A creamy no-bake cheesecake slice covered in Cadbury Flake chocolate – what’s not to love?


  • 250g pkt Arnott’s Choc Ripple biscuits
  • 100g butter, melted, cooled
  • 2 1/2 teaspoons gelatine powder
  • 500g cream cheese, at room temperature, chopped
  • 100g (1/2 cup) caster sugar
  • 180g white chocolate, melted, cooled
  • 300ml thickened cream
  • 26 treat-size Cadbury Flake bars

Step 1
Grease a 16 x 26cm (base measurement) slice pan and line with baking paper, allowing the paper to overhang the long sides.
Step 2
Break up the biscuits. Place in a food processor and process until coarsely crushed. Add the melted butter and process until just combined. Transfer the mixture to the prepared pan. Use a straight-sided glass to spread and press the biscuit mixture firmly over the base of the pan. Place in the fridge for 30 minutes or until firm.
Step 3
Place 2 1/2 tablespoons water in a small microwave-safe bowl and sprinkle with the gelatine. Set aside for 2-3 minutes to soften. Microwave on High for 20 seconds or until warm. Use a fork to whisk the mixture until the gelatine dissolves. Set aside to cool slightly.
Step 4
Meanwhile, use electric beaters to beat the cream cheese and sugar in a large bowl until smooth. Add the melted chocolate and cream. Beat until just combined, using a spatula to scrape down the sides of the bowl occasionally. Beat in gelatine mixture until combined.
Step 5
Pour the cream cheese mixture over the biscuit base and smooth the surface. Place in the fridge for 3 hours or until set.
Step 6
Carefully cut the flakes in half lengthways and arrange in a checkerboard pattern over the cheesecake. Cut into slices to serve.

Recipe by: Author: Tracy Rutherford Image credit: Brett Stevens Publication: Taste.com.au