Make a show-stopping afternoon tea with this Choc honeycomb cheesecake slice recipe. Sweet and crunchy, every mouthful is a taste of heaven. Plus, it’s super easy to prepare!
Makes2020
Cook time5 mins5 minutes
Prep time25 mins25 minutes, + 30 mins chilling & 3 hours setting time
+ 30 mins chilling & 3 hours setting time
Ingredients
250g chocolate biscuits, broken
90g butter, melted
3 tsp gelatine powder
250g cream cheese, chopped, at room temperature
395g can Nestlé Sweetened Condensed Milk
2 tbs lemon juice
½ cup (125ml) thickened cream
1 cup (150g) Nestlé Bakers’ Choice Milk Melts, melted
80g solid chocolate eggs, coarsely chopped
50g Nestlé Violet Crumble bar, coarsely chopped
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Grease and line the base and 2 long sides of a 18cm x 28cm slice pan with baking paper, allowing the sides to overhang. Process biscuit in a food processor until finely crushed. Add butter and process until combined. Spoon mixture into prepared pan. Use the base of a glass to press over base. Place in fridge for 30 mins to chill.
Step 2
Meanwhile, place 2½ tbs cold water in a heatproof bowl. Sprinkle with gelatine. Set aside to soften. Cook in microwave on medium for 20 secs. Whisk until the gelatine dissolves. Set aside to cool slightly.
Step 3
Use an electric mixer to beat cream cheese in a bowl until smooth. Add condensed milk. Beat until smooth. Add lemon juice, cream and gelatine mixture and beat until combined. Pour over biscuit base. Drizzle with melted chocolate. Swirl with a skewer to marble. Sprinkle with chocolate egg. Place in fridge for 3 hours to set. Top with Violet Crumble.
