There are two kinds of people in this world.
The slow burners.
And the love at first bite types.
This cheesecake is for the second kind.
Inspired by all the drama, roses and heart-eyes moments of The Bachelorette, this recipe is unapologetically indulgent. It is sweet, a little bit extra, and guaranteed to steal the spotlight at any dessert table.
The real hero? Our Molly Woppy Valentine’s Gingerbread cookies. Spiced, nostalgic and just bold enough to carry the whole base like a true frontrunner.
Let’s get into it.
Ingredients
Base
100g Molly Woppy Valentine’s Gingerbread cookies, crushed
100g butter, melted
Filling
500g cream cheese, softened
¾ cup icing sugar
1½ cups cream
1 tsp vanilla
1 packet freeze-dried raspberry powder
To decorate
White chocolate, melted
Sprinkles
Extra Molly Woppy cookie for the top
Method
- Crush the gingerbread cookies until fine. Mix with melted butter and press evenly into the base of a lined 6-inch tin. Chill while you prepare the filling.
- Beat the cream cheese until smooth. Add icing sugar, vanilla and the freeze-dried raspberry powder. Mix until well combined and silky.
- Whip the cream until thick. Gently fold into the cream cheese mixture until smooth and fluffy.
- Spoon the filling onto your chilled cookie base and spread evenly.
- Drizzle with melted white chocolate. Add sprinkles and crown it with a Molly Woppy cookie to make it truly Valentine’s worthy.
- Chill in the fridge for at least 4 hours or overnight until set.
The final rose goes to…
That first slice.
You get the snap of gingerbread, the creamy vanilla filling and that subtle raspberry tang. It is rich without being heavy, sweet without being sickly, and just dramatic enough to feel like a finale moment.
Whether you are hosting a watch party, baking for someone special or simply falling in love with dessert again, this cheesecake delivers.
No cocktail parties required.
No dramatic exits necessary.
Just love at first bite.