Easter Recipes

Cadbury Caramilk & White Chocolate Cheesecakes

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Cadbury Caramilk & White Chocolate Cheesecakes

What you need

1 ¼ cups sweet biscuit crumbs
80g (4 Tbsp) butter, melted
2 x 250g PHILADELPHIA Inspired by CADBURY CARAMILK cream cheese, softened
½ cup (120g) sour cream
3/4 cup (130g) caster sugar
180g CADBURY Baking white chocolate, melted
3 tsp powdered gelatine dissolved in 1/3 cup boiling water
110g packet CADBURY CARAMILK mini eggs to decorate
39g CADBURY TWIRL CARAMILK bar, crumbled, to decorate

Make it

  1. Combine biscuit crumbs and melted butter and press into 6 x 6cm round cake ring moulds on a lined tray.
  2. Beat the cream cheese, sour cream, sugar, melted chocolate and the gelatine in and electric mixer.
  3. Evenly distribute between the ring moulds.
  4. Refrigerate for 2 hours or overnight.
  5. Decorate with CADBURY CARAMILK mini eggs and crumbled TWIRL CARAMILK bar.