Celebrate Easter the right way with this dreamy dessert. With a layer of cookies and cream semifreddo sandwiched between chocolate hot cross buns, this decadent dessert makes for the perfect sweet treat!
Serves1616
Prep time15 mins15 minutes, + 6 hours freezing time
+ 6 hours freezing time
Ingredients
8 Coles Chocolate Hot Cross Buns, split
133g pkt Oreo Original biscuits
500g cream cheese, softened
395g can condensed milk
200g mascarpone
50g dark chocolate, melted, cooled
1 tsp vegetable oil
2 x 23g pkts Oreo Original Mini biscuits, coarsely crushed
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
Line base and sides of a 7cm-deep, 9cm x 25cm straight-sided loaf pan with plastic wrap. Use a small serrated knife to trim the edge of each bun base. Arrange bun bases, cut-sides up, over the base of the prepared pan.
Step 2
Place the whole biscuits in a food processor and process until coarsely crushed. Transfer to a large bowl. Place the cream cheese and condensed milk in the food processor and process until smooth. Add mascarpone and process until smooth. Add to the biscuit in the bowl and stir to combine. Pour over the bun bases and smooth the surface.
Step 3
Use a small serrated knife to trim edges of the bun tops. Arrange over the cream cheese mixture, cut-side down. Cover with foil and place in the freezer for 6 hours or until set.
Step 4
Transfer cheesecake to a serving platter. Combine the chocolate and oil in a small bowl. Drizzle over the cheesecake and sprinkle with crushed biscuit. Serve immediately.
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