If you’re all about that spicy marg life, then this super easy, zesty no-bake white chocolate cheesecake is about to become your new obsession. We’re talking lime, chilli, and creamy goodness all in one bite—no shaker required! All found in one place, with Sainsbury’s of course.
SERVES 8-10
PREP TIME: 20-25 MINUTES
CHILL TIME: 4 HOURS
INGREDIENTS
For the base
200g digestive biscuits
20g Banhoek Chilli Oil
40g melted butter
For the filling
200g white chocolate (use 300g if using whipping cream instead of double cream)
300ml double cream
330g full-fat cream cheese
Zest and juice of 2 limes
For the topping
150ml double cream
1 red chilli (optional step)
50g caster sugar (optional step)
Zest of 1 lime, plus thinly sliced lime wedges for garnish
METHOD
Start by preparing the base. Blitz 200g digestive biscuits in a food processor until fine crumbs form. Add 20g Banhoek Chilli Oil and 40g melted butter, then mix until combined. Press the mixture into the base of a 20cm cake tin, ensuring it’s even. Place the tin in the fridge to chill while you prepare the filling.
For the filling, melt 200g white chocolate (or 300g if using whipping cream) over a double boiler or in the microwave, stirring until smooth. Set aside to cool slightly. In a large bowl, beat 330g full-fat cream cheese, the zest of 2 limes, and the juice of 1 lime until smooth and lump-free. Slowly add 300ml double cream and continue beating until thick. Fold in the melted white chocolate until fully combined.
Pour the filling over the chilled base and smooth the top with a spatula. Place the cheesecake in the fridge to set for at least 4 hours or overnight.
For the topping, whip 150ml double cream until soft peaks form. This will be used to dollop or pipe on top of the cheesecake for extra creaminess.
(Optional) To candy the red chilli, thinly slice 1 red chilli. In a small saucepan, combine 50g caster sugar and 50ml water to make a syrup. Once the sugar has melted, add the sliced chili and simmer for 5 minutes. Let the candied chilli in syrup cool before drizzling the syrup and chilli slices over the cheesecake.
To finish, zest 1 lime over the top of the cheesecake and garnish with thin lime wedges. Serve with the whipped cream topping and optional candied chilli.
Now just sit back and enjoy the perfect bite of flavour.
