Ingredients
For the base:
250g Arnott’s Nice biscuits
1/3 cup melted butter
For the filling:
500g cream cheese, at room temperature
1/2 cup caster sugar
1/2 cup thickened cream
2 x 50g Violet Crumble bar, chopped
Method
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Prepare a 2cm non-stick springform cake tin, greasing and lining the bottom of the tin.
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To make the base, place biscuits and butter into a food processor and blitz until a fine crumb forms. Pour crumbs into cake tin and press down firmly to form an even layer. Set aside.
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To make the filling, place cream cheese into a bowl and beat with an electric beater until smooth. Add sugar and cream, combine with a whisk.
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Add half the chopped Violet Crumble pieces to filling. Stir to combine.
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Place filling into the cake tin, smoothing out over biscuit base to form an even layer.
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Refrigerate until set. Top with remaining Violet Crumble pieces and serve.