Recipe courtesy of Chris Wheeler and Bahlsen


For the cheesecake

  • Bahlsen dark chocolate biscuits
  • 100g Butter
  • 300g Soft cream cheese
  • 175g Icing sugar
  • 175g Crème fraîche
  • 3 leaves of gelatine
  • 100g Cherries
  • 200g White chocolate melted
  • 500ml Whipping cream

For the ice cream

  • Bahlsen white chocolate biscuits
  • 10 scoops of Vanilla ice cream

For the garnish

  • Bahlsen chocolate orange biscuits
  • 10g White chocolate
  • 1tbsp Mango purée
  • 10 Cherries


  • STEP 1

    Soak the gelatine in cold water, squeeze out excess moisture before dissolving into the melted white chocolate.

  • STEP 2

    Mix together the cream cheese, whip the cream and fold into mixture.

  • STEP 3

    Divide the cheesecake mix into 2, fold the blitzed cherries into half.

  • STEP 4

    Blitz the dark chocolate biscuits with melted butter. Place on a lined baking tray and cut 10 circles out. This will form the bases for the cheesecakes.

  • STEP 5

    Using the individual Christmas pudding moulds, line them with cling film. Layer the white chocolate cheesecake followed by the cherry cheesecake, repeat until almost full. Top with the biscuit circles, leave to set. Blitz orange biscuit Bahlsen.