Cadbury Giant Buttons Cheesecake
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  • Prep time 20 '
  • Total time 200 '


  • 250 g digestive biscuits
  • 100 g butter, melted
  • 2 x 280 g packs Philadelphia Original
  • 100 g icing sugar
  • 1 tsp vanilla extract
  • 300 ml double cream
  • 1 x 119 g bag Cadbury Giant Buttons


  • Place the digestive biscuits in a food processor and process to a fine crumb. Add the melted butter and mix together. Press the mixture into the base of a 20-22 cm spring-form tin and refrigerate.
  • Whisk together the Philadelphia, icing sugar and vanilla until smooth. Add the double cream and whisk until thick.
  • Spoon the mixture over the biscuit base and smooth the surface. Chill for at approximately 3 hours.
  • Just before serving, remove the cheesecake from the tin. Chop some of the buttons into halves and quarters, leaving the remainder whole. Arrange the whole and chopped Giant Buttons on the top of the cheesecake.


Nutritional Information

Typical values Per recipe
Energy 24020.0 kj
Energy 5736.0 kcal
Fat 450.0 g
Carb 379.2 g
Protein 60.0 g
Saturated fat 277.2 g
Salt 6.0 g
Dietary fibre 3.6 g
Sugars 225.6 g