INGREDIENTS
1 packet tennis biscuits crushed
500g cream cheese
250g fresh cream
1/4 cup icing sugar
2 tbsp melted butter
2 tbsp gelatin
4 tbsp boiling water
1 tsp vanilla extract
INSTRUCTIONS
Melt butter, stir in crushed biscuits,
Spoon biscuits into each glass
Mix boiling water with gelatine, stir until gelatine dissolves, cool slightly.
Filling
Whip fresh cream into stiff peaks about 3 minutes
In another bowl beat cream cheese, icing sugar, vanilla together until smooth and creamy
Fold gelatine mixture and whipped cream into the cheese cake mixture until combined, using electric whisk or spatula
Evenly spoon or pipe using a piping bag about 1/2 cup of filling into each serving glass
Spoon topping and garnishes on top of filling.