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“A very yummy and decadent cheesecake and chocolate type slice with cookie pieces throughout. Very rich so serve in small squares. Prep time does not include refrigeration time.”
24 squares

Ingredients Nutrition


  1. Grease a 20cm x 30cm baking tin (lamington pan).
  2. Line the base and 2 long sides with a sheet of baking paper.
  3. Extend paper 5cm above pan edges.
  4. Process cookies until finely crushed and add the butter.
  5. Mix to combine.
  6. Press mixture evenly over the base of the prepared pan and refrigerate.
  7. To make the filling, sprinkle gelatine over water in a small heatproof jug and stand it in a pan of simmering water until gelatine has dissolved.
  8. Stir to help combine it and allow to cool slightly.
  9. Beat the cream cheese, essence and sugar in a small bowl with electric mixer until smooth.
  10. Beat in the gelatine.
  11. Fold in the whipped cream, cooled melted white chocolate and chopped cookies.
  12. Spread the filling over the base in pan.
  13. Cover and refrigerate for several hours until firm.
  14. This is best if made the day before serving.
  15. To serve the slice, cut into small squares.
  16. Melt the remaining dark chocolate and butter by placing them in a small heatproof jug and standing them over a pan of simmering water OR you can melt them very carefully in the microwave on medium heat, stirring regularly until melted and combined.
  17. Drizzle or pipe the chocolate over the squares in a squiggly pattern and refrigerate squares until chocolate has set.
  18. This slice should be stored, covered, in the fridge.

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