Philadelphia individual chocolate fudge cheesecakes

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Bite-sized chocolate fudge cheesecakes!

Philadelphia individual chocolate fudge cheesecakes
Servings:Serves 8
Calories per serving:272
Ready in:15 minutes
Prep. time:15 minutes
Cook time:None
Difficulty:Average difficulty
Recipe author:Chef
First published:27th April 2013

Best recipe review

Clever Trevor


I almost ate all the ingredients while I was making this!

Paul R Smith

Many thanks to those nice people from Philadelphia who gave their permission for us to use these recipes.


Printable 🖨 shopping 🛒 list & 👩‍🍳 method for this recipe


  1. Arrange 5 x 6-7 cm ring moulds on a flat baking tray. Stir biscuit crumbs into melted butter. Divide between ring moulds and press firmly into the bases. Chill well whilst preparing the filling.
  2. Whisk together the Philadelphia and double cream and icing sugar until thick. Stir in the fudge pieces.
  3. Divide the filling between the ring moulds and smooth on top of the biscuit bases. Chill for at least 2 hour before serving. When ready to serve, remove the cheesecakes from the moulds and serve sprinkled with some crumbled chocolate flake.

Chef's notes

  • These are rich little cheesecakes so don't be tempted to increase the portion size.
  • Delicious served with fresh or tinned mango.
  • If you don't have any ring moulds these cheesecakes can be made in ramekins lined with cling film. Unmould just before serving.

Recipe source

See also

Other recipes that use Philadelphia with Cadbury:

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