How to Make a No-Bake Christmas Dessert

You will need a 7.5 inch round, springform tin. Line the base with a circle of greaseproof paper.

Melt the butter in a pan and crush up the ginger biscuits – you can use the end of a rolling pin if you don’t have a food processor. Mix together thoroughly and tip the mixture into the tin. Press down well and level the surface with a spatula or the back of a metal spoon. Put in the fridge to set hard whilst you make the cheesecake filling.

Melt the white chocolate in a bowl over a pan of simmering water and stir until smooth and lump free. Leave the chocolate to cool slightly until it is room temperature. Whip the butter in a stand mixer (or use an electric whisk) until pale and fluffy. Scrape down the sides of the bowl, add the cream cheese and whip again for a couple of minutes. Add the cooled, melted chocolate and the remaining ingredients and fold in until everything is fully incorporated.

Pile the filling over the chilled biscuit base and smooth the surface with the back of a metal spoon. Put the tin back into the fridge to chill for 4 hours or overnight.

To make the pretzel wreath, melt the Candy Melts or white chocolate as before. On a board, have a round of greaseproof paper ready – the same size as the cheesecake.

Top Tip: this will ensure that your wreath is the perfect size!

Dip the base of each pretzel into the chocolate halfway and arrange in a circle so that they are touching – I used 12 for the base layer. Repeat again for another layer on top – I used 11 to make a smaller circle and staggered the joins to give the wreath strength when it is picked up. Decorate the wreath with sprinkles before the chocolate sets.