White Chocolate Snowglobe Cheesecakes

Bring a touch of festive magic to your Christmas with these White Chocolate Snowglobe Cheesecakes! Imagine creamy white chocolate cheesecake, buttery Biscoff crumbs, and the most adorable festive decorations, all nestled inside a shimmering white chocolate globe. They’re the perfect blend of elegance and indulgence, guaranteed to make your Christmas Day dessert one to remember. And the best part? They’re much easier to make than they look, so you can impress your guests without the hassle. Let’s dive in and create this dessert together!

This recipe is created in partnership with Menier Chocolate. I only recommend products and ingredients that I personally love, use and trust!

Ingredients to make White Chocolate Snowglobe Cheesecakes

Don’t let the stunning appearance fool you—these snowglobe cheesecakes are made with simple, easy-to-find ingredients. Each one plays a role in bringing together the flavours, textures, and festive charm of this dessert. Let’s break it down:

• White chocolate: Melted to make the snowglobe shells and to flavour the cheesecake mixture. Choose a high-quality brand like Menier Swiss White Chocolate for the creamiest flavour and smoothest finish.
• Biscoff biscuits: Adds a warm cinnamon and caramel flavour to the biscuit base.
• Unsalted butter: Melted butter helps bind the biscuit crumbs together and adds a rich, buttery flavour.
• Full-fat cream cheese: The base for a creamy and tangy cheesecake. My preferred cream cheese is Philadelphia Original.
• Icing sugar: Helps thicken and sweeten the cheesecake mixture.
• Double cream: Whipped cream creates a light and fluffy texture, and keeps the cheesecake layer thick and stable.
• Decorations:
  • Cute cupcake cases to hold your cheesecakes.
  • Grated white chocolate is sprinkled on top for a snowy effect.
  • Edible snowman decorations add festive charm.
  • Christmas sprinkles bring extra Christmas sparkle.
  • I also made the little Christmas trees by drizzling melted white chocolate on pretzel sticks.
  • Finish the snowglobes by dusting with icing sugar and adding a spritz of edible glitter.

How To Make The White Chocolate Snowglobe Shells

The snow globe shells are the star of this dessert! Don’t worry—they’re easier to make than they look, and all you need is this silicone mould and white chocolate. The mould will give you perfectly shaped globes which can be easily removed without breakages.

Step one: Temper the white chocolate

Tempering chocolate is a process of heating and cooling chocolate to specific temperatures to stabilise its crystals. This ensures the chocolate has a smooth, glossy finish, a firm snap, and doesn’t melt easily at room temperature. It sounds technical but it’s a very straightforward process. First, we melt three-quarters of the chopped white chocolate in a bowl set over a pan of simmering water. Then, off the heat, we stir in the remaining chopped chocolate to cool down the temperature. The result is a smooth, glossy and thick melted white chocolate.

Step two: Fill the moulds

Fill each of the hemispheres of your silicone mould with a heaped tablespoon of melted chocolate. Use the back of a spoon to swirl the chocolate around and evenly coat the inside. Allow the chocolate to set at room temperature for 10 minutes. Then repeat this step to add another coating of chocolate and fill in any thinner see-through areas. Then the shells go into the fridge until completely set (about 20-30 minutes).

Let’s Talk About The Cheesecake Filling

For the biscuit crumbs: I used Biscoff biscuits for the cheesecake base for their lovely cinnamon and caramel flavour. Other options that would work are gingersnaps, digestives or chocolate cookies. To crush the biscuits into fine crumbs, use either a food processor or blender if you have one. If not, pop them in a sandwich bag and bash them with a rolling pin. The crumbs are combined with melted butter to bind them together and create a crumbly biscuit mixture.

For the white chocolate cheesecake: It’s important to balance the temperatures of your ingredients. If the melted chocolate is too hot or the cream cheese is too cold, the chocolate can seize, leading to an uneven, lumpy texture. To prevent this, bring the cream cheese and double cream out of the fridge 30 minutes before using, and allow the melted white chocolate to cool before combining with the other ingredients. I also like to whip the double cream to soft peaks in a seperate bowl and then fold it into the cheesecake mixture. This creates a thicker cheesecake filling with a light, airy and fluffy texture.

Assembling the Snowglobe Cheesecakes

Now for the fun part—putting it all together! Here’s how to assemble these snowglobe cheesecakes:

1. Remove the snowglobe shells: Take the shells out of the fridge and carefully peel the shells away from the silicone mould. Place half of them in cupcake cases and the other half rim-down on a plate.
2. Layer the biscuit base: Add a spoonful of Biscoff crumbs into the base of the shells in the cupcake cases.
3. Fill with cheesecake: Pipe or spoon the white chocolate cheesecake mixture over the biscuit base. Smooth out the tops.
4. Decorate: Sprinkle the grated white chocolate over the cheesecake filling. Place the edible snowmen, white chocolate trees, and sprinkles on top to create a festive scene.
5. Add the globe lid: Carefully place a chocolate shell over each cheesecake, dust with icing sugar, and spritz with edible glitter.

Prepping Ahead Tips for Christmas Day

Want to avoid last-minute stress on Christmas recipe? Here’s how you can prep this recipe ahead of time:

• Snowglobes: Make the white chocolate shells up to a week in advance and store them in the fridge until needed.
• Cheesecakes: Assemble the snowglobe cheesecakes the day before and store them in the fridge. Add the decorations and globe lids just before serving for the best presentation.

White Chocolate Snowglobe Cheesecakes

Bring a touch of festive magic to Christmas with these White Chocolate Snowglobe Cheesecakes! Imagine creamy white chocolate cheesecake, buttery Biscoff crumbs, and the most adorable festive decorations, all nestled inside a shimmering white chocolate globe. They’re the perfect blend of elegance and indulgence, guaranteed to make your Christmas Day dessert one to remember. And the best part? They’re much easier to make than they look, so you can impress your guests without the hassle. Let’s dive in and create this dessert together!

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Prep: 45 minutes minutes

Chill time: 1 hour hour

Total: 1 hour hour 45 minutes minutes

Servings: 5

Equipment

• Large silicone sphere mould (comes in a pack of 3)
• Piping bags
• Cupcake Cases

Ingredients

For the snowglobes:

• 300 grams White chocolate I used Menier Swiss White Chocolate

For the Biscoff biscuit base:

• 60 grams Biscoff biscuits
• 20 grams Unsalted butter

For the white chocolate cheesecake:

• 120 grams Full-fat Philadelphia cream cheese room temperature
• 40 grams Icing sugar
• 75 grams White chocolate I used Menier Swiss White Chocolate
• 120 millilitres Double cream room temperature

For the decoration:

• 25 grams White chocolate grated. I used Menier Swiss White Chocolate
• 5 White chocolate trees break up pretzel sticks and drizzle melted white chocolate on top to create a tree shape. Place in the fridge to set.
• 5 Edible snowmen decorations
• Christmas sprinkles
• Icing sugar for dusting
• Edible silver glitter

Metric – US Customary

Instructions

Start by making the snowglobes:

• Finely chop the white chocolate. Place 225g in a bowl set over a small pan of simmering water on low heat. Make sure the bottom of the bowl isn't touching the water.
  300 grams White chocolate
• Stir with a silicone spatula until most of the white chocolate has started to melt. This will take 5-10 minutes, don't be tempted to turn up the heat! Once it's almost melted, remove the bowl from the heat and continue to stir until the chocolate is smooth. The heat from the bowl will melt the last few pieces of chocolate. When melted, Menier white chocolate will be relatively thick which is great for coating the silicone moulds.
  
• Add the remaining 75g chopped chocolate and gently stir until it's fully melted. This can take a little while, but keep stirring and eventually, it will melt. Your white chocolate is now tempered properly.
  
• Fill each of the hemispheres of your silicone mould with a heaped tablespoon of melted chocolate. Use the back of a spoon to swirl the chocolate around and evenly coat the inside.
  
• Allow the chocolate to set at room temperature for 10 minutes. Then repeat this step to add another coating of chocolate and fill in any thin seethrough areas. Place in the fridge to set.

Meanwhile, prepare the biscuit base:

• Measure the butter into a glass bowl and microwave for 30-60 seconds or until melted. Stir and set aside to cool.
  20 grams Unsalted butter
• Blitz the biscuits in a blender or food processor (or bash with a rolling pin) into crumbs. Tip into the melted butter and mix to combine. Set aside for now.
  60 grams Biscoff biscuits

Prepare the white chocolate cheesecake:

• Break up the white chocolate into a glass bowl and microwave on medium-low power in 30-second blasts (stirring in between) until smooth and melted. There's no need to temper the chocolate for the cheesecake. Set the bowl aside and leave to cool for 10 minutes.
  75 grams White chocolate
• Using an electric mixer, whisk the cream cheese and icing sugar until smooth. Be careful not to overmix.
  120 grams Full-fat Philadelphia cream cheese, 40 grams Icing sugar
• Pour in the cooled white chocolate and fold until combined.
• In a separate bowl, whisk the double cream on high-speed until it reaches soft, cloud-like peaks (roughly 3-4 minutes). Spoon the whipped cream into the other bowl and fold until the cheesecake mixture is thick, fluffy and combined.
  120 millilitres Double cream

Assemble the snowglobes:

• Carefully remove half of snowglobe shells from the silicone mould and place inside cupcake cases.
• Fill the base with biscuit crumbs and pipe the cheesecake mixture on top. Use the back of a spoon to smooth it out.
  25 grams White chocolate
  
• Sprinkle over the grated white chocolate and add your decorative bits and bobs.
  5 White chocolate trees, 5 Edible snowmen decorations, Christmas sprinkles
  
• Remove the other snowglobe shells and place them on top of the cheesecakes. Finish by dusting with icing sugar and a spritz of edible silver glitter!
  Icing sugar, Edible silver glitter
  

Video

Notes

Store your White Chocolate Snowglobe Cheesecakes in a sealed container and in the fridge for up to 2 days.