Tropicana Cheesecake
Cherie Metcalfe
A little taste of paradise, no passport required! This creamy, dreamy no-bake cheesecake is packed with tropical flavour thanks to our Island Time mix. With a buttery biscuit base and a silky smooth filling, it's the perfect make-ahead dessert for summer entertaining.
Ingredients
Base
- 2 packets Krispi Biscuits
- 100g butter, melted
Filling
- 1 packet Island Time
- 1 cup hot water
- 2 cups cream
- 2 cups cream cheese
- 1 tin condensed milk
Directions
- Line the base and sides of a 23cm (9-inch) springform cake tin with baking paper.
Crush the Krispi Biscuits into fine crumbs and mix with the melted butter. Press firmly into the base of the tin and refrigerate until needed. The finer the crumbs, the firmer the base will set.
Pour the hot water into a bowl and whisk in Island Time until dissolved. Leave to sit for 5 minutes, stirring occasionally.
Whip the cream until stiff peaks form, then set aside.
In a separate bowl, beat the cream cheese until smooth. Add the condensed milk and whisk until well combined.
Gradually pour the Island Time mixture into the cream cheese mixture, whisking until smooth. Gently fold through the whipped cream until just combined.
Pour the filling over the chilled biscuit base and smooth the top. Refrigerate for at least 4 hours, preferably overnight, until set.
Carefully remove from the tin, slice and serve chilled.
