Cadbury Fingers Cheesecake
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  • Prep time 20 '
  • Total time 200 '


  • 3 x 138 g packs Cadbury’s Chocolate Fingers
  • 60 g butter, melted
  • 2 x 280 g packs Philadelphia Original
  • 100 g icing sugar
  • 1 tsp vanilla extract
  • 300 ml double cream


  • Place 250 g of the Cadbury Fingers 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.
  • Beat 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 least 3 hours.
  • Just before serving, remove the cheesecake from the tin. Decorate the cheesecake with the remaining Cadbury Fingers.


Nutritional Information

Typical values Per recipe
Energy 23568.0 kj
Energy 5628.0 kcal
Fat 439.2 g
Carb 376.8 g
Protein 63.6 g
Saturated fat 271.2 g
Salt 1.2 g
Dietary fibre 7.2 g
Sugars 246.0 g