Cute heart shaped mini cheesecakes with a spicy ginger base, and a light creamy white chocolate topping. A really simple no bake recipe.
Valentine’s Day is only a day away!
Have you got any plans? Will it be a night out in a restaurant? A big girls night at the pub? Or are you and your love cooking a meal in together?
This is a very quick and simple recipe if you haven’t got your menu planned yet, or you’re still stuck for ideas for a gift. Adorable little ginger and white chocolate cheesecake hearts, simple to make, no need for gelatine, and completely no bake.
You could throw them together tonight and have them ready for tomorrow, or make them in the morning and have them as the perfect end to a Valentine’s meal.
These little cheesecakes are light and delicious. The base is made from ginger biscuits, the ginger taste heightened by a little ground ginger. The white chocolate cheesecake is made with cream cheese and double cream. The double cream is whipped until stiff, before being carefully folded into the cream cheese. This keeps the cheesecakes lovely and light. The white chocolate sets the cheesecake, meaning you don’t need to mess around with gelatine.
White chocolate and ginger compliment each other so well. The smooth and creamy white chocolate cheesecake topping is set of beautifully by the spicy heat of the ginger. A drizzle of dark chocolate gives a rich bitterness. They aren’t too sweet at all, you’ll find one just isn’t enough!
Delicious with a scoop of ice cream, and drizzle of raspberry coulis or warm dark chocolate sauce.
My family hovered around the fridge while these were chilling. I offered them a taste and all five were gone in seconds. Andy and my brother took two each, my Mum grabbed the last one quickly before they all disappeared. They really are that delicious!
– i used a silicone heart mould like this. The silicone makes it easy to gently push the cheesecakes out the mould.
- 100g ginger biscuits
- ¼ teaspoon ground ginger
- 25g butter, melted
- 100g cream cheese, softened to room temperature
- 100g white chocolate, melted
- 50ml double cream
- 25g dark chocolate, melted
- To make the base, crush the biscuits until they are about the size of bread crumbs. You can either do this in a bowl, or zip loc bag, bashing the biscuits with the end of a rolling pin, or you can pulse them in a food processor.
- Stir through the ground ginger, and mix in the melted butter to combine. Divide the mixture between 5 moulds, and push down with the back of a spoon, or your knuckles to compact. Try and get the biscuits compressed as tightly as possible. Put into the fridge to chill and firm up.
- To make the cheesecake, beat the cream cheese until smooth.
- Melt the white chocolate and leave for about 10 minutes to cool but not set. Stir through your cream cheese.
- In a separate bowl, whip you cream until it forms soft peaks, and can hold its shape.
- Fold the cream carefully into the cream cheese mixture. Make sure all the ingredients are combined, but try not to knock too much air out of the whipped cream.
- Carefully pour into the moulds, spread out the mixture.
- Put into the fridge to chill for at least 2 hours, but preferably over night.
- Carefully remove the cheesecakes from the moulds.
- Melt the dark chocolate and drizzle across the top of the cheesecakes to decorate.