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Ingredients

  • 75g Digestive biscuits
  • 20g Butter melted
  • 160g Philadelphia with Cadbury chocolate
  • 180g Double cream
  • 20g Icing sugar
  • 1 Cadbury Fudge bar roughly chopped
  • 1 Cadbury chocolate Flake

Method

  • 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.

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