This kid-friendly recipe turns little helpers into dessert superheroes. Let them get hands-on with crushing biscuits, mixing melted white chocolate and cream cheese, and decorating the final masterpiece. This indulgent sweet treat is a family favourite!
250 grams malt biscuits
125 grams Westgold Unsalted Butter
150g fruit puffs, chopped
½ cup condensed milk
¼ cup desiccated coconut
375 grams white chocolate, melted
500 grams cream cheese
250ml cream, firm peaks
2 teaspoons vanilla extract
To make the base:
Line the bottom and sides of a 21cm springform tin with baking paper. Lightly oil the paper and sprinkle coconut on the base and one-third of the way up the side.
Crush the biscuits but leave some small chunks. Melt the butter and condensed milk together over low heat & whisk until combined.
Tip in the melted butter mix into the biscuit crumbs and chopped fruit puffs and mix until well combined. Spoon the mixture into the tin and press down gently. Refrigerate until set.
For the filling:
Take the cream cheese out of the fridge an hour before to allow it to come to room temperature.
Place the cream cheese and vanilla into a mixing bowl and beat until smooth and creamy. Whip the cream to medium peaks.
Pour the melted chocolate into the cream cheese and whisk until combined. Fold in the whipped cream. Spoon the mixture onto the base and smooth over.
Cover and refrigerate for 8 hours or overnight. When ready to serve, remove from the tin, peel off the paper and slide onto a serving plate. Decorate as desired and serve.
*Cut the cheesecake with a sharp knife dipped in boiling water