finishing with swirls of piped whipped cream. This cheesecake is a gorgeous dessert that’s an absolute breeze to make and a treat to eat!

(Serves 10-12)

Ingredients:

Biscuit Base:

300g chocolate orange digestive biscuits (or graham crackers)

140g unsalted butter, melted and cooled slightly

Cheesecake Filling:

500g full-fat cream cheese, softened at room temperature

2 x 175g Terry’s chocolate orange (or other orange flavoured chocolate)

300ml double cream (heavy cream), chilled

85g icing sugar, sifted

1 teaspoon vanilla extract

Decoration:

 Terry’s chocolate orange segments – I also grated and melted some over to decorate

Whipped cream – approx. 150ml double or whipping cream

Method:

  1. To prepare the base: Melt the butter in a small saucepan. Blitz the biscuits in a food processor to a fine crumb. Add the melted butter and mix until well combined. Tip the biscuit crumbs into a 23cm springform cake tin and press down until firm. Use the back of a spoon of glass to smooth over, place in the refrigerator to chill whilst you make the filling.
  2. To make the cheesecake filling: Melt the chocolate over a bain-marie or in the microwave in 20 second intervals. Leave to cool only for a few minutes – chocolate stills needs to be slightly warm before adding the remaining cheesecake ingredients later to avoid lumps forming. In a medium mixing bowl beat together the cream cheese with the icing sugar and vanilla until softened. In another mixing bowl whisk the cream until soft peaks form.
  3. Fold the cream into the cream cheese mix. Finally, fold through the melted chocolate.
  4. Spoon the cheesecake mixture over the biscuit base and smooth over with a spatula or palette knife. Cover and leave to chill for at least 6 hours, or preferably overnight.
  5. When ready to serve, remove the cheesecake from the tin and decorate. Best serve chilled. The cheesecake can be made ahead of time, leave it in the tin, covered with cling film for up to 2 days. Leftover slices (if any!) can be stored in an airtight container in a refrigerator.

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Cheesecake lovers you’re going to adore this! The cheesecake will make an amazing centrepiece on the dinner table on Christmas day!

jess

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No-Bake Snickers Cheesecake

Chocolate biscuit base topped with a creamy caramel cheesecake and decorated with whipped cream, drizzles of caramel and chopped Snickers. A decadent and delicious no-bake cheesecake!

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Today I’m sharing a new favourite cheesecake recipe. You might have already guessed by now that I have a deep love for cheesecake? For dessert ideas my blog is majority cheesecake recipes, but there is always room for more.

So when I don’t have much time on hand to cook or don’t feel like baking I always stick to my trusty no-bake recipes. No-bake cheesecake is always at the top of my list and seeing as Snickers are one of my favourite chocolate bars I thought I would experiment by adding them to my next cheesecake. I mean what’s not to like about chewy caramel, nougat and peanuts all encased in chocolate?

This scrumptious dessert starts with a buttery chocolate sandwich biscuit base. Once you’ve crushed the biscuits/cookies to a fine crumb, you’ll mix with melted butter until the crumbs are moistened. Press this mixture into a springform cheesecake tin until it’s nice and compact, then pop that into the fridge and leave it be whilst you get on with preparing the next layer of the cheesecake.

The caramel cheesecake is really simple to prepare and as we’re not adding any gelatine it’s really important you follow the recipe method closely to make sure the filling sets correctly. Please note this is a no-bake cheesecake and the texture will be closer to a mousse compared to a baked cheesecake, which sets as its bakes and as it cools it sets for even longer in the fridge. No-bake cheesecake sets only the fridge, so it is preferable to allow it to set for at a full 24 hours before serving. It will become firmer the longer it’s chilled.

Once the caramel cheesecake filling is ready, spread it out onto the biscuit/cookie base you made earlier on. For the “Snickers” part of this recipe, there are two options: you can add the chopped Snickers to the cheesecake filling or you can reserve them to decorate the cheesecake with.

Once your patience has been well and truly tested you can unravel this cheesecake delight. If I’m serving this for a dinner party I like to decorate with whipped cream, some of the leftover caramel from the tin and chopped Snickers.

(Serves 10-12)

Ingredients:

Cookie Base:

300g chocolate sandwich cookies

75g / 5 tablespoons salted or unsalted butter, melted and cooled slightly

Caramel Cheesecake:

500g full-fat cream cheese, softened

200g caramel or dulce de leche

Pinch of salt, to taste

300ml / ½ pint double cream, chilled

85g icing sugar, sifted

4-5 Snickers bars, chopped (approx. 1 cup chopped)

Decoration:

Whipped cream, caramel, chopped Snickers

Method:

  1. To make the biscuit base: Crush the biscuits in a food processor or in a ziplock bag with a rolling pin until they’re fine crumbs. Add the melted butter and mix until all the biscuit crumbs are moistened.
  2. Press the biscuit crumb mixture into a 23cm/9-inch springform tin until compact and firm. Chill in the fridge whilst you make the cheesecake filling.
  3. To make the cheesecake filling: Beat the softened cream cheese with the caramel until smooth. Add a pinch of salt, taste and add more if you want.
  4. In a separate mixing bowl whisk the chilled cream with the sifted icing sugar until stiff peaks form. Add the sweetened whipped cream to the caramel cream cheese mixture and continue to whisk for about 30 seconds until the mixture is stiff, don’t over beat the mixture otherwise it might split. Note: The mixture will be ready when it holds stiff peaks. At this point add the chopped Snickers if you want the chocolate to be in the cheesecake filling, otherwise reserve the Snickers for later when you’re ready to decorate the cheesecake.
  5. Evenly spread the cheesecake filling over the biscuit base. Smooth the top with a back of a spoon or a palette knife. Cover and leave to set in the fridge for 24 hours. Once set, remove from the tin and decorate as desired.

Enjoy!

jess

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Tim Tam Cheesecake

Creamy, chocolatey Tim Tam cheesecake. The ultimate treat for any cheesecake lover. It’s easy to make and the best part is it’s completely no-bake! 

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The greatest thing about blogging is interacting with other bloggers and creating friendships with people who share the same passion as me. I started talking with my friend Lilly who writes the blog lillybites.com a while back. We have a lot in common and we both love food! When Lilly asked if I wanted to tart part in an ingredient swap and I was so excited because I’ve not had the chance to visit Australia yet and try Australian candy. We arranged to send each other a parcel containing favourite foods (like biscuits, chocolate bars etc…) from our countries.

Lilly is a big fan of my recipes, and she especially likes my Terry’s chocolate orange cookies even reviewing the recipe on her blog. If you’re from, live or are visiting Australia, Lilly reviews cafés, restaurants and bakeries mainly focussing around Sydney. Her blog is definitely worth taking a look at.

I cheekily mentioned to Lilly that I would love to try Tim Tams. We don’t get Tim Tams here in the UK and I’ve always been so eager to try them because everyone always says how tasty they are. When I received my parcel in the mail all the way from Sydney I was beyond excited to open it and see what was inside. Along with the Tim Tams I received vegemite chocolate. Yes you read it right, I said VEGEMITE. This was definitely the weirdest chocolate I’ve ever tasted. I also got to try traditional Aussie treats like Cherry Ripe (a coconut and cherry dark chocolate bar) and Milo which is a malt flavoured cocoa drink.

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As soon as I received the Tim Tams I knew exactly what I wanted to make. It had to be a cheesecake!

This cheesecake starts like all my other cheesecake recipes, with a buttery biscuit base. This time I went for Bourbon biscuits, these are chocolate sandwich biscuits with chocolate buttercream filling. If you want you could substitute with chocolate Oreos or another of your favourite biscuit/cookie.

The cheesecake filling is made by folding white chocolate and a mix of chopped/crumbled Tim Tams into a simple no-bake vanilla white chocolate cheesecake.

Digging into each slice, the cheesecake is decadent and creamy smooth. You get a taste of Tim Tams in each bite! It’s quite a sweet and rich cheesecake so I recommend starting with a small slice and then going back for your next slice! 😉

(Serves 10-12)

Ingredients:

Biscuit Base –

140g (5 ounces) unsalted butter, melted

300g (11 ounces) Bourbon biscuits (you can use Oreos)

Cheesecake Filling –

500g (18 ounces) full-fat cream cheese

300ml/1/2 pint (1 and 1/4 cups) double/heavy cream

85g (3/4 cup) icing sugar, sifted

1 tsp vanilla extract

200g (7 ounces) white chocolate, melted and cooled slightly

Half a pack of TimTams (approx. 5-6) – chopped or crumbled

Method:

  1. To prepare the base: Place the biscuits in food processor and blitz until fine crumbs. Or place the biscuits in a ziplock bag and crush with a rolling pin. Mix the biscuit crumbs with melted butter until combined. Press into the cheesecake tin until firm. Chill in the refrigerator.
  2. To make the filling: Gently melt the white chocolate over a bain-marie or in the microwave in 20 second intervals. Once completely melted, leave to cool slightly. Whisk the cream with the vanilla and icing sugar until soft peaks form. In another mixing bowl, gently beat the softened cream cheese until smooth. Fold through the cream and white chocolate. Then finish by folding in the chopped Tim Tams.
  3. Spread the cheesecake filling over the biscuit base. Smooth over and level with a spatula or palette knife. Cover and leave in the refrigerator for at least 6 hours or overnight – I recommend overnight chilling.
  4. Once set decorate in any way you like. I topped the cheesecake with chopped Tim Tams, but it would be great as it is!
  5. Slice up and enjoy! The cheesecake will keep in an airtight container in the refrigerator for up to 2 days.

terrys chocolate orange cookies lillybites

(Picture courtesy of lillybites.com

Read Lilly’s review of my cookie recipe here

Enjoy!

jess

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