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)
500g cream cheese, softened
½ cup caster sugar
¼ cup coconut cream
150g frozen raspberries, thawed
12g gelatin, dissolved in ⅓ cup boiling water
1 cup cream, lightly whipped
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.