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
Grease a 16 x 26cm (base measurement) slice pan and line with baking paper, allowing the paper to overhang the long sides.
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.
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.
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.
Pour the cream cheese mixture over the biscuit base and smooth the surface. Place in the fridge for 3 hours or until set.
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