Individual chocolate fudge cheesecakes
These smooth and sweet desserts are just what the doctor ordered...well, not quite
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Ingredients
- Digestive biscuits 75g
- Butter 20g, melted
- Philadelphia with Cadbury chocolate 160g
- Double cream 180g
- Icing sugar 20g
- Cadbury Fudge bar 1, roughly chopped
- Cadbury chocolate Flake 1
Method
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Step 1
Arrange five 6-7cm ring moulds on a flat baking tray.
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Step 2
Stir the biscuit crumbs into the melted butter, then divide between ring moulds and press firmly into the bases. Chill well whilst preparing the filling.
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Step 3
Whisk together the Philadelphia, double cream and icing sugar until thick. Stir in the Fudge pieces.
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Step 4
Divide the filling between the ring moulds and smooth on top of the biscuit bases.
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Step 5
Chill for at least 2 hour, before serving.
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Step 6
When ready to serve, remove the cheesecakes from the moulds and serve sprinkled with some crumbled chocolate Flake.
