400g full fat cream cheese
250g chocolate digestives, crushed
200ml double cream
85g melted butter
100g milk chocolate, melted
150g chocolate spread, melted
50g icing sugar
1 tsp vanilla extract
Equipment needed -
8” round tin - https://amzn.to/3tFkf81
For whipped cream:
Piping bag: https://amzn.to/3uWcP11
Star nozzle tip: https://amzn.to/3tmlBVU
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In a blender blitz your digestive biscuits until a fine crumb.
Pour in your melted butter and blitz together until it reaches a wet sand consistency.
Pour into a greased and lined 8” round tin and spread out until flat and even.
In a bowl whisk together your cream cheese, vanilla and icing sugar.
Pour in your double cream and whisk until thick and creamy.
Add in your melted milk chocolate and swirl into the batter.
Pour the cheesecake into the tin and spread out until flat and even.
Pour your melted chocolate spread on top.
Place the cheesecake to set in the fridge for 8 hours or overnight.
Once set, decorate your cheesecake with whipped cream, a chopped milkyway and some magic stars.
Serve and enjoy!