15 Mins
Prep time
45 Mins
Cooking time
Serves 6

What you need

  • 128g packet OREO Chocolate Creme Cookies, crushed
  • 250g PHILADELPHIA Block Cream Cheese, cubed and softened
  • 2 eggs
  • 2 tablespoons plain flour
  • 1 teaspoon vanilla extract
  • 200g TOBLERONE White Chocolate, melted
  • 1/2 cup blueberries (fresh or frozen)
  • 1/4 cup flaked almonds
  • Raspberry sauce for serving

How to make it

  • PRESS OREO crumbs into the base and sides of a lightly oiled 11 x 34cm rectangular tart tin.
  • BEAT PHILADELPHIA until smooth, add the eggs, flour and vanilla, mix well. Stir through the melted chocolate. Sprinkle blueberries over the base of the tart then pour over the PHILADELPHIA mixture.
  • SPRINKLE with almonds and bake at 160ºC fan-forced for 30 minutes, until golden and cooked through.  Allow to cool, remove from tin and serve.