Directions
- 1Crush 350g Digestive biscuits finely using a food processor.
- 2Mix crushed biscuits with 180g melted unsalted butter until combined.
- 3Pour the mixture into an 8" tin and press down to form the base.
- 4Melt 200g Kinder chocolate and set aside to cool.
- 5In a bowl, whisk 500ml double cream until soft peaks form.
- 6Add 500g cream cheese and 120g icing sugar to the whipped cream and whisk until combined.
- 7Pour in the melted Kinder chocolate and whisk until combined.
- 8Fold in ¾ of the whipped cream.
- 9Pour the mixture into the prepared tin and smooth it out.
- 10Refrigerate overnight.
- 11Melt 200g Kinder chocolate and 120ml double cream in the microwave in 30 second bursts until melted.
- 12Stir gently and allow to cool.
- 13Pour the melted chocolate mixture over the cheesecake.
- 14Pipe on the remaining whipped cream and place Kinder pieces around the edge.
- 15Refrigerate for 1-2 hours before serving.
Ingredients
- 350 g Digestive biscuits
- 180 g Unsalted butter, melted
- 200 g Kinder chocolate
- 500 ml Double cream
- 500 g Cream cheese
- 120 g Icing sugar
- 120 ml Double cream
Equipment
food processor8" tinwhiskmixing bowlmicrowavepiping bag
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