Marble Cheesecake
12 Servings
Prep Time:30 min 
Total Time:4 hr 30 min 



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    1. 1

      Grease a 20 cm spring form cake tin and line the base and sides with baking paper.

    2. 2

      Crush OREO cookies in a food processer to a fine crumb.

    3. 3

      Add butter and process to combine. Press into the prepared cake tin and chill for 30 minutes.

    4. 4

      Melt CADBURY Baking Milk Chocolate Melts in a microwave safe bowl in the microwave on high, in 30 second bursts, stirring between each burst, until smooth. Set aside to cool.

    5. 5

      For the chocolate cheesecake filling, in a small bowl, dissolve gelatine in boiling water.

    6. 6

      Place PHILADELPHIA cream cheese and caster sugar into the bowl of an electric mixer fitted with a balloon whisk and whip until smooth. Whip in gelatine mix, melted chocolate and cream.

    7. 7

      Repeat steps 5 & 6 using the ingredients required for the Hazelnut cheesecake filling.

    8. 8

      Spoon the fillings, in an alternating pattern over the set biscuit base and use a skewer to make a swirl pattern.

    9. 9

      Refrigerate for 4 hours until firm, or preferably overnight.

    10. 10

      Roughly chop the CADBURY DAIRY MILK Hazelnut milk chocolate block and decorate the top, then serve.


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