Ingredients
250g packet Arnott’s Choc Ripple biscuits
250g block cream cheese, chopped, at room temperature
385g can Nestle Coffee & Milk
300ml tub thickened cream
Method
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Place six serving glasses (1-cup capacity) on a tray.
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Place 10 biscuits in a snap-lock bag and seal. Set aside 4 biscuits for decoration. Gently pound biscuits with a rolling pin until lightly crushed. Sprinkle evenly into glasses. Reserve remaining biscuits, for another use.
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Beat cream cheese in a small bowl of an electric mixer until smooth. Add ¾ cup of the Coffee & Milk, reserving remaining for another use. Beat until combined. Transfer to a large bowl.
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Pour ¾ cup of the cream into same, clean bowl of electric mixer. Return remaining cream to the fridge. Beat cream until soft peaks form. Fold into cream cheese mixture. Pour evenly over biscuits in glasses. Refrigerate, covered, overnight.
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Before serving, beat remaining cream in small bowl of electric mixer until soft peaks form. Dollop on top of cheesecakes. Decorate with reserved crushed biscuits.
