Toffee Caramel No-Bake (Print-Friendly Version)
# What You'll Need:
→ Cookie Base
01 -
60 ml melted unsalted butter
02 -
190 g crushed digestive biscuits
→ Cheesecake Filling
03 -
9 g powdered gelatine
04 -
15 ml water or milk
05 -
225 g cream cheese, softened
06 -
90 g icing sugar
07 -
3.5 ml vanilla essence
08 -
40 g crunchy toffee chunks
09 -
240 ml cold heavy cream
→ Topping
10 -
Broken bits of 100 g chocolate-toffee bar
11 -
Caramel sauce to your liking
# Step-by-Step Directions:
01 -
Grab a 20 cm springform pan and line it with parchment to keep things tidy. Toss the biscuit crumbs with melted butter till clumpy like damp sand. Layer it in, squish it down evenly, and pop it in the fridge for half an hour or so to set.
02 -
Now, in a bowl, toss in cream cheese, powdered sugar, and vanilla. Beat everything together until you’ve got a creamy, lump-free mixture. Leave it aside for a sec.
03 -
Pour cold cream in a clean bowl and beat it till it stands up in peaks. Stash the whipped cream in the fridge till you need it.
04 -
Drop the gelatine over your water or milk in a little pot. Let it sit a minute and soak up. Place over gentle heat and stir until it’s dissolved, but don’t let it boil. Take it off the heat.
05 -
Scoop a little of your cream cheese mix into the gelatine, blend them, then mix it all back into the rest of the cream cheese mess. Fold it together gently.
06 -
Dump the fluffy whipped cream into your cream cheese-gelatine mix. Fold them together softly, then add the toffee bits and give it a gentle stir.
07 -
Load your filling on top of the cold biscuit base and even out the top. Wrap with cling film and chill it for several hours, best if you let it sit overnight.
08 -
When you’re ready to eat, pour over caramel and toss on broken chocolate-toffee pieces. Slice and enjoy it cold.
# Helpful Notes:
01 -
If you’d rather not use gelatine or want a softer center, skip it and freeze the cake for about 15 minutes before slicing.
02 -
Want homemade caramel? Boil a closed can of sweetened condensed milk in a pot of water for three hours. Let it cool all the way before popping the lid.