No-bake caramel and cream cheese cheesecake

Dessert doesn't get much easier than this! This no-bake cheesecake recipe features a buttery biscuit base, creamy filling and caramel swirl topping. Serve with whipped cream for a truly indulgent treat

  • 15 mins preparation
  • 24 hrs marinating
  • Serves 8
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  • 250 gram plain biscuits
  • 125 gram butter, chopped
  • 500 gram cream cheese, softened
  • 380 gram can caramel condensed milk
  • 2 teaspoon gelatine
  • 2 tablespoon just-boiled water
  • whipped cream to serve (optional)


  • 1
    Lightly grease and line a 22cm round spring-form pan with baking paper. Using a food processor, pulse biscuits and butter together until fine crumbs form. Press mixture firmly over base and sides of pan. Chill.
  • 2
    In a small bowl, using an electric mixer, beat cream cheese and ¾ of condensed milk until smooth. Whisk gelatine into water until dissolved. Beat into caramel mixture. Pour into pan.
  • 3
    Spoon dots of remaining condensed milk over filling. Using a skewer, swirl the top. Chill cheesecake overnight. Serve in wedges with whipped cream.