|250 ml ml||Cream Cream|
|2 tbsp tbsp||Icing Sugar Icing Sugar|
|200 g g||Cream Cheese (Filadelfia style) Cream Cheese (Filadelfia style)|
|1 packet packet||Grapes Grape|
|8||Fruit Shorties Biscuit Fruit Shorties Biscuit|
|Tower Gate, crushed|
- Remove the grapes from the stem and cook with the orange juice and 1 tablespoon of icing sugar until the grapes cook down into a pulp. Once soft, allow to cool.
- Meanwhile, whip the cream cheese, fresh cream and remaining sugar together until light and fluffy.
- To serve, divide the grape compote between serving glasses or pretty jars, top with a generous layer of the cheesecake cream and chill, covered, for at least 30 minutes in the fridge.
- When ready to serve, top with the crushed biscuits.