I can’t believe we’ve made it all the way to day 10 of bakemas 2021 – how quickly has this come around?!
Today I’m sharing my take on a white chocolate and mandarin no-bake cheesecake – it’s quick, easy and delicious. You will regret not making this over the holiday period – trust me.
I know that no-bake desserts are always a good option to have, especially when you want something quick and easy. I have made a few different no-bake cheesecakes in the past but I haven’t made any like this before – this is in a tray rather than a baking tin. All that means is you’ll have a square slice of cheesecake rather than a triangular slice.
Starting with a simple yet effective buttery biscuit base – blitzed digestives mixed with melted butter and place into the base of your tin. Spread out and compressed into a compact base which is topped with the smoothest and indulgent cheesecake filling which is creamy and tangy with added white chocolate spread and mandarin. Finished with a drizzle of white chocolate spread, freshly whipped cream, grated white chocolate, orange zest and white chocolate chips.
If this sounds like the sort of recipe you’d make, why don’t you give it a try and share with your friends and family this holiday time?
Anyway, lets get started, shall we?
250g Digestive biscuits.
600g Soft cheese.
100g Icing sugar.
2 tsp Vanilla extract.
200g white chocolate spread.
300ml Double cream.
100g mandarin pieces (from a tin/can).
300g double cream.
50g icing sugar.
1 tsp vanilla extract.
White chocolate spread, in a piping bag.
white chocolate, grated.
White chocolate chips.
Before you get started on the recipe, you’ll want to do some prep work. Start by weighing up all of your ingredients, grabbing your 9×9 inch square cake pan and grab any equipment you may need such as a hand mixer and mixing bowl/stand mixer and bowl.
To start on the recipe, you’ll want to work on the base. Take your biscuits and crush them into a fine crumb, it should resemble sand – I used a food processor but feel free to place the biscuits into a food safe bag and crush them until you get a sand like consistency.
Now add the melted butter and combine the two until they are fully incorporated – you’ll know once they are combined as the mixture will now resemble wet sand.
Transfer then mixture into the base of your lined 9×9 inch square cake tin and spread it around and compress it to secure in place.
To make the filling, place the soft cheese, white chocolate spread along with the vanilla extract into a bowl and beat until they are fully incorporated. All of the ingredients should be well combined and the mixture should be pretty thick – being able to hold its shape.
Now go ahead and add in the double cream and whisk until the mixture is thicker in consistency, it should be able to hold its shape well and be a white/off white colour. It’s at this stage you can add in the mandarin segments.
Pour the mixture into the tin and level it out using a cranked/off-set palette knife and smooth it off the best you can.
You can place these in the fridge to firm up for a couple of hours (I recommend making this the night before you need it, that way you’re not just waiting for the cheesecake to set).
Whip cream just until it reaches a stiff peak consistency.
To finish the cheesecake, pipe over a zigzag or drizzle or melted white chocolate spread, top with a rosette of freshly whipped cream and then sprinkle over your grated white chocolate and orange zest – not forgetting to finish off the cheesecake squares with a small dashing of white chocolate chips and you’re done.
That’s all for today guys, I hope you enjoyed. If you did, don’t forget to share this recipe with your family and friends and enjoy it. I’ll be back soon with another blog post and YouTube video, so join me then. In the meanwhile, don’t forget to check out my other social’s – Facebook, Instagram, Pinterest, TikTok, Twitter and YouTube. The YouTube tutorial will be linked down below.