No-Bake Caramel Rolo Cheesecake!

 

Ingredients

Biscuit Base

• 300 g Digestives
• 150 g Unsalted Butter

Cheesecake Filling

• 500 g Full Fat Cream Cheese
• 1 tsp Vanilla Extract
• 100 g Icing Sugar
• 150 g Caramel (carnations)
• 300 ml Double Cream
• 175 g Rolos (chopped)

Decorations

• 150 ml Double Cream
• 2 tbsp Icing Sugar
• 50 g Caramel (carnations)
• Rolos
• Sprinkles

Instructions

Biscuit Base

• Blitz the biscuits in a food processor (or break up in another way, I am just lazy..) and mix the biscuits with the melted butter. 
• Spread on the bottom of an and press down firmly. Leave to set in the fridge whilst you make the rest!

Cheesecake Mix

• Using an electric mixer, I use my KitchenAid with the whisk attachment, whisk together the cream cheese, vanilla, icing sugar and caramel until smooth and lump free – this could take 30 seconds or so, I whisk it at a medium speed (level 6/10).
• Pour into the mix the double cream and continue to whisk for a couple of minutes until its very thick and mousse like (I mix it on a medium-high speed, level 6/10)
• Chop the Rolos up into halves/quarters and fold through the cheesecake filling. Spread over the biscuit base and leave to set in the fridge for 6 hours, or preferably overnight.

Decoration

• To decorate the cheesecake, whip together the cream and icing sugar!
• Drizzle the cheesecake with some caramel and pipe the whipped cream around the edge – sprinkle on some Rolo’s and sprinkles.