375g cream cheese, softened
1/4 cup castor sugar
2 tsp vanilla essence
3 tsp gelatine (follow directions on packet)
3 violet crumble bars, crushed (or other chocolate cars you like)
300 ml cream whipped
1 packet choc ripple biscuits
Method:
Mix softened cream cheese & sugar with electric mixer until creamy. Add vanilla essence & mix
Melt gelatine (according to packet) and mix through the cream cheese mixture. Add crushed violet crumble bars & fold through the whipped cream to the cream cheese mixture
Spoon mixture into clingwrap lined 12 x 1/2 cup muffin tray and top with choc ripple biscuit, making sure to press firmly onto the cheesecake mix
Cover with clingwrap andchill until firm (approx 12 hours or more)
To serve, remove from muffin tin, remove cling wrap & turn cheesecakes upside down so the biscuit is on the bottom
oh my gosh, these all look divine and will need to give them a try. Violet crumble yummmm. I never thought to use ripple biscuits so will give these a try as well. Lemon cheesecake is a favourite and will be trying this one out for sure.
I make the Toblerone cheesecake from the Kraft (I think) website. It is sooo yum! There's also a cookies and cream cheesecake slice, i think it might be on the same site.
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