For a decadent treat, this easy no-bake Caramello cheesecake will please the whole family. With a chocolate biscuit crust and oozing caramel topping, it’s not only easy to make, but sets in the fridge without having to turn the oven on.
Ingredients
- 375g Arnott’s Choc Ripple Biscuits
- 220g butter, melted
- 3 tsp gelatine
- 500g cream cheese, at room temperature
- 1/2 cup brown sugar
- 1 tsp vanilla essence
- 300ml thickened cream, whipped
- 380g tin Nestle Top ’n’ Fill Caramel
- Caramello Koalas, to serve
- Caramello bars, to serve
Method
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Step 1Prepare a 24cm springform cake tin by greasing lightly with butter and lining the base and sides with baking paper. In a food processor, blitz biscuits into a fine crumb. Add butter and blitz until just combined. Pour into prepared tin and use a large spoon or small glass to press into a thin tart shell, lining the base and up the sides. Refrigerate for 30 minutes.
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Step 2Using an electric mixer, beat cream cheese with sugar and vanilla until smooth.
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Step 3Place 2 tbs boiling water in a small bowl and sprinkle over gelatine. Whisk with a fork until gelatine is completely dissolved. Add to cream cheese with whipped cream, and beat for a further minute to combine. Pour into biscuit base, smooth over the top, then return to fridge for at least an hour, or overnight, to set.
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Step 4Just prior to serving, release cheesecake from the springform tin and carefully transfer to a serving plate, removing baking paper lining. Place Top ’n’ Fill Caramel in a bowl and whisk well. Pour over cheesecake. Decorate with Caramello Koalas and chopped Caramello bars.
Recipe Notes
The tinned caramel makes this cheesecake super easy, but you can make your own caramel if you prefer.
This recipe was created and photographed by Greer Worsley for Australia's Best Recipes.
Recipe Reviews (3)
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