You have to try this no-bake cheesecake pudding
This delicious and easy no-bake cheesecake pudding can basically be broken down into 4 actions: crush, mix, layer and sprinkle. It’s that simple. Plus, it’s loaded with cookies, which is all the incentive we need.
Method:
- Crush the oat cookies to make crumbs in a ziplock bag, add the melted butter to the bag and scrunch around to mix and coat in butter evenly.
- Line a large baking dish with baking paper. Pat the biscuit base into the bottom of the dish and chill in the fridge.
- Make the filling by stirring the cream cheese in a large bowl until smooth. Fold in the can of condensed milk, add the cream and squeeze in the lemon juice.
- Add half of the mixture over the chilled biscuit base.
- Crush the chocolate digestives to make crumbs, then stir in 3–4 T milk to soften slightly. 6 Sprinkle over the pudding, before topping with remaining cheesecake mix.
- Decorate the top with whole chocolate chip cookies, pushing them in to secure and submerge slightly.
- Chill overnight in the fridge.
Not keen on DIY?
Ingredients:
- 2 packets of Woolworths Oat Crunchies
- Butter 100 g, melted
- 1 packet of Woolworths Chocolate Digestives
- Milk 3-4 T
- 1 packet of Woolworths Chocolate Chip Cookies
- Full-fat cream cheese 2 x 250 g, room temperature
- 1 can condensed milk
- Cream 250 ml
- The juice of ½ lemon