Easter Recipes

Double Choc Easter Cheesecake

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Double Choc Easter Cheesecake

What you need

137g OREO Classic Cookies, crushed
40g butter, melted

500g PHILADELPHIA Block Cream Cheese, softened 
¾ cup caster sugar 
2 teaspoons gelatine dissolved in ¼ cup boiling water 
220g CADBURY White Chocolate Melts, melted and cooled slightly
1 cup cream, softly whipped

150g CADBURY Milk Chocolate Melts, melted and cooled, for decoration
CADBURY with OREO eggs, halved, for decoration
6 OREO Classic cookies, broken, if desired

Make it

  1. COMBINE the crumbs and butter then press into the base of a greased and base lined 22cm round spring form pan. Chill until firm.  
  2. BEAT the PHILLY and sugar with an electric mixer until smooth. Add the gelatine and chocolate and mix until smooth then fold through the whipped cream. Pour over base and rrefrigerate for 3 hours or until set. 
  3. REMOVE the cheesecake from the pan and place onto a serving plate. Drizzle over the melted chocolate. Top with halved OREO Eggs and additional broken OREO cookies. Allow the chocolate to firm before slicing.