Freakshake Cheesecake

I’ve taken inspiration from freakshakes to create this freakshake cheesecake. You don’t have to stick to the toppings I have used here – go freestyle

Print Recipe

Freakshake Cheesecake Yum

Course

Dessert

Cuisine

Cake, Cheesecake, Dessert, Pudding

Keyword

Cheesecake, Freakshake

Prep Time

30 Minutes

Passive Time

6 Hours to Chill

Servings

People

Ingredients

• 200 g digestive biscuits crushed
• 125 butter melted
• 300 g white marshmallows
• 185 whole milk
• 500 g full fat soft cheese
• 1/2 tsp Vanilla Extract
• 150 Double cream softly whipped

For the topping

• Toffee sauce/syrup
• Chocolate Sauce/syrup
• marshmallows
• pieces Cadburys mini fudge
• Cadburys mini wispa pieces
• Cadburys Roses strawberry cakebars

Course Dessert Cuisine Cake, Cheesecake, Dessert, Pudding Keyword Cheesecake, Freakshake Prep Time 30 Minutes Passive Time 6 Hours to Chill Servings People Ingredients 200 g digestive biscuits crushed 125 butter melted 300 g white marshmallows 185 whole milk 500 g full fat soft cheese 1/2 tsp Vanilla Extract 150 Double cream softly whipped For the topping Toffee sauce/syrup Chocolate Sauce/syrup marshmallows pieces Cadburys mini fudge Cadburys mini wispa pieces Cadburys Roses strawberry cakebars

Instructions

1. Mix the crushed biscuits and melted butter and push into the base of a 20cm springform tin. Chill for 20 minutes.
2. Melt the marshmallows and milk together over a very low heat, stirring constantly to stop them sticking. Be careful not to burn the mix. Spoon into a bowl and leave to cool to room temperature.
3. Beat the soft cheese with the vanilla until smooth. Fold in the cooled marshmallow mix, then the whipped cream. Spoon the filling on top of the biscuit base. Chill overnight.
4. Just before you’re ready to serve, carefully remove the cheesecake from the tin and decorate with marshmallows, chocolate pretzels, the fudges, and Crunchie pieces. Drizzle over the caramel and chocolate sauces.