Dipping into a box of delights is one of the pleasures of the season – but how about upcycling some of them into a showstopping pud?

Lindor white chocolate and passion fruit cheesecake

RECIPES: ESTHER CLARK. PHOTOGRAPHS: STUART WEST. FOOD STYLING: JESS MEYER. STYLING: LAUREN MILLER

After Eights chocolate tart

Lindor white chocolate and passion fruit cheesecake

Serves 10-12

Hands-on time 30 min, plus at least 6 hours chilling

Oven time 10 min

Specialist kit 20cm springform cake tin, base greased and lined

MAKE AHEAD

The cheesecake can be made 1-2 days ahead. Cover and chill, then decorate just before serving. Leftovers will keep in the fridge for 1-2 days.

• 180g digestive biscuits

• 30g desiccated coconut

• 50g butter, melted

• 100g white chocolate, finely chopped or grated – we used a Lindt Lindor white bar

• 3x 180g packs full-fat cream cheese, at room temperature – we used Philadelphia

• 100g caster sugar

• 200ml double cream

• 2 limes, zested

• 10 white chocolate Lindor balls

• 3 tbsp coconut flakes, toasted

For the passion fruit jelly

• 5 platinum-grade gelatine leaves

• 200g passion fruit pulp (from 8-10 passion fruit), sieved, 1 tbsp seeds reserved

• 3 tbsp caster sugar

1 Heat the oven to 160ºC fan/ gas 4. In a food processor, whizz the biscuits and coconut to a fine crumb. Add the butter and pulse until combined. Spoon the mixture into the base of the cake tin and smooth with the back of a spoon. Bake for 10 minutes, then set aside to cool completely.

3 Melt the chocolate in a bowl over a pan of barely simmering water (don’t let the bowl touch the water). Leave to cool slightly. In a mixing bowl, beat together the cream cheese, melted chocolate and sugar. In a separate bowl, whisk the cream to soft peaks. Gently fold the cream and lime zest into the chocolate mixture, then spoon over the biscuit base and smooth the top. Cover and chill for 3 hours.