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Cadbury Flake no bake Cheesecake


For the base

  • 250 g digestive biscuits
  • 40 g Cadbury flakes This is 2x multi pack flakes
  • 120 g melted butter

For the cheesecake filling

  • 500 ml double cream
  • 130 g icing sugar
  • 400 g cream cheese
  • 120 g Cadbury flakes this is 6x multi pack flakes

To decorate

  • 100 ml double cream
  • 40 g Cadbury flakes this is 2x multi pack flakes


To make the base

  1. Crush your digestive biscuits until they are crumbs. You can use a food processor but I just put them in a bowl and bash them with the end of my rolling pin.

  2. Once crushed stir in your melted butter and mix until fully combined.

  3. Crumble your flakes into this mixture and fold together. Take an 8 inch loose bottomed tin, I add a circle of parchment paper to the base so it's easier to get out later, and tip the biscuit mix into it.

  4. Use the back of a spoon to press down the biscuit mixture into the base and then put into the fridge to chill.

To make the cheesecake mixture

  1. Pour your double cream into a mixing bowl or the bowl of your stand mixer and whip until stiff peaks form.

  2. Sift the icing sugar into the whipped cream and fold it in.

  3. Add your cream cheese to the mixture and again fold it in until fully combined.

  4. Lastly, crumble up your flakes and fold these into the mixture too.

  5. Get your base from the fridge and spoon your cheesecake mix on top. I like to add half, spread it out smooth and then add the second half. Smooth out the top, neaten up the edges and return your cheesecake to the fridge. You must leave it at least 6 hours to set but overnight is best.

To decorate

  1. Take your cheesecake from the fridge and run a knife around the outside edge. Place a glass on your counter and sit your tin on top. Slowly push down on the edges of your tin so that it comes away and leaves your cheesecake on the base, sat on the glass. Carefully remove the base of the tin and put your cheesecake on a serving plate.

  2. whip up your double cream until stiff peaks form and place to one side.

  3. Melt your chocolate, I use the microwave and heat for 15 second intervals, stirring between each one. Use a spoon to drizzle the melted chocolate over the top of your cheesecake. How you do this is completely up to you. I just did simple lines and let some drip over the edge.

  4. If you are using one, add your whipped cream to a piping bag with an open star nozzle. Again, you can pipe this on however you choose. I always like an asymmetrical pattern but you could put swirls around the outside or if you haven't got a piping bags even just a dollop in the middle.

  5. The last step is to decorate with your remaining flakes. You can break some into chunks and crumble bits up too. Place them on top, cut a slice and enjoy!