Name: No-bake salted caramel cheesecake
Prep time: 20 min
Total time: 20 min
Yield: 10
Ingredients: 250g digestive biscuits; 125g unsalted butter melted; 2 tbsp salted caramel sauce; 750g full-fat soft cheese; 2 tbsp salted caramel sauce; 3 tbsp icing sugar; 1 tsp vanilla extract; handful of chocolate-covered malted milk balls; 20g chocolate-covered honeycomb chopped; 3 tbsp salted caramel sauce

Salted caramel cheesecake on a cake stand, topped with honeycomb and chocolate

250g digestive biscuits
125g unsalted butter
melted
2 tbsp salted caramel sauce

For the filling

750g full-fat soft cheese
2 tbsp salted caramel sauce
3 tbsp icing sugar
1 tsp vanilla extract

For the topping

handful of chocolate-covered malted milk balls
20g chocolate-covered honeycomb
chopped
3 tbsp salted caramel sauce

Method

step 1
Tip the digestive biscuits into a food processor and pulse to fine crumbs. Pour in the butter and caramel sauce and pulse again until damp and sandy. Tip the mixture into a 20cm springform cake tin and use a spoon to press it into an even layer in the base of the tin. Chill for 30 mins.
step 2
For the filling, mix together the soft cheese, salted caramel sauce, sugar and vanilla extract. Once the base is cold and has firmed up, spoon over the filling and smooth the top with the back of the spoon. Chill for at least 4 hrs. If making ahead, wrap the cheesecake and freeze for up to three months instead. Leave in the fridge overnight to defrost.
step 3
To serve, carefully remove the cheesecake from the tin and put onto a serving platter or cake stand. Scatter over the shop-bought chocolates, crushing a few of the malted milk balls, then drizzle with the salted caramel sauce before cutting into slices.