Total Time: 6 hours 30 mins; Prep 30 mins; Set approx 6 hours
Adapted from TRTLMT.
Ingredients
- 250g packet scotch fingers
- 100g butter, chilled
- 200g violet crumble (4 bars), plus decoration
- 750g cream cheese
- 90g sugar
- 1 tsp vanilla essence
- 70g cream
Method
- Blitz biscuits in food processor until crumbed. Cube butter, add to the crumb and blitz till mixed.
- Press into desired tin. I used a springform tin with baking paper on the base.
- Crush violet crumbles in the food processor. Try and leave some larger chunks for that extra oomph of taste. Set aside.
- Mix cream cheese using a hand mixer (not the food processor) until creamy and smooth.
- Add in the sugar and vanilla essence, mix till smooth. You may want more or less usgar depending on your taste and how much violet crumble you use.
- Add the cream and mix till smooth. Honestly, not sure why 4-6 are separate steps, it’s just how I was told to do it. Might try doing it all together next time.
- Mix the violet crumble into the cream cheese mixture.
- Pour onto biscuit base and smooth out (or don’t, that’s just for aesthetics and ease of serving). Set for a long time (mine set for almost 36 hours, although apparently 6 would be long enough)
- Decorate just before serving, to avoid melting violet crumble (due to moisture from the cake and fridge). I used whipped cream for the swirls and just piled chopped violet crumble on the top.
Beth's Baking 
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