This delicious No-Cook Caramilk Cheesecake recipe can be made at home with the kids and jazzed up into a tasty Easter treat.
There’s nothing like a no-cook recipe to keep the kids entertained and occupied when you’re stuck at home, and these No-Bake Caramilk Cheesecakes make the perfect choice! You can even add an Easter egg on the top for a festive Easter twist.
If you’re feeling particularly adventurous, you could swap out the butternut cookie mix base for a chocolate one instead. With so much time on your hands, you may as well get a little creative in the kitchen!
You can grease a metal muffin tray, or use one of these Silicone Muffin Trays. I prefer the silicone because they make clean-up a breeze, and the cheesecakes pop out with minimal fuss or effort. Simply pop them up from the bottom and they will slide out effortlessly.
These No-Bake Caramilk Cheesecakes are delicious eaten straight from the fridge, and could even be fancied up more with a delicious drizzle of salted caramel sauce – check out this yummy Salted Caramel Sauce recipe here.
Recommended Tools to Make No-Bake Caramilk Cheesecake
- Silicone Muffin Tray
Recipe
Ingredients
- 250g butternut snap cookies
- 125g butter, melted
- 3 teaspoons powdered gelatine
- ΒΌ cup boiling water
- 500g Philadelphia Caramilk Cream Cheese spread, softened
- 400g sweetened condensed milk
- 1 teaspoon vanilla essence
- Chocolate shavings or easter eggs, to decorate, optional
Instructions
- Set aside a silicone 12 cup muffin tray for individual cheesecakes, or grease a large springform pan to make one cheesecake.
- Place the cookies and butter into food processor and process until finely crushed and well combined.
- Divide cookie mixture into each muffin hole and press over the base.
- Refrigerate for 10 minutes.
- Meanwhile, sprinkle gelatine over boiling water in a heatproof jug. Whisk with a fork until the gelatine has dissolved. Set aside to cool.
- Then, using an electric mixer, beat cream cheese, condensed milk and vanilla until light and fluffy.
- Gradually beat in gelatine mixture until combined.
- Pour mixture into prepared pan, levelling the tops with a spatula.
- Cover. Refrigerate for 3 hours or until set.
- Decorate with shavings of chocolate before serving.
