Allow us to introduce you to the best thing ever to hit your tastebuds. It’s our no-bake ANZAC Caramilk Cheesecakes – the perfect marriage of ALL of my favourite things. Perfectly portioned so no-one-gets-a-bigger-slice-than-anyone-else into creamy cheesecakes with a beautiful ANZAC biscuit crumb on both top and bottom. This dessert screams YUM.
You get a cheesecake, and you get a cheesecake! And you…
You’ll need two silicone muffin trays to pull this off folks, plus a little time on your side for things to set. But trust me when I say, it will all be well worth the effort! Don’t have silicone muffin trays? I use these silicone trays from Kmart – just $5 each and perfect for individual desserts.
Apron strings tied? Let’s get ready to (not) bake!
ANZAC Caramilk Mini Cheesecakes Recipe
- 160g ANZAC biscuits
- 80g butter, melted
- 500g Philadelphia Caramilk Cream Cheese, softened
- ¾ cup of caster sugar
- 3 teaspoons of gelatin, dissolved in ¼ cup of hot water
- 300ml cream
- Cadbury Caramilk chocolate for topping
- 50g ANZAC biscuits (extra) for topping, crumbs
- Caramel sauce for topping
- Fresh raspberries for topping
1. Using a food processor, blitz the ANZAC biscuits to a fine crumb.
2. In a large bowl, combine the ANZAC biscuit crumb with melted butter and mix well.
3. Divide the ANZAC biscuit crumb mixture between the silicone trays. Depending on how fine your crumb was, you should have enough for 10 cheesecake bases. Place in the fridge to set while you make the filling.
4. Using a stand mixer, combine the caster sugar and the cream cheese until smooth.
5. Beat in the dissolved gelatin mixture until just combined. NOTE: Don’t panic if it turns the mixture a little lumpy, it’ll beat smooth again!
6. Add the cream and continue beating until smooth.
7. Spoon or pipe the mixture on top of the biscuit bases, all the way to the top of the silicone tray.
8. Use an offset spatula or the edge of a knife to smooth the tops over so they’re neat and flat. Place the trays on a baking tray and put it in the freezer for a couple of hours to set. NOTE: The cheesecakes pop out easily when frozen.
9. Making chocolate curls is really easy with this hack. Have your chocolate at room temperature and using a vegetable peeler, simply peel the outer edge into curls. VOILA, you’ve unlocked Masterchef level.
10. When ready to eat dessert, pop the frozen cheesecakes out and top the ANZAC Caramilk mini cheesecakes with a drizzle of caramel sauce or topping, add a scattering of ANZAC biscuit crumbs, Caramilk chocolate curls and a fresh raspberry or two. Let them stand for around 15 minutes to soften up. THEN SERVE!
Look at you with your easy peasy, FANCY PANTS individual desserts! Do you think your family will love these Anzac Caramilk Mini Cheesecakes? Let us know if you give them a go, we’d love to hear.