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Cheesecake using Tabitha's Chin Chin


  • 200g Chin Chin (grind for base)
  • 50g Chin Chin (to decorate the top of filling)
  • 20g Brown sugar
  • 50g Butter or Margarine
  • 150g Cream Chees
  • 180ml Double Cream
  • 50g Icing sugar
  • 1tsp vanilla essence
Method ( No bake)
  1. Grind the Chin Chin in a blender or beat with a rolling pin in a bag to floury form.
  2. Melt the butter, add in the sugar and pour over the ground Chin Chin.
  3. Mix together to a dry paste.
  4. Place in a round dish or cake tin.
  5. Place in the fridge to set for about 10 minutes.
  6. Mix cream cheese and the icing sugar.
  7. Add in the double cream and beat until fluffy.
  8. Add the vanilla essence and stir.
  9. Pour onto the Chin Chin base and the decorate top with the 100g Chin Chin.
  10. Place in the fridge for 2 hours or freezer.
  11. Cut into slices and serve.

This recipe is highly recommended, probably the best Cheese cake, I have ever eaten.

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