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No-bake Red Rippers cheesecake slice recipe
No-bake Red Rippers cheesecake slice recipe
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Prep Time:
30 minutes
Cook Time:
25 minutes
Total Time:
55 minutes
Indulge in a nostalgic red lolly cheesecake with layers of creamy goodness and a sweet meringue and jelly topping.
Ingredients:
  • 250g pkt nice biscuits
  • 125g butter, melted
  • 12 Allen’s Red Rippers lollies
  • 500ml (2 cups) thickened cream
  • 15.00 gm gelatine powder
  • 3 x 250g pkt cream cheese, chopped, at room temperature
  • 140g (2/3 cup) caster sugar
  • 8.80 gm vanilla extract
  • 85g Original Strawberry jelly crystals
  • 250ml (1 cup) boiling water
  • 50g white chocolate, finely chopped
  • 60ml (1/4 cup) thickened cream
  • Queen Hot Pink and Purple Food Colour Gels, to tint
  • 315g (1 1/2 cups) caster sugar
  • 4 egg whites, at room temperature
  • Pinch of cream of tartar
Instructions:
  • Prepare a 7.5cm-deep, 8 x 27cm loaf pan by lining it with baking paper, making sure the paper overhangs on the two longer sides.
  • Pulse biscuits in a food processor until finely crushed. Add butter and pulse until mixture comes together. Press the mixture firmly into the base of the pan. Chill in the fridge until needed.
  • In a small saucepan, combine 8 Red Rippers and 250ml (1 cup) cream over low heat, stirring often, until completely melted, about 8 minutes. Transfer the mixture to a heatproof bowl and chill in the fridge, stirring occasionally, until it reaches room temperature, about 15 minutes.
  • In a small microwave-safe bowl, add 1 tablespoon of water and sprinkle 2 1/2 teaspoons of gelatine on top. Let it sit for 2-3 minutes to soften. Microwave on High for 10 seconds until warm, then whisk with a fork until the gelatine dissolves.
  • In a bowl, whip together 375g cream cheese and 70g (1/3 cup) sugar until smooth using an electric mixer. Mix in vanilla and remaining 1 cup cream until well blended. Stir in gelatine mixture until fully incorporated. Pour over biscuit base, smooth the top, and chill in the freezer for 30 minutes until set.
  • In a small microwave-safe bowl, add 1 tablespoon of water and sprinkle with the remaining gelatine. Let it sit for 2-3 minutes to soften. Microwave on High for 10 seconds or until warm, then whisk with a fork until the gelatine dissolves.
  • Using electric beaters, blend the remaining cream cheese and sugar until smooth in a bowl. Add the melted Red Rippers and gelatin mixtures, then beat until well combined. Pour the mixture into a pan, smoothing the surface. Refrigerate for 4 hours or until set.
  • First, set aside 1 tsp jelly crystals in a small bowl. Then, combine the rest of the crystals in a heatproof jug with boiling water, stirring until dissolved. Next, pour the mixture into a 12 x 17cm glass or plastic container. Chill in the fridge for 3 hours or until set.
  • Prepare a baking tray by lining it with baking paper. In a heatproof microwave-safe bowl, place the remaining Red Rippers. Microwave on High for 1 minute, making sure to stir halfway through to melt the candy. Be cautious as it will be hot. Stir the melted candy for 30 seconds or until strands begin to form. Use the back of a fork to dip into the mixture and then use the back of a second fork to pull apart into thick strands. Transfer the strands onto the prepared baking tray. Once the candy is cool enough to handle, use your fingers to further pull the candy into strands.
  • For the luscious pink drizzle, combine chocolate and cream in a microwave-safe bowl. Microwave in 1-minute intervals, stirring each time, until melted (takes about 2-3 minutes). Mix in 6 drops of hot pink gel and 1 drop of purple, stirring until fully incorporated. Allow the mixture to sit for 1 hour to slightly thicken.
  • Combine sugar and 60ml (1 ⁄4 cup) water in a saucepan over low heat. Use a wet pastry brush to brush down the sides of the pan to prevent sugar crystals from forming. Cook until the sugar dissolves. Increase heat to medium-high and cook without stirring until mixture reaches 115°C (soft ball stage). In a separate bowl, whisk egg whites and cream of tartar until soft peaks form. Gradually add the hot syrup to the egg whites while beating on low speed. Increase speed to high and continue whisking for 15 minutes until the meringue is thick, glossy, and cool.
  • - Spoon fluffy meringue generously over the luscious cheesecake. - Cut the vibrant jelly into cubes and artfully place them on top of the cheesecake. - Drizzle with a delightful pink chocolate sauce, sprinkle with charming Red Rippers strands, and scatter the remaining jelly crystals for a dazzling finish.

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