Caramel Popcorn Cheesecake Slice
Serves : 12 slices
This caramel popcorn cheesecake slice is quick, easy to make and it's no bake. With a Digestive biscuit base, a caramel cheesecake filling, all topped off with popcorn and drizzled with caramel.
Equipment
- Rectangle Brownie Pan
Ingredients
- 200 g Digestive Biscuits or Graham Crackers
- 60 g Butter Unsalted, Melted
- 250 g Cream Cheese Full Fat
- 50 g Icing Sugar or Powdered Sugar
- 150 ml Double Cream or Heavy Cream
- 150 g Toffee Popcorn
- 4 tbsp Caramel Sauce
Instructions
- Make the biscuit base - Add the biscuits into a food processor, and blitz until they form a crumb, then add to a large mixing bowl. Make a well in the centre of the biscuit crumbs, and pour in the melted butter. Mix together until well combined.
- Line a brownie pan with baking parchment, then pour in the biscuit crumb mix. Press down the biscuit base with a spoon and smooth out to the edges. Chill in the fridge for at least 30 minutes to 1 hour.
- Make the cheesecake filling - Using a stand mixer with the balloon whisk attachment, gently combine the icing sugar, cream cheese and 2 tablespoons of caramel sauce. Add the double cream and whisk together until the cream thickens and the filling is smooth and thick.
- Alternatively, you can make the cheesecake filling, in a large mixing bowl, by hand or with an electric hand whisk.
- Assemble the cheesecake slice - Pour the cheesecake filling over the top of the chilled biscuit base, then smooth over and level with an offset spatula. Scatter over the toffee popcorn and press down slightly to help fix the popcorn in place. Chill the cheesecake in the fridge for at least 6 hours or overnight.
- Decorate the cheesecake - When ready to serve, lift the cheesecake out of the brownie pan and cut up into slices. Drizzle with the remaining caramel sauce, then serve.
Notes
Read my Top Tips in the post above for some really helpful hints and tips to make this recipe successfully.
- Your cheesecake will keep for up to 3 days in the fridge, and up to 3 months in the freezer. When freezing make sure you wrap it well with cling film or plastic wrap, and then a layer of aluminum foil to prevent ice crystals forming in the filling. Remember to allow the cheesecake to thaw before serving.
- Use room temperature cream cheese to avoid any potential lumps that you might get if it is too cold.
Nutrition
Serving: 1sliceCalories: 308kcalCarbohydrates: 32gProtein: 3gFat: 19gSaturated Fat: 10gCholesterol: 51mgSodium: 236mgPotassium: 80mgFiber: 1gSugar: 17gVitamin A: 594IUVitamin C: 1mgCalcium: 43mgIron: 1mg
DISCLAIMER
The nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but we have endeavoured to be as accurate as possible.
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