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Shamrock Inspired White Chocolate Cheesecake

Shamrock Inspired White Chocolate Cheesecake

Makes 8 Slices | with a Speculoos Biscuit Base, Fresh Mint and Lime
3.5(47)Review Summary
Recipe Development Team
Recipe Development TeamUpdated on April 02, 2026
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Get 50% off your first box & free treats for 2 months!
Calories
: 
1005 kcal
Protein
: 
20.5g protein
Total
: 
30 minutes
Difficulty
: 
Easy
Allergens:
  • Cereals containing gluten
  • Wheat
  • Milk
  • Soya
  • Barley
  • Cereals containing gluten
  • Oats
  • Soya
  • May contain traces of allergens
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
serving amount

125 grams

Speculoos Biscuit Crumb

(Contains: Cereals containing gluten, Wheat May contain traces of: Barley, Cereals containing gluten, Oats, Soya)

2 unit(s)

Lime

1 bunch(es)

Mint

300 grams

Ricotta Cheese

(Contains: Milk)

90 grams

White Chocolate Chips

(Contains: Soya, Milk)

Not included in your delivery

60 grams

Butter

Energy (kJ)4203 kJ
Energy (kcal)1005 kcal
Fat69.9 g
of which saturates42.2 g
Carbohydrate72.8 g
of which sugars27 g
Dietary Fibre0.8 g
Protein20.5 g
Salt4.3 g
Always refer to the product label for the most accurate ingredient and allergen information.
•Zester
•Medium Bowl

Instructions

PDF
Form the Biscuit Base
1

a) Melt the butter (see pantry for amount) in a medium saucepan on medium-low heat. When melted, remove from the heat.

b) Add the speculoos biscuit crumbs to the melted butter and mix until the crumbs are completely coated.

c) Spoon the mixture into a lined 20cm cake tin and pat the crumbs down with the back of a spoon to make the base.

d) Pop into the fridge to firm up while you make the cheesecake filling.

Prep the Cheesecake Mixture
2

a) Zest and juice the limes. Pick the mint leaves from their stalks, keeping the leaves whole (discard the stalks).

b) In a medium bowl, combine two thirds of the ricotta cheese with three quarters of the mint leaves, all the lime juice and half the lime zest. With a hand blender, blend until the mixture is smooth and pale green, 1-2 mins.

c) In a small saucepan, combine the white chocolate chips and the remaining ricotta cheese. Stir on medium heat until the chocolate has melted, 1-2 mins.

d) Add the white chocolate mixture to the mint green mixture in the bowl and stir to combine.

Chill and Serve
3

a) Pour the cheesecake mixture on top of the biscuit base and set in your fridge for 2-3 hours or ideally overnight.

b) Once the cheesecake has set, carefully remove it from its tin and transfer it to a serving platter.

c) Arrange the remaining mint leaves on top of the cheesecake in a circle.

d) Sprinkle over some of the remaining lime zest to finish.

Enjoy!

Customer reviews

Review summary

Updated on Feb 2026
  • Flavour: Some enjoyed the taste, while others found the mint overwhelming. Consider adjusting mint quantity to personal preference.
  • Ease of prep: Reviewers appreciated the simple instructions and found the recipe fun and easy to follow.
  • Suggestions: Use a smaller tin for a thicker base and filling. Ensure the base is firmly pressed to avoid softness.
AI-generated from customer reviews
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