Raspberry Swirl Choc Crackle Cheesecake - No-Bake Bliss
A delicious chocolate crackle base and a creamy condensed milk filling swirled with delicious raspberry. Topped with fresh raspberries this stunning no-bake cheesecake is an easy make-ahead dessert.
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Cooking tools:
- Springform pan
- Hand mixer
- Skewer
- Chopstick
- Saucepan
- Stove
- Mixing bowl
- Fork
- Spatula
- Spoon
- Whisk
- Parchment paper
- Refrigerator
Ingredients
- Chocolate Crackle Base
- 125g (½ block) Copha, chopped
- 2 cups (80g) Kellogg’s Coco Pops
- ⅓ cup (30g) desiccated coconut
- ⅓ cup (55g) icing sugar mixture
- Cheesecake filling
- 500g cream cheese, chopped and softened
- 2 teaspoons vanilla bean paste
- 395g can sweetened condensed milk
- 1 tablespoon gelatine dissolved in 2 tablespoons boiling water, cooled
- 300ml thickened cream, whipped
- 2 tablespoons raspberry jam, room temperature
- 125g fresh raspberries
- Extra raspberries and jam to decorate
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