Chocolate Box Cheesecake; if you’ve got a load of Christmas sweets and chocolates lying around the house, why not use them up in this luxurious dessert?
Boxes of chocolates are a true sign that Christmas is approaching.
Stacks of plastic tubs in supermarkets, bowls full of glittering wrappers in the office kitchen, fancy Swiss or Belgian boxes waiting under the tree. Chocolates are a classic festive gift.
As delightful as it is to always have miniature treats at hand, sometimes you can end up with a few too many tubs of chocolates and sweets in the house. While you could easily re-gift them or enjoy devouring them with your family (or just yourself), why not repurpose them into a fabulous festive dessert instead?
It might seem silly to make one treat into another, but really, if it means getting to clear up those half-eaten boxes AND eat this gorgeous Chocolate Box Cheesecake as well then I truly see no reason not to.
Crunchy chocolate biscuit base, creamy white chocolate cheesecake, rich chocolate ganache, and a generous helping of your favourite festive chocolates. I implore you to find me anyone who wouldn’t welcome a slice of this Chocolate Box Cheesecake.
You can use any leftover chocolates you have lying around, Celebrations, Heroes, Quality Street, Roses etc. or just use the tub that you were thinking about taking to a family member’s house. Cheesecake is more gratifying than generosity after all…
I decided to use Quality Street because I love the contrast of the chocolate with the rainbow foil wrappers, but any combination of boxed chocolates will work well!
To make this Chocolate Box Cheesecake, simply follow the recipe below! (printable version coming soon)
Ingredients for the biscuit base:
- 200g chocolate or plain biscuits (or any biscuits you have lying around!)
- 90g butter
Ingredients for the Chocolate Box Cheesecake:
- 600g full-fat cream cheese
- 50g icing sugar
- 1 tsp vanilla extract
- 200g white chocolate, broken into pieces
- 300ml double or whipping cream
Ingredients for the topping and decoration:
- 100g milk or dark chocolate, broken into pieces
- 300g miniature chocolates, chocolate truffles, chocolate biscuits, chocolate liqueurs or other chocolate treats you have lying around (to decorate)
- Edible glitter or sprinkles (to decorate, optional)
For the biscuit base:
- Look out a 20-25cm springform tin and line the base with some greaseproof paper or tin foil.
- Using either a food processor or a freezer-bag and rolling pin, bash your biscuits into fine crumbs.
- Melt the butter.
- Stir the melted butter into the biscuit crumbs and stir to coat.
- Tip the buttery biscuit mixture into your prepared tin and press it down into a flat even disc.
- Chill the biscuit base in the fridge for at least 20 minutes.
- Meanwhile, prepare the rest of the cheesecake.
For the Chocolate Box Cheesecake:
- In a large bowl, mix together the cream cheese, icing sugar and vanilla
- Using either the microwave or a heatproof bowl over simmering water, melt the chocolate until smooth.
- Add the melted chocolate to the cheesecake mixture and stir until combined.
- In a separate bowl or jug, whip the cream until stiff (careful not to over-whip it as it can turn into butter!).
- Gently fold the cream through the chocolate cheesecake mixture until smooth and well-incorporated.
- Spoon the cheesecake mixture over the chilled biscuit base and smooth out the top.
- Chill in the fridge for at least 2 hours to allow the cheesecake to firm up nicely.
For the topping and decoration:
- Using either the microwave or a heatproof bowl over simmering water, melt the chocolate until smooth.
- Allow to cool to room temperature.
- Once the cheesecake has chilled for at least 2 hours, remove it from the springform tin and place it gently onto your serving plate.
- At this stage you can either pour over the melted chocolate or drizzle it.
- Now simply pile on as many chocolate toppings and decorations as you like! I used a box of Quality Street as well as a few other bits and pieces I had leftover from previous cakes to finish off my Chocolate Box Cheesecake!
- Place back in the fridge to chill for at least another 30 minutes to help set the chocolate.
- Slice up and enjoy!
BE A MAVERICK: If you’d prefer a richer chocolate dessert, swap out the white chocolate in the cheesecake mix for some milk or dark chocolate!
MAKE IT GLUTEN FREE: Simply swap out the biscuits in the base for a gluten free variety, and make sure to use wheat free chocolates!
