Sweet Chilli Cheesecake

12 Servings
10 Ingredients


For Crust Base:

2 bags (250g) of Snackachangi BBQ chips  

50g Butter 

50g Flour 


For Filling: 

1 block Philadelphia Creme Cheese 250g 

1 can Sweetened Condensed Milk 395g 

100g Exotic Sweet Chilli Sauce 

100g Sour Cream 

150ml Cream 


For Dusting: 

Dark Chocolate, grated 

Birds Eye Chilli Peri Peri Salt 




Step 1

Pre-heat oven to 160 C.

Step 2

Melt butter. Crush up potato chips with a rolling pin. The recipe allows for a sneaky 50g snack while you bake hence calling for 250g only.

Step 3

Mix flour and crushed chips with butter and press into a lined tin and an inch up the edges. Bake for 10 mins and leave to cool completely on cooling rack.

Step 4

Mix cream cheese until smooth without lumps. Add sweetened condensed milk and sweet chilli sauce. Mix well until uniform.

Step 5

Add sour cream and mix until just combined.

Step 6

In a separate bowl, whip up cream until stiff peaks. Fold into cream cheese mix.

Step 7

Pour and smooth out onto crust base. Chill overnight in fridge.

Step 8

Before serving, shave chocolate on top and dust with chilli salt to your liking.

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