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Whisky and tablet cheesecake

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250 g g oatcakes oatcakes
100 g g butter butter
400 g g tablet tablet
(grated, or whizzed in a food processor)
300 g g cream cheese cream cheese
700 ml ml cream cream
(lightly whipped)
malt whiskey malt whiskey
(to taste)

To garnish

mint mint
strawberries strawberry
raspberries raspberry

Whisky and tablet cheesecake

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6:35 h


Rich, creamy, and with a delicious kick of Queen Margot whisky, this recipe developed by chef Tony Singh,combines a true taste of Scottish produce - from oatcakes to tablet - with a decadent dessert that’ll be a crowd pleaser for any occasion.

  1. Lightly butter a 24cm spring form cake tin, or individual rings. 

  2. Make the base by combining the oatcakes, 100g of tablet mix and butter and press into the base of the tin. 

  3. Beat the cream cheese until soft. 

  4. Mix the tablet into the cream cheese and taste. Add whisky to taste, then gently fold in the cream. 

  5. Spoon the cream mixture over the top
 of the base and cover. Chill for at least 6 hours (24 hours if possible) before carefully decanting and serving in wedges.
  6. Garnish with mint leaves, strawberries and raspberries.