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Cherry Ripe cheesecake slice recipe
Cherry Ripe cheesecake slice recipe
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Prep Time:
405 minutes
Cook Time:
Total Time:
405 minutes
Indulgent cherry-ripe cheesecake slice with 40 mini bars for a stunning and delicious treat!
Ingredients:
  • 200g Arnott’s Choc Ripple biscuits
  • 70g (2/3 cup) desiccated coconut
  • 100g butter, melted
  • 9.00 gm gelatine powder
  • 500g cream cheese, chopped, at room temperature
  • 140g (2/3 cup) caster sugar
  • 300ml carton thickened cream
  • 125ml (1/2 cup) seedless raspberry puree (see note)
  • 2 tsp vanilla bean paste
  • 16 fun-size Cherry Ripe bars
  • 24 Cherry Ripe Minis bars, 8 halved horizontally
Instructions:
  • Prepare a 4cm deep, 17 x 27cm slice pan by greasing it and lining the base and 2 long sides with baking paper, leaving the long sides to overhang.
  • In a food processor, blend the biscuits and coconut until fine crumbs form. Add the butter and blend until fully combined. Transfer the mixture into the prepared pan and use a flat-bottomed glass to press it evenly over the base. Chill in the fridge for 20 minutes before moving on.
  • While you wait, combine 60ml (1/4 cup) water and gelatine powder in a small heatproof bowl. Place the bowl in a larger heatproof bowl and fill the larger bowl halfway with boiling water. Let it sit for 5 minutes, stirring occasionally until the gelatine dissolves.
  • Mix the cream cheese and sugar with electric beaters until smooth. Slowly incorporate the cream, raspberry puree, and vanilla bean paste until well combined. Finally, add the gelatine mixture and beat until fully incorporated.
  • Drizzle the creamy cheesecake mixture over the buttery biscuit crust, ensuring a velvety finish. Chill in the refrigerator for at least 6 hours, or preferably overnight, until perfectly set.
  • Layer the Cherry Ripe bars on top of the cheesecake in a decorative pattern, making sure to place some cut-side up as shown in the photo for reference. Trim the bars as needed to fit the desired layout.
  • Cut the dish into serving pieces using a small sharp knife that has been dipped in warm water and wiped dry.

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