This incredible no-bake, creamy vanilla cheesecake filling sits on top of a slab of Caramilk chocolate crackles and is made even more drool-worthy with dollops of caramel spread swirled throughout. An easy, impressive cheesecake made for sharing.
Caramilk Crackle Base
Ingredients
80g Copha, chopped
60g Caramilk chocolate, chopped
2 cups (80g) Kellogg’s Rice Bubbles
¼ cup (20g) desiccated coconut
Method
Line the base and sides of a 3.5cm-deep, 27.5cm x 17.5cm (base measurement) slice pan with baking paper, allowing paper to extend 3cm above sides.
Place the Copha and chocolate into a heatproof bowl over a saucepan of simmering water. Stir until melted and smooth. Add Rice Bubbles and coconut and mix well.
Spoon mixture into prepared slice pan. Press firmly to make an even base. Freeze for 10 minutes.
Caramel Swirl Cheesecake Filling
Ingredients
500g cream cheese, chopped and softened
⅓ cup (75g) caster sugar
2 teaspoons vanilla essence
2 teaspoons gelatine dissolved in 2 tablespoons boiling water, cooled
2 tablespoons Copha, melted, room temperature
300ml thickened cream, whipped
⅓ cup (80ml) caramel spread (see tips)
Method
Beat cream cheese, sugar and vanilla until smooth.
Add the gelatine mixture and Copha. Beat until smooth. Fold through whipped cream.
Spoon into prepared pan. Dollop over caramel and use a skewer or chopstick to swirl through the cheesecake mixture. Refrigerate for 4 hours or until cheesecake is set.
Use a warm dry knife to cut into finger slices or squares.
Tips & Hints
Copha and chocolate can be melted in the microwave on high in 30 second bursts. Stir until smooth and combined.
This cheesecake slice can be made 2 days in advance. Cover and refrigerate.
Caramel spread can be purchased from the spread aisle of your supermarket. We used Bonne Maman.
