The BEST No-bake White Chocolate and Kahlúa Cheesecake

This cheesecake is divine in anybody's language!! No huge life story of how I came about this amazing creation, just straight to the point...

Ingredients:

Cheesecake base-
2x 250gm McVitie's caramel chocolate digestive biscuits
140gm butter

Cheesecake Topping-
400gm good quality melting white chocolate
2x gelatine leaves
1/8 cup Kahlúa
600ml whipping cream
1 tsp vanilla extract
2x 250gm cream cheese
50gm icing sugar (optional)

Method:
Melt the butter and set aside to cool to room temperature. Crush all biscuits in food processor until resembles fine crumbs. Add butter and press into cheesecake pan. Put in refrigerator until required.

Carefully melt white chocolate over double boiler and while this is melting, soak gelatine leaves in water for three minutes (or so) until soft and squishy and then squeeze excess water out. Heat up Kahlúa in saucepan until boiling and add gelatine, stir until dissolved. Set aside to cool. Set aside white chocolate to cool to room temp.

Beat (with electric beaters) the cream cheese until smooth, this is where icing sugar can be added but is not necessary as it is sweet enough I think. Whip cream and vanilla until stiff peaks form. Add cooled chocolate to cream cheese mixture with melted and cooled white chocolate and then the Kahlúa mix. Use beater to combine and then carefully fold in 500gm of the whipped cream. Spoon onto cheesecake base and decorate with chocolate sauce swirls. Refrigerate for at least 8 hours then make cream swirls with remainder whipped cream and top with chunks of white chocolate as you please.

Do not be worried if chocolate starts to set as this produces amazing white chocolate chunks throughout the cake and gives it a great contrasting texture.

Tip- cut into 16 slices as this is a very decadent cake! Enjoy 😘