White chocolate Lindor truffle cheesecake. A really easy no bake recipe for creamy white chocolate cheesecake, topped with drippy dark chocolate ganache, swirls of white chocolate buttercream and chocolate Lindor truffles.
I think its time for another cheesecake recipe! You can never have enough cheesecake in your life!
January is over, February is here. There may be a whole lot of messed up, crazy stuff going on in the world right now, but there are also lots of good things to think about and look forward to. February is a wonderful month. Its nice and short, meaning not too long to wait until payday. February is the month that brings us Valentine’s day and pancake day; two perfect excuses to indulge in a lot of delicious food. Spring is on its way, and the countdown to the Easter break is real now. Lets celebrate with cheesecake!
This is a white chocolate Lindor cheesecake. Its a really simple no bake recipe, made by whipping together cream cheese with double cream and white chocolate. Its got a buttery digestive biscuit base. Its a simple classic base, but I think it might just be my favourite.
I’ve continued my addiction to drip cakes, by topping the cheesecake with a drippy chocolate ganache. I’ve used swirls of white chocolate buttercream to decorate, and topped it all off with delicious Lindt Lindor truffles. Lindor truffles are a perfect cheesecake topper. The smooth, creamy centre echoes the creamy cheesecake. I can’t get enough of them! In keeping with the Lindt theme I used Lindt chocolate in the cheesecake and for the ganache.
With Valentine’s day just around the corner, this could be really easily adapted by swapping out the milk chocolate Lindor for the strawberries and cream ones and pilling up a mountain of strawberries in the middle. Still simple to make, but a real show stopper guaranteed to impress your love!
Real white chocolate fans could even use white chocolate Lindor truffles for an intense hit of white chocolate.
- If you don’t want to make the buttercream you can speed things up by topping the cheesecake with swirls of whipped double cream.
- Don’t skip on beating time with the buttercream. A long beating time gives the fluffy texture and pale colour.
- I used this 70% dark chocolate for the ganache.
- I use a squeezy bottle like this to get the drips with my ganache.
- If you’re a cheesecake fan you might want to try this Creme Egg Cheesecake, this Eton Mess Cheesecake, or this Terry’s Chocolate Orange Cheesecake.
- ---- for the base
- 300g digestive biscuits
- 150g butter, melted
- ---- for the cheesecake
- 200g white chocolate
- 200ml double cream
- 500g full fat cream cheese, softened to room temperature
- 60g icing sugar, sifted
- 1 teaspoon vanilla extract
- ---- for the ganache
- 100g dark chocolate
- 100g double cream
- ---- for the buttercream
- 50g white chocolate, melted
- 60g butter, softened to room temperature
- 80g icing sugar, sifted
- 30ml double cream
- ½ teaspoon vanilla extract
- Lindor truffles, to decorate
- Lightly grease an 8inch spring form tin and line the bottom with a disc of greaseproof paper.
- Crush the digestive biscuits until the crumbs are the size of bread crumbs. You can either do this by pulsing the biscuits in a food processor, or by crushing them with a rolling pin in a bowl or large ziploc bag. Pour the melted butter into your crushed biscuits, and mix until well combined. Pour the biscuit and butter mixture into the prepared tin, and press down until you have a firm base. Put in the fridge and chill for at least 30 minutes.
- Once the base is chilled, make the cheesecake. Begin by melting the white chocolate. Set aside to cool while you continue making the cheesecake.
- Whip your double cream until it forms stiff peaks.
- In a separate bowl, whisk the cream cheese until its soft, creamy and smooth. Add in the sifted icing sugar and the vanilla extract and beat to combine. Next, add the whipped double cream and whisk together. Finally, add in the cooled, melted white chocolate. Beat everything together until smooth, then pour over the prepared base. Spread it out to an even layer.
- Chill in the fridge for at least 2 hours, but preferably over night.
- Once the cheesecake has chilled, carefully remove it from the tin. Run a palette knife around the edge to smooth it if it has become a bit messy as you took it from the tin.
- Prepare your ganache. Break the dark chocolate up into small pieces and place in a heat proof bowl. Gently heat your cream in a small pan, until just about to boil. Pour over the chocolate and leave to stand for about a minute to start melting the chocolate, then beat until you have a smooth and glossy ganache. Leave to cool for about 5 minutes, then put into a squeezey sauce bottle and drizzle around the edge of the cheesecake. Pour the remaining ganache on top of the cheesecake and smooth into an even layer. Return to the fridge to chill while you make the buttercream.
- Melt the white chocolate, and set aside to cool. Beat your butter until its soft and pale, this will take a few minutes. Add in the icing sugar and beat to combine, followed by the double cream. Whisk everything together until its thick and fluffy, then add in the melted white chocolate and beat to combine. Put your buttercream into a piping bag with a star nozzle, and pipe onto your cheesecake. Decorate with Lindor truffles.
- Chill in the fridge until serving.