clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon


5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

  • Author: Katrina Springer


  • 250g butternut snap cookies
  • 125g butter, melted
  • 3 teaspoons powdered gelatine
  • ¼ cup boiling water
  • 500g Philadelphia Caramilk Cream Cheese spread, softened
  • 400g sweetened condensed milk
  • 1 teaspoon vanilla essence
  • Chocolate shavings or easter eggs, to decorate, optional


  1. Set aside a silicone 12 cup muffin tray for individual cheesecakes, or grease a large springform pan to make one cheesecake.
  2. Place the cookies and butter into food processor and process until finely crushed and well combined.
  3. Divide cookie mixture into each muffin hole and press over the base.
  4. Refrigerate for 10 minutes.
  5. Meanwhile, sprinkle gelatine over boiling water in a heatproof jug. Whisk with a fork until the gelatine has dissolved. Set aside to cool.
  6. Then, using an electric mixer, beat cream cheese, condensed milk and vanilla until light and fluffy.
  7. Gradually beat in gelatine mixture until combined.
  8. Pour mixture into prepared pan, levelling the tops with a spatula.
  9. Cover. Refrigerate for 3 hours or until set.
  10. Decorate with shavings of chocolate before serving.

About Me

My mission is to inspire and empower others to achieve a sense of order and balance in their homes, enabling them to easily tackle daily tasks so then the rest of the day is filled with activities that bring them joy.

My Story

As a popular blogger, influencer, and author, I draw from my expertise in home organisation, cleaning, and meal planning to offer practical tips and heartfelt encouragement to my audience.