This simple, no bake fudge cheesecake recipe can be made ahead and requires very little time to mix together, just a bit of time to either set. This recipe can also be adapted to be gluten free, just replace the digestive biscuits with gluten free alternatives.
200g digestive biscuits
50g melted butter
400g cream cheese
75ml double cream
Heaped tbsp caramel sauce
50g icing sugar
Fudge pieces & caramel sauce to finish
Line the base of an 8” springform round tin.
Break the digestive biscuits into crumbs (you can do this in a food processor if you have one). Mix in the butter until the cumbly mixture begins to come together. Press this mixture into the base of the tin to form a base and set aside.
Whisk together the rest of the ingredients (cream cheese, double cream, caramel sauce and icing sugar) until it is fluffy and thick (a stand mixer makes light work of this if you have one).
Spoon this mixture on top of the biscuit base and level the top. Pop into the fridge to set (for at least a couple of hours).
Remove carefully from the tin and place on a plate to serve. Finish by crumbling some fudge over the top and drizzling with more caramel sauce.
