Luxurious Lindt Lindor Cheesecake


For the base:

  • 300g Digestive Biscuits
  • 90g Butter
  • 6 Tablespoons Golden Syrup

For the filling:

  • 240ml Whipping Cream
  • 400g Lindt Lindor Milk Chocolate
  • 400g Cream Cheese


  1. Melt the Chocolate in a microwave or over a pan of boiling water. Set aside to cool.
  2. Crush the Digestive Biscuits into the consistency of bread crumbs. Melt the Butter & Golden Syrup together, then mix with the Digestives.
  3. Line the bottom of a 20cm cake tin, then add the Digestive/butter mixture. Press the mix to the bottom of the tin, making an even, level base. Refrigerate.
  4. Whip the Cream with a hand mixer (or a whisk if you even lift bro) until soft peaks form. Gently fold in the cooled chocolate until fully combined. Set aside.
  5. In a new bowl, whip the Cream Cheese until it is a smooth consistency.
  6. Gently fold the Cream Cheese & Chocolate mixture together until well combined, making sure not to over-whip the Cream.
  7. Take the base out of the fridge & pour the mixture on top. Shake to level the mixture, then refrigerate for at least an hour.
  8. Serve with Grated Chocolate & Chantilly Cream.

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