White Chocolate Cheesecake

White Chocolate Cheesecake

What dessert is made for sharing, if not for cheesecake? This delectable white chocolate version is made with tasty Moo Free Chocolates and can be topped with your favourite berries.

Serves 10


For the base:

  • 200g (7 oz) McVitie’s Hobnobs
  • 50g (1.7 oz) Pure Free From dairy-free butter

For the topping:

  • 250ml (8.4 fl oz) Elmea Plant Dairy Free Double Cream
  • 500g (17.6 oz) Nush Cream Cheese
  • 125g (4.4 oz) caster sugar
  • 510g (17.9 oz) Moo Free White Chocolate


  1. Crush the biscuits and mix together with the melted butter
  2. Place in a lined cake tin and leave in the fridge for one hour.
  3. Take out the cream and cream cheese to come to room temperature (this will prevent curdling when mixing with the chocolate).
  4. Break the chocolate and melt over the hob or in the microwave.
  5. When the cream and cream cheese have come to room temperature, mix in with the melted chocolate and then add the sugar.
  6. Pour the mixture into the cake tin on top of the base and leave in the fridge for three hours or overnight ideally

Recipe by Sophie Kendall, @kendal___eline