This is a dessert that you can make without turning on your oven. It’s one of those that you can make ahead of time and serve chilled, so it’s stress free for entertaining. And let’s face it, we need easy desserts when we have people over.
1 ½ packets of tennis biscuits or digestive biscuits
120g butter, melted
1 tin caramel treat
150g full cream cream cheese
100g melted chocolate
10ml gelatine
330ml cream
1 peppermint chocolate to decorate
Place biscuits into a food processor and blitz until fine crumbs are formed.
Add melted butter and pulse till completely combined.
Pour biscuits into a 25cm springform tin and press firmly with a flat-bottomed glass to create a crust.
Refrigerate while you make the filling.
Place gelatine in a small bowl and pour enough boiling water over the powder to dissolve it.
With a handheld beater, whip the cream until stiff.
Using the same beaters, no need to clean them, beat the caramel treat, cream cheese, gelatine and the melted chocolate. If the gelatine is a bit hard, pop it into the microwave for 10 seconds to melt it.
Place a heaped tablespoon of cream into the cream cheese and loosen the mixture.
Fold the rest of the cream into the mixture until completely combined.
Spoon into the chilled crust and shake to settle the filling.
Grate the peppermint chocolate over the filling, reserving a few pieces to chop roughly when serving.
Caramel Peppermint Cheesecake
- 1 ½ packets of tennis biscuits or digestive biscuits
- 120g butter, melted
- 1 tin caramel treat
- 150g full cream cream cheese
- 100g melted chocolate
- 10ml gelatine
- 330ml cream
- 1 peppermint chocolate to decorate
- Place biscuits into a food processor and blitz until fine crumbs are formed.
- Add melted butter and pulse till completely combined.
- Pour biscuits into a 25cm springform tin and press firmly with a flat-bottomed glass to create a crust.
- refrigerate while you make the filling.
- Place gelatine in a small bowl and pour enough boiling water over the powder to dissolve it.
- With a handheld beater, whip the cream until stiff.
- Using the same beaters, no need to clean them, beat the caramel treat, cream cheese, gelatine and the melted chocolate. If the gelatine is a bit hard, pop it into the microwave for 10 seconds to melt it.
- Place a heaped tablespoon of cream into the cream cheese and loosen the mixture.
- Fold the rest of the cream into the mixture until completely combined.
- Spoon into the chilled crust and shake to settle the filling.
- Grate the peppermint chocolate over the filling, reserving a few pieces to chop roughly when serving.
