White Chocolate Cheesecake 

My youngest is coming up to 18 months old now and is at that wonderful age where she produces a new word every day or so and we all gasp with amazement and cheer and clap…”apple!” Fantastic 😃 “Upstairs” the kids a genius!

My 3 year old however is at the age where a disproportionately large number of her sentences are grassing me up!

“Mummy threw the Hoover”. The Hoover was not responding to my gentle unblocking…

“Mummy beeps the horn at slow people”. Who doesn’t?

“Mummy ate my chicken dipper”. Umm you snooze you loose kid…

So in order to buy her silence occasionally an extra special treat is needed. This white chocolate cheesecake is perfect.

You will need an 8″ deep round cake tin or 9″ by 12″ pan, lined with baking paper.


300g digestive biscuits

150g melted butter

150ml double cream

200g mascarpone cheese 

300g full fat soft cheese

2 eggs and 1 yolk 

150g icing sugar

150g white chocolate, melted

50g white chocolate, melted  (for decoration)

Preheat oven to 180°C or Gas mark 4

In a large bowl bash biscuits with a rolling pin to fine crumbs. This is a kids’ dream, though you may be brushing biscuit out of their hair the next day.

Pour in the melted butter and mix well to coat. Press into the base of the cake pan and pop to one side.

In a clean bowl whisk the remaining ingredients until you have a smooth consistency. Pour on top of the biscuit base.

Cover with foil and bake for 20 minutes. Remove the foil and continute to bake for a further 20 minutes or until firm.

Allow to cool completely in the tin. 

Drizzle with the remaining melted chocolate before serving.


No Bake Cheesecake 

Sometimes in life you need a cheeky shortcut to get you through the day. Who hasn’t missed out a few pages of the bedtime story to move things along? Most of my housework now consists of a quick sweep with a baby wipe? And find me a mum who hasn’t microwaved a cold cup of tea rather than making a fresh cup on occasion?

This is a very quick and easy recipe for when you need a cheesecake fix or have some fruit or chocolate (lol) that needs using up. As it’s no bake it’s brilliantly child friendly and sets pretty quickly too.

You will need a 9″ pie dish or loose bottom cake tin.


  • 200g digestive biscuits
  • 100g melted butter
  • 600g full fat soft cheese
  • 150g icing sugar
  • 250ml double cream

In a plastic bowl or jug, bash your digestive biscuits until its just a bowl of crumbs – I say ‘your’ biscuits but if you’re baking with kids, they are most certainly not ‘yours’ and lets face it your kids are not going to let you do any bashing either.

Once fully ‘crumbed’, mix in the melted butter and press into your dish in an even layer. Pop into the fridge to set.

Using an electrical whisk (or hand whisk if you have guns of steel), whip the double cream until firm peaks form. My 3 year old loves to use the whisk but mostly because once shes done I give her a mixture covered whisk to lick as a ‘metal lollypop’ (unplugged from the machine of course #mumoftheyear).

In a large bowl, beat the soft cheese until smooth and gradually add the icing sugar whilst mixing until combined. Stir in the whipped cream and add whatever fruit or flavours you like (some ideas below).

Pour onto your biscuit base and pop back into the fridge for 2-3 hours or until set.
Enjoy 🙂

For a chocolate topping heat 200ml double cream to boiling (I did this in the microwave- 40 seconds on high)

Add 150g broken up dark chocolate and stir until the chocolate has melted and you have a thick glossy mixture.

Spread over the top of the cheesecake and chill as per above.

For lemon cheesecake, add the zest and juice of 1 lemon to the cream and cheese mixture before pouring onto the base to set.

For vanilla cheesecake, add 1 teaspoon vanilla bean paste to the cream and cheese mixture as per the above.

For strawberry cheesecake add 3 tablespoons good quality strawberry jam to the cream and cheese mixture before turning onto the base. Top with sliced strawberries.