Caramel creamy cheesecake filling on top of a delicious buttery biscuit base drizzled with an extra bit of caramel and packed full of Rolo’s – A delicious dessert perfect for every occasion!
As it is back to school/work after the Easter break I thought that I would create the perfect pick-me-up for the week – this deliciously indulgent No-Bake Cheesecake. It is seriously SO YUMMY. I have made a few No-Bake cheesecakes in my time now, as well as a scrumptious baked one, all of which can be found on my Recipes page – Here.
However, this is different in the sense that it isn’t based around chocolate for once – its delectably Caramel instead! Don’t get me wrong, I LOVE all cheesecake, especially the ones already on this blog, but I craved something different! I have also been having a Rolo craving a lot recently, which you might start to notice if you follow all of my posts!
No-Bake cheesecake’s are always easier to make than Baked Cheesecakes as its so much easier to prepare, you can do it well in advance of when you need/want the cheesecake, and they are so creamy and fluffy and delicious. This cheesecake has a lot of filling as I love it so much, but if you want to have a smaller one, then simply half the cheesecake filling ingredients!
This Cheesecake is so incredibly easy to make – simply crush the biscuits you want to use on the bottom and mix with the melted butter, leave to set whilst you make the rest. Cream together the cream cheese, vanilla, caramel, and sugar in an electric mixer to make sure its all combined well, then add the cream. Whisking until it creates a thick mousse like texture, adding in the chopped Rolo’s, and spreading over the scrummy biscuit base. SO EASY, and utterly delicious.
This recipe makes an 8″/20cm cheesecake – serves 12-15
– 150g Digestives
– 150g Golden Oreos/Vanilla Crunch biscuits
– 125g butter, melted
– 500g Full-Fat cream cheese, I used 250g mascarpone, 250g Philadelphia
– 1 tsp vanilla bean extract
– 100g icing sugar
– 150g caramel – I use Carnations Caramel
– 300ml Double/Heavy cream
– 175g Rolo sweets, chopped up
– Caramel drizzle – I use Carnations Caramel
– Rolo sweets
– Whipped cream
1) Blitz the biscuits in a food processor (or break up in another way, I am just lazy..) and mix the biscuits with the melted butter. Spread on the bottom of an 8″/20cm Deep Springform Tin and press down firmly. Leave to set in the fridge whilst you make the rest!
2) Using an electric mixer, I use my KitchenAid with the whisk attachment, whisk together the cream cheeses, vanilla, icing sugar and caramel until smooth and lump free – this could take 30 seconds or so, I whisk it at a medium speed (level 6/10).
3) Pour into the mix the double cream and continue to whisk for a couple of minutes until its very thick and mousse like (I mix it on a medium-high speed, level 6/10) – Now this could take up to 3-4 minutes depending on your mixer, but you seriously have to stick at it – it will hold itself completely when finished mixing (like a meringue does!) If you don’t mix it enough it will not set well enough!
4) Chop the Rolos up into quarters and fold through the cheesecake filling. Spread over the biscuit base and leave to set in the fridge for 5-6 hours, or preferably overnight.
5) To decorate the cheesecake, top with a drizzle of caramel and whip up some spare cream with a touch of vanilla and pipe around the edge – sprinkle on some Rolo’s and chocolate pieces.
If it looks like your cheesecake isn’t setting, or its a but sloppy, or you’re even not sure.. try it anyway. Try to set the mix anyway! If it still doesn’t set, freeze it and have an Ice Cream Cheesecake!
Tips and Ideas
I seriously recommend using a 8″/20cm Deep Springform Tin in this recipe and all my cheesecake recipes!
As I said in the ingredients list, I used half mascarpone and half Philadelphia for the cream cheese – this is because I find that the mascarpone lightens it slightly and gives it a much creamier taste! However you could easily make this cheesecake with 500g of all Philadelphia for example, or whatever cream cheese you like! You just have to make sure that it is Full-Fat cream cheese so you know its going to set!
I always set my cheesecakes in the fridge overnight otherwise they risk being a little runny still and slipping off the biscuit base but if you want to risk it then go for it! If you think its not setting, 99% of the time its because you didnt whip it enough! 🙂
I also love using a mix of biscuits on the base, I often use Foxs Golden Crunch Creams (not sure if they’re available elsewhere) but you could easily substitute them for Golden Oreos of any other biscuit you want!
Above is my Caramel Cheesecake mixture after I have finished whipping – you can see that when I lift the whisk out of the mix, it holds itself!
I have noted from comments from my followers that sometimes the mixture splits – this might be because you have mixed it for far far too long, once it reaches the stage above you should stop as it can’t thicken any further! Also, I seriously recommend a Stand Mixer, or a Handheld Mixer on a medium-high speed! Mixers such as Handheld Blenders won’t work once you add the cream, it’ll curdle it!
P.s. Its Carameleescakey goodness!!
Find my other Cheesecake recipes on my Recipes Page!