Try this celebration cheesecake recipe then check out our vanilla cheesecake, chocolate cheesecake, Biscoff cheesecake and more of the best cheesecake recipes.


  • 200g digestive biscuits, crushed
  • 125g butter, melted
  • 300g white marshmallows
  • 185ml whole milk
  • 500g full fat soft cheese
  • ½ tsp vanilla extract
  • 150ml double cream, 
softly whipped
  • 4 tbsp salted caramel sauce
  • 50g dark chocolate
  • 2 tsp golden syrup
  • 1 tbsp butter
  • (mini assorted marshmallows, medium and large) 200g
  • salted pretzels or melted dark chocolate
  • 8 dairy fudge pieces, halved
  • 30g mini fudge chunks
  • 2 Crunchie bars, cut into pieces


  • STEP 1

    Mix the crushed biscuits and melted butter and push into the base of a 20cm springform tin. Chill for 20 minutes.

  • STEP 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.

  • STEP 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.

  • STEP 4

    To make the chocolate drizzle, melt the dark chocolate, syrup and butter together.

  • STEP 5

    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.

Got you in the mood for cheesecake? Try our top cheesecake recipes here.

Salted butterscotch popcorn cheesecake


Janine Ratcliffe Portrait
Janine RatcliffeFood director

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating