Milo and Cheesecake?
Its unreal! When I made this, I took it around to my in-laws to test, and my SIL doesn’t like milo (ooppss)… then she ate half the cheesecake. It’s THAT good.
And none of this ‘you can just taste the milo’ business, oh no, you can taste it – like a little bomb of delicious creamy milo goodness going off in your mouth with each bite.
Plus you don’t have to bake it – WIN.
This recipe made 14 mini cheesecakes.
80g of milo
500g of cream cheese (I buy the Coles cooking brand, its really good for cheesecakes and at $2.80 a pop its cheap too)
1 teaspoon of gelatin melted in 40g of hot water
2 teaspoons of vanilla essence
2 teaspoons of icing sugar
250g of chocolate biscuits
70g of melted butter
Crush your chocolate biscuits to the desired texture (I like mine quite crunchy so I just put them in a snap lock bag and give it a few good whacks with the rolling pin). Melt the butter and combine.
Spray the muffin pan with olive oil spray and then add 1-2 tablespoons of the butter and biscuit mixture in the bottom of each muffin hole. Set aside.
In a large bowl mix the rest of the ingredients well.
Spoon the mixture over the biscuit bases and put in the fridge for 2-3 hours.
Pop them out of the muffin tray (I use a large spoon and a butter knife to remove them gently) and then add a good dollop of whipped cream on top!
You can dust with a little milo and stick a blueberry on top!