Lindt Lindor Cheesecake; rich and creamy Lindt chocolate melted into a deliciously decadent no bake cheesecake, topped with whipped cream and Lindor truffles!
What foods spring in to your mind on the run up to Christmas?
Along with the mince pies, the gravy smothered turkey legs, and the mealie pudding (a very Scottish addition to the dinner table!), I think of Lindt Lindor truffles.
Every year we seem to have a box or two sitting under the tree, waiting beside the tempting blue box of a Terry’s Chocolate Orange, to be unwrapped by the quickest greedy fingers. They’re also one of my Granny’s favourite chocolates, so we always buy her a box.
I was asked on Twitter for a rich, chocolatey Christmas recipe, and Lindor truffles were one of the first things to spring to mind. But what to do with them?
A Lindt Lindor Cheesecake of course!
Rich, creamy, dark and milk Lindt chocolate bars, melted into a deliciously decadent (yet surprisingly light) no bake cheesecake, topped with whipped cream and an assortment of those lovely Lindor truffles. You don’t have to turn on that oven, and it’ll only take minutes of your time, but this dessert is possibly one of the best you’ll have ever made!
This cheesecake would be absolutely perfect after Christmas dinner. Rich and chocolatey enough to satisfy those post-dinner sugar cravings, but creamy and fluffy enough to be almost refreshing after a big main course. Plus, who doesn’t love cheesecake??
Using Lindt chocolate adds that distinctive Lindor flavour to the cheesecake, while also helping to thicken this no bake cheesecake into an easily sliceable beauty of a dessert. I couldn’t resist using chocolate biscuits for the base either, because the only thing better than chocolate is more chocolate.
Anyway, enough chat, you’re here for the goods.
To make this incredibly gorgeous Lindt Lindor Cheesecake, you’ll need to start by making the chocolate biscuit base. Look out a springform tin and line it with a circle of greaseproof paper.
If using a food processor, blitz your biscuits into crumbs. If you don’t have a food processor, simply place your biscuits into a freezer bag and bash them with a rolling pin until you reach a coarse crumb consistency.
Meanwhile, melt your butter in a small saucepan over a low heat, or in the microwave.
Once melted, add the butter to your biscuit crumbs and mix together.
Tip this mixture into your springform tin and press it down into a neat, flat circle. Pop this in the fridge for at least 30 minutes to firm up while you prepare your cheesecake mix.
To make the creamy Lindt Cheesecake, place your cream cheese, sugar and vanilla into a large bowl and beat together until smooth.
Gently melt your Lindt chocolate (I used a mixture of dark and milk chocolate) in a heatproof bowl over a simmering pan of water, or in the microwave in 30 seconds bursts, until smooth.
Add the cooled melted chocolate to the cheesecake mixture and stir together.
Whip the of cream until it forms stiff peaks and then fold it gently into the cheese mixture until combined.
Remove your tin from the fridge and top your biscuit base with the cheesecake mixture, smooth it out as neatly as you can.
Decorate the top with some swirls of whipped cream, chopped chocolate, whole Lindor truffles whatever you like!
Pop the cheesecake in the fridge for at least 2 hours to firm up.
Slice it up and enjoy!
You guys will LOVE this cheesecake, and it’s a really impressive-looking treat to serve up for family and friends over the festive season.
Scroll down to find the full recipe to make this Lindt Lindor Cheesecake.
Thanks as always for popping in, see you soon!
Lindt Lindor Cheesecake
Lindt Lindor Cheesecake; rich and creamy Lindt chocolate melted into a deliciously decadent no bake cheesecake, topped with whipped cream and Lindor truffles!
Notes
BE A MAVERICK: why not try this Lindt Lindor Cheesecake with Lindt's white chocolate or flavoured chocolate bars for a bold twist?
Ingredients
For the chocolate biscuit base:
- 200g (7 oz) chocolate biscuits (such as bourbon biscuits, chocolate digestives or Oreos)
- 100g (7 tbsp) butter
For the Lindt Cheesecake:
- 600g (21 oz) full at cream cheese
- 50g (¼ cup) icing sugar
- 1 tsp vanilla extract
- 200g (7 oz) Lindt chocolate (dark, milk or both!)
- 300ml (1 ¼ cup) double or whipping cream (plus extra for decoration)
- Lindor truffles to decorate
Instructions
For the chocolate biscuit base:
- Look out a regular springform tin (23cm or 8in) and line it with a circle of greaseproof paper.
- If using a food processor, blitz your biscuits into crumbs. If you don’t have a food processor, simply place your biscuits into a freezer bag and bash them with a rolling pin until you reach a coarse crumb consistency.
- Meanwhile, melt your butter in a small saucepan over a low heat, or in the microwave.
- Once melted, add the butter to your biscuit crumbs and mix together.
- Tip this mixture into your springform tin and press it down into a neat, flat circle. Pop this in the fridge for at least 30 minutes to firm up while you prepare your cheesecake mix.
For the Lindt Cheesecake:
- Place your cream cheese, sugar and vanilla into a large bowl and beat together until smooth.
- Gently melt your Lindt chocolate in a heatproof bowl over a simmering pan of water, or in the microwave in 30 seconds bursts, until smooth.
- Add the cooled melted chocolate to the cheesecake mixture and stir together.
- Whip the cream until it forms stiff peaks and then fold it gently into the cheese mixture until combined.
- Remove your tin from the fridge and top your biscuit base with the cheesecake mixture, smooth it out as neatly as you can.
- Decorate the top with some swirls of whipped cream, chopped chocolate, whole Lindor truffles whatever you like!
- Pop the cheesecake in the fridge for at least 2 hours to firm up.
- Slice it up and enjoy!
I have made this cheesecake so so many times!! Best recipe!!
Hi Kirsty, thanks so much for your comment, I’m very glad to know you enjoy this recipe!