Go Back
–+ servings

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!

Rate this Recipe

Be the first to rate this recipe!
Print Pin Rate this Recipe
Prep: 45 minutes
Chill time: 1 hour
Total: 1 hour 45 minutes
Servings: 5

Equipment

Ingredients

For the snowglobes:

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:

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.