Choc Honeycomb Cheesecake Slice

Prep Time
Cook Time
Ready In

"From one of our national supermarkets and their free monthly magazine, March 2018. Times do not include chilling (30 minutes) or setting (3 + hours)."

Original recipe yields 20 servings


  • Serving Size: 1 (70.6 g)
  • Calories 213.3
  • Total Fat - 13.5 g
  • Saturated Fat - 6.9 g
  • Cholesterol - 30.4 mg
  • Sodium - 136.3 mg
  • Total Carbohydrate - 20.7 g
  • Dietary Fiber - 1.3 g
  • Sugars - 10.8 g
  • Protein - 3.8 g
  • Calcium - 83 mg
  • Iron - 1 mg
  • Vitamin C - 1.9 mg
  • Thiamin - 0.1 mg

Step 1

Grease and line the base and 2 long sides of a 18cm x 28cm slice pan with baking paper, allowing the sides to overhang.

Step 2

Process biscuits in a food processor until finely crushed and then add butter and process until combined and spoon mixture into prepared pan and using the base of a glass to press over base and then place in the refrigerator for 30 minutes to chill.

Step 3

Meanwhile place 2 1/2 tablespoons cold water in a heatproof bowl and sprinkle with gelatine and set aside to soften and then cook in the microwave on medium for 20 seconds and whisk until the gelatine dissolves and set aside to cool slightly.

Step 4

Use an electric mixer to beat cream cheese in a bowl until smooth and then add condensed milk and beat until smooth and then add lemon juice, cream and gelatine mixture and beat until combined.

Step 5

Pour over biscuit base and drizzle with melted chocolate and swirl with a skew to get a marble effect and sprinkle with chocolate eggs amd [;ace om refrigerator for 3 hours to set and then top with Violet crumble bar.

Tips & Variations

No special items needed.