Iced VoVo Cheesecake Slice

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Iced VoVo Cheesecake Slice – Nostalgic, No-Bake & Perfectly Pink

A creamy raspberry cheesecake layered over a buttery biscuit base, topped with jam, coconut, and iconic Iced VoVo biscuits

Introduction: A Sweet Slice of Aussie Nostalgia

If you grew up in Australia, chances are you’ve enjoyed an Iced VoVo biscuit—those pink-striped, coconut-dusted treats with raspberry jam and marshmallow. This Iced VoVo Cheesecake Slice pays tribute to that beloved biscuit in the most delicious way possible. It’s a no-bake cheesecake that’s creamy, fruity, and beautifully decorated with the biscuits themselves.

With a buttery biscuit base, raspberry-infused cheesecake filling, and a whipped cream topping crowned with jam and VoVos, this dessert is a showstopper for birthdays, afternoon teas, or any time you want to impress with minimal effort.

Ingredients Breakdown

Let’s take a closer look at what makes this cheesecake slice so irresistible:

Base:

  • Plain sweet biscuits (250 g, e.g., Nice biscuits)
    Crushed into crumbs—form the buttery foundation.
  • Unsalted butter (100 g, melted)
    Binds the crumbs and adds richness.

Tip: Use digestive biscuits or graham crackers if Nice biscuits aren’t available.

Raspberry Layer:

  • Frozen raspberries (200 g, thawed)
    Pureed and strained—adds fruity flavor and color.
  • Gelatine powder (3 tsp)
    Sets the raspberry layer—activated with water and heat.

Optional: Add a splash of lemon juice for brightness.

Cheesecake Filling:

  • Cream cheese (500 g, room temperature)
    Smooth and creamy—forms the base of the filling.
  • Caster sugar (140 g / ~⅔ cup)
    Sweetens the filling without overpowering.
  • Thickened cream (600 mL)
    Whipped and folded in—adds lightness and volume.

Tip: Use full-fat cream cheese for best texture.

Topping:

  • Extra thickened cream (300 mL)
    Whipped for the decorative top layer.
  • Pure icing sugar (1 tbsp)
    Sweetens and stabilizes the whipped cream.
  • Pink food colouring (optional)
    Adds a festive hue to the topping.
  • Raspberry jam (105 g / ~⅓ cup)
    Spoon down the centre for classic VoVo flair.
  • Arnott’s Iced VoVo biscuits (1 packet)
    For decoration—adds crunch and nostalgia.
  • Desiccated coconut
    Sprinkled on top for texture and visual appeal.

Equipment Needed

  • 23 cm (9″) square cake pan
  • Baking paper
  • Food processor or rolling pin
  • Mixing bowls
  • Electric mixer or whisk
  • Fine sieve
  • Spatula
  • Microwave-safe bowl
  • Refrigerator

Optional: Piping bag for decorative cream topping

Step-by-Step Instructions

Step 1: Prepare the Base

Line a 23 cm square cake pan with baking paper, leaving an overhang for easy removal.

Crush 250 g biscuits into fine crumbs using a food processor or rolling pin.

Mix with 100 g melted butter until evenly moistened.

Press firmly into the base of the pan.

Chill in the fridge while preparing the filling.

Tip: Use the back of a spoon or measuring cup to press evenly.

Step 2: Make Raspberry Puree & Gelatine

Puree 200 g thawed raspberries in a blender.

Strain through a fine sieve to remove seeds.

In a small bowl, sprinkle 3 tsp gelatine over 2 tbsp water.

Let sit for a few minutes to soften.

Microwave for 10 seconds, then whisk until dissolved.

Stir gelatine into raspberry puree and let cool slightly.

Optional: Add a teaspoon of sugar if raspberries are very tart.

Step 3: Prepare Cheesecake Filling

In a large bowl:

  • Beat 500 g cream cheese and 140 g caster sugar until smooth.

Add the raspberry-gelatine mixture and mix until combined.

In a separate bowl:

  • Whip 600 mL thickened cream until soft peaks form.

Fold gently into the cream cheese mixture.

Spread evenly over the chilled biscuit base.

Chill for several hours or overnight until fully set.

Tip: Smooth the top with a spatula for a clean finish.

Step 4: Make the Topping

Whip 300 mL extra thickened cream with 1 tbsp icing sugar (and optional pink food colouring) until firm peaks form.

Pipe or spread over the set cheesecake.

Spoon raspberry jam down the centre.

Arrange Iced VoVo biscuits on top.

Sprinkle with desiccated coconut.

Presentation Tip: Break some biscuits in half for visual variety.

Step 5: Slice and Serve

Use the baking paper overhang to lift the cheesecake from the pan.

Slice into squares or rectangles using a hot, clean knife.

Serve chilled.

Yields:

  • 12–16 slices

Optional: Garnish with fresh raspberries or mint leaves for extra flair.

Serving Suggestions

Perfect for:

  • Birthday parties
  • Afternoon tea
  • Holiday gatherings
  • Dessert platters

Pair with:

  • Sparkling rosé
  • Vanilla bean ice cream
  • Fresh berry salad
  • Coffee or tea

Tip: Serve on a pink platter or cake stand for maximum visual impact.

Variations to Try

Want to make it your own? Try these delicious twists:

Lemon Raspberry Cheesecake

Add lemon zest to the filling and use lemon biscuits for the base.

Chocolate VoVo Slice

Add cocoa powder to the base and drizzle chocolate over the topping.

Coconut Cream Cheesecake

Use coconut cream in the filling and top with toasted coconut.

Vegan Version

Use dairy-free cream cheese, coconut cream, and agar-agar instead of gelatine.

Mini Cheesecake Cups

Assemble in cupcake liners for individual servings.

Storage and Make-Ahead Tips

  • Make-Ahead: Prepare up to 1 day in advance.
  • Refrigerate: Store in airtight container for up to 4 days.
  • Freeze: Freeze unglazed cheesecake for up to 1 month. Thaw overnight and decorate before serving.

Tip: Keep chilled until ready to serve for best texture.

Nutrition Notes (Per Slice, ~1 of 16)

  • Calories: ~320
  • Protein: ~5g
  • Carbohydrates: ~28g
  • Fat: ~20g
  • Sugar: ~18g
  • Sodium: ~180mg
  • Fiber: ~2g

This slice is:

  • Creamy and fruity
  • Sweet and nostalgic
  • Perfectly portioned
  • Great for sharing

Final Thoughts

This Iced VoVo Cheesecake Slice is more than just a dessert—it’s a celebration of flavor, nostalgia, and creativity. Whether you’re baking for a special occasion or just treating yourself, it’s guaranteed to impress and delight.

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