Effortless to prepare and utterly irresistible, this caramel and cream cheese cheesecake is a dream for anyone with a sweet tooth. Whether you’re hosting a dinner party or simply treating yourself after a long day (no judgement, we know you deserve it), this cheesecake will be your go-to recipe for a luxurious yet easy-to-make treat. Best of all, there’s no need to turn on the oven—just mix, chill, and enjoy!
Ingredients
Method
Lightly grease and line a 22cm round spring-form pan with baking paper. Using a food processor, the pulse biscuits and butter together until fine crumbs form. Then, press the mixture firmly over the base and sides of your pan. Set it in the fridge to chill.
Next, using an electric mixer in a small bowl, beat the cream cheese and ¾ of your condensed milk until it reaches a smooth consistency. Set it aside.
Whisk your gelatine into water until dissolved. Then, beat it into your caramel mixture. Pour it into the pan.
Spoon dots of the remaining condensed milk over your filling. Using a skewer, swirl the top. Chill cheesecake overnight. Serve in wedges with whipped cream.
Tip: After waiting so long for your no-bake caramel and cream cheese cheesecake to set, speed up the serving process with a can of ready-to-use whipped cream.
