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  • Jessica’s Delicacies

Caramel nibbles no bake cheesecake!

Ingredients -

400g full fat cream cheese

250g digestives, crushed

200ml double cream

85g melted butter

150g Cadbury milk chocolate, melted

100g caramel sauce

50g icing sugar

1 tsp vanilla extract

Handful of caramel nibbles


Equipment needed -

8” round tin - https://amzn.to/3tFkf81

For whipped cream:

Piping bag: https://amzn.to/3uWcP11

Star nozzle tip: https://amzn.to/3tmlBVU


Disclaimer -

Some links I provide may be affiliate links. This means that I make a small commission when you purchase something through my links.


Instructions -

  1. In a blender blitz your digestive biscuits until a fine crumb.

  2. Pour in your melted butter and blitz together until it reaches a wet sand consistency.

  3. Pour into a greased and lined 8” round tin and spread out until flat and even.

  4. In a bowl whisk together your cream cheese, vanilla and icing sugar.

  5. Add in your melted Cadbury chocolate and mix until smooth.

  6. Pour in your double cream and whisk until thick and creamy.

  7. Pour the cheesecake into the tin and spread out until flat and even.

  8. Pour your caramel sauce on top and swirl throughout the batter using a knife or skewer.

  9. Place the cheesecake to set in the fridge for 8 hours or overnight.

  10. Once set, decorate your cheesecake with whipped cream and a caramel nibble

  11. Serve and enjoy!

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Ingredients - 400g full fat cream cheese 250g biscoff biscuits, crushed 200ml double cream 85g melted butter 200g Caramilk chocolate, melted 50g icing sugar 1 tsp vanilla extract Equipment needed - 8”