Recipe may contain gluten, peanuts, tree nuts, milk and soy.
This easy Christmas dessert is great to have in the fridge for unexpected guests. A hint of citrus zest cuts through the rich white chocolate filling, while the nuggets of glace cherries add a little festive cheer.
400g pkt plain digestive biscuits, broken into large pieces
75g (1/2 cup) pistachio kernels, coarsely chopped
65g (1 cup) shredded coconut, lightly toasted
200g butter, melted, plus 125g extra, chopped, at room temperature
55g (1/4 cup) caster sugar
250g cream cheese, chopped, at room temperature
150g (1 cup) icing sugar mixture
2 tsp finely grated orange or lemon rind
180g white chocolate, melted, cooled
300ml thickened cream, whipped
150g pkt red glace cherries, coarsely chopped
4 Method Steps
Step 1Grease a 5cm deep, 20 x 26cm roasting pan. Line the base and sides with baking paper, allowing the paper to overhang the two long sides.
Step 2Place biscuits(400g pkt plain digestive biscuits, broken into large pieces), pistachio kernels (75g (1/2 cup) pistachio kernels, coarsely chopped) and coconut (65g (1 cup) shredded coconut, lightly toasted) in a food processor and process until mixture resembles coarse crumbs. Add melted butter (200g butter, melted, plus 125g extra, chopped, at room temperature) and sugar (55g (1/4 cup) caster sugar) and process until combined. Transfer two-thirds of the biscuit mixture to the prepared pan. Use a flat-bottomed glass to press and evenly spread mixture over base. Place in the fridge for 30 minutes to chill. Reserve remaining biscuit mixture at room temperature.
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Step 3Use electric beaters to beat the cream cheese (250g cream cheese, chopped, at room temperature), remaining 125g chopped butter, icing sugar and rind in a large bowl until pale and creamy. Gradually add the white chocolate (180g white chocolate, melted, cooled) and beat until well combined.
Step 4Add the whipped cream (300ml thickened cream, whipped) and glace cherries (150g pkt red glace cherries, coarsely chopped) to the cream cheese mixture. Fold until well combined. Spread over the biscuit base. Smooth the surface. Sprinkle over the remaining biscuit mixture. Place in the fridge for 4 hours or overnight to chill.