Enjoy this delicious cheesecake version of cookies and cream, a family favorite!

How to Make a Difference

  1. Grease the base and sides 22 cm spring-form pans
  2. Use a food processor to make the biscuits. Once they are finely ground, add the melted butter and process until it is well combined. The biscuit mixture should be evenly spread over the base and sides. For a perfect crust, use a straight-sided glass to press the crumb mixture against the sides of your pan.
  3. Mix gelatine with water. Stir until gelatine is dissolved. Cool for 5 minutes.
  4. Blend cream cheese, NESTLE Sweetened Condensed milk and NESTLE White Melts in a large bowl using an electric mixer. Continue beating until smooth. Mix cream, gelatine mixture, and NESTLE White melts. Fold in biscuits. Pour into pan.
  5. Place NESTLE Dark Melts in a zip-lock bag or freezer bag. Make sure the corner is snipped. Decorate the cheesecake as shown. Let cool in the refrigerator for at least 3 hours, or until set.


Serves – 12
Preparation Time – 35 minutes (plus refrigeration time)
Cooking Time – 0 minutes


  • 250g plain chocolate biscuits
  • 125g butter, melted
  • 2 tsp gelatine
  • 1/4 cup (60mL) boiling water
  • 375g cream cheese, softened
  • ¾ cup (190mL) NESTLÉ Sweetened Condensed Milk
  • 300mL thickened cream
  • 1 cup (150g) NESTLÉ White Melts, melted, cooled slightly
  • 150g pkt cream-filled chocolate biscuits, chopped coarsely
  • 50g NESTLÉ Dark Melts, melted