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no bake caramel cheescake

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.

Course cheesecakes
Cuisine Universal
Keyword no bake caramel cheesecake
Prep Time 15 minutes
Chilling Time 6 hours
Total Time 10 minutes
Servings 10
Calories 436 kcal


  • 397 grams caramel condensed milk 1 tin
  • 300 mls double cream
  • 180 grams full fat cream cheese
  • toffee/caramel sauce for decorating

Cheesecake Base

  • 200 grams bourbon biscuits
  • 70 grams unsalted butter melted


  1. Crush 200 grams bourbon biscuits. I use a food processor but you can put them in a plastic bag and use a rolling pin to crush them. Add 70 grams/2.5 oz 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.

  2. Place in the freezer for ten minutes or the fridge for at least 30 minutes. The base wants to be hard.

  3. Put 180 grams/6.3 oz cream cheese and tin of condensed milk 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 300 mls of double cream and whisk again until very thick.

  4. 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.

  5. When ready to serve or earlier if it suits you, drizzle over toffee sauce in a drizzly manner.

  6. Apply to Horse Face.

Recipe Notes

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.


Nutrition Facts
No Bake Caramel Cheesecake
Amount Per Serving
Calories 436 Calories from Fat 270
% Daily Value*
Fat 30g46%
Saturated Fat 17g106%
Cholesterol 89mg30%
Sodium 212mg9%
Potassium 238mg7%
Carbohydrates 37g12%
Fiber 1g4%
Sugar 30g33%
Protein 6g12%
Vitamin A 964IU19%
Vitamin C 1mg1%
Calcium 156mg16%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.