Description
A luscious no-bake cheesecake with a crunchy shortbread base, drizzled with caramel and topped with rich chocolate ganache.
Ingredients
Scale
- 200g shortbread biscuits
- 100g unsalted butter, melted
- 300g cream cheese, softened
- 100g powdered sugar
- 300ml double cream
- 200ml caramel sauce
- 150g dark chocolate, chopped
- 150ml single cream for ganache
- Pinch of salt
Instructions
- Prep the crust: Crush the shortbread biscuits into crumbs. Combine with melted butter until evenly coated, then press firmly into the bottom of a springform pan. Chill while you prepare the filling.
- Make the filling: In a large bowl, whisk together the softened cream cheese and powdered sugar until smooth. Add in the double cream and beat until it holds soft peaks for that perfect texture.
- Add caramel: Gently fold in 100ml of caramel sauce into the cream cheese mix, being careful not to deflate it too much.
- Assembly time: Pour the cheesecake filling over the chilled base and spread it evenly. Chill for at least 3 hours until set.
- Prepare the ganache: Heat the single cream until just steaming, then pour it over chopped dark chocolate. Let it sit for a minute, then stir until glossy. Cool slightly before pouring over the cheesecake.
- Chill again: Let everything set in the fridge for another hour or two until the ganache is firm.
- Serve: Drizzle the remaining caramel on top, slice, and watch it disappear!
Notes
For a creative twist, swap the shortbread base for Oreos or use raspberry puree instead of caramel.
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 35g
- Sodium: 300mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 50mg
Keywords: cheesecake, no-bake, dessert, caramel, chocolate