No-bake honey and gingerbread cheesecake

No-bake honey and gingerbread cheesecake is a wonderfully festive dessert with subtle warming spices. The light, cloud-like cheesecake filling is delicately flavoured with honey, while the gingerbread biscuit base and cinnamon-spiced Biscoff topping add just the right amount of Christmas warmth. Despite the gingerbread and spices, it still tastes unmistakably like cheesecake – just with a delicious honey and spice twist. Highly recommended!

Ingredients for the gingerbread biscuit base:

• 100 g digestive biscuits
• 80 g gingerbread biscuits (without chocolate coating)
• 60 g butter, melted

Break the digestive biscuits and gingerbread into pieces and place them in a food processor. Blitz into fine crumbs. Add the melted butter and pulse just until combined.

Line the base of a 23 cm springform tin with baking parchment. Press the crumb mixture firmly into the base and chill while preparing the filling.

Ingredients for the cheesecake filling:

• 250 g full-fat curd cheese, three times ground, at room temperature
• 250 ml Greek yoghurt, at room temperature
• 4 tbsp mild honey (such as acacia honey)
• 100 g icing sugar
• 1 tsp vanilla bean paste
• 250 ml double cream, chilled
• 10 g powdered gelatine (about 2½ tsp) + 50 ml cold water

Place the curd cheese, Greek yoghurt, honey, icing sugar and vanilla into the bowl of a mixer. Beat until smooth and free of lumps.

Sprinkle the gelatine over the cold water, stir and leave to bloom for 10 minutes. Heat gently, stirring, until completely dissolved, or microwave briefly. Do not allow it to boil, as this will reduce its setting power. Leave to cool slightly. Whisk a tablespoon of the cheesecake mixture into the warm gelatine until smooth. Repeat with another two tablespoons, then immediately whisk the tempered gelatine into the remaining cheesecake mixture until fully combined. In a separate bowl, whip the chilled double cream until stiff peaks form. Fold it gently into the cheesecake mixture in two additions.

Spread the filling over the prepared biscuit base, smooth the top and refrigerate until completely set.

Ingredients for the Biscoff topping:

• 200 g Lotus Biscoff spread
• 3 tsp ground cinnamon
• a few gingerbread biscuits, crushed, for decoration

Warm the Biscoff spread gently in a saucepan or microwave until pourable. Stir in the cinnamon and leave to cool slightly.

Pour the topping over the chilled cheesecake and spread evenly. Decorate with crushed gingerbread biscuits and return to the fridge until ready to serve.

Store the cheesecake in the refrigerator.

Enjoy!