No bake mini cheesecakes:

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

They are really yummy