Individual chocolate fudge cheesecakes

These smooth and sweet desserts are just what the doctor ordered...well, not quite

Chocolate fudge cheesecake


  • 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


  • Step 1

    Arrange five 6-7cm ring moulds on a flat baking tray.

  • 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.

  • Step 3

    Whisk together the Philadelphia, double cream and icing sugar until thick. Stir in the Fudge pieces.

  • Step 4

    Divide the filling between the ring moulds and smooth on top of the biscuit bases.

  • Step 5

    Chill for at least 2 hour, before serving.

  • Step 6

    When ready to serve, remove the cheesecakes from the moulds and serve sprinkled with some crumbled chocolate Flake.