FruChocs White Choc Raspberry No Bake Cheesecake
Ingredients
250g granita biscuits
250g granita biscuits
150g butter, melted
150g butter, melted
500g Cream Cheese, softened
500g Cream Cheese, softened
170g caster sugar
170g caster sugar
3 tsp, gelatine, dissolved in ¼ cup boiling water.
3 tsp, gelatine, dissolved in ¼ cup boiling water.
225g cream
225g cream
1 tsp vanilla paste
1 tsp vanilla paste
135g FruChocs White Choc Raspberry, halved
135g FruChocs White Choc Raspberry, halved
135g FruChocs White Choc Raspberry, placed in a food processor until finely crushed
135g FruChocs White Choc Raspberry, placed in a food processor until finely crushed
Method
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Step 1
Grease and line the base and side of a 30 x 26 cm slice pan with baking paper.
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Step 2
Place the biscuits in the bowl of a food processor and process until finely crushed. Add the melted butter and process until well combined. Spoon into the pan and use the back of a spoon to press mixture firmly over the base of the pan. Place in the fridge for 30 mins.
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Step 3
Beat the cream cheese, sugar using an electric mixer until smooth. Add vanilla paste, cream and gelatine, beat until well combined. Fold in the halved FruChocs.
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Step 4
Pour into the prepared biscuit base and even out. Scatter the FruChocs White Choc Raspberry crumb across the top. Refrigerate for 3 hours or until set. Cut into squares and enjoy!
