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Bullet slice

Recipe may contain gluten, peanuts, tree nuts, milk and soy.

With a plain biscuit base, creamy cheesecake middle and decorated with herringboned bullets, this is a must-try dessert. Top tip: use a small sharp knife dipped into warm water and wiped dry, to cut into neat pieces to serve.

9 Ingredients


  • 250g plain sweet biscuits

  • 125g butter, melted

  • 3 tsp gelatine powder

  • 500g cream cheese, chopped, at room temperature

  • 140g (2/3 cup) caster sugar

  • 180g block Darrell Lea Bullets Raspberry White Chocolate, melted

  • 185ml (3/4 cup) thickened cream

  • 2 tsp vanilla extract

  • 3 x 200g pkts Darrell Lea Bullets White Chocolate Raspberry

5 Method Steps


  • Step 1

    Grease a 4cm-deep, 17 x 27cm slice pan. Line the base and 2 long sides with baking paper, allowing the paper to overhang the long sides.

  • Step 2

    Place the biscuits

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    (250g plain sweet biscuits) in a food processor. Process until fine crumbs form. Add the butter (125g butter, melted) and process until well combined. Spoon into the prepared pan. Use a flat-bottomed glass to press and spread the mixture evenly over the base. Place in the fridge for 20 minutes to chill.


  • Step 3

    Meanwhile, place 60ml (1/4 cup) water in a small heatproof bowl. Sprinkle with the gelatine powder (3 tsp gelatine powder) and stir until well combined. Place the bowl inside a larger heatproof bowl. Pour boiling water into the larger bowl until it reaches halfway up the side of the smaller bowl. Set aside, stirring occasionally, for 5 minutes or until the gelatine dissolves.

  • Step 4

    Use electric beaters to beat the cream cheese (500g cream cheese, chopped, at room temperature) and sugar (140g (2/3 cup) caster sugar) in a bowl until smooth. Gradually add the cream (185ml (3/4 cup) thickened cream), melted chocolate (180g block Darrell Lea Bullets Raspberry White Chocolate, melted) and vanilla (2 tsp vanilla extract). Beat until combined. Add the gelatine mixture and beat until well combined.

  • Step 5

    Spread a little of the cheesecake mixture over the biscuit base. Arrange 2 packets of bullets (3 x 200g pkts Darrell Lea Bullets White Chocolate Raspberry) in rows to cover the base. Top with remaining cream cheese mixture. Smooth the surface. Halve the remaining bullets lengthways. Arrange bullet halves, cut side up, in a herringbone pattern (using the picture as a guide) over the surface of the cheesecake. Place in the fridge for 6 hours or overnight until set.
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