Makes 12 ​ Hands-on time: 25 minutes Hands-off time: 4 hours 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!

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