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Contributed by: Kristy Wright
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Arnott's product: Choc Ripple
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Preparation time: 20
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Cooking Time:
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Chill Time:
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Serves: 9+
Ingredients
375 g cream cheese, softened
1/4 cup castor sugar
2 tsp vanilla essence
3 tsp gelatine
3 Violet Crumble bars, crushed
300 ml cream, whipped
1 packet Arnott's Choc Ripple biscuits
Method
Mix softened cream cheese and sugar with electric mixer until creamy. Add vanilla essence and mix.
Melt gelatine and mix through cream cheese mixture. Add crushed violet crumble bars and fold the whipped cream through 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 and chill until firm (approx 24 hrs).
To serve, remove from muffin tin, remove cling wrap and turn the cheesecakes upside down so the biscuit is on the bottom.