Ingredients for the cake:

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• 200g digestive biscuits  

• 80g butter  

• 250g cream cheese  

• 120g granulated sugar  

• 180g Joy spread  

• 150ml double cream  

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Step by step instructions and tips​

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1. Put baking paper in a loose bottom round tin.   

2. Create the biscuit crumb however fine or coarse you like.  

3. Mix the melted butter into the crushed biscuits.  

4. Press the crushed biscuit mixture into the baking tin. Use the back of a spoon to create an even layer. Then, put the tin into the fridge to harden.  

5. Whisk the cream cheese and sugar together.  

6. Melt in the microwave (20 sec intervals until runny) the Joy spread of your choice. 

7. In a new bowl, whisk the whipped cream until stiff peaks are formed.  

8. To the whipped cream, add the melted Joy spread. Mix until well combined.  

9. Use a spatula and gently fold the cream cheese into the creamy mixture.  

10. Take the baking tin out of the fridge. Top the biscuit crumb with the cream cheese filling. Smooth out any air bubbles with a spatula or blunt knife.  

11. Place the cake into the fridge to set for at least a few hours.  

12. When it’s ready to serve, take your cake out of the fridge.  

13. You can decorate even more spread, crushed nuts or anything you fancy. Enjoy!