Iced Vovo Cheesecake Sandwich
The iconic Australian favourite gets a twist. A decadent take on the classic no bake cheesecake will be well worth the effort, delighting young and old.
20 minutesPrep Time
3 hoursCooking Time
15Servings
Shop Ingredients
Makes 15 servings2 packets Iced vovo biscuits (30 biscuits)Sorry this product is not available at your store
500g cream cheese, softenedSorry this product is not available at your store
½ cup caster sugarSorry this product is not available at your store
¼ cup coconut creamSorry this product is not available at your store
150g frozen raspberries, thawedSorry this product is not available at your store
12g gelatin, dissolved in ⅓ cup boiling waterSorry this product is not available at your store
1 cup cream, lightly whippedSorry this product is not available at your store
Directions
- Beat sugar and cream cheese till smooth. Add coconut cream and gelatin mixture and beat until combined. Fold through the whipped cream and raspberry puree.
- Line a rectangular baking tin (18cm x 22cm) with greaseproof paper, and lay iced vovo biscuits on the base, icing- side down. Trim slightly if needed to fit in tin. Pour cheesecake mixture over the lined biscuit base, and place the remaining biscuits on top, biscuit side down.
- Refrigerate for 3 hours or until cheesecake has set. Using biscuit as a guide cut the cheesecake with a hot knife.