Snowball no-bake cheesecake recipe
 A snowball cocktail is a classic Christmas drink. Here, we've turned it into a fun dessert, laced with advocaat, which is perfect to serve at festive get-togethers. 80g/2¾oz unsalted butter, melted200g/7oz digestive biscuits600g/1lb 5oz full-fat cream cheese100g/3½oz icing sugar300ml/10fl oz double cream½ lemon, finely grated zest only, plus extra zest to serve½ lime, finely grated zest only, plus extra zest to serve100ml/3½fl oz advocaat12 maraschino cherries1 tbsp desiccated coconut 80g/2¾oz unsalted butter, melted 200g/7oz digestive biscuits 600g/1lb 5oz full-fat cream cheese 100g/3½oz icing sugar 300ml/10fl oz double cream ½ lemon, finely grated zest only, plus extra zest to serve ½ lime, finely grated zest only, plus extra zest to serve 100ml/3½fl oz advocaat 12 maraschino cherries 1 tbsp desiccated coconut Method Brush a 20cm/8in springform or loose-bottomed cake tin with a little of the melted butter and line the bottom and sides with non-stick baking paper. Blend the biscuits to crumbs in a food processor (or place them in a bag and crush them with a rolling pin). Put the crumbs into a bowl then stir in the rest of the melted butter until well combined. Spoon the mixture into the prepared tin and press down with the back of a spoon to create a level surface. Chill in the fridge for 30 minutes or 15 minutes in the freezer while you make the filling.Whisk the cream cheese and icing sugar together using an electric hand-held whisk until well combined. Whisk in the cream to just soft peaks, then whisk in the zests and advocaat until soft peaks form again. Spread over the set base and chill in the fridge for 6 hours, or ideally overnight.Decorate the top with a ring of maraschino cherries. Scatter over the lemon and lime zests and coconut, and serve. Brush a 20cm/8in springform or loose-bottomed cake tin with a little of the melted butter and line the bottom and sides with non-stick baking paper. Brush a 20cm/8in springform or loose-bottomed cake tin with a little of the melted butter and line the bottom and sides with non-stick baking paper. Blend the biscuits to crumbs in a food processor (or place them in a bag and crush them with a rolling pin). Put the crumbs into a bowl then stir in the rest of the melted butter until well combined. Blend the biscuits to crumbs in a food processor (or place them in a bag and crush them with a rolling pin). Put the crumbs into a bowl then stir in the rest of the melted butter until well combined. Spoon the mixture into the prepared tin and press down with the back of a spoon to create a level surface. Chill in the fridge for 30 minutes or 15 minutes in the freezer while you make the filling. Spoon the mixture into the prepared tin and press down with the back of a spoon to create a level surface. Chill in the fridge for 30 minutes or 15 minutes in the freezer while you make the filling. Whisk the cream cheese and icing sugar together using an electric hand-held whisk until well combined. Whisk in the cream to just soft peaks, then whisk in the zests and advocaat until soft peaks form again. Spread over the set base and chill in the fridge for 6 hours, or ideally overnight. Whisk the cream cheese and icing sugar together using an electric hand-held whisk until well combined. Whisk in the cream to just soft peaks, then whisk in the zests and advocaat until soft peaks form again. Spread over the set base and chill in the fridge for 6 hours, or ideally overnight. Decorate the top with a ring of maraschino cherries. Scatter over the lemon and lime zests and coconut, and serve. Decorate the top with a ring of maraschino cherries. Scatter over the lemon and lime zests and coconut, and serve.