No-bake caramel and cream cheese cheesecake
Dessert doesn't get much easier than this! This no-bake cheesecake recipe features a buttery biscuit base, creamy filling and caramel swirl topping. Serve with whipped cream for a truly indulgent treat
- 15 mins preparation
- 24 hrs marinating
- Serves 8
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Ingredients
- 250 gram plain biscuits
- 125 gram butter, chopped
- 500 gram cream cheese, softened
- 380 gram can caramel condensed milk
- 2 teaspoon gelatine
- 2 tablespoon just-boiled water
- whipped cream to serve (optional)
Method
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1Lightly grease and line a 22cm round spring-form pan with baking paper. Using a food processor, pulse biscuits and butter together until fine crumbs form. Press mixture firmly over base and sides of pan. Chill.
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2In a small bowl, using an electric mixer, beat cream cheese and ¾ of condensed milk until smooth. Whisk gelatine into water until dissolved. Beat into caramel mixture. Pour into pan.
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3Spoon dots of remaining condensed milk over filling. Using a skewer, swirl the top. Chill cheesecake overnight. Serve in wedges with whipped cream.
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