No Bake Salted Caramel Cheesecake Recipe 435

Steps:

• Stir together the caramel topping and sea salt. (You can adjust the salt to your liking if your sea salt is coarse or fine.) Beat the cream cheese and caramel until creamy. Fold in 2 cups of Cool Whip. Dip 16 Oreo cookies in the cooled coffee and place in the bottom of an 8x8-inch pan. Spread half the caramel cheesecake mixture over the Oreo cookies. Repeat the layers with the remaining cookies and caramel cheesecake. Spread 1 cup of Cool Whip over the top. Refrigerate until set. Top with extra Cool Whip, caramel and chocolate syrups, and extra sea salt if desired. Cut into 16 squares. Store in a tightly sealed container in the refrigerator. Note: Adjust the sea salt to your liking depending on how coarse or fine your grinder makes your salt. If it comes out coarse, you can use more. If the sea salt is finer, it will dissolve and be saltier.

Steps:

• 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.
• 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.
• 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.