Combine 1 Packet (200 g) crushed ginger biscuits and 1/3 cup (80 g) melted butter

Place mixture into a 35 cm x 13 cm rectangular loose – bottomed tart tin or a lined bread tin, pressing down gently to create a base.

Chill for 30 minutes.

Heat 1 cup (about 100 g) frozen berries, 2 tbsp (30 ml) sugar and 1 1/2 cup (125 ml) water in a saucepan, reduce to a third and cool.

Combine 2 tubs (230 g) plain cream cheese, 1 can (385 g) condensed milk and 1/4 cup (60 ml) icing sugar.

Swirl 1/2 the berry mixture through cream cheese mixture and pour on top of the biscuit base.

Chill overnight.

Slice into bars, drizzle with remaining berry sauce and garnish with fresh mint.

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