No-Bake Caramel Rolo Cheesecake!

Caramel Rolo Cheesecake filling on top of a delicious buttery biscuit base drizzled with an extra bit of caramel – 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. Honestly, this is one of the easiest and best things I have ever created, that its still so popular to this day even though the recipe was posted back in April 2015!

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!

I use the whisk attachment on my Kitchenaid, or on my Hand mixer. Its one of those ingredients mixes that can look a little weird, but just don’t walk off from it! It will go from being too runny to perfect very quickly, just like with whipped cream. Either way, its worth a go because its a DELICIOUS recipe, enjoy! X

5 from 2 votes
No-Bake Caramel Rolo Cheesecake!
Prep Time
15 mins
Cook Time
15 mins
Decorating Time
15 mins
Total Time
30 mins

Caramel Rolo Cheesecake filling on top of a delicious buttery biscuit base drizzled with an extra bit of caramel – A delicious dessert perfect for every occasion!

Course: Dessert
Cuisine: Cheesecake
Servings: 12 People
Calories: 448 kcal
Author: Jane's Patisserie
Biscuit Base
  • 150 g Digestives
  • 150 g Golden Oreos
  • 125 g Unsalted Butter
Cheesecake Filling
  • 500 g Full Fat Cream Cheese
  • 1 tsp Vanilla Extract
  • 100 g Icing Sugar
  • 150 g Caramel (carnations)
  • 300 ml Double Cream
  • 175 g Rolos (chopped)
  • 150 ml Double Cream
  • 2 tbsp Icing Sugar
  • 50 g Caramel (carnations)
  • Rolos
  • Sprinkles
  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. 

  2. 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!

  3. 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).

  4. 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)

  5. 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! 

  6. 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.

  7. To decorate the cheesecake, top with a drizzle of caramel and whip up some spare cream with the 150ml double cream and icing sugar, with a touch of vanilla and pipe around the edge – sprinkle on some Rolo’s and chocolate pieces.

Recipe Video

Recipe Notes
  • I seriously recommend using a 8″/20cm Deep Springform Tin in this recipe and all my cheesecake recipes!
  • 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, or even all Digestives!
  • 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!
Nutrition Facts
No-Bake Caramel Rolo Cheesecake!
Amount Per Serving
Calories 448 Calories from Fat 360
% Daily Value*
Total Fat 40g 62%
Saturated Fat 22g 110%
Cholesterol 119mg 40%
Sodium 252mg 11%
Potassium 113mg 3%
Total Carbohydrates 31g 10%
Sugars 19g
Protein 4g 8%
Vitamin A 27.4%
Vitamin C 0.3%
Calcium 7.4%
Iron 5%
* Percent Daily Values are based on a 2000 calorie diet.


Find my other Cheesecake Recipes on my Recipes Page!

You can find me on:

J x

© Jane’s Patisserie. All images & content are copyright protected. Do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words and credit me, or link back to this post for the recipe.


  1. This cheesecake is very easy to make and absolutely delicious. I have had no problems with it setting and have had so much positive feedback from friends and family asking me to make another. Thanks Jane

  2. Hi Jane,

    I’ve been using a 9 inch springform pan for my cheesecakes but had to alter the amount slightly as I think you use an 8 inch pan? They have been lovely but I will be making one for my sister’s birthday and would like it to look as deep as yours. Do you think I should use 1 1/2 X the ingredients? The pan looks about 3-4 inches deep. Also have you any tips getting it off the bottom of the pan, my pans have a slight lip & murder to get out? I usually have my hubby who seems to be a dab-hand at getting it safely onto a plate but he won’t be on hand when I take it to my sisters. Thank you in advance ☺️

    1. Yeah mine are all 8″ as listed in the recipes – but yes I would just add another half on at least – and if in doubt, you can always use make more and use the leftover mixture to make individual ones. As to the lip, you could try turning the bottom upside down and see if it still secures, because it might not have a lip then? Some can work this way! x

      1. Thanks for the reply Jane. Yeah we did try using the pan with the base upside down but unfortunately it was then only half as deep. I’m wondering if greaseproof/baking parchment might help if I place a piece in the bottom or might it get stuck? I’ve used it for cakes but not cheesecake. Thanks

  3. Hi Jane,
    This looks lush and I’m going to attempt to make it tomorrow for my sisters 40th birthday. What I wanted to ask was does the caramel carnation set once it’s poured onto the cheesecake. I’m planning on traveling with it once it’s finished so will it all drop off the sides or does it stay put. Thank you x

    1. The caramel will drizzle a bit still and ‘drop’ till it wants to stop – if you’re travelling with it maybe wait to drizzle the decoration till you’re at the place you need to be? Otherwise you could drizzle with chocolate for a definite set.

  4. I have a 10″ springform tin that I will be using to attempt your amazing looking cheesecake. The tin is 4″ deep so should be quite impressive ( I hope)
    Would I be best doubling your recipe do you think?
    Any advice would be greatly appreciated.
    Thanks in advance 🙂

  5. I made this for my hubby’s birthday, so quick and easy to make! It tasted delicious! I’ve got a K mix and it only took about three minutes to whisk the mixture. Turned out perfect, thank you xx

  6. Hi Jane,

    I’ve just made the cheesecake filling and been whisking it for about 10minutes now with a handlheld mixer. The more I whisk the more runny the mixture has got. I’ve put it in the fridge to set as it’s not getting any thicker.

    Should I have kept whisking or have I whisked to long?

    1. You’ve whisked too long I’m afraid… with a handheld whisk you have to be careful with the speed you whisk at as the area its whisking is smaller. You can still use it, but you would need to freeze it! X

  7. First of all…That cheesecake looks amaazinggg!!!
    I want to make this tomorrow but I do have some questions 😉
    I live in Holland and we don’t have ‘double/heavy’ whipping cream. Our whipping cream had less fat :/ Can I still use the whipping cream or do I need to add gelatin? If so when do I need to add it?
    Also we don’t have ‘Carnation caramel’ here so can I use Dolce de leche instead?

    1. Hiya! I would add gelatine yes… and dulce de leche would work. I would make the gelatine following packet instructions, and add it into the mix during the cream cheese/caramel mixing.. it’ll probably be quite loose though, but don’t worry!

        1. Made the Rolo Cheesecake this week. Perfect. Had to use condensed milk Dulce de Leche as I am in Canada and can’t get the tinned caramel. It works fine as it comes out real thick.
          Have to let it out for drizzling though.

  8. Well, I did this for a charity night at a friends and it went down a treat. Absolutely delicious and was easy to make, thank you.

  9. Made this cheesecake this morning ,there was half of it left at 5pm now its the quarter left.I think this shows you how popular it is in our house .

      1. no, I threw in too much caramel by accident at first, that’s why i added some gelatine. Thanks for the help, hoping it still comes out right, will check it in the morning.

  10. Hi Jane,

    These cheesecakes look amazing! Whenever I make cheesecake, I’ve always whipped the cream first until it’s thick and then added it to the rest of the mixture, rather than whip it in with the mixture as your cheesecake recipes suggest. I’ve never had any huge failings although I’m no bake off candidate… so would both methods work equally as well?

    Thank you!


      1. Hi jane I want to make this tonight I have a couple questions .. the vanilla crunch biscuits have a filling ?! Do I just crush them still obviously the creamy centre but won’t crush and won’t it make it soggy ?! And instead of vanilla bean extract could I use essence x

  11. Hi! I have two questions:
    1. Should all ingredients be at room temperature?
    2. Can I use homemade caramel sauce? Or dulche de leche?
    Thanks a ton!

    1. Hiya! I use the cream cheese & cream at fridge temperature personally and have never had an issue! And if you use homemade caramel sauce, it might not set in the same way so its up to you if you want to risk it. Maybe use a dish with sides so the cheesecake won’t have to support itself? 🙂

        1. And thanks for the prompt tesponse! Am trying to pull this off for a friend as a surprise treat. She has a specific love for No bake cheese cakes with salted caramel! Nothing else works!

        2. I’m sure the dulce de leche should work as its still a thick caramel sauce – don’t add any more than the recipe recommends however! If the mixture doesn’t look very thick after making try it anyway as its deceptive – it can be frozen for a Frozen Cheesecake style dessert as well!

  12. Hellooo… So I’ve been a doughnut and over mixed the cheesecake mix….bit curdled…don’t suppose there is any way of rescuing it at this point?! Or do I just get up early and make a made dash to the shops for more ingredients! Thank yooou 🙂 xx

      1. Thanks for your help! I went for more ingredients, far more success this morning! Thank you so much for this awesome recipe! Xx

  13. Hi Jane! Made the cheesecake last night actually left it in the fridge over night so it was in there at least 13 hours, however this morning I cut into it and the filling hasn’t set properly not sure why? I definitely used the correct ingredients and measurements but it came out far too soft and sloppy. Do you think this is likely due to the fact that I maybe didn’t mix it well enough or for long enough? Any tips pls advise as this was a trial run for a holiday come dine with me we are taking part in the week after next, we are being scored so need to get it right! Thanks!

    1. Yeah that’s most likely that you just didn’t quite whip it enough 🙂 I use a kitchenaid with the whisk attachment so I find it quite easy, sometimes hand held attachments can take a bit longer for example! Just be careful though, don’t push it too far! Hehe 🙂 xx

  14. hey! i am interested in making the role cheesecake and had a few questions. First is it a total of 500G of cream cheese and you just spit it between the Philadelphia and other cheese you mentioned? also in the biscuit ingredients it says 150g digestives i am not sure what that means. And what is icing sugar?

    1. Yes, you can also just use 500g of Full-Fat Philadelphia. A Digestive is the British version of a Graham Cracker, and Icing sugar is the finest sugar you can buy, a powdered sugar 🙂

    1. Hiya! Ohh I adore rolos too! And I reckon you could, but I have never tried it – maybe try it in a dish with sides, just in case it doesn’t set so well? Either way I’m sure it’ll still taste yummy!! x

  15. This sounds divine, but we don’t go by grams in the US. Any chance you could send me the recipe with US measurements? Thanks so much!

      1. Your welcome. I think they just used google translate. The receipe is a direct translation from yours. Maybe the the page for other pictures – they copy a lot :/
        In Denmark you can ask them to remove the pictures and also ask for payment since they misused your pictures and materiale.

  16. Hi, used your recipe today for my first ever attempt at making a cheesecake. Thanks for the fab instructions. Everyone said it was scrummy ?

  17. I made this recently and it was absolutely gorgeous! I am a big cheesecake lover and this scored very highly! Was also a very easy recipe to follow…thank you!

  18. Hi i recently made this recipe and the cheesecake filling didn’t turn out right instead it turned out in a curdled mixture(not meringue like) and i followed the recipe how it is an used all the ingredients needed for that filling what should i do now

  19. That was amazing! Changed it just a little – added Malteasers and Thornton’s fudge to the cheese mix, used salted caramel ice cream sauce as Asda didn’t have carnation caramel, and used a mix of Foxes crunchy biscuits for the base – ginger was really good with the very sweet topping – but my friends gave it A* and 5 of them took the day off their diet to eat it!!

    1. If you have too much filling you didn’t use a deep enough tin (I recommend getting one as all of my bakes use them, they’re useful!) but you can freeze it – however if you freeze it immediately after making, it might go runny once thawed as it didn’t set prior to going in the freezer 🙂

    1. Oooh it might be a tad sloppy I won’t lie – but if it doesn’t, you could freeze it slightly to firm it up? Or turn it into a “frozen cheesecake” so it’ll be ice cream like? ☺️ let me know how you get on!!

  20. Could you use extra thick double cream? I’m looking at double cream and extra thick double cream in Sainsbury’s and wondering which might be better!

    1. Double Cream is a thick 45% liquid cream that you can whip up to make whipped cream – so anything like heavy cream or whipping cream (as long as its full-fat and a minimum of 35% fat it should work)

      Carnations Caramel is a thick caramel condensed milk caramel that you can buy in a tin in the UK – anything similar is good, such as dulce de leche or similar would work too!

  21. Hi Jane

    Trying this tonight just had a little thought, I have quite deep 3″ PME cake tins and wondered how you suggest getting the cheesecake out after its all set and finished.
    Thank you love your blog it’s so lovely!

    1. I think you’ve actually overbeaten it and now it’s split – if you didn’t use the right fat content ingredients, or you beat it too quick (chances are its that) then that’s probably why – apologies!

    1. I’m sorry but I don’t do measurements in cups as I find it an unreliable method – but you can try and convert them online! ? and I really recommend investing in an electric scale (they’re not too expensive) as they can convert for you ?

  22. I’m not a baker but would love to try this. Can you give me instructions for the extra vanilla cream for the decoration part? Thanks

  23. If using Oreo biscuits, or Foxes golden crunch, do you use the cream filling of the biscuit as well for the base or do you scrape this out of the biscuit!!!

  24. Hello Jane Thank you for the awesome recipe. I actually tried it twice, because the first time round it didn’t set well because I used fresh cream instead of double cream as I couldn’t find it at my local store. I then noticed that the filling was quite soft and I knew instantly that this was because of the cream. The second time round I researched where they sold double cream and I found it and used it and my cheese cake, came out super awesome. Thank you

  25. I made this for my nieces was so good!! I used biscuits I made myself ( I’m coeliac and sometimes I have the odd disaster- I blitz and freeze them to use for cheesecake bases- I hate waste!). It was devoured in minutes!! I got the scraps at the end! Thank you so much for your lovely recipes..going to try the toblerone one one next!

    1. What country do you live in? 🙂 Caranation is a brand that sells condensed milk, evaporated milk, Caramel, and Chocolate sauces – I use the Carnations Caramel (But as it says you can also use dulce de leche) and Double cream is double cream? It depends where you’re from what the equivalent is! 🙂

    2. Hi, not sure where you are from, but double cream is similar to heavy or whipping cream in the states (double cream has a higher fat content and is not heat treated in the same way). For the caramel use dulce de leche 🙂 Hope this helps.

    1. You can use google to translate the amounts to cups if you like – and digestives are biscuits, you can use such things as graham crackers instead! 🙂 (Sorry its not in cup measurements, but I find cups so unreliable! I’d recommend investing in an electric scale so it’ll be easier!)

  26. Hello, I’m making this tonight for my Mum’s birthday tomorrow. I don’t have an electric whisk though, only a handheld manual one. Will this still work? Do you think I should put gelatin in?

    1. I don’t think it’ll work without one I’m afraid – you could whisk it up as best as possible, but it won’t get to the thickness to hold itself, so you’ll have to put it I a dessert dish 🙂 or if you can work out how to put the Gelatin in to make it work then definitely try!

  27. I made this for my boyfriend’s birthday and it was super yummy! 😀
    I’m not sure if I didn’t whisk it up quite enough though because it was pretty soft. I decided to try freezing it and it turned out very well. Almost like cream cheesy caramel ice cream! I would definitely recommend others try it if their’s turns out too soft. 🙂

  28. That looks absolutely fabulous and my mouth is watering already.
    I’d love to make it but I’m terrible at baking and don’t have the equipment either!
    One thing though, can you make it for vegetarians who are dairy intolerant?
    Thanks for sharing your recipes even to those of us who are baking sensitive!

    1. Thanks Kat! If you’re afraid of it such as it not setting, make it into a trifle dish or bowl or something, then it won’t matter if it doesn’t set!! 🙂 And I have never tried, over the next couple of weeks I am working on dairy free cheesecake recipes – but you can try it yourself first! I wouldn’t know if it will hold as firm however!! x

  29. Made this a few days and it was AMAZING!! I’m known for my runny, sloppy cheesecakes but this set perfectly!! All I can say is that I would have loved if you had wrote in the ingrediants 300ml cream plus extra for topping, or similar. Cause I bought a 300ml tub exactly so it obviously wasent enougjt to make the swirls like yours. Thankyou though 🙂 x

    1. I’m so glad it worked out so well!! I tend to leave decoration ideas up to others to decide which is why I don’t state an amount, as some people like none, more, or loads! I’ve made it before and used the cheesecake mix to decorate ? x

  30. Made this today, the filling is delicious, needless to say I licked the spoon clean. Cannot wait until tomorrow when we can have it for dessert after Sunday dinner, or maybe should have it instead of dinner…. Haha

      1. Had two slices, a small one at breakfast just to make sure it was ok to serve to the family after dinner, then the second after dinner with everyone else. It went down a treat, clean plates all round, only problem is there is still some left so more to have tomorrow!

  31. Oh I will definitely be trying this. I make a mars bar cheesecake the same way but I have always whipped the cream separately and then folded it into the cream cheese mix. I will try it your way the next time (will help cut down on the cleaning too!)

    1. I do whip it separately sometimes, but because the caramel is so liquidy and softer in comparison to the chocolate I’m not sure it would have the right consistency if it’s done separately haha 🙂 might try it soon!!

  32. I made this today and am just waiting for it to set. I think I may have over whipped the mix. It seemed to be nice and thick and I thought I’d give it another minute but it then lost its ‘bulk’. Hopefully it will set ok, if not we’ll still eat it.

  33. Following up after I made this wonderful, ooey, gooey, mound of sweetness! I used the heavy cream that didn’t go through the UHT process here in the states and I’m thrilled to say that it stood its ground pretty well. I don’t think it looks quite as mousse-like as your pics but it was able to be let loose from the spring form pan and kept its shape. I made one notation on my recipe; after cutting the rolos into quarters it would be good to separate them prior to adding them in to the cheese cake filling. I had many that stayed whole or as doubles – not that anyone was complaining mind you! This is a super easy, fairly quick recipe, thanks so much for sharing your efforts!

  34. I live in the states, since I don’t have double cream available to me I’m going to attempt to use heavy cream that hasn’t been through the UHT process. I have one final question before I move forward, though trivial I wanted to ask – is the butter used salted or unsalted?

    1. It should be fine – but it might not be quite as set as mine because Heavy cream has a lower fat content too 🙂 and it really doesn’t matter if its salted or unsalted – some people use salted as its caramel, but I use whatever I had handy!

      1. Yeah, that’s my worry that it won’t set as nicely. No choice here to get double cream unless I order it online and I’d like to make it tomorrow night for a Sunday BBQ. Plan B is to serve it like a trifle if it’s too loose. Also the Dulce de Leche I found has chocolate in it, thought that won’t be a bad idea so I picked it up since we also don’t have Carnations Caramel. Thanks for the info on the butter! 😉

        1. Yeah I would suggest the trifle dish for now, and if you find it does hold itself you know it will next time? You probably won’t be able to tell how set it’ll be till you get it out the cake tin so if you definitely want it to look nice then use the trifle dish 😛
          And that sounds delicious so thats good! Enjoy! And let me know how it goes! 🙂

  35. I made one on Wednesday which was a little soft – I didnt whisk the double cream in long enough – I’m making another one this evening for a 21st birthday party tomorrow – I’ll have more patience and whisk for at least 5 mins before pouring over the base and leaving to set overnight. It tasted divine even though it was soft 🙂

    1. Haha I completely understand – the first time it is a little intimidating to just whip something up so much – but as long as you know when to stop it it’ll be fine! 🙂 The mixture can only whip so much so as soon as you see it not really thickening any more then it should be fine! 🙂 I hope you like it!!

      1. Can whipping it too much also cause it to not set right? I whipped a double batch for 10 minutes at fastest speed setting on my handheld mixer. Was that too much?

          1. That makes sense — thanks! Mine didn’t split — it set too soft. However, that was probably due to the fact that I couldn’t get double cream and had to use heavy cream. In my case, I found that keeping it frozen and letting a slice thaw for just a few minutes resulted in a really good consistency. Everyone said it was delicious! Thanks for the recipe. 🙂

          2. Yeah it was probably just under whipped or because heavy cream has a smaller fat content (as far as I’m aware..) that might be why? But if serving it like that works then yay!! Hehe and I’m glad it went down well! 🙂

  36. Have made this once after seeing it on Facebook – top notch stuff, went down like a treat! In fact, so well, I’m making it for the in-laws tomorrow!

  37. Saw your recipe on Facebook – it looks divine! I have a question, though — I can’t get double cream in the US. If I use heavy cream (which is 36-38% fat vs. double cream’s 48%), will I probably end up with a cheesecake that doesn’t set? If so, do you know any other substitutions that will work? Thanks!

    1. Hiya! I’ve just been doing some research and I’m not sure if anything is is available – however you could try setting it in a dish for example to see if it sets so that if it doesn’t you can still eat it, but it won’t go everywhere – or you can risk it (but it’ll taste yummy either way!) 🙂 hope this makes sense! X

      1. Hi I also live in the UK (although I’m a Brit) and made it the day before to set it overnight in the fridge. The next day I took it out of the springform tin to decorate and it looked great however after two hours in the fridge it started to collapse so I popped it in the freezer! I hadn’t thought of the difference in the fat content of the cream. I would certainly still make it again and it was yummy but I wouldn’t take it out of the tin until serving. 🙂

        1. Oh I’m sorry about that – I’ve never had this issue, maybe it wasn’t quite thick enough? Unless you mean you didn’t use full fat then that explains it! Haha 🙂 Or you can serve it in a dessert dish so it doesn’t have to set perfectly!

  38. Looks amazing and I’m making it for a BBQ tomorrow, quick question….golden Oreos….it doesn’t affect the base with the Oreo filling? I have visions of me scraping the middle from the Oreos ?

      1. This was awesome and devoured….only thing I got to take home was the empty dish….lovely thank you! Ps. I used half amount of rolos and half amount of munchies…delish ?

  39. This was delicious and instructions were so easy to follow thank you! How long does it keep for as we couldn’t eat it all!??

  40. Made this and I don’t think it has set. Followed it exactly to the recipe and whisked it until it was like meringue (15 mins) and then left it almost 24 hours in the fridge. Removed it and it’s all runny. Not sure what to do now? ?

    1. Oh noo! Did you use full fat creamcheese? And did you put it all in the mixer at once, or out most in then the cream after? I’m so sorry it hasn’t worked 🙁
      Try transferring to little dishes maybe and still have it?

      1. Yes used full fat cream cheese and mixed first with mascarpone. Then put the double cream in after. I’ve put it in the freezer but it’s still not set. Still had some though and it was yummy, just had to eat it quick haha!

        1. Ohh I really don’t know then I’m afraid – I can’t understand why it didn’t even set in the freezer! Did you use the sugar and caramel too?
          I am really sorry it didn’t work!! I hope I havent scared you off my recipes!!
          My mix every time I make it is so thick that its almost set in the mixing bowl, so it might be the mixer you use?

  41. I’ve made this today and I’m now thinking I haven’t whisked it enough, I really hope it sets for my bbq tonight ahhhhhh I added a few extra bits as well like grated chocolate in the mixture and a thin layer of caramel over the biscuit. I’m really looking forward to this tonight. Fingers crossed

  42. Made this cake and it went down a treat with all my family. Just wanted to know how long it would keep in the fridge ? X

  43. made this today with my daughter, filling was delicious – we scrapped the bowl, lol – n waiting very impatiently for it to all set, will let u know how ours turned out later, thanks for the recipe!

    1. If you’re using carnations or dulce de Leche the can/jar has too much in it, so you put the directed amount that’s written in the recipe cheesecake filling ingredients into the cheesecake, then use spare to decorate with how you please 🙂

      1. Hi I’ve just made this so its now setting over night I just wondered do u melt the left over caramel to get the pattern on the cheese cake I got the condensed caramel? Thanks

  44. I’ve made this for a dinner party tonight it looks and smells divine. Next time I’m going to top it with bananas and turn it into a banoffee cheesecake. Will definitely be making more of your recipes.

  45. Hi, this looks amazing, am just about to go shopping for the ingredients! Just checking- this doesn’t need gelatine? I usually put gelatine in my no bake cheesecakes & really don’t want to mess this one up!

    1. Hi Tara!
      None of my no-bake cheesecakes use gelatine actually – I can see why it would be easier to set, but with the way I make it being to whip the cream cheese/caramel etc till smooth, then pouring in the double cream and continuing to whip, it ends up being a very thick mousse and holds itself (like meringue) so it sets itself after a night in the fridge 🙂 I prefer not to use gelatine so it’s vegetarian friendly haha 🙂 hope this helps! x

    1. I don’t, as stated in the recipe i use Carnations Caramel which is tinned, or Dulce de Leche 🙂 if you make normal caramel it will be far too runny, the Carnations/dulce de Leche is thicker.

        1. Lovely! The carnations is found with Condensed Mill & Evaporated milk near the baking Isle (if you’re in the UK!) and the Dulce de Leche can be found near ice cream cones etc quite often 🙂

  46. Oh yumm I am definitly going to make this. My mum use to make Mars bar cheesecake and we can’t find the recipie so this will be the same sort of thing

  47. This cheesecake variation has just the right amount of caramel! It doesn’t overpower the cheesecake flavor at all. Using the Rolos as a garnish compliments the cheesecake perfectly. Shaved white chocolate would also work well here as a garnish.

  48. Looks delicious ?
    May you do me a favor i put pic of all ingredients to make it easier to me to understand ?.
    Thank you.

  49. Ohhhhhh! More beauty! The photographs and the cheesecake look sublime! Bravo Jane. I’d need to run a marathon if I made this though, as I’d eat it all lol

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