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
1/2 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
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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.
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
1/2 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
Description
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!
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.
