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Muffin pan Gaytime cheesecakes recipe
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Prep Time:
35 minutes
Cook Time:
Total Time:
35 minutes
No-bake Golden Gaytime cheesecakes with cream cheese, butternut snap biscuit base, and chilled to perfection in 2 hours - a nostalgic and impressive dessert for any occasion!
Ingredients:
  • 250g packet butternut snap biscuits
  • 125g butter, melted
  • 4 Streets Golden Gaytime ice-cream bars
  • 12.00 gm gelatine powder
  • 500g cream cheese, at room temperature, chopped
  • 100g (1/2 cup) caster sugar
  • 180ml (3/4 cup) thickened cream
  • 100g packet Griffin’s Marvels Golden Gaytime popcorn
  • Caramel sauce, to serve
Instructions:
  • Prepare a 12-hole 180ml (3/4 cup) loose-based muffin pan by greasing it thoroughly.
  • In a food processor, finely crush the biscuits. Add butter and process until well combined. Divide the mixture among loose-based pans, pressing to compact. Chill in the fridge for 20 minutes.
  • Allow the ice-cream bars to sit in a bowl at room temperature for 20 minutes. Afterward, remove and discard the sticks, then break the ice-cream into chunks.
  • In a small heatproof bowl, combine 60ml (1/4 cup) water with gelatine, stirring until fully mixed. Nestle the small bowl inside a larger heatproof bowl. Carefully pour boiling water into the larger bowl until it reaches halfway up the side of the smaller bowl. Let sit for 5 minutes, stirring occasionally, until the gelatine fully dissolves.
  • In a bowl, use electric beaters to whip together cream cheese and sugar until light and creamy. Mix in the ice cream and cream, beating for about 1 minute until slightly thickened. Slowly incorporate the gelatin, mixing constantly until just blended.
  • Divide the mixture evenly into pans. Chill in the fridge for 2 hours until firm. Place the cheesecakes on a serving plate, sprinkle with popcorn, and drizzle with caramel sauce before serving.

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