Cheesecake Christmas trees recipe

1. Cut the cheesecake into 8 sections and arrange spaced out on a lined baking sheet. Insert a lolly stick or wooden skewer into each section (to make the tree trunk), then transfer to the freezer for 4 hrs, or until completely frozen.
2. Melt the chocolate bars, one at a time, in separate bowls or jugs in 30 sec bursts in the microwave, until melted. One at a time, dip a frozen cheesecake piece into one of the melted chocolates, turning to coat and gently shaking off any extra chocolate. Return to the lined tray and repeat with the remaining cheesecake pieces. The chocolate will set on the frozen cheesecake quickly, so have everything to hand and work as quickly as you can once you start to dip.
3. Re-melt the remaining chocolate. Stir a little green food colouring through ⅔ of the white chocolate in a separate bowl, then spoon this and the remaining white and milk chocolates into disposable piping bags and snip 2mm holes at the tips.
4. Starting at the top of one piece, pipe a zigzag pattern down the cheesecake. Scatter over the sprinkles, working quickly before the chocolate sets. Repeat with the remaining cheesecake pieces. Serve immediately, or store in the fridge for up to 3 days or in the freezer for up to 10 days in an airtight container.

Tip: Adding food colouring to white chocolate can sometimes make it seize. If this happens, whisk in 1 tsp neutral oil to bring it back to a smooth liquid.

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We recommend this recipe for a special occasion or treat, as part of a balanced diet