135g digestive biscuits
85g unsalted butter, melted
350g full fat cream cheese
150g golden caster sugar
50g double cream
2 medium eggs
1 tsp vanilla extract
A pinch of salt
100g kinder chocolate
50g kinder chocolate, melted
White chocolate, melted
Equipment needed -
8x8” square dish - https://amzn.to/3pQLrPz
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Preheat your oven to 160 degrees fan and line an 8x8” square dish with parchment paper.
In a blender blitz your digestive biscuits until a fine crumb. Add your melted butter and blitz again until it forms a wet sand consistency.
Pour the biscuit base into the square dish and press down using the back of a spoon.
Bake in the oven for 8-10 minutes or until golden brown. Set aside to cool down once baked. Lower the oven temperature to 140 degrees fan.
In a bowl beat the cream cheese until softened. Add in the sugar and beat again until smooth.
Add the double cream, salt and vanilla and beat until well combined.
Add in the two eggs and mix until combined.
Pour the cheesecake batter into the square dish and then bake in the oven for 35-40 minutes or until there’s a slight wobble only in the middle.
Once baked, leave aside to cool down and then chill for at least 4 hours to set.
Once set, if you like drizzle the milk and white chocolate on top and then cut the cheesecake into bars.
Place a kinder chocolate on top and serve.