• 250g pkt plain biscuits
  • 150g butter, melted
  • 3 teaspoons gelatine
  • 1/4 cup (60ml) water
  • 375g cream cheese, softened
  • 1 teaspoon vanilla essence
  • 1/2 cup (110g) caster sugar
  • 300ml thickened cream
  • 200g pkt chocolate-coated biscuits, roughly chopped


Step 1


Lightly grease a 24cm springform pan and place it on an oven tray.

Step 2

Place plain biscuits in a food processor and process until finely crushed. Add butter and process until just combined.

Step 3

Press biscuit mixture evenly over base and sides of prepared tin. Cover and refrigerate while preparing filling.

Step 4

Sprinkle gelatine over water in a heatproof jug. Stand jug in a small pan of simmering water and stir until gelatine has completely dissolved. Cool.

Step 5

Beat cream cheese, vanilla and sugar in a medium bowl with an electric mixer until sugar has dissolved. Gradually add gelatine mixture and beat until combined. Beat cream in a separate bowl until soft peaks form.

Step 6

Fold cream and chocolate biscuits through cream cheese mixture. Spread mixture into biscuit shell. Cover and refrigerate for 3 hours or until set.

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