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Caramel Chocolate No Bake Cheesecake


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4

Ingredients

8 slice(s)

BASE

  • 100 g Butter, Cubed
  • 1 package Choc Ripple Biscuits

FILLING

  • 1 can Top 'n' fill caramel
  • 100 g milk chocolate
  • 100 g dark chocolate
  • 500 g cream cheese
5

Recipe's preparation

    BASE
  1. Melt butter - 60 degrees, speed 1, 3 minutes 30 seconds


    Once butter is melted, add biscuits to bowl


    Speed 6 until biscuits crushed and blended with butter (5-10 seconds)


    Press into greased springform tin

  2. FILLING
  3. Place chocolate into bowl and blend on speed 8 until finely chopped


    Cut cream cheese into chunks and add to bowl


    Add caramel


    Speed 5, 20 seconds


    Speed 4, 20 seconds


    Pour into springform tin and place in fridge for 3+hours before serving

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Tip

Very sweet and moorish so only small slices needed when serving!

Filling is very large, could easily be halved for a smaller cheesecake

Can be made on short notice- 1.5 hours in freezer instead of 3 hours in fridge


This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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