No Bake Caramel Cheesecake

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 make ahead dessert recipe is that of the crazily easy and whip it up in five minutes variety. The result is a very special one.

EVERYONE always raves about this cheesecake....EVERYONE. It is velvety and deeply caramel. A luxurious treat fit for a family meal or banquet. It can wear both hats effortlessy. Think designer trainers.

No Bake Caramel Cheesecake

Recipe Steps

You will need:

397 grams (14 oz) tin of condensed milk (not evaporated milk)

300 mls double cream

240 grams (12 oz) cream cheese (full fat)

200 grams ( 7 oz) bourbon biscuits (chocolate biscuits)

70 grams (2.82 oz) butter (melted)

STEP 1 - Making The Base

• This recipe is simply a matter of crushing the bourbon biscuits and then smoothing the chocolatey rubble  onto the base of a 8 " spring release tin.
• I use my food processor to do this and then add the butter before giving it another couple of pulses.
• You can also use a rolling pin and crush your biscuits in a freezer bag.
• Tip them into your tin and smooth them evenly over your base.
• Chill in the fridge for thirty minutes or ten minutes in the freezer. The base needs to be really hard before the filling goes on top.

STEP 2 - Mixing The Filling

• 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.
• I use my free standing mixer but a large mixing bowl and hand held electric whisk will work too.
• Keep going until it looks like below. You do need it to be really thick.

• 

STEP 3 - Filling The Tin

• Dollop into the tin and smooth over with a spatula. Make sure that you push all the filling down so that you don't get any air pockets.

STEP 3 - Chilling The Cheesecake

• Chill in the fridge for at least 4 hours or overnight.
• A whole 3 hours before you want to serve it, put it in the freezer.....Yes the freezer. So that is 7 hours setting in total at least. 
• I usually make it the day before then put it in the freezer 3 hours before I want to serve it.
• It is on the soft side if served from the fridge and I have done this many times but it is a whole bunch better/easier to cut for the freezer treatment
• It makes the whole recipe damn well perfect. The crowd always goes wild.
• You can then keep any left overs in the fridge covered.
• 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 random fashion.
• You can add any toppings that float your caramel boat. Toffee Popcorn is always a good one and looks dead fancy pants.

How do I tell if my cheesecake filling is thick enough?

• Make sure you use cold from the fridge double cream. The double cream must not be a dairy free or vegan substitute.
• Make sure you use full fat cheese.
• Use an electric mixer for best whipping results.
• The filling should be very thick and not sloppy at all. The whisk should leave lines in it that don't fill back up.

IF YOU LIKE NO BAKE CHEESECAKES THEN YOU MIGHT LIKE THESE

White Chocolate and Raspberry Cheesecake

Lemon Cheesecake

Nutella Cheesecake

Lime and Chocolate Cheesecake

Strawberry Cheesecake

PIN NO BAKE CARAMEL CHEESECAKE FOR LATER

Do let me know how you got on in the comments below. I love a good old hairy chinwag!

I have linked this post with #CookBlogShare over at Easy Peasy Foodie.