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.
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Ingredients
Method
- 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.
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Fab!
Fantastic. I will.make these for my granddaughters birthday. Not sure if kids will.like them.but I’m sure adults will
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