Lindt White Chocolate Cheesecake (No Bake)

Crush digestive biscuits or graham crackers into a crumb.

Mix the biscuit crumb with melted butter.

Pat the biscuit crumb down with a spoon until smooth.

Pop the base into the fridge for about half an hour to chill.

Break up the white chocolate and place it in a heatproof bowl.

Melt the white chocolate over a pan of simmering water.

In a bowl, combine mascarpone cheese, sieved icing sugar, and vanilla extract.

Mix until the icing sugar is fully combined and the mixture is soft.

Pour in the double cream and mix until thick, being careful not to over mix.

Add the cooled melted white chocolate and mix until combined.

Pour the cheesecake filling into the tin without greasing or lining it.

Level the top with the back of a spoon for a smooth finish.

Refrigerate the cheesecake for at least eight hours, preferably overnight.

Sprinkle grated Lindt white chocolate over the top, covering it completely.

Finish with white chocolate Lindt Lindor truffles.

Equipment Needed

Spice Level:

Allergens