Description
A luxurious no-bake cheesecake with a buttery shortbread base, thick layers of creamy cheesecake, and a gooey caramel topping.
Ingredients
Scale
- 200g shortbread biscuits
- 100g unsalted butter, melted
- 500g cream cheese, softened
- 100g granulated sugar
- 1 tsp vanilla extract
- 300ml heavy cream
- 200g granulated sugar (for caramel)
- 50g unsalted butter (for caramel)
- 100ml full-fat cream (for caramel)
Instructions
- Smash the shortbread biscuits into crumbs and mix with melted butter. Press into the bottom of a cake pan and refrigerate.
- Beat softened cream cheese with sugar and vanilla until smooth.
- Whip heavy cream to soft peaks and fold into the cream cheese mixture.
- Pour the cheesecake mixture onto the chilled base and smooth the top. Refrigerate for at least 4 hours or overnight.
- For caramel, melt sugar in a pan over medium heat until liquid gold, then stir in butter and cream. Allow to cool slightly.
- Drizzle caramel over the cheesecake before serving.
Notes
For best results, refrigerate overnight before serving for easier slicing. Try adding your favorite toppings like fresh berries or chocolate sauce.
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 500
- Sugar: 45g
- Sodium: 250mg
- Fat: 30g
- Saturated Fat: 18g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 80mg