No Bake Caramel Macchiato Cheesecake

Hands up if you think a cheesecake is just for summer? Well l will say no way to that! with National Espresso day just passed I decided to be creative in the kitchen and try to make a cheesecake based on my favourite type of coffee...... Caramel Macchiato.

This recipe is super easy to follow and the taste is a mixture of sweet from the white chocolate and caramel to bitter from the coffee as they are swirled together.

Why don't you have a try at making and share below?

No bake Caramel Macchiato Cheesecake

Prep time: 15 minutes Cook time: overnight in the fridge Makes: 9 slices

Ingredients

Biscuit base

300g of Digestive biscuits - blitzed/crushed

150g of butter - melted

Filling

500g of Philadelphia full fat cream cheese

150g of White chocolate - broken up and melted

100g of Icing sugar

300ml of Double cream

2 tbsp of Espresso coffee

1 tsp of Vanilla extract

Topping

Caramel sauce to drizzle - see recipe for homemade or can use shop brought.

Butter for greasing cake tin

Equipment

9” round cake tin

Greaseproof paper

3 mixing bowls

Spatula

Electric whisk

Spoon

Fork

Clingfilm

Method

1. Grease the cake tin with the butter and line with the greaseproof paper.

2. In one of the mixing bowls, place the crushed digestive biscuits and pour over the melted butter.

3. Using the fork, stir the mixture together until the biscuits have absorbed the butter.

4. Tip the biscuit mixture into the cake tin and spread it around evenly to cover the base of the tin. Press it down using the fork. Place in the fridge while making the filling.

5. In one of the other mixing bowls place the Philadelphia, icing sugar and vanilla extract. Using the whisk, whisk the ingredients together to make a smooth texture.

6. Add the double cream to the cream cheese mixture and whisk further until the mixture is thick and paste texture. TIP! Be careful to over whisk the mixture.

7. Split the mixture between 2 bowls. In one bowl add the chocolate whisk briefly together. In the other bowl add the espresso and whisk briefly.

8. Spread the cream mixtures evenly over the top of the biscuit base, blending the two flavours together. Cover with clingfilm and place in the fridge for up to 6 hours or overnight.

9. When the cheesecake has set you are able to decorate the top. With your chosen caramel sauce, drizzle the caramel over the top of the cheesecake, making a pattern of choice.

10. Serve when ready.

11. Enjoy!.