For the base

  • 250g biscuits - either digestives or a mixture of chocolate bourbons and digestives
  • 100g butter melted
  • large tablespoon chocolate spread

For the cheesecake mix

  • 300ml double cream whipped
  • 400g philadelphia
  • 200g mascarpone
  • 125g icing sugar
  • 100g grated chocolate
  • 1-2 teaspoons instant coffee disolved in a little water


  • STEP 1
    Crush the biscuits either by hand or machine.
  • STEP 2
    Melt the butter and stir into the bisuits.
  • STEP 3
    Soften the chocolate spread for about 30secs in the microwave then mix into the biscuit mixture.
  • STEP 4
    Spread out in the bottom of a 25cm dish and firm down with your hands.
  • STEP 5
    Put in the fridge to cool.
  • STEP 6
    Whip the cream.
  • STEP 7
    Mix well the philadelphia, mascarpone and icing sugar.
  • STEP 8
    Stir in the dissolved coffee and grated chocolate.
  • STEP 9
    Combine the cheese mixture and the cream.
  • STEP 10
    Spread over the biscuit base then return to the fridge for at least 1/2 an hour.

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