Have you ever thought about taking two delicious treats and making them into one? After all, there’s cookie dough ice cream, cheese and pickle, and peanut butter and jelly… so why not Tablet Cheesecake?
We want to explore modern takes and new combinations on Scottish Scran, in addition to all the traditional Scottish foods.
We love Tablet, and we love cheesecake. So making a Scottish Tablet Cheesecake recipe seemed like an absolute no-brainer!
We also have a delicious Cranachan cheesecake after all, a very popular Biscoff Cheesecake, and a Mint Aero one too!
Pin for later!
We’re not the first ones to create a Scottish Tablet Cheesecake of course, but having enjoyed it in a few places around Scotland we wanted to try our hand at making up our own version.
Since Tablet is already a very sweet treat, we decided to start with a simple no-bake cheesecake made purely with cream cheese and cream, and no other added sugar. Still not particularly diet-friendly by any means, but definitely delicious!
Tablet is made predominantly using sugar so it gives the cheesecake a subtly sweet flavour rather than a strong tablet taste.
You’ll see in the recipe we recommend stirring through some of the larger pieces of tablet and also decorating with a tablet crumb if you want that extra tablet taste.
Making your own tablet is easier than you think (you can find our recipe here) and it does make quite a lot, especially for two people. By using around half a batch of the tablet for this cheesecake you’ll get the best of both worlds, a batch of tablet and a tablet cheesecake.
Of course, you can use a shop-bought tablet in the cheesecake, but we love our recipe so much we prefer to stick to that!
If tablet is hard to come by where you live and you really don’t fancy making your own then you could try this recipe with vanilla fudge.
It wouldn’t be quite the same and you’d want a fudge that’s on the hard side rather than soft though!
Ingredients for Tablet Cheesecake
- 300g Hobnobs (or another type of oaty biscuit) to give it that extra Scottish kick
- 100g butter
- 400g cream cheese (can be supermarket own brand just make sure it’s the full-fat kind)
- 700ml double cream (whipping cream is the closest thing in the US)
- 500g tablet (see the method for how to crush it)
Things you’ll need to make Tablet Cheesecake
Other than the ingredients, of course, you’ll need a few other things to make a Scottish Tablet Cheesecake.
- A springform cake tin (we used a 10-inch tin and it fit perfectly)
- An electric whisk/beater
- Two large bowls
- Dessert spoon
- Wooden spoon
- Grater or food processor/whizz
How to make Scottish Tablet Cheesecake – Step by Step Method
Here’s the step by step method with photos on how to make the tablet cheesecake, but you can find the full recipe with ingredients and method together on the recipe card at the end of the post.
Start by greasing the springform tin with some butter then set it aside. We found it came off the base of the tin just fine with a light greasing of butter, but you can add a circle of baking paper if you’re worried.
Crush the Hobnobs by either using a food processor or putting them in a plastic bag and beating with a rolling pin. This can be very satisfying!
Melt the butter and then add to the crushed biscuits to a bowl. Mix together well with your spoon then tip into the cake tin and spread evenly over the base.You should make sure it’s tightly packed in, so use the back of the dessert spoon to press it down firmly if you need to.
Put the cream cheese in a bowl and use a wooden spoon or fork to beat it a bit until it’s smooth. Grate half of the tablet or use a food processor to turn it into crumbs (not too fine!). Break the other half into larger pieces about the size of a pea.
If you have extra tablet then you can crush some more of that to decorate the top of the cheesecake when it’s finished (around 100-150g), otherwise, you can separate out about 100g from the crushed tablet you have made.
Add the tablet (minus any you’re saving for decoration) to the cream cheese and stir well to combine the mixture together.
In another bowl, use an electric whisk/beater to whip the double cream. It should be whipped to the point so that it forms stiff peaks when you remove the beater.
Add the whipped cream to the cream cheese and fold the two together, taking care to not over mix it because this will take all of the air out of the cream.
Pour half the mix into the cake tin and smooth down with a spatula or spoon, making sure there are no air holes and that the cheesecake mixture gets right into the edges of the base. Pour the other half in and do the same, smoothing the top flat.
Place the cake tin into the fridge for a minimum of 6 hours, but ideally for 24hrs.
Don’t be tempted to freeze it as it won’t work!
Once it’s ready take it out of the fridge and delicately undo the springform and remove the outside of the cake tin carefully. Use a knife between the base of the tin and the cheesecake base to gently loosen it and allow you to slide the cake as a whole onto a plate. Of course, if you want to you can just keep it on the base and cut from there.
Decorate as you wish! As mentioned, we suggest adding some more crumbed tablet to the top of the cheesecake this makes sure that every mouthful has a little extra tablet taste!
Variations
You can use other biscuits for the base if you don’t have oaty ones or you don’t like them. For example, digestive biscuits are a common cheesecake base, as are graham crackers in the US.
You might need to adjust the amount of biscuits slightly if you’re using a bigger tin so that the base isn’t too thin.
Want some more Scottish flavour? Add a dash of whisky to the cream cheese too, be careful not to overpower the tablet flavour!
Popular Cheesecake Recipes
- Cranachan Cheesecake
- Mint Aero Cheesecake
- Lotus Biscoff Cheesecake
Yield: 16
Scottish Tablet Cheesecake Recipe
This decadent Scottish Tablet Cheesecake recipe combines two delicious flavours into one! Scottish Tablet is a bit like fudge, but it's harder and melts in your mouth. It gives the cheesecake a delicious sweet flavour and makes for a wonderful treat!
Prep Time 30 minutes
Chill time 8 hours
Total Time 8 hours 30 minutes
Ingredients
- 300g Hobnobs (or another type of oaty biscuit) to give it that extra Scottish kick
- 100g butter (7tbsp)
- 400g full fat cream cheese (1 and 2/3cups)
- 700ml double cream (2.5 cups heavy cream in the US)
- 500g tablet (recipe on our site or use shop-bought)
Instructions
- Grease the springform tin with some butter then set it aside.
- Crush the Hobnobs by either using a food processor or putting them in a plastic bag and beating with a rolling pin
- Melt the butter and then add to the crushed biscuits to a bowl.
- Mix together well then tip into the cake tin and spread evenly over the base. You should make sure it’s tightly packed in, so use the back of the dessert spoon to press it down firmly if you need to. Put in the fridge to set while you continue.
- Put the cream cheese in a bowl and use a wooden spoon or fork to beat it a bit until it’s smooth.
- Grate half of the tablet or use a food processor to turn it into crumbs (not too fine!). Break the other half into larger pieces about the size of a pea.
- Add the tablet (minus any you're saving for decoration - see notes) to the cream cheese and stir well to combine the mixture together.
- In another bowl, use an electric whisk/beater to whip the double cream. It should be whipped to the point that it forms stiff peaks when you remove the beater.
- Add the cream cheese to the whipped cream and fold the two together, taking care to not over mix it and take all of the air out of the cream.
- Pour half into the cake tin and smooth down with a spatula or spoon, making sure there are no air holes and that the cheesecake mixture gets right into the edges of the base. Pour the other half in and do the same, smoothing the top flat.
- Place the cake tin into the fridge for a minimum of 6 hours, but ideally for 24hrs.
Notes
This Tablet Cheesecake Recipe gives you a subtle flavour of tablet, as if you add too much tablet it becomes too sweet. If you have extra tablet then you can crush some more of that to decorate the top of the cheesecake when it's finished (around 100-150g), otherwise, you can separate out about 100g from the crushed tablet you have made.
Don't be tempted to freeze the cheesecake as it won't work!
Want some more Scottish flavour? Add a dash of whisky to the cream cheese too, be careful not to overpower the tablet flavour!
Nutrition Information:
Yield:
16 Serving Size:
1
Amount Per Serving: Calories: 401Total Fat: 34gSaturated Fat: 21gTrans Fat: 1gUnsaturated Fat: 10gCholesterol: 101mgSodium: 177mgCarbohydrates: 23gFiber: 0gSugar: 23gProtein: 4g
The nutritional data in this recipe is provided by a third party and these values are automatically calculated and offered for guidance only. Their accuracy is not guaranteed.
