A creamy dreamy luscious dessert that tempts any taste buds. Perfect for that Easter Function or just as a special treat any time.
Ditch the old regular dessert this little treasure is velvety smooth and deliciously rich.


Ingredients (makes 10 slices)

  • Base:
  • 250g Highland Scottish Shortbread Biscuits or Biscuits of your choice, crushed.
  • 115g Butter, melted.
  • Filling:
  • 500g Philadelphia creamed cheese, softened
  • 395g NESTLÉ Sweetened Condensed Milk
  • 300g Thickened Cream
  • 1tbsp Gelatine
  • 60ml (1/4cup) Hot water
  • 180g NESTLÉ Milky Bar chocolate block, melted
  • 225g (11/2cups) Mango, pureed
  • optional Extra Milky bar, shaved for topping presentation
  • optional NESTLÉ BAKERS' CHOICE Choc Bits (white) for topping presentation
  • optional Mint (mine is the chocolate mint variety)

Method

  1. Base: Crush Biscuits, this can be done by placing them in a blender or into a zip lock bag and hitting with a rolling pin.
  2. Combine biscuits and butter, press into base of a large pie dish or a 23cm springform pan, refrigerate until firm.
  3. Filling: Beat cream cheese and NESTLÉ Sweetened Condensed Milk until smooth, beat in cream.
  4. Sprinkle gelatine over hot water; stir to dissolve. Add to cream cheese mixture with melted NESTLÉ Milky Bar chocolate ; spoon evenly over base.
  5. Swirl the Mango Puree through cheesecake mixture. Refrigerate until set.
  6. If desired, decorate with extra (shaved) Milky bar, NESTLÉ BAKERS' CHOICE choc bits and a sprig of mint.

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