Hibiscus Cheesecake Blend

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.


  • 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
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From: £1.60

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