Caramilk Cheesecake Crackle Slice
This no-bake crackle cheesecake slice is made with Cadbury Caramilk for an indulgent dessert that’s creamy on top and crunchy on the bottom. It’s perfect for entertaining since you can make it up to two days ahead.
Serves
15
Prep
15 mins
Cook
240 mins
Method
Caramilk Crackle Base
- Line the base and sides of a 3.5cm-deep, 27.5cm x 17.5cm (base measurement) slice pan with baking paper, allowing paper to extend 3cm above sides.
- Place the Copha and chocolate into a heatproof bowl over a saucepan of simmering water. Stir until melted and smooth. Add Rice Bubbles and coconut and mix well.
- Spoon mixture into prepared slice pan. Press firmly to make an even base. Freeze for 10 minutes.
Caramel Swirl Cheesecake Filling
- Beat cream cheese, sugar and vanilla until smooth. Add gelatine mixture and Copha. Beat until smooth.
- Spoon into prepared pan. Dollop over caramel and use a skewer or chopstick to swirl through the cheesecake mixture. Refrigerate for 4 hours or until cheesecake is set.
- Use a warm dry knife to cut into squares.
Tips: Copha and chocolate can be melted in the microwave on high in 30 second bursts. Stir until smooth and combined. Slice can be made 2 days in advance. Cover and refrigerate. Caramel can be purchased from the spread aisle of your supermarket. We used Bonne Maman.
Ingredients
- Caramilk Crackle Base
- 80g Copha, chopped
- 60g Caramilk chocolate, chopped
- 2 cups (80g) Kellogg’s Rice Bubbles
- ¼ cup (20g) desiccated coconut
- Caramel Swirl Cheesecake filling
- 500g cream cheese, chopped and softened
- ⅓ cup (75g) caster sugar
- 2 teaspoons vanilla essence
- 2 teaspoons gelatine dissolved in 2 tablespoons boiling water, cooled
- 300ml thickened cream, whipped
- 2 tablespoons Copha, melted room temperature.
- ⅓ cup (80ml) caramel Spread
