Chocoholic alert!

Easy-now! Here's a chocolate cheesecake which uses a Cadbury Crunchie for the topping!

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

Choccy Philadelphia baked crunchie cheesecake
Calories per serving:227
Ready in:1 hour
Prep. time:15 minutes
Cook time:45 minutes
Difficulty:Average difficulty
Recipe author:Chef
First published:27th April 2013

Best recipe review



This is one for those with a very sweet tooth.

Paul R Smith


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

Mise en place

  • Preheat the oven to 150° C (300° F - gas 2), [fan oven 130° C & reduce cooking time by 10 mins per hour] and grease a 20 cm loose based tin.


  1. Preheat the oven to Gas 2, 150 °C and grease a 20 cm loose based tin.
  2. Melt the butter and stir in the biscuits and half of the crushed Crunchie. Mix well and then press into the base of the tin. Set aside.
  3. In a bowl, beat the Philadelphia and sugar together then add the sieved cocoa and flour. Mix well then beat in the eggs and soured cream until smooth.
  4. Pour over the biscuit base and bake for 45 minutes, turn off the oven and allow to cool with the door slightly ajar for 1 hour. Remove and chill for a couple of hours or overnight. Before serving, remove from the tin and place onto a serving plate and scatter the remaining Crunchie over the top.

Recipe source

See also

Other recipes that use Philadelphia with Cadbury:

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