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Caramel Mountain Top Cheesecake. No Bake and very easy to make. Come and see what's inside this stunning dessert!
If you want to achieve a smooth finish on the top of the pie, use a long bladed flat rounded knife, dip in a glass of hot water and smooth the surface and sides.
Ingredients
The Base
- 2 1/2 oz or 75 g butter
- 8 oz or 220 g Digestive Biscuits (cookies see below) or Honey Graham Crackers
The Filling
- 7 oz fl or 200 ml fresh whipping cream
- 7 oz or 200 g cream cheese room temperature
- 2 Tablespoons Icing sugar / powdered sugar optional
- 5-6 Tablespoons of Dulce De Leche soft
- 2 Tablespoons Icing sugar / powdered sugar optional
- 1/2 Cup mini marshmallows or large marshmallows chopped into mini ones.
- 3 Tablespoons of mini malteser like chocolate bits or little fudge bits. I like malteser bits for the crunch
Instructions
- Cut out some parchment paper and line the base of the tin.
- If you have large marshmallows, chop them into mini ones.
- If you are making your own Dulce De Leche (caramel) click HERE for instructions. This takes 2 hours to turn into caramel and you need to allow it to cool before using in this recipe so make it the night before or early in the day before you make the cheesecake.
- Place all your digestives / Graham Crackers in a zippy bag, and using a rolling pin bash them until they become fine crumbs.
- ** If you are using a spring form tin, I clip the parchment paper in & lock the tin. Then cut the excess paper off.
- In a mixing bowl (large enough to hold the digestives) melt the butter for 30 seconds in the microwave. It should be liquid. If not, heat for a further 10 seconds, or until it has completely melted. Add the crumbed digestives to the butter and mix very well until it is all incorporated.
- Lightly (vegetable) oil the base of your tin if using a large tin. Transfer the digestives mixture to the baking pan.
- Use the bottom of a glass or other object and compress the digestives mixture as much as possible. The harder it is the less likely it will come apart when you take it out of the pan. Use the back of your hand and go along the edges pushing the mix down and compressing.
- Add the icing / powdered sugar (if using) to the cream and whip up until just before stiff. Add the cream cheese and mix in well.
- Brush the side of the tin all around with some vegetable oil or spray to prevent the pie from sticking
- Transfer HALF of the cream mixture to the tin smooth, and then randomly place half the marshmallow pieces all over and using a teaspoon, place blobs of caramel all over the cheesecake. Maybe 7 or 8 blobs. Then take a knife or the handle of a teaspoon and swirl the caramel around a little.
- Then on top of the marshmallows, you can add extra blobs of caramel if you like and leave them as blobs.
- Add the other half of the cream cheese mix, smooth over and then go wild! Add the rest of your marshmallows, chocolate bits and caramel. Do whatever splashes and blobs, sprinkles and drops wherever you like!
- Place in the fridge for 4 hours MINIMUM.
