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

Prep Time 15

Chilling Time 7

Total Time 7 15

Servings

Calories 491kcal

Author Apply To Face Blog

Ingredients

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

Cheesecake Base

200 grams bourbon biscuits
70 grams unsalted butter melted

Metric - U S Customary

Instructions

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.
Place in the freezer for ten minutes or the fridge for at least 30 minutes. The base wants to be hard.
Put 340 grams 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.
Dollop the mixture out onto your biscuit base and smooth evenly. Put it in the fridge for at least 4 hours, or overnight. 3 hours before you are going to serve it, put it in the freezer in it's tin and leave it there until you are ready to eat.
I usually make it the day before and then put it in the freezer 3 hours before I am going to serve it.
When ready to serve or earlier if it suits you, drizzle over toffee sauce in a drizzly manner.
Apply to Face.

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.

Alternatively if you are not using a spring release tin use a knife and a flexible thin spatula if you have one. The first slice is the most difficult to remove with cheesecakes after that it's easy!

All nutritional information is approximate and intended only as a guide

Nutrition