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No Bake Caramel Cheesecake

No bake Caramel Cheesecake by Soulful & Healthy

Soulful & Healthy
3.6 from 5 votes
Prep Time 15 mins
Cook Time 1 d
Course Dessert
Cuisine American, French
Servings 8
Calories 745 kcal



  • 75 grams butter melted
  • 200 g biscuits ginger nut


  • 280 grams cream cheese full fat
  • 250 grams mascarpone cheese
  • 350 grams Whipped cream or caramel flavoured whipped cream 1 tsp vanilla essence
  • 100 grams sugar powdered

To decorate

  • 350 grams Whipped cream or caramel flavoured whipped cream
  • 1 ginger nut biscuit crushed
  • 3 tbsp caramel sauce


  • Add the ginger nut biscuits and melted butter into a food processor and blitz untilwell combined and crumbled.
  • Transfer to a lined 8″ springform pan and press evenly using a back of a spoon.Refrigerate while you make the filling.
  • Add the cream cheese and mascarpone into a large mixing bowl, using a hand blender with whip attachment blend for 2 to 3 mins, to get some air into the cheese.
  • Now add the powdered sugar and vanilla extract and mix well for about 2 mins.
  • Next add one full pot of Caramel whipped cream or whipped cream and blend for4 to 5 mins on medium high speed.
  • Transfer the mixture to the cake tin and refrigerate for 2 to 3 hours, preferablyovernight.
  • When ready to serve, in a medium bowl, add one pot of Avonmore caramelwhipped cream and use the whip attachment and blend for 4 to 5 mins, until nice and fluffy until you have soft peaks. Transfer to a piping bag and decorate as you like. Add more crushed ginger nut cookies and caramel sauce to serve. Enjoy!


Calories: 745kcalCarbohydrates: 47gProtein: 9gFat: 59gSaturated Fat: 34gCholesterol: 161mgSodium: 361mgPotassium: 208mgFiber: 1gSugar: 24gVitamin A: 1769IUCalcium: 181mgIron: 1mg
Keyword cake
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