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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 cheesecake, no bake caramel cheesecake, no bake cheesecake
Prep Time 15 minutes
Chilling Time 7 hours
Total Time 7 hours 15 minutes
Servings 10
Calories 491 kcal

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

Instructions

  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 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.

  4. Dollop the mixture out onto your biscuit base and smooth evenly. Put it in the fridge for at least 4 hours, more if it suits you. 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 make it the day before and then put it in the freezer 3 hours before I am going to serve it.

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

  6. Apply to 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.

 

Nutrition Facts
No Bake Caramel Cheesecake
Amount Per Serving
Calories 491 Calories from Fat 324
% Daily Value*
Fat 36g55%
Saturated Fat 21g131%
Cholesterol 107mg36%
Sodium 264mg11%
Potassium 260mg7%
Carbohydrates 38g13%
Fiber 1g4%
Sugar 31g34%
Protein 7g14%
Vitamin A 1179IU24%
Vitamin C 1mg1%
Calcium 172mg17%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.