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Easter Chocolate Cheesecake


  1. Butter, for greasing
  2. 3 cups rice bubbles
  3. 200g packet Tim Tams, chopped, plus extra to serve
  4. 200g milk chocolate, melted
  5. 1/4 cup desiccated coconut
  6. 2 tsp powdered gelatine
  7. 1/4 cup boiling water
  8. 500g cream cheese, softened, chopped
  9. 1/2 cup caster sugar
  10. 1 tsp vanilla essence
  11. 1 cup thickened cream
  12. 100g dark chocolate, melted, cooled
  13. Whipped cream, to serve


  • 1. Lightly grease and line a 20cm springform cake tin with baking paper.
  • 2. In a large bowl, combine rice bubbles, Tim Tams, chocolate and coconut, stir. Press into base and side of pan. Chill for 30 minutes until set.
  • 3. In a heat-proof jug, whisk gelatine into water with a fork until dissolved. Set aside to cool.
  • 4. Combine cream cheese, caster sugar and vanilla, beat until nice and smooth. Add cream and gelatine mixture. Mix until well combined. Pour in melted chocolate, mix until smooth.
  • 5. Pour mixture into cake tin. Chill for 6 hours or until set. Serve topped with whipped cream and extra chopped Tim Tams.

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