Orkney Fudge Cheesecake Recipe

The Orkney Fudge Cheesecake is one of the most popular puddings on our ships. It is easy to make but hard to keep around for very long!

One of the most popular puddings on our ships, Orkney Fudge Cheesecake is easy to make but hard to keep around for very long!

This delicious treat will wow anyone lucky enough to try a slice, and we were quite stunned at how few ingredients were needed and how quick it was to put together a fine big Orkney Fudge Cheesecake. This recipe was kindly given to us by a retired NorthLink employee, Lily Wroath, and we’ve included some new pictures and tips to help you.

Orkney Fudge Cheesecake ingredients


400g soft cheese (Philadelphia or supermarket brand)
300ml Double Cream
300g Orkney Fudge

200g of Digestive Biscuits
85g Margarine
1 Tablespoon Brown Sugar

Orkney Fudge Cheesecake base


For the Base

  1. Smash up the Digestive Biscuits in bowl.
  2. Melt the margarine and brown sugar (in a pot or in the microwave).
  3. Add the margarine and sugar to the biscuits and mix.
  4. Select a medium sized springform cake tin. Put the biscuit base in the bottom of your tin and squash it down with a spoon to form the base.
  5. Put in the fridge for a short time to set.
Orkney Fudge grated and cubed

For the Topping

  1. Mash up 200g of the Orkney Fudge. We found grating it was the easiest way.
  2. Cut up the other 100g of Orkney Fudge into small squares with a knife.
  3. Put the cream, soft cheese and the mashed/grated Orkney Fudge into a bowl.
Orkney Fudge Cheesecake topping mixed
  1. Beat until it starts to thicken. We used an electric whisk to do this quickly.
  2. Add half of the cut up pieces of Orkney Fudge and stir them through the mixture.
Orkney Fudge Cheesecake topping
  1. Empty the contents of the bowl on top of the base in the springform cake tin and arrange nicely.
  2. Sprinkle the remainder of the cut up pieces of Orkney Fudge on top of the cheesecake.
  3. Put in the fridge again before serving.
  4. Remove the side of the tin (you may need to use a knife to separate the sticky sides of the cheesecake from the tin.
  5. Enjoy!
Orkney Fudge Cheesecake - ready to eat
Magnus DixonBy Magnus Dixon
Orkney and Shetland enthusiast, family man, loves walks, likes animals, terrible at sports, dire taste in music, adores audiobooks and films, eats a little too much for his own good.

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