No Bake Caramel Cheesecake

This recipe for No Bake Caramel Cheesecake is so simple yet insanely delicious. Soft and velvety caramel filling lies on a Chocolate Biscuit base.

397 grams caramel condensed milk 1 tin
200 mls double cream
180 grams full fat cream cheese
toffee/caramel sauce for decorating
Cheesecake Base
200 grams bourbon biscuits
70 grams unsalted butter melted

Crush the biscuits. I use a food processor but you can put them in a plastic bag and use a rolling pin to crush them. Add the butter and mix well. Empty the biscuit crumbs into a 20 cm loose bottomed, spring release tin and smooth evenly with the back of a spoon.
Place in the freezer for ten minutes or the fridge for at least 30 minutes. The base wants to be hard.

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