LEVEL:
SERVES:
TOTAL TIME:
PREP TIME:
COOK TIME:
EASY
12
4 HR(S) 25 MINS
25 MINS
4 HR(S)
INGREDIENTS
7 bars (60g each) Cadbury P.S. Duo
2 tubs (250g each) full fat cream cheese, softened
⅔ cup castor sugar
½ tsp vanilla essence
1 cup cream
Serving suggestion:
Cocoa powder
METHOD
1. Line a 12-hole muffin tray with cupcake liners.
2. Add 6 of the Cadbury P.S. Duo Bars into a zip-seal bag and finely crush using a rolling pin.
3. Pour the finely crushed chocolate into a heatproof bowl and microwave for 1 minute and 45 seconds, stirring every 30 seconds. Stir to mix the crumbs together, divide between the cupcake liners and press down firmly using the back of a spoon to form the base. Refrigerate until needed.
4. Spoon the cream cheese into a bowl, add in the castor sugar and the vanilla essence. Using a hand beater, whisk together until well combined and smooth.
5. In a separate bowl that has been chilled, using a hand beater whisk the cream until medium peaks form. Fold ¾ of the whipped cream into the softened cream cheese mixture until just combined. Refrigerate the remaining cream until needed.
6. Pour the filling over the crushed chocolate base and refrigerate for a minimum of 4 hours or overnight for best result.
7. Roughly chop the remaining chocolate bar.
8. Remove the set cheesecakes from the fridge and transfer to a serving platter. Pipe the remaining whipped cream on top, dust lightly with cocoa powder and sprinkle over the chopped chocolate, serve and ENJOY!
5-Ingredient P.S. Cheesecakes
LEVEL:
EASY
SERVES:
12
TOTAL TIME:
4 HR(S) 25 MINS
PREP TIME:
25 MINS
COOK TIME:
4 HR(S)
5-Ingredient P.S. Cheesecakes
INGREDIENTS
7 bars (60g each) Cadbury P.S. Duo
2 tubs (250g each) full fat cream cheese, softened
⅔ cup castor sugar
½ tsp vanilla essence
1 cup cream
Serving suggestion:
Cocoa powder
METHOD
1. Line a 12-hole muffin tray with cupcake liners.
2. Add 6 of the Cadbury P.S. Duo Bars into a zip-seal bag and finely crush using a rolling pin.
3. Pour the finely crushed chocolate into a heatproof bowl and microwave for 1 minute and 45 seconds, stirring every 30 seconds. Stir to mix the crumbs together, divide between the cupcake liners and press down firmly using the back of a spoon to form the base. Refrigerate until needed.
4. Spoon the cream cheese into a bowl, add in the castor sugar and the vanilla essence. Using a hand beater, whisk together until well combined and smooth.
5. In a separate bowl that has been chilled, using a hand beater whisk the cream until medium peaks form. Fold ¾ of the whipped cream into the softened cream cheese mixture until just combined. Refrigerate the remaining cream until needed.
6. Pour the filling over the crushed chocolate base and refrigerate for a minimum of 4 hours or overnight for best result.
7. Roughly chop the remaining chocolate bar.
8. Remove the set cheesecakes from the fridge and transfer to a serving platter. Pipe the remaining whipped cream on top, dust lightly with cocoa powder and sprinkle over the chopped chocolate, serve and ENJOY!