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Easy Flake cheesecake recipe
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Prep Time:
35 minutes
Cook Time:
Total Time:
35 minutes
Indulge in a decadent no-bake cheesecake with a chocolate ripple biscuit base, made perfect with 31 mini Cadbury Flake bars. Effortless elegance for all to enjoy.
Ingredients:
  • 200g choc ripple biscuits
  • 4 classic waffle cones, coarsely broken
  • 100g butter, melted
  • 31 treat-sized Flake bars (see note), plus extra to serve
  • 60ml (1/4 cup) boiling water
  • 7.50 gm gelatine powder
  • 500g cream cheese, at room temperature, chopped
  • 140g (2/3 cup) caster sugar
  • 8.80 gm vanilla extract
  • 300ml ctn thickened cream
Instructions:
  • Prepare a 20cm round springform pan by lining both the base and sides with baking paper.
  • Combine the biscuits and waffle cones in a food processor and blend until they form fine crumbs. Then, add the butter and continue processing until well combined. Press the mixture firmly into the prepared pan using a straight-sided glass to create an even base.
  • Unwrap 26 Flake bars and line them vertically around the edge of the pan. Chill in the fridge until ready to use.
  • Pour the boiling water into a small heatproof jug. Add the gelatine and whisk with a fork until dissolved. Allow it to cool slightly before using.
  • In a clean food processor, combine cream cheese, sugar, and vanilla. Blend until smooth. Pour in cream and blend until incorporated. Add gelatine mixture and blend until smooth. Stir in crumbled Flake bars into the cheesecake mixture.
  • Transfer the creamy cheesecake mixture into the pan, ensuring a smooth top. Chill in the fridge for at least 6 hours or overnight until perfectly set.
  • Gently transfer the cheesecake to a serving plate and generously sprinkle extra Flake bars on top before serving.

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