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  • Jessica’s Delicacies

Caramilk no bake cheesecake!

Updated: Jul 6

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” 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 Biscoff 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. Pour in your double cream and whisk until thick and creamy.

  6. Add in 100g of melted Caramilk chocolate and mix into the batter.

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

  8. Pour the remaining caramilk on top.

  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 Caramilk piece.

  11. Serve and enjoy!


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