Homemade cheesecakes are probably one of the easiest and quickest desserts to make. If you choose a no bake option like the one I am going to show you, you could have these made AND EATEN in less time than it would take to pop to the shops and buy one!
Made with real Milka chocolate, Philadelphia with Milka gives you all the pleasure of chocolate with the delicious taste and goodness of Philadelphia. Simply spread onto your favourite cracker or rice cake, Philadelphia with Milka is the perfect sweet afternoon snack, with only 85 cal per serving.
Made with pasteurised milk. Suitable for Vegetarians.
With this ready mix of cream cheese and chocolate it forms the perfect base for cheesecakes with a lot less mess! No melting chocolate or waiting for it to cool before folding into the cream mix. Anything that makes creating a delicious dessert easier gets my approval.
I love big sharing big plates of savoury food, the whole Italian ethos of mealtimes being a family affair. However when it comes to dessert I adore individual servings – whole cakes made in miniature. This means I have a whole dessert to myself!
Who doesn’t love that idea!
Individual Milka Philli Cheesecakes:
150g light digestive biscuits
40g butter, melted
300g Philadelphia with Milka
350g double cream
50g icing sugar
Crumb the biscuits and add the melted butter. Mix together to make the base and press into the individual ramekins.
Whip the double cream and icing sugar together to form soft peaks.
Gently fold the Milka Philadelphia into the cream mixture so not to beat out to much air.
Spoon this mix onto the biscuit base and top with your choice of either fruit or sprinkles etc. The girls chose to decorate their own!