This No Bake Caramel Cheesecake should come with a warning. It is that good, never mind simple. Just three ingredients are all that are required to provide a silky caramel sensation. Seriously, Serious Lush ness.
This dessert recipe is that of the crazily easy and whip it up in five minutes variety. This is the dessert recipe you go to when time is tight but you’re in need of a caramel cuddle and Lord I could do with one of those………
I’ve been to the dentist. Apparently my gum line is receding…..who blinkin knew? In five years time or so I will look like a Horse……All that furtive brushing has unfortunately led me to this enamel moment. In my honest attempt to gain back ten years and my pearly gnashers of youth, I have brushed like a bitch and become very long in the tooth. A quick google reveals you should never brush with anything other than a soft brush. What????? That’s not what they said back in the day. “Brush like a Demon,” they said. “Like you’re life depended on it,” they said. For the love of God when does this ageing thing end……bring on the Cheesecake and remember not to grin.
No Bake Caramel Cheesecake
I have to admit that no bake homemade cheesecakes are a bit of a thing of mine. I find them hard to beat. Especially when they are as easy as this baby. Easy Desserts bring a joy to my soul like no others. Perhaps I enjoy feeling smug but mostly I think it’s because it sticks the V sign up to all the complicated chef stuff and it brings the power back to the home cook….me. This Caramel Cheesecake is proof of point. There are very easy recipes out there that produce seriously high quality results for the average home cook and I LOVE it when I find one.
This recipe is simply a matter of crushing the bourbon biscuits and then smoothing the chocolatey rubble onto the base of a spring release tin.
I mix the filling up in two phases. The first is the cream cheese and caramel condensed milk. When that is well mixed I then add the cream and whip again until very thick. Keep going until it looks like below. You do need it to be really thick.
Followed by a dollop into the tin and smooth. So simples.
I use shop bought caramel/toffee sauce to drizzle on top because I always tend to have it in the cupboard, but of course you can use your own. I squeeze it in a drizzly fashion and then chill for about four hours. I have made it the day before and left it covered overnight. In fact that is how I tend to always make it. I love to get ahead.
An update to this recipe is that as it is on the soft side straight from the fridge I have found that a whole hour before you want to serve it put it in the freezer…..Yes the freezer. This firms it up just perfectly. It makes it cut like a dream. You can then keep any left overs in the fridge covered.
No Bake Caramel Cheesecake
This recipe for No Bake Caramel Cheesecake is so simple yet insanely delicious. Soft and velvety caramel filling lies on a Chocolate Biscuit base.
- 397 grams caramel condensed milk 1 tin
- 200 mls double cream
- 180 grams full fat cream cheese
- toffee/caramel sauce for decorating
- 200 grams bourbon biscuits
- 70 grams unsalted butter melted
Crush the biscuits. I use a food processor but you can put them in a plastic bag and use a rolling pin to crush them. Add the butter and mix well. Empty the biscuit crumbs into a 20 cm loose bottomed, spring release tin and smooth evenly with the back of a spoon.
Place in the freezer for ten minutes or the fridge for at least 30 minutes. The base wants to be hard.
Put the cream cheese and caramel into a bowl and whisk for a couple of minutes with an electric hand held whisk or in a free standing mixer. The mixture will become thick. Add the cream and whisk again until very thick.
Dollop the mixture out onto your biscuit base and smooth evenly. Cover with clingfilm and put in the fridge for at least 4 hours. An hour before you are going to serve it put it in the freezer in it's tin.
When ready to serve or earlier if it suits you, drizzle over toffee sauce in a drizzly manner.
Apply to Horse Face.
Run a flat edged knife carefully around the inner edge of the cheesecake when you are ready to serve. Then gently release the outer edge and push the cheesecake up from the bottom and clear of the tin. I leave the tin base under the cheesecake and just try to be careful when cutting through the base of the cheesecake when slicing.
It is on the soft side so an hour before you are ready to serve put it in it's tin in the freezer.
Here are a few more easy Cheesecakes with my Cheesecake Love…
I have linked this post with #CookBlogShare over at Easy Peasy Foodie.