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Gingerbread Dream Slice Recipe

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★★★★

4 from 32 reviews

This Gingerbread Dream Slice is a decadent no-bake dessert featuring a crunchy gingernut and digestive biscuit base topped with a creamy, ginger-infused cream cheese and caramel chocolate layer. Finished with whipped cream and a sprinkle of biscuit crumbs, it’s a luscious treat perfect for holiday gatherings or anytime you want a slice of sweet, spiced indulgence.

Ingredients

Scale

Base

  • 250g packet gingernut biscuits, broken into large pieces
  • 150g plain digestive biscuits, broken into large pieces
  • 175g butter, melted

Filling

  • 125g butter, chopped, at room temperature
  • 250g cream cheese, chopped, at room temperature
  • 150g (1 cup) icing sugar mixture
  • 1 tsp ground ginger
  • 180g Cadbury Caramilk chocolate, melted and cooled
  • 300ml Bulla Thickened Cream, whipped

Instructions

  1. Prepare the Pan: Grease a 5cm deep, 20 x 26cm roasting pan. Line the base and sides with baking paper, leaving the two long sides extended for easy removal of the slice.
  2. Make the Biscuit Base: Place the gingernut biscuits in a food processor and pulse until broken into small pieces. Add the digestive biscuits and pulse again until the mixture resembles coarse crumbs. Pour in the melted butter and pulse until the mixture is combined and holds together slightly.
  3. Press the Base: Transfer two-thirds of the biscuit mixture to the prepared pan. Using a flat-bottomed glass or spatula, press the mixture firmly and evenly over the base. Chill in the fridge for 30 minutes to set. Leave the remaining biscuit mixture at room temperature for the topping.
  4. Prepare the Creamy Filling: Using electric beaters, beat the cream cheese, chopped butter, icing sugar, and ground ginger in a large bowl until pale and creamy. Gradually beat in the melted Cadbury Caramilk chocolate until fully combined and smooth.
  5. Fold in Whipped Cream: Gently fold the whipped thickened cream into the cream cheese and chocolate mixture until well combined and smooth, being careful not to deflate the cream.
  6. Assemble and Chill: Spread the creamy filling evenly over the chilled biscuit base. Smooth the surface, then sprinkle the reserved biscuit crumbs evenly over the top. Place the slice in the fridge for at least 4 hours, preferably overnight, to set completely before serving.

Notes

  • Ensure the butter and cream cheese are at room temperature to ease beating and result in a smooth filling.
  • You can substitute Cadbury Caramilk chocolate with any caramelized white chocolate if unavailable.
  • For easier slice removal, lift the slice from the pan using the overhanging baking paper edges.
  • This slice keeps well in the refrigerator for up to 3 days, stored in an airtight container.

Keywords: Gingerbread slice, no-bake dessert, cream cheese slice, caramel chocolate, gingernut biscuits, holiday dessert

Find it online: https://foodiecara.com/gingerbread-dream-slice-recipe/