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Chip-crusted cheese wheel

Chip-crusted cheese wheel

Total Time
50 min
15 min
35 min


Vegetable chips

20 g, cheese and onion flavour, crushed (see tip)

Reduced fat oil spread

1 tbs, melted

Green shallot(s)

1 tbs, thinly sliced

Light cream cheese

½ cup(s), (125g)

99% fat-free, plain or natural yoghurt, unsweetened

¼ cup(s), (60g)

Plain flour

1 tsp

Fresh chives

1½ tbs, chopped

Garlic powder or flakes

¼ tsp

Ground cayenne pepper

tsp, (pinch)


1 medium


  1. Preheat oven to 200°C. Lightly spray a 12cm round springform tin with oil and line base and side with baking paper.
  2. Combine crushed chips and spread in a small bowl. Press chip mixture evenly over base of prepared tin. Place tin on a baking tray and bake for 5 minutes.
  3. Heat a small non-stick frying pan over low heat. Cook shallot, stirring, for 4 minutes or until softened (do not brown). Set aside to cool.
  4. Process cream cheese in a small food processor until smooth. Add yoghurt, flour, 1 tablespoon chives, shallots, garlic powder, cayenne pepper and egg and process until well combined.
  5. Pour cheese mixture over baked base. Sprinkle top with remaining chives. Bake for 10 minutes. Reduce oven to 120°C. Bake for 15-20 minutes or until just set (the cheese wheel should still have a definite wobble in the centre).
  6. Turn oven off and leave cheese wheel inside with door slightly ajar to cool for 15 minutes. Remove from tin and serve.


SERVING SUGGESTION: fresh Medjool dates, strawberries, and vegie sticks of choice, plus vegetable chips. TIP: To crush the chips, slightly open the bag and gently tap them with your fist. Serve cheese wheel warm, or if refrigerated, bring to room temperature before serving. VARIATION: chives for 1½ tbs chopped fresh basil or add 1 finely chopped cup mushroom in Step 3.