Orkney Fudge Cheesecake

Preparation time: 10 Cooking time: none - 6 hours to set though Serves: 12


Downright indulgent


  • 250g Oaty biscuits (HobNobs!)
  • 75g melted butter
  • 200g Soft cheese (philadephia!)
  • 300g Orkney Fudge (soft, crumbly, delicious fudge!)
  • 600ml double cream, lightly whipped


Lightly butter a 24cm cheesecake dish - one with a removable bottom if you want to get it out. Crush the biscuits and mix with the melted butter. Press into the bottom of the dish. Beat the cream cheese til till stiff. Grate 250g fudge. Combine the fudge and cheese - gently now! Fold the cream in slowly - no rush! Spread the mix onto the base, Grate the remaining fudge over the top - if you haven’t eaten it! Chill for as long as you can leave it alone!

Many thanks to the Pavillion Cafe at the beach in Thurso for my first taste of this fabulous dessert and to the many many people who have already posted the recipe around the Interweb so I could find it when I went looking! Suspect it came from a WRI member in the beginning, probably Murkle??


Cheesecake  · Dessert  · Fudge

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