No Bake Caramel Cheesecake
A community recipe by SuebyNot tested or verified by Nigella.com
Introduction
Quick, easy, delicious! Not my own recipe, but one that I use a lot! Enjoy.
Quick, easy, delicious! Not my own recipe, but one that I use a lot! Enjoy.
Ingredients
Serves: 12
- 12 gingernut biscuits
- 3 tablespoons gelatine (dissolved in 2 tbsp hot water)
- 1 can caramel
- 380 grams top 'n' fill
- 250 grams cream cheese
- 300 millilitres cream
- 12 gingersnaps
- 3 tablespoons gelatine (dissolved in 2 tbsp hot water)
- 1 can caramel
- 13 ounces top 'n' fill
- 9 ounces cream cheese
- 10½ fluid ounces cream
Method
No Bake Caramel Cheesecake is a community recipe submitted by Sueby and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.
You will need two 6-hole muffin trays and muffin cases.
Filling
You will need two 6-hole muffin trays and muffin cases.
Filling
Additional Information
Gingernut biscuits are round, ginger biscuits commonly sold in New Zealand and Australia. Patty cake cases could also be cup cake or muffin cases (fluted paper cases). I use single cream for whipping, but any cream that can be whipped would be fine.
Gingernut biscuits are round, ginger biscuits commonly sold in New Zealand and Australia. Patty cake cases could also be cup cake or muffin cases (fluted paper cases). I use single cream for whipping, but any cream that can be whipped would be fine.
Tell us what you think
Thank you {% member.data['first-name'] %}.
Explore more recipesYour comment has been submitted.
What 2 Others have said
-
Posted by DentalGoddess on 16th July 2020
-
Posted by Kylie81 on 26th November 2014
Show more commentsWhat is the difference between Top and Fill, caramel and Dulce De Leche?
I made this for Thanksgiving and was very disappointed with how it turned out. I think maybe the gelatine should have been in teaspoons not tablespoons as the cheesecake was like rubber. I will try the recipe again using less gelatine