Caramel nibbles no bake cheesecake!
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
Some links I provide may be affiliate links. This means that I make a small commission when you purchase something through my links.
In a blender blitz your digestive biscuits until a fine crumb.
Pour in your melted butter and blitz together until it reaches a wet sand consistency.
Pour into a greased and lined 8” round tin and spread out until flat and even.
In a bowl whisk together your cream cheese, vanilla and icing sugar.
Add in your melted Cadbury chocolate and mix until smooth.
Pour in your double cream and whisk until thick and creamy.
Pour the cheesecake into the tin and spread out until flat and even.
Pour your caramel sauce on top and swirl throughout the batter using a knife or skewer.
Place the cheesecake to set in the fridge for 8 hours or overnight.
Once set, decorate your cheesecake with whipped cream and a caramel nibble
Serve and enjoy!