Servings: 6 large bars
Chill Time: 4 hours (or overnight)
Prep Time: 20 minutes

---

✨ Ingredients

For the Crust:

• 200g (about 1½ cups) crushed tea biscuits (e.g., Lotus or Tila)

• 80g (5 tbsp) unsalted butter, melted

For the Cream Cheese Layer:

• 250g (8 oz) cream cheese, softened

• 200ml (about ¾ cup + 1 tbsp) heavy cream or whipping cream

• 50g (¼ cup) powdered sugar (adjust to taste)

• 1 tsp vanilla extract

• 1 tbsp black tea leaves (optional, for flavor and speckled look)

• 1½ tsp gelatin powder (or agar powder for vegetarian)

• 2 tbsp hot water (to bloom gelatin)

For Topping:

• 6 rectangular tea biscuits (e.g., Tila, Lotus, or Marie)

---

🧁 Instructions

1. Prepare the Crust:

1. Mix crushed biscuits with melted butter until it resembles wet sand.

2. Press evenly into the base of a parchment-lined 8x8 inch (20x20 cm) pan.

3. Chill in the fridge while you prepare the filling.

2. Make the Cheesecake Filling:

1. Bloom gelatin in 2 tbsp hot water and stir until dissolved.

2. In a large bowl, beat cream cheese, sugar, and vanilla until smooth.

3. Add heavy cream and beat until fluffy and thickened.

4. Stir in the tea leaves if using.

5. Pour in the dissolved gelatin and mix well.

3. Assemble:

1. Pour the filling over the chilled crust and smooth the top.

2. Place a biscuit on top of each future square (6 total).

3. Chill in the fridge for at least 4 hours or overnight until firm.

4. Slice and Serve:

1. Use a sharp knife to slice into 6 neat bars.

2. Serve with hot tea or coffee. ☕