Hibiscus Cheesecake Blend

4.6/5 from 7 Customers

Hibiscus is a plant that thrives in warm tropical climates - from Tahiti, Jamaica and Mexico to India, China and the Philippines. Its flavour is a little bit like tart blackcurrants and it’s often used to make vibrant pink, refreshing beverages that are packed full of vitamin C. Here we’re using it to flavour a delicious, creamy no-bake cheesecake along with a hint of ginger and allspice.

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From: £1.60

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  • 250g full fat cream cheese
  • 100g butter 
  • 300ml double cream 
  • 200g digestive biscuits - crushed into fine crumbs
  • 200g white chocolate - broken into small pieces
  • 100g caster sugar
  • Hibiscus Cheesecake Blend (1 portion/3 tbsp): hibiscus, ginger, allspice Please note if you're making a bigger batch, you'll need to scale up the fresh ingredients in proportion but the spices only by 2/3 or it will be too intense!


  1. Grease and line a 20cm springform cake tin with baking parchment
  2. Melt the butter then stir in the biscuit crumbs. Press this mixture into the bottom of the lined cake tin
  3. Whisk the cream to soft peaks
  4. Gently heat the white chocolate with 50ml of the whipped cream in a small saucepan for 1 minute or until the chocolate has melted (stirring continuously so that it doesn’t burn)
  5. Beat the cream cheese, sugar and HIBISCUS CHEESECAKE BLEND until smooth then beat in the melted chocolate mixture
  6. Fold the remaining whipped cream into the cream cheese mixture until fully incorporated
  7. Spoon the mixture over the biscuit base smoothing the top over with the back of a spoon. Refrigerate for at least 2 hours or until set firm (it’s even better if you leave it overnight)
  8. Serve the cheesecake in slices straight from the fridge

Serves: 4

Product Rating (7):


Amazing tasting cheesecake and one of the easiest cheesecake I’ve ever made. Super impressed

Gavin Jones View More

Brilliant! So glad you enjoyed using the blend!


Recent comment from a friend who came for a meal. "no thanks I don't like cheesecake, OK I will try a small piece, mmm that is really nice could I have a bit more please?" when he left he took the remainder for later. I don't think I need to add anything else!

Julian Cullum View More

Ha! That's typical isn't it - a bit like someone not ordering chips, then helping themselves to the ones on your plate.... Glad to hear it was such a big hit - you'll have to make another one for yourself next time!


I have made this cheesecake about 3 times now, all have been delicious and eaten straightaway to the detriment of waistbands. The recipe is so easy to follow and doesn't take long to make.

Rachel Clayton View More

Amazing, glad the cheesecake went down so well!


Top drawer date-nite tea, finishing with a fine Hibiscus Cheesecake!

Stephen Bodman View More

Yum- Look at that colour! Happy Spicing!


A refreshing drink made with a quarter of a teaspoonful of Hibiscus Cheesecake blend, teaspoon of honey & slightly cooled boiled water.

Jenny Jackson View More

What a great idea - sounds delicious!


Family really enjoyed this recipe. It was better after longer chilling so recommend overnight. I cut back on the amount of blend I added as one of the family does not like strong tastes but it still worked well. It looks very attractive and appertising

Jenny Jackson View More

It looks brilliant Jenny- so glad you and the family enjoyed the recipe!


Brought this blend as an add on sometime ago now and with lockdown finally got round to making it. I am more of a baked cheesecake person so adapted the recipe a little and came up with this gem. The taste was divine, beautifully delicate but enough to know it was different. I only used half of the sachet too so excited i can make another one or the no baje version. A must try by anyone!

Ally French View More

Really glad you enjoyed it! Looks great!

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