These cute little no-bake baby Anzac condensed milk cheesecakes would make a lovely dessert or morning tea. Allow plenty of time to let them set in the fridge.
Ingredients
- 200g Anzac biscuits
- 80g butter, melted
- 2 tsp gelatine
- 500g cream cheese
- 395g tin condensed milk
- 120g Caramilk chocolate, melted
Method
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Step 1Line a 12-cup cupcake tin with muffin liners.
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Step 2In a food processor, blitz biscuits into a fine crumb. Add melted butter and pulse to combine. Divide between the 12 cups of the cupcake tin and use a small glass to press down firmly into an even layer.
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Step 3Place 2 tbsp water in a small bowl and sprinkle gelatine on top. Set aside for a few minutes to soften. Place the bowl in a small saucepan filled 2cm deep with simmering water and stir until gelatine has dissolved completely.
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Step 4Wipe out the bowl of the food processor and add cream cheese and condensed milk. Blitz until smooth. Add melted Caramilk and gelatine mixture and blitz to combine. Transfer mixture to a jug and pour on top of the Anzac biscuit base in the muffin liners. Refrigerate for 2 hours to set. Run a small sharp knife around the top of each cheesecake to release it from the liners, then gently pull back the paper and discard prior to serving.
Recipe Notes
You could try this without the muffin liners but you would need to grease the tin very well.
Caramilk can be melted in short bursts in the microwave, or in a metal bowl placed over a saucepan of simmering water.
If you don’t have a food processor you can crush the biscuits in a ziplock bag, and mix the cheesecake filling in a stand mixer or with hand-held beaters.
Recipe and photo by Greer Worsley.
Recipe Reviews (1)
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