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Method Prep:25min › Extra time:4hr setting › Ready in:4hr25min
Melt the strawberry jelly in boiling water and leave to cool.
Place biscuits in a large freezer bag and crush with a rolling bin to create crumbs.
Melt the butter in a small saucepan over a medium heat then add the biscuits and stir making sure all biscuits are coated.
Spoon the biscuit base layer into a 23cm springform cake tin, pressing down with the back of a spoon to compact.
Pour the milk into a bowl then sprinkle in the dream topping and whisk until creamy. Beat in the cream cheese and jelly and mix until combined. Spoon over the biscuit base and chill in the fridge until set, about 4 to 6 hours.
Once set, remove from the fridge and carefully release the springform cake tin sides. Transfer the cheesecake to a serving plate. Decorate with the tinned strawberries, serve and enjoy!
If a baking tin is used ensure its one that either opens at the side or has a loose bottom for easy removal.