Cookies and cream cheesecake
14
Points®
Total time: 3 hr 45 min • Prep: 25 min • Cook: 0 min • Serves: 12 • Difficulty: Easy
This no-bake cheesecake is the perfect ending to a Sunday dinner.
Ingredients
Biscuits, chocolate chip, reduced-fat
150 g
Reduced fat oil spread
40 g, melted
Gelatine
2 tsp, powdered
Reduced-fat cream cheese
250 g
Caster sugar
2 tbs
Reduced-fat cream
½ cup(s)
Vanilla yoghurt, 99% fat-free, no added sugar
150 g
White chocolate
100 g, melted, cooled
Biscuits, cream-filled
100 g, coarsely chopped
Oil spray
1 x 3 second spray(s)
Instructions
1
Lightly spray a 20cm round springform tin with oil. Place chocolate chip biscuits in a food processor and process until finely chopped. Stir in spread until combined. Press biscuit mixture evenly over base of prepared tin and refrigerate for 20 minutes.
2
Sprinkle gelatine over 2 tablespoons boiling water in a small heatproof jug. Stir with a fork until gelatine has dissolved. Using electric beaters, beat cream cheese and sugar in a small bowl until smooth. Add gelatine mixture and beat until combined. Add cream, yoghurt and chocolate and beat until smooth. Stir in chopped cream-filled biscuits.
3
Pour mixture into prepared tin and smooth the surface. Refrigerate for 3 hours or until set. Remove cheesecake from tin. Serve.
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