Description
This rich, indulgent no-bake cheesecake is every caramel lover’s dream. With a buttery biscuit base, a silky caramel cheesecake filling studded with Rolo chocolates, and topped with whipped cream, more Rolos, and a generous caramel drizzle—it’s a show-stopping dessert that requires no oven time.
Ingredients
Scale
- 300g digestive biscuits (or graham crackers)
- 150g unsalted butter, melted
- 500g full-fat cream cheese (room temperature)
- 100g icing sugar
- 1 tsp vanilla extract
- 250g caramel (store-bought or homemade)
- 300ml double cream (heavy cream)
- 200g Rolos, chopped
- 150ml double cream, whipped
- Extra Rolos (whole or halved)
- Extra caramel for drizzling
Instructions
- Blitz the digestive biscuits into fine crumbs using a food processor. Mix with the melted butter until combined.
- Press the mixture firmly into the base of a 23cm (9-inch) springform tin. Chill in the fridge while preparing the filling.
- In a large bowl, beat the cream cheese, icing sugar, vanilla extract, and caramel until smooth and fully combined.
- In a separate bowl, whip the double cream until soft peaks form. Fold it gently into the caramel cheesecake mixture.
- Stir in the chopped Rolos evenly.
- Pour the cheesecake filling over the chilled base and smooth the top with a spatula.
- Chill in the fridge for at least 5–6 hours, preferably overnight, until set.
- Once set, decorate with whipped cream, extra Rolos, and a drizzle of caramel sauce before serving.
Notes
- For best results, use full-fat cream cheese.
- Let the cheesecake set overnight for a firmer texture.
- Use a warm knife to slice neatly.
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 480
- Sugar: 28g
- Sodium: 220mg
- Fat: 33g
- Saturated Fat: 20g
- Unsaturated Fat: 12g
- Trans Fat: 0.5g
- Carbohydrates: 39g
- Fiber: 0.5g
- Protein: 5g
- Cholesterol: 90mg