Condensed milk cheesecake slice

Need to whip up a sweet treat for a party or bake stall? It doesn’t get much easier than this condensed milk cheesecake slice (RECIPE BELOW). It has a crunchy biscuit base and creamy topping rippled with sweet mixed berries – you’ll find it hard to stop at just one piece!
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Condensed milk cheesecake slice
Serves 16 Prep 20 mins (+ 1 hour cooling & 2½ hours chilling time) Cooking 30 mins
250g Arnott’s Nice biscuits
125g butter, melted
500g cream cheese, at room temperature
397g can sweetened condensed milk
2 tbs lemon juice
2 Coles Australian Free Range Eggs
1½ cups frozen mixed berries
1 Preheat oven to 150°C. Grease and line base and 2 long sides of a 20cm x 30cm lamington pan with baking paper, allowing the sides to overhang.
2 Process biscuits in a food processor until finely crushed. Add the butter and process until well combined. Spoon biscuit mixture into prepared pan. Use the base of a flat-bottomed glass to spread and press over the base. Place in fridge for 30 mins to chill.
3 Meanwhile, process the cream cheese in a food processor until smooth. Add the condensed milk and lemon juice and process until smooth. Add the eggs. Process until well combined.
4 Sprinkle half the berries over the base. Pour over the cream cheese mixture and smooth the surface. Sprinkle with remaining berries. Bake for 30 mins or until just set. Turn off oven. Cool in oven, with door ajar, for 1 hour. Place in the fridge for 2 hours to chill. Cut into squares to serve.
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