S'mores Cheesecake Sandwich

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  1. Whizz the biscuits in a food processor until they are a fine crumb, then combine with the butter. Press into a lined springform cake tin and put in the fridge to chill for 1 hour.
  2. Put your marshmallows on a greased tray and place under a hot grill for 2 mins, until toasted and bubbly. Leave to cool.
  3. Put your cream cheese and icing sugar in a bowl and whisk with electric beaters until smooth. Whip your cream separately then fold through your mix. Add your marshmallows and whisk again until just combined. 
  4. Put your cream in a jug and put in the microwave for 1 minute, or until hot. Leave to stand for 1 min, then pour over your chopped chocolate and stir until smooth. Pour half of the mixture over your biscuit base and leave to set in the fridge for 1 hour.
  5. Pour your marshmallow cream mixture over the top and smooth the surface. Chill in the fridge ideally overnight, or for at least 4 hours. 
  6. Gently warm your remaining ganache and pour over the cheesecake, then your remaining biscuits. Put in the fridge to chill for 1 hour.
  7. Serve and enjoy!