You will need a 22cm round springform pan for this recipe
1 packet Arnott’s Iced VoVo biscuits
75g butter, melted
500g Philadelphia cream cheese, softened
2 tsp coconut extract
150g pink marshmallows
2 tsp gelatine, dissolved in 1/4 cup boiling water
200g white chocolate, melted
400ml thickened cream, whipped
To decorate: Arnott’s Iced VoVo biscuits, mini marshmallows, store-bought mini meringues, Dollar Sweets assorted pink and white sprinkles of your choice
To make the base, blitz the biscuits in a food processor to a fine crumb. Add the butter and blitz until well combined. Tip the crumbs into the base of the pan and use the bottom of a drinking glass to press the crumbs firmly into the base. Refrigerate for 30 mins while you prepare the filling.
Use an electric beater or stand mixer with whisk attachment to whisk together the cream cheese and coconut extract until smooth.
Place the marshmallows into a microwave safe bowl and microwave on high for 30 seconds until melted. Scrape the marshmallow mixture into the bowl with the cream cheese and beat until combined. Add the gelatine mixture and melted white chocolate and stir through.
Fold through the whipped cream until just combined, then spoon the mixture over the top of the prepared base. Smooth the top and refrigerate overnight until set.
Carefully remove the cheesecake from the pan and decorate before serving.