Ingredients

Base

  • 200 g digestive biscuits
  • 80 g melted butter

Cheesecake filling

  • 300 g cream cheese
  • 200 ml whipping cream, cold
  • ½ cup powdered sugar
  • 1 tsp vanilla essence

Topping

  • ½ cup caramel sauce
  • Chopped caramel chocolates or toffee
  • Crushed biscuits and a pinch of sea salt (optional)

Method

  1. Make the base: Crush biscuits, mix with melted butter, and press firmly into a container. Chill for 15 minutes.
  2. Prepare filling: Beat cream cheese, powdered sugar, and vanilla until smooth.
  3. Whip cream: Whip cold cream until stiff peaks form, then gently fold into the cream cheese mixture.
  4. Assemble: Spread filling over the biscuit base and smooth the top.
  5. Decorate: Swirl caramel sauce over the cheesecake. Add chopped chocolates, biscuit crumbs, and sea salt.
  6. Chill: Refrigerate for at least 4–6 hours, preferably overnight, until set.

Tip: Use thick caramel sauce and full-fat cream cheese for a rich, creamy texture. Keep refrigerated and serve cold.