No-bake chocolate and caramel cheesecake recipe
Created by The Tesco Recipes team
This Easter-inspired recipe for no-bake chocolate and caramel cheesecake is quick, easy and an excellent way to use up any errant Cadbury caramel eggs you might have laying about.
See method- Serves 12
- 5 mins to prepare and 15 mins to cook
- 381 calories / serving
Ingredients
- vegetable oil, for greasing
- 200g bourbon biscuits
- 50g unsalted butter, melted
- 200g soft cheese
- 250g quark
- 90g icing sugar
- 1 tsp vanilla extract
- 150ml double cream
- 130g 74% dark chocolate, roughly chopped
- 1 tbsp Tesco Finest salted caramel sauce
- 3 caramel or Cadbury Creme Eggs, halved
Each serving contains
- Energy
- 1585kJ 381.0kcal
- Fat
- 26g
- Saturates
- 16g
- Salt
- 0.2g
- Sugars
- 24g
of the Reference intake
Carbohydrate 31.3gProtein 4.8gFibre 1.7g
Method
- Lightly grease and line the base of a 20cm springform cake tin. Put the biscuits in a food processor and blitz to breadcrumbs (or put in a sandwich bag and bash with a rolling pin), then stir in the melted butter. Tip into the prepared tin and lightly press down with a spoon to level. Chill for 20 mins.
- Put the soft cheese, quark, icing sugar and vanilla in a bowl and whisk until smooth, then whisk in the cream until thick enough to hold its shape. The whisk should stand up in the mixture without you holding it.
- Transfer half of the mixture into a separate bowl. Put 100g chopped chocolate in a small heatproof bowl set over (but not touching) a pan of barely simmering water to melt. Remove the bowl from the pan and set aside for 5 mins or until room temperature. Whisk the chocolate into half of the cream cheese mix until just combined, then spoon on top of the biscuit base and level out with a spatula or the back of a spoon. Spoon the remaining white mixture on top and spread it over carefully, trying not to disturb the chocolate layer underneath; level with the back of a spoon. Allow to set in the fridge for a minimum of 8 hrs or overnight.
- The next day, melt the remaining 30g chocolate in a small heatproof bowl (as in step 3). Transfer the cheesecake from the tin to a serving plate. Drizzle the chocolate in circular motions with a spoon over the cheesecake, then repeat with the caramel sauce. Halve the caramel or creme eggs using a serrated knife, then position on top of the cheesecake. Will keep in the fridge for up to 3 days. Bring back to room temperature before serving.
- See more Cheesecake recipes
