insta-follow-top     pin-follow-top     yt-follow-top     fb-follow-top

Chocolate Ripple Caramello Cheesecake

No-bake Chocolate Ripple Caramello Cheesecake Recipe
Recipe by: The Dairy Kitchen
Average: 4.4 (51 votes)
221 Collected
Prep:  20 mins + 4-6 hrs setting time
Serves:  6-8

Recipe Shopping List

* I have read and agree to myfoodbook's Privacy Policy
FacebookPintrestTwitterGoogle ClassroomShare via Email
Chocolate Ripple Caramello Cheesecake
  1. Line the base and sides of a 20cm springform pan with cling wrap. Using an electric mixer, beat together the cream cheese and melted chocolate on medium speed, until combined. Add 1/2 cup of cream and beat for a further 2 minutes or until mixture has thickened slightly
  2. Arrange one third of the biscuits over the base of the pan. Top with half of the chocolate cream mixture and dollop with caramel. Repeat another layer of biscuits, chocolate cream and caramel. Finish with remaining biscuits. Refrigerate for 4-6 hours to allow the mixture to set and biscuits to soften
  3. Invert cake onto a serving plate and remove cling wrap. Beat remaining cream with an electric mixer until soft peaks form. Spoon on top of cake and drizzle with extra salted caramel sauce
  4. Decorate with chocolate Easter eggs.
Tips & Hints:
  • For salted caramel, stir 1 teaspoon sea salt into the store bought caramel spread, (or season to your taste). For a darker, richer cake the milk chocolate can be substituted for dark chocolate.

Reviews for Chocolate Ripple Caramello Cheesecake

Average: 4.4 (51 votes)