chocolate biscuit cheesecake mousse

Ingredients

• 250g tub spreadable cream cheese
• 1 tsp vanilla essence
• 1 cup icing sugar mixture
• 300ml tub thickened cream
• 200g packet Arnott's Tim Tams
• Chocolate topping and sliced strawberries, to decorate

Method

1. Beat cream cheese, essence and icing sugar mixture in the small bowl of an electric mixer until light and fluffy. Add cream. Beat on a low speed until combined. Increase speed to high. Beat until soft peaks form.

2. Coarsely chop biscuits. Gently fold into cream mixture.

3. Divide cream mixture among six serving glasses (1-cup capacity). Decorate with topping and sliced strawberries.

Notes

Mousse can be served as soon as it's made, or prepared the night before (it will become firm on standing). Store, covered, in the fridge. You can use any type of chocolate biscuit in this recipe.