Caramel Cheesecake Bars | No Bake

Deliciously sweet and creamy no bake caramel cheesecake bars swirled with luscious caramel (dulce de leche) sauce!

5 from 9 votes

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Course: Dessert

Cuisine: Cheesecake

Prep Time: 15

Chilling time: 6

Total Time: 6 15

Servings: serves

Calories: 257kcal

Cost: $10

Grease and line an 18cm x 28cm rectangular baking tin with baking paper and set aside.
Crush the biscuits using a food processor until fine crumbs remain. Add the melted butter and mix together well.
Press the biscuit base firmly into the prepared baking tin.
Whip the thickened cream and set aside.
Beat the softened cream cheese and caster sugar until smooth and creamy.
In a separate bowl, sprinkle the gelatine over the boiling water and stir until completely dissolved.
Beat the gelatine through the cream cheese mixture.
Beat through 150g of the caramel sauce.
Note: if you want to add the caramel swirls at the end to decorate, set aside ¼ and only beat through ¾ of the caramel sauce in this step.
Fold through the whipped cream.
Pour the cream cheese mixture over the biscuit base.
Optional: Swirl the remaining warm salted caramel sauce through the top of the cheesecake (using a skewer or a knife).
Place into the fridge for 6 hours or until completely set.
Cut into slices and serve.

Grease and line an 18cm x 28cm rectangular baking tin with baking paper and set aside.
Place the butter into the Thermomix bowl and melt for 3 minutes, 80 degrees, Speed 2.
Add the biscuits and mix for 8 seconds, Speed 8. Scrape down the sides of the bowl and repeat until combined.
Press the biscuit base firmly into the prepared baking tin.
In a clean and dry Thermomix bowl, whip the cream on Speed 3 with the MC lid removed (the time taken will depend on the freshness of the cream - it can be anywhere from 10 seconds to a couple of minutes!) Set the whipped cream aside in a separate bowl.
Mix the softened cream cheese and the caster sugar for 10 seconds, Speed 5. Scrape down the sides of the bowl and repeat until smooth and creamy.
In a separate bowl, sprinkle the gelatine over the boiling water and stir until completely dissolved.
Add the gelatine mixture through the cream cheese mixture and mix for 10 seconds, Speed 4.
Add 150g of the salted caramel sauce and mix for 10 seconds, Speed 4.
Note: if you want to add the caramel swirls at the end to decorate, set aside ¼ and only beat through ¾ of the caramel sauce in this step.
Fold through the whipped cream with the spatula.
Pour the cream cheese mixture over the biscuit base.
Optional: Swirl the remaining warm salted caramel sauce through the top of the cheesecake (using a skewer or a knife).
Place into the fridge for 6 hours or until completely set.
Cut into slices and serve.

RECIPE TIPS

Use blocks of full fat cream cheese (not spreadable or light). This type of cream cheese sets firmer and will give you a luscious, creamy texture.
Swirling extra caramel sauce through the cheesecake filling is a great way to decorate! It's important to note that the extra swirls of caramel will not set firm, but will instead stay gooey and may run slightly when the slice is cut. Completely delicious!
Using dissolved gelatine powder helps to set the cheesecake filling when chilled.
Chill the slice in the fridge for 6 hours or overnight.
Store in an airtight container in the fridge for up to 5 days.
Freeze in an airtight container for up to 1 month. Allow to completely defrost in the fridge before consuming.