Hello everybody, it is me, Dave, welcome to my recipe page. Today, we’re going to prepare a distinctive dish, easy no-bake cheesecake with caramel sauce #myfavouriterecipe. One of my favorites food recipes. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.

Easy No-Bake Cheesecake with Caramel Sauce #myfavouriterecipe is one of the most well liked of recent trending meals in the world. It is easy, it is quick, it tastes yummy. It’s appreciated by millions every day. Easy No-Bake Cheesecake with Caramel Sauce #myfavouriterecipe is something that I’ve loved my whole life. They’re fine and they look fantastic.

To get started with this recipe, we have to prepare a few ingredients. You can have easy no-bake cheesecake with caramel sauce #myfavouriterecipe using 11 ingredients and 8 steps. Here is how you can achieve that.

The ingredients needed to make Easy No-Bake Cheesecake with Caramel Sauce

#myfavouriterecipe:

1. Make ready Crust
2. Get 400 g digestives biscuits
3. Get 100 g melted butter/margarine
4. Get Cheesecake
5. Prepare 800 g cream cheese
6. Get 1 cup powdered sugar
7. Make ready 1 tspn vanilla essence
8. Make ready Caramel sauce
9. Take 1 cup sugar
10. Make ready 50 g butter/margarine
11. Get 100 ml whipping cream

Instructions to make Easy No-Bake Cheesecake with Caramel Sauce

#myfavouriterecipe:

1. Prepare the crust. Melt the butter. Pound the biscuits to form a sandy texture.
2. Biscuits should be sand-like. Pour into baking dish, press gently. Set aside in fridge for 30 minutes.
3. Beat the cream cheese with powdered sugar until very smooth and creamy. Add vanilla essence and mix well.
4. Pour the cheese mix on the cookie crust and let cool in fridge for 2 hours.
5. Meanwhile, prepare the caramel sauce.
6. Melt the sugar on medium heat until it turns brown (be careful not to burn the sugar! Or else the caramel will turn out bitter)
7. When sugar has browned and melted, add margarine/butter. Slowly stir as it tends to bubble vigorously.
8. Add whipping cream slowly and stir until caramel thickens a bit. Off fire, let cool before pouring on the cheesecake.

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