Step 1

Line a 12-cup cupcake tin with muffin liners.

Step 2

In a food processor, blitz biscuits into a fine crumb. Add melted butter and pulse to combine. Divide between the 12 cups of the cupcake tin and use a small glass to press down firmly into an even layer.

Step 3

Place 2 tbsp water in a small bowl and sprinkle gelatine on top. Set aside for a few minutes to soften. Place the bowl in a small saucepan filled 2cm deep with simmering water and stir until gelatine has dissolved completely.

Step 4

Wipe out the bowl of the food processor and add cream cheese and condensed milk. Blitz until smooth. Add melted Caramilk and gelatine mixture and blitz to combine. Transfer mixture to a jug and pour on top of the Anzac biscuit base in the muffin liners. Refrigerate for 2 hours to set. Run a small sharp knife around the top of each cheesecake to release it from the liners, then gently pull back the paper and discard prior to serving.