Name: Hibiscus Cheesecake Blend
Rating: 4.80 (15 reviews)

Hibiscus Cheesecake Blend

£1.79

A delicious, creamy no-bake cheesecake with a hint of ginger and allspice!
Ingredients: Hibiscus, ginger, allspice
Contains 1 portion (2 tbsp) - serves 8
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Save 10% when you buy 4 or more one-portion seasonal blends in any combination!

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.

Hibiscus Cheesecake Recipe

You need:

250g full fat cream cheese
100g butter
300ml double cream
200g white chocolate - broken into small pieces
200g digestive biscuits - crushed into fine crumbs
100g caster sugar
1 portion of HIBISCUS CHEESECAKE BLEND (1 portion = 2 tbsp)

Method:

Soak the HIBISCUS CHEESECAKE BLEND in 50ml freshly boiled water
Grease and line a 20cm springform cake tin with baking parchment
Melt the butter then stir in the biscuit crumbs. Press this mixture into the bottom of the lined cake tin
Whisk the cream to soft peaks
Gently heat the white chocolate with 50ml of the whipped cream in a small saucepan, stirring continuously so that it doesn’t burn, for 1 minute or until the chocolate has melted
Beat the cream cheese, sugar and soaked HIBISCUS CHEESECAKE BLEND (including all of the soaking liquid) until smooth then beat in the melted chocolate mixture
Fold the remaining whipped cream into the cream cheese mixture until fully incorporated
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)
Serve the cheesecake in slices straight from the fridge

Heat rating: 1/5

HIBISCUS CHEESECAKE BLEND (1 portion = 2 tbsp): Hibiscus, ginger, allspice

May contain CELERY, MUSTARD and SESAME. Allergens are listed in CAPITALS.

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!

Great stuff but very very rich cheesecake!

Absolutely delicious ... hard work waiting for it to set we just want to dig in and so easy your children could make it

The day after the night before being set in the fridge ... husband said best ever cheesecake he’s ever had ... orders being taken by parents who can’t wait to try it .. thanks Spicery

Absolutely delicious! Can’t fault it

Nice and indulgent, always goes down a treat.

....... this time it's the Easter version of my favourite ever cheesecake. Happy Easter Team Spicery.

Was quite apprehensive about this dessert from the date night in Jamaica, as we’re not the biggest fans of cheesecake. I also don’t tend to enjoy the spiced element. It was absolutely delicious, I would have preferred a non spiced base if I were to make it again, but it was surprisingly good, and both my husband and I thoroughly enjoyed it! Looking forward to the next night.

Woohoo. Our Happy New Year midnight cheesecake. You just know it will be good when it begins with this. Thank you guys and Happy New Year to you.

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