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Strawberry, White Chocolate and Vanilla Cheesecakes
Salted Caramel and Almond Cheesecake
25 minutes + 4 hours chilling Mins
What you need
200g of OREO Cookie Original
2 Tbsp roasted almonds
2 Tbsp brown sugar
90g unsalted butter, melted
1 Tbsp powdered gelatine
3 Tbsp hot water
2 x 250g PHILADELPHIA original cream cheese block, softened
150g pure icing sugar
1 tsp vanilla paste
1 cup thickened cream, whipped to soft peaks
½ cup caramel topping
180g CADBURY Dark Baking chocolate, divided
½ cup roasted almonds, roughly chopped
60g CADBURY Flake, crumbled, to garnish
Toffee shards to garnish
Extra flaked almonds, to garnish
Caramel sauce to serve
How to make it
Combine the OREO, almonds and sugar in a food processor and blitz until crumbs. Add melted butter and blitz until combined.
Line the base and sides of a 23cm springform cake tin with baking paper and spray the sides with cooking spray.
Press the biscuit mix into the base of the tin and press firmly with the bottom of a drinking glass or flat cup.
Freeze the crust for 30 minutes before filling.
In the bowl of a stand mixer beat the PHILADELPHIA Cream Cheese on low speed for 2 minutes until smooth. Add sugar, vanilla and mix until combined.
Dissolve gelatine in hot water, add to the bowl and mix well.
Chop half the CADBURY Dark Baking chocolate into small pieces. Set aside the remaining chocolate for the garnish.
Fold the whipped cream, caramel, chopped CADBURY Dark Baking chocolate and almonds into the PHILADELPHIA cream cheese mixture.
Spoon the filling into the chilled crust and smooth the top.
Place in refrigerator for 4 hours or overnight.
For the garnish, melt the other half of the CADBURY Dark Baking chocolate and spread in a thin layer onto non-stick baking paper. Allow to set.
Decorate the cheesecake with shards of chocolate, crumble CADBURY FLAKE, caramel shards and almonds. Serve with extra caramel sauce.
Recipe or Meal Type
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