No-bake chocolate and caramel cheesecake recipe
This Easter-inspired recipe for no-bake chocolate and caramel cheesecake is quick, easy and an excellent way to use up any errant Cadbury caramel eggs you might have laying about. See method
Each serving contains
of the reference intake
- Lightly grease and line the base of a 20cm springform cake tin. Put the biscuits in a food processor and blitz to breadcrumbs (or put in a sandwich bag and bash with a rolling pin), then stir in the melted butter. Tip into the prepared tin and lightly press down with a spoon to level. Chill for 20 mins.
- Put the soft cheese, quark, icing sugar and vanilla in a bowl and whisk until smooth, then whisk in the cream until thick enough to hold its shape. The whisk should stand up in the mixture without you holding it.
- Transfer half of the mixture into a separate bowl. Put 100g chopped chocolate in a small heatproof bowl set over (but not touching) a pan of barely simmering water to melt. Remove the bowl from the pan and set aside for 5 mins or until room temperature. Whisk the chocolate into half of the cream cheese mix until just combined, then spoon on top of the biscuit base and level out with a spatula or the back of a spoon. Spoon the remaining white mixture on top and spread it over carefully, trying not to disturb the chocolate layer underneath; level with the back of a spoon. Allow to set in the fridge for a minimum of 8 hrs or overnight.
- The next day, melt the remaining 30g chocolate in a small heatproof bowl (as in step 3). Transfer the cheesecake from the tin to a serving plate. Drizzle the chocolate in circular motions with a spoon over the cheesecake, then repeat with the caramel sauce. Halve the caramel or creme eggs using a serrated knife, then position on top of the cheesecake. Will keep in the fridge for up to 3 days. Bring back to room temperature before serving.
See more Cheesecake recipes