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16 servings, 1 piece (95 g) each
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Dessert can be part of a healthy diet but remember to keep tabs on portions.
When measuring brown sugar, pack firmly into a dry measuring cup and level off for an accurate measurement.
Substitute 6 mini (4-1/2-inch) springform pans for the 10-inch springform pan. Pour 1/4 cup of the chocolate pudding into each prepared pan; cover wth 1/4 cup of the cheesecake filling. Bake 20 to 25 min. or until toothpick inserted in centres comes out clean.
Beat additional whipping cream until stiff peaks form. Serve spooned over individual servings of cake, along with fresh berries.
Add 1 Tbsp.butterscotch schnapps to the toffee sauce before adding the whipping cream.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.