was looking for a new base for my cheesecake slice an came across choc ripple biscuits at the supermarket,so i tried them with my cheese cake filling an chocolate topping and to my delight it was very sataifing.


  • 2 x 2590g packet choc ripple biscuits crushed

  • 180g unsalted butter

  • Filling

  • 250g philly cream cheese

  • 395g tin swetened condensed milk

  • 1/3 cup lemon juice

  • 3 teaspoons geltine

  • 2 tablespoons hot water

  • .5 cup cream whipped

  • 125g choc melts, melted and cooled.


  • 1.

    Mix crushed biscuit and butter in a bowl until combined. Press firmly into a lightly greased slab tin. Refrigerate until required.Using electric mixer beat cheese unyil creamy. Gradually add condensed milk, beating constantly.Beat in lemon juice until thickened.Whisk gelatine into water with a fork until dissolved.Allow to cool.beat gelatine mixture into creamcheese mixture.Fold in cream,pour over prepared biscuit base.Pour melted melts evenly over filling use the point of a knife toswirl chocolate through the filling.Refigate until firm, cut into squares,OR put in freezer cut as you want it.ENJOY


choc ripple biscuits are Arnotts

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