Cheesecakes can be baked or set, but the simplest recipes are those that require time in the fridge rather than in the oven.

This recipe by Jane and Jane’s Patisserie is perfect for a mid-week treat as it can be made with almost any kind of chocolate.

The food writer and blogger recommended bars of the humble Cadbury Dairy Milk kind for “a classic chocolate flavour that can’t be beaten”, but other substitutes will work just fine.

Sharing the recipe on her blog, she claimed that the dessert is a “delicious” mix of a biscuit base and sweet filling, which takes just 20 minutes to prepare.

What’s more, it requires a small selection of ingredients that can easily be found in local supermarkets.

READ MORE: Easy recipe to make a pumpkin spice latte at home – it tastes ‘amazing’


Biscuit base

  • 300g digestives
  • 25g cocoa powder
  • 150g unsalted butter (melted)

Cheesecake filling

  • 250g Cadbury’s Dairy Milk
  • 500g full-fat cream cheese
  • 100g icing sugar
  • One teaspoon of vanilla extract
  • 300ml double cream


  • 150ml double cream
  • Two tablespoons of icing sugar
  • 50g Cadbury’s Dairy Milk (melted)
  • Cadbury’s Dairy Milk Buttons (optional)

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Start with the base by crushing the biscuits either in a bowl using a rolling pin or in a food processor to form a fine crumb.

Add in the cocoa powder and mix quickly before pouring in the melted butter and stirring it until combined.

Press the mixture into the bottom of a 20cm deep tin with a removable bottom and store it in the fridge while focusing on the filling.

To make the filling, slowly melt the chocolate until smooth in short bursts of the microwave or using a bain marie.

Leave the chocolate to cool for a minute then transfer it into a large bowl along with the cream cheese, sieved icing sugar and vanilla extract.

Whisk until smooth before pouring in the double cream and whipping it up to form a thick mixture. It is important not to over-whisk the filling, so keep an eye on it and check the consistency frequently.

Once it’s all whisked, spread the filling over the biscuit base and leave to set for five to six hours in the fridge, or overnight if possible.

For added decoration, whip some double cream and icing sugar until it is a pipeable texture and portion onto the cheesecake. Drizzle with some melted chocolate and finish with a few Cadbury Dairy Milk Buttons.

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