Recipe may contain gluten, peanuts, tree nuts, milk and soy.
We’ve combined two Aussie favourites – fairy bread and cheesecake slice – into one irresistible no-bake sweet treat anyone can make.
2 x 200g packets hundreds and thousands biscuits
100g butter, melted
750g cream cheese, at room temperature
1/2 cup caster sugar
2 tsp vanilla extract
4 gelatine sheets
1 cup thickened cream
1/3 cup bright sprinkles, plus extra to serve
Whipped cream, to serve
5 Method Steps
Step 1Grease a 20cm x 30cm lamington pan. Line base and sides with baking paper, extending paper 2cm above edges of pan on all sides.
Step 2Place biscuits in a food processor. Process until finely chopped. Add butter. Process until well combined. Press mixture over base of prepared pan. Refrigerate while preparing topping.
Step 3Place gelatine leaves in a bowl of cold water. Set aside for 5 minutes to soak. Squeeze liquid from gelatine. Place gelatine in a small saucepan over medium heat. Cook for 30 seconds or until melted. Remove from heat.
Step 4Using an electric mixer, beat cream cheese, sugar and vanilla together until light and fluffy. Gradually add hot gelatine, beating until combined. Add cream. Beat until well combined. Fold in 1/4 cup sprinkles. Spoon mixture over prepared base. Level top with a spatula. Sprinkle with remaining sprinkles. Refrigerate for at least 4 hours or overnight, until set.
Step 5Remove slice from fridge 10 minutes before serving. Using a hot knife, cut into pieces. Decorate with whipped cream and extra sprinkles. Serve.