Chocolate Ripple Caramello Cheesecake

Prep: 20 mins + 4-6 hrs setting time

Serves: 8

Difficulty:

Cuisine:

Saved:

Australian

281

Recipe by: The Dairy Kitchen

An easy, no-bake cheesecake Easter dessert that's made with the famous choc-ripple biscuit base. Decorate this ripple cake with your favourite mini Easter eggs!

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Chocolate Ripple Caramello Cheesecake

Ingredients:

250g cream cheese, cubed and softened

200g milk chocolate, melted

300ml tub thickened cream

250g packet plain chocolate biscuits (Ripple biscuits)

1/2 cup store bought salted caramel sauce or spread

Extra salted caramel, to serve

Chocolate Easter eggs to decorate

Method:

Line the base and sides of a 20cm springform pan with cling wrap. Using an electric mixer, beat together the cream cheese and melted chocolate on medium speed, until combined. Add 1/2 cup of cream and beat for a further 2 minutes or until mixture has thickened slightly
Arrange one third of the biscuits over the base of the pan. Top with half of the chocolate cream mixture and dollop with caramel. Repeat another layer of biscuits, chocolate cream and caramel. Finish with remaining biscuits. Refrigerate for 4-6 hours to allow the mixture to set and biscuits to soften
Invert cake onto a serving plate and remove cling wrap. Beat remaining cream with an electric mixer until soft peaks form. Spoon on top of cake and drizzle with extra salted caramel sauce
Decorate with chocolate Easter eggs.

Tips & Hints:

For salted caramel, stir 1 teaspoon sea salt into the store bought caramel spread, (or season to your taste). For a darker, richer cake the milk chocolate can be substituted for dark chocolate.