Craigies Fudge Cheesecake

Decadent and delicious, this beautifully fudgey cheesecake will have you coming back for more!
Servings 8


  • 200 g digestive biscuits (crushed)
  • 100 g butter
  • 350 g cream cheese
  • 300 g fudge (we recommend Ochil Fudge)
  • 1 pint double cream


  • Line a 9 inch round tin with double layer of cling film
  • Make the base by combining the crushed biscuits and melted butter, then press firmly into the base of the tin. Chill for 20 minutes
  • Beat the cheese until soft. Coarsely chop the fudge and tip into the cream cheese, gently combine. Then carefully add in the whipped cream
  • Spoon the cream mixture on top of the base and spread evenly
  • Cling the top and let it chill (ideally overnight)
  • Carefully remove it from the tin then cut into 8. Pipe a swirl of cream on top of each slice then top with a raspberry or piece of fudge.

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