Description

This easy no-bake Flake cheesecake features a crunchy chocolate ripple biscuit base combined with coarsely broken waffle cones, creating a unique texture and flavor. Encircled by iconic Cadbury Flake bars and filled with a smooth, creamy cheesecake mixture studded with crumbled Flake, this dessert is a chocoholic’s dream and perfect for impressing guests with minimal effort.

Ingredients

Scale

Base

200g choc ripple biscuits
4 classic waffle cones, coarsely broken
100g butter, melted

Cheesecake Filling

31 treat-sized Cadbury Flake bars (26 for sides, 5 crumbled into filling and extra to serve)
60ml (1/4 cup) boiling water
2 1/2 tsp gelatine powder
500g cream cheese, at room temperature, chopped
140g (2/3 cup) caster sugar
2 tsp vanilla extract
300ml carton thickened cream

Instructions

Prepare the pan: Line the base and side of a 20cm round springform pan with baking paper ensuring the paper extends slightly above the rim for easy removal.
Make the base mixture: Place the choc ripple biscuits and broken waffle cones into a food processor and process until fine crumbs form. Add the melted butter and pulse until well combined. Transfer this crumb mixture to the prepared pan and use a straight-sided glass to press firmly and evenly across the base.
Arrange Flake bars around pan edge: Unwrap 26 Flake bars and stand them vertically around the inside edge of the prepared pan, pressing slightly into the base mixture. Chill in the fridge to set while preparing filling.
Dissolve gelatine: Pour boiling water into a small heatproof jug and sprinkle the gelatine powder over the surface. Whisk gently with a fork until fully dissolved. Allow to cool slightly.
Prepare cheesecake filling: In a clean food processor, combine the cream cheese, caster sugar, and vanilla extract. Process until smooth and creamy. Add the thickened cream and process again until combined smoothly. Pour in the dissolved gelatine mixture and pulse until fully incorporated. Crumble the remaining Flake bars and fold them gently into the cheesecake mixture by hand.
Assemble and chill: Pour the cheesecake filling into the prepared pan over the set biscuit base and Flake lining. Smooth the top with a spatula and refrigerate for at least 6 hours or overnight until fully set.
Serve: Carefully remove the cheesecake from the springform pan and place on a serving plate. Decorate the top with extra Flake bars as desired before serving.

Notes

Ensure cream cheese is at room temperature to avoid lumps in the filling.
If you don’t find mini Cadbury Flake bars, break down regular Flake bars into smaller portions.
You can substitute gelatine with a vegetarian alternative like agar-agar, but adjust setting instructions accordingly.
Press the biscuit base firmly to create a solid foundation that holds the cheesecake well.
This cheesecake is best served chilled and enjoyed within 2 days for optimal freshness.

Prep Time: 20 minutes
Cook Time: 0 minutes
Category: No-Cook
Method: No-Cook
Cuisine: Australian

Keywords: no-bake cheesecake, Cadbury Flake cheesecake, chocolate ripple biscuit base, easy cheesecake dessert, no-bake dessert