Description
An indulgent and easy no-bake cheesecake with layers of creamy cheesecake, rich caramel, and decadent chocolate ganache.
Ingredients
- 2 cups digestive biscuits, crushed
- 1/2 cup unsalted butter, melted
- 1 cup cream cheese, softened
- 1 cup heavy cream
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup caramel sauce
- 1 cup chocolate ganache
Instructions
- In a bowl, mix the crushed digestive biscuits with the melted butter until well combined. Press firmly into the bottom of a springform pan to form a crust.
- Beat the softened cream cheese until smooth. Gradually add the powdered sugar and vanilla extract, mixing until well combined.
- In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold this whipped cream into the cream cheese mixture.
- Spread half of the cheesecake mixture over the crust. Drizzle half of the caramel sauce, then add the remaining cheesecake mixture on top.
- Pour the chocolate ganache over the cheesecake and swirl gently for a marbled effect.
- Cover the cheesecake and refrigerate for at least 240 minutes, or until set.
- Slice, and drizzle additional caramel and chocolate sauce on servings before serving.
Notes
For a lighter version, top with fresh fruit instead of chocolate ganache.