Description
No-Bake Caramel Rolo Cheesecake
Ingredients
Biscuit Base:
300g digestive biscuits
150g unsalted butter, melted
Cheesecake Filling:
500g full-fat cream cheese
1 teaspoon vanilla extract
100g icing sugar
150g caramel (e.g., Carnation Caramel)
300ml double cream
175g Rolos, chopped
Decorations:
150ml double cream
2 tablespoons icing sugar
50g caramel (e.g., Carnation Caramel)
Rolos, for topping
Sprinkles, for topping
Instructions
1. Prepare the Biscuit Base:
Blitz the digestive biscuits in a food processor or crush them in a bag with a rolling pin until they resemble fine breadcrumbs.
Mix the crushed biscuits with the melted butter until well combined.
Press the biscuit mixture evenly into the bottom of an 8-inch (20cm) deep springform tin. Press down firmly to compact the base.
Place the tin in the fridge to set while you prepare the cheesecake filling.
2. Make the Cheesecake Filling:
Using an electric mixer (a stand mixer with the whisk attachment works best), whisk together the cream cheese, vanilla extract, icing sugar, and caramel until smooth and lump-free. This should take about 30 seconds to 1 minute at medium speed.
Gradually add the double cream to the mixture and continue to whisk on medium-high speed until the mixture becomes very thick and mousse-like. This usually takes a couple of minutes.
Gently fold the chopped Rolos into the cheesecake filling.
Spread the filling over the chilled biscuit base, smoothing the top with a spatula.
Return the cheesecake to the fridge and leave to set for at least 6 hours, or preferably overnight.
3. Decorate the Cheesecake:
Whip the double cream and icing sugar together until soft peaks form.
Drizzle caramel over the top of the set cheesecake.
Pipe the whipped cream around the edges of the cheesecake.
Scatter additional Rolos and sprinkles over the whipped cream and caramel for decoration.
4. Serve:
Carefully remove the cheesecake from the springform tin.
Slice and serve chilled. Store any leftovers in the fridge, covered.
Enjoy
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