Description
This delicious No-Bake Dairy Milk Marble Cheesecake recipe is super easy to make. These cheesecakes are very creamy, chocolatey and indulgent.
Ingredients
Scale
- 250g Choc Ripple cookies
- 125g butter, melted
- 3 teaspoons powdered gelatine
- ¼ cup boiling water
- 460g Philadelphia Cadbury Dairy Milk Marble Cream Cheese, softened
- 395g sweetened condensed milk
- 1 teaspoon vanilla essence
- Chocolate shavings, to decorate, optional
- Raspberries, to decorate, optional
Instructions
- Set aside a silicone 12 cup muffin tray for individual cheesecakes, or grease a large springform pan to make one cheesecake.
- Place the cookies and butter into food processor and process until finely crushed and well combined.
- Divide cookie mixture into each muffin hole and press over the base.
- Refrigerate for 10 minutes.
- Meanwhile, sprinkle gelatine over boiling water in a heatproof jug. Quickly, whisk with a fork until the gelatine has dissolved. Set aside to cool.
- Then, using an electric mixer, beat cream cheese, condensed milk, and vanilla until light and fluffy.
- Gradually beat in gelatine mixture until combined.
- Pour mixture into prepared pan, leveling the tops with a spatula.
- Gently top with chocolate shavings and/or a raspberry.
- Refrigerate for 3 hours or until set.
Notes
I use a potato peeler on a block of chocolate to make chocolate shavings to decorate with. I also added some raspberries on top for a bit of colour and I really like the hit of flavour of the raspberry while eating the cheesecake.
- Prep Time: 30 minutes
- Cook Time: 3 hours
- Category: Dessert
