Salted Caramel Cookie Cheesecake Recipe

Easy Salted Caramel Cookie Cheesecake Recipe

Serves: 4-6
Prep Time: 20 minute
Passive Time: 24 hours to chill
Cooking Time: None

Ingredients

• 540 g Cream Cheese
• 90 g Icing Sugar
• 255 ml Double Cream
• 1 Pack Maryland Salted Caramel Thins – Extra may be needed for decoration
• 50 g Butter (Melted)
• 1 bottle Caramel Sauce – You could make your own if feeling brave.

Equipment

Cheesecake tin/tins
Blender or Plastic bags and a rolling pin

Method

1. Crush the cookies in blender or with a rolling pin in s sealed back.
2. Mix with in the melted butter and stir until well-mixed.
3. Put into tins. You could use one large cheesecake tin or individual moulds as I have. As this is a no-bake recipe you do not need to be too precise with the thickness of the cookie layer or the cheese layer.
4. Set the cookie and butter base in the fridge for 1 hour.
5. Next, whip the cream to form stiff peaks (good and thick). Mix in the icing sugar. Carefully fold in cream cheese. Divide between moulds. I put in half the mixture and then added a caramel sauce layer before adding the rest of the cheesecake mix on top.
6. Chill in the fridge overnight.
7. Decorate with more caramel sauce and crumbled cookies.

https://someonesmum.co.uk/2017/10/05/salted-caramel-cookie-cheesecake-recipe/