Cherry layered cheesecake ‘lighthouse’ with bahlsen white chocolate choco biscuit ice cream

Add a touch of class to any dinner with this Michelin inspired cheesecake

Layered Cheesecake

Recipe courtesy of Chris Wheeler and Bahlsen



For the cheesecake

  • Bahlsen dark chocolate biscuits
  • Butter 100g
  • Soft cream cheese 300g
  • Icing sugar 175g
  • Crème fraîche 175g
  • Gelatine 3 leaves
  • Cherries 100g, blitzed into a purée
  • White chocolate 200g, melted
  • Whipping cream 500ml

For the ice cream

  • Bahlsen white chocolate biscuits
  • Vanilla ice cream 10 scoops

For the garnish

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


  • 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.