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Clinker Cheesecake Slice

A delightful dessert mixing the crunchy burst of Cadbury Clinkers with creamy cheesecake, perfect for family gatherings and special occasions.
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Prep Time 30 minutes
Cook Time 5 minutes
Total Time 6 hours
Servings: 12 slices
Course: Dessert, Snack
Cuisine: American, Australian
Calories: 250
Ingredients Method Notes

Ingredients
  

Base
  • 450 g Cadbury Clinkers Chop 150g for the base and reserve the rest for topping.
  • 100 g dark chocolate, chopped For melting with copha.
  • 60 g copha, chopped Also to be melted.
  • 90 g Kellog’s Rice Bubbles
  • 80 g pure icing sugar, sifted
Cheesecake Filling
  • 500 g cream cheese, at room temperature
  • 140 g caster sugar
  • 300 ml thickened cream
  • 2 tsp Queen Vanilla Bean Paste
  • Pink liquid food coloring, to tint Add drops for desired color.
  • 3 tsp gelatine powder Dissolve in warm water before adding.

Method
 

Preparation
  1. Grease a 20cm square cake pan and line it with baking paper.
  2. Chop 150g of Cadbury Clinkers into pieces.
  3. Melt dark chocolate and copha together over medium heat for about 5 minutes.
  4. In a large bowl, mix Rice Bubbles and sifted icing sugar.
  5. Combine the warm copha mixture and chopped clinkers with the Rice Bubbles mixture, then press into the bottom of the prepared pan.
  6. Chill in the fridge for 15 minutes.
Making Cheesecake Filling
  1. Blend cream cheese, caster sugar, thickened cream, and vanilla bean paste in a food processor until smooth.
  2. Add pink food coloring to achieve desired tint.
  3. Dissolve gelatine in a touch of warm water and mix into the cream cheese mixture.
Assembly
  1. Pour the cream cheese mixture over the chilled base.
  2. Arrange the remaining chopped clinkers on top.
  3. Cover with plastic wrap and let it set in the fridge for at least 6 hours, or overnight.
  4. Once set, slice into squares for serving.

Notes

Serve chilled with tea or sweet drinks. Leftovers can be stored in an airtight container for 3-4 days.