Biscuit Base

  • 300 g Digestives
  • 10 g mealworm powder
  • 150 g Unsalted Butter (melted)

Cheesecake Filling

  • 250 g Cadbury's Dairy Milk
  • 500 g Full Fat Cream Cheese
  • 100 g Icing Sugar
  • 1 tsp Vanilla
  • 300 ml Double Cream


  • 50 g Milk chocolate (melted)
  • Sprinkle of mealworms
  • Chocolate buttercream – 100g butter to 200g icing sugar, 30 g cocoa

    For the Biscuit Base

    1. Add your Biscuits to a Food Processor and blitz into a fine crumb. Alternatively, use a large bowl with the end of a rolling pin as I did as a prefer the texture.

    2. Add in your mealworm Powder (10g), and mix briefly.

    3. Add in your Melted Butter, and mix until its combined.

    4. Press into the bottom of an 8"/20cm Deep Springform Tin. Store in the fridge whilst you make the filling.



    For the Cheesecake Filling

    1. Melt your  Milk chocolate carefully until smooth. I personally use the microwave on short bursts, but you can use a Bain Marie as well. 

    2. Leave the chocolate to cool for a minute or two.


    3. Add your Full-Fat Cream Cheese, Icing Sugar and Vanilla to a large bowl, and whisk until smooth. 

    4. Add in the Melted Chocolate and whisk until smooth. 

    5. Add in the Double Cream, and whisk again till thick and combined well. 

    6. Once all whisked, spread over the biscuit base and leave to set for 5-6 hours in the fridge.


    TIP - Use boiled water in a jug to heat a knife & run around the edges of the tin to easily separate the case.


    For the Decoration

    1. Whisk together the butter and Icing Sugar until oft and fluffy. Add 30g cocoa powder and whish again until incorporated

    2. Drizzle over the melted  Milk chocolate, and then pipe your buttercream on. 

    3. Add a sprinkle of mealworms over the top and enjoy!