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No Bake Christmas Cheesecake

If you want an easy but extravagant cake for Christmas, this No bake Christmas Cheesecake ticks all the boxes - it’s yummy, luxurious, pretty and requires little energy to make. It needs to set though so it's best to make it a day ahead. You can use gluten-free cookies or biscuits for the base. For a non-alcoholic version use orange or cranberry juice instead of rum.
Print Recipe
Prep Time 20 minutes
Cook Time 10 minutes
Resting Time 4 hours
Total Time 30 minutes
Servings: 12 people
Cuisine: British
Calories: 1234
Ingredients Method

Ingredients
  

  • 75 g mixed raisins sultanas and dried cranberries
  • 30 ml rum or brandy
  • 200 g digestive or ginger cookies van be gluten-free
  • 100 g butter melted
  • 400 g good quality white chocolate
  • 250 g mascarpone
  • 1 Lime zested and juiced juice
  • 1 tsp honey
  • 300 ml whipped cream
  • For decoration: extra white chocolate and lime zest

Method
 

  1. Soak the dried fruits in the rum or brandy for 12 hours.
  2. Put the biscuits/cookies into a food processor and whiz until you get coarse breadcrumbs. Add the butter and process into a thick dough.
  3. Line a cake tin with parchment paper, then press the mixture evenly into the base.
  4. Melt the chocolate over simmering over and allow to cool.
  5. Mix the mascarpone with the honey and the lime zest & juice. Stir in the cooled chocolate.
  6. Beat the cream until soft cream until it forms soft peaks. It should hold its shape (but should not be too hard). Carefully turn into the mascarpone mixture, along with the marinated dried fruits. Tip the mixture into the cake tin, spreading it out evenly.
  7. Cover the tin and chill for a few hour or overnight until it sets.
  8. Just before serving, make some white chocolate shavings with a knife or a peeler, then sprinkle these on top of the cheesecake together with some lime zest.