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Flake slice recipe
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Prep Time:
240 minutes
Cook Time:
Total Time:
240 minutes
Decadent no-bake cheesecake slice with Cadbury Flake topping. Irresistible!
Ingredients:
  • 250g pkt Arnott’s Choc Ripple biscuits
  • 100g butter, melted, cooled
  • 7.50 gm gelatine powder
  • 500g cream cheese, at room temperature, chopped
  • 100g (1/2 cup) caster sugar
  • 180g Baking White Chocolate, melted, cooled
  • 300ml thickened cream
  • 26 treat-size Flake bars
Instructions:
  • Prepare a 16 x 26cm slice pan by greasing it and lining it with baking paper, making sure the paper overhangs the long sides.
  • Crush biscuits in a food processor. Mix in melted butter until combined. Press mixture firmly into pan using a glass. Chill in the fridge for 30 minutes until firm.
  • In a small microwave-safe bowl, combine 2 1/2 tablespoons of water and gelatine. Let it sit for 2-3 minutes to soften. Microwave for 20 seconds on High until warm. Whisk with a fork until gelatine dissolves. Let it cool slightly.
  • In a large bowl, use electric beaters to blend cream cheese and sugar until smooth. Add melted chocolate and cream, and beat until just combined, remembering to scrape down the sides of the bowl occasionally with a spatula. Finally, beat in the gelatine mixture until everything is well combined.
  • Lavishly spread the velvety cream cheese mixture over the buttery biscuit base, ensuring a flawless surface. Chill in the fridge for 3 hours or until perfectly set.
  • Slice the flakes in half lengthwise, then layer them in a checkerboard design on top of the cheesecake. Cut the cheesecake into slices before serving.

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