Mix ‘N’ Bake Dark Choc Cherry Cheesecake

  • 120g Whitworths Mix’n’Bake Dark Choc Cherry
  • 130g digestive biscuits, finely crushed
  • 65g unsalted butter, melted
  • 30g caster sugar
  • 75g white chocolate
  • 150ml double cream
  • 250g full fat soft cheese
  • sprinkle of icing sugar

Ready… Steady… Bake…

  • Mix the crushed digestives and melted butter together in a large bowl.
  • Place 4 heart shaped rings onto a baking sheet.
  • Divide the crumb mix equally between the rings and press down firmly into the base of each ring.
  • Refrigerate for 30 minutes.
  • Melt the white chocolate over a saucepan of barely simmering water, once melted allow to cool slightly.
  • Beat the soft cheese, sugar and melted white chocolate together in a large mixing bowl.
  • In a separate bowl, whip the cream (until it holds soft peaks), then fold it into the soft cheese mix.
  • Lightly fold in half of the Mix’n’Bake Dark Choc Cherry then spoon into the heart rings over the biscuit base.
  • Smooth the surface level then refrigerate and chill for a minimum of 2 hours (or until ready to decorate).
  • Remove the heart rings then decorate with the remaining Mix’n’Bake cherry mix.
  • Sprinkle with a little icing sugar then serve and enjoy!
Print recipe
  • 20 mins
  • 2 hours 30 mins
  • Makes 4