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Chocolate Layer Cheesecake

Prep Time: 15 mins
Cooking Time: 1 hours
Serves: 10
Serving Size: 109g

Meal Type:
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  • 90g butter or margarine
  • 140g Bird's Biscuit Crumb Base
  • 150g Bird's Cheesecake Topping (add milk)
  • 60g Chocolate Angel Delight
  • 650ml cold semi skimmed milk


  1. Melt the margarine or butter in a saucepan and stir thoroughly into the biscuit crumb. Press lightly into a 25cm (10 inch) spring form cake tin and chill.
  2. To make the Cheesecake topping place the 450ml of cold milk into a clean mixer bowl fitted with a whisk attachment. Blend the Bird's Cheesecake Topping on a slow speed for 30 seconds, scrape down and then whisk on a high speed for 1 minute. Spread the topping over the crumb base.
  3. To make up the Chocolate Angel Delight, pour the remaining 200ml of cold milk into a mixer bowl fitted with a whisk, add the Angel Delight and whisk for 30 seconds on slow speed. Scrape down and whisk for a further 2 minutes on high speed until thick and creamy.
  4. Gently spread the Chocolate Angel Delight over the cheesecake and then chill for about an hour before serving.

Additional Tips

Try using a layer of Strawberry Angel Delight as an alternative.