Bourbon Cheesecake  

Bourbons have always been my favourite biscuit, especially when dunked into a tea! As I sat during my morning tea & biscuit ritual I thought to myself that these little beauties must have more to give…and hey presto, they really do!

The base is crammed full of Bourbons and topped with a deliciously creamy malt chocolate cheesecake layer before being covered with lashings of Bourbon crumbs (I can’t get enough) and fresh whipped cream.

This dessert is so easy to make and yet the results are DIVINE (I never use that word, but seriously) and would go down a treat at a feast with friends, summer party or when all you wanna do is sit in your pants and scoff a cheesecake – we’ve all been there.

Ingredients (makes one cheesecake, 23cm wide. Will serve 10-12): 

  • 275g Bourbon biscuits, crushed
  • 90g unsalted butter, melted
  • 500g full fat cream cheese
  • 300ml double cream
  • 80g icing sugar
  • 200g milk chocolate
  • 2 tbsp Horlicks
  • 1/2 tsp vanilla


  • 3 Bourbon biscuits, crushed
  • Whipped cream (pre-made or 200ml of double cream, whipped)


  1. Start by mixing together the crushed biscuits and melted butter together until they begin to stick. Pour into a loose bottomed, 23cm wide tin and spread evenly across the bottom, flattening with the back of a metal spoon – you need a strong, smooth base which will hold in place
  2. Once you have your base with no cracks or holes, place in the fridge for up to an hour so it can ‘set’
  3. Once the base has set, whip the double cream, use a hand whisk to do this (or electric if you like) until it has thickened considerably and you have soft peaks. Set aside and in a separate bowl, add the cream cheese, icing sugar, Horlicks and vanilla together and whisk with an electric whisk for about 30 seconds (so all the ingredients has combined). It may be slightly runny but don’t worry, this will change when you add the whipped cream
  4. Add the whipped cream to your cream cheese mixture and whisk briefly until all has combined, then add the melted chocolate and mix by hand until you have a thick, creamy chocolate cheesecake layer
  5. Spread on top of the biscuit base, smoothing with a palette knife and place back in the fridge to fully set overnight. This is ideal, if not possible then a minimum of 4 hours
  6. Once removed from the fridge and fully set, remove from the tin and decorate with some crushed Bourbon biscuits and whipped cream or whatever you like really. Go crazy!
  7. Once made, the cheesecake will keep in the fridge for up to 3 days

Enjoy! Nic x

Like this recipe? Why not check out my Cookie Dough or Oreo Cheesecakes and don’t forget to follow on Instagram and Twitter.


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