White chocolate and caramel cheesecake

White chocolate and caramel cheesecake

Cook n Create
WOW..This decadent, rich and silky smooth cheesecake is... EVERYTHING!
Prep Time 30 mins
Cook Time 1 hr
Course Appetizer, Dessert, Side Dish, Snack
Servings 14 serves


  • 250 g Digestive biscuits You can add in other types e.g oreo, cookies etc as long as it's 250g overall
  • 100 g Butter (melted)
  • 600g g Full Fat Cream cheese You can do this with low fat options if needed or dairy free etc
  • 125 g Icing sugar
  • 284 ml pot Double/thickened cream
  • 400 g Fruit We love to use strawberries, raspberries, lemon, passionfruit, mango etc
  • 200 g White chocolate If you want a chocolate cheesecake. You can leave this out OR substitute with milk or dark chocolate too!
  • 100 g Caramel sauce


  • TOP TIP: You can decorate the top of your cheesecake in fruit OR cut up into small pieces and add after the melted chocolate is added - or a bit of both!
  • To make the base, butter and line a 23cm loose-bottomed tin with baking parchment.
  • Put the digestive biscuits in a plastic food bag and crush to crumbs using a rolling pin until they are fine, even and like course sand.
  • Transfer the crumbs to a bowl then pour over the melted butter. Mix thoroughly until the crumbs are completely coated.
  • Tip the biscuit mixture into the prepared tin and press firmly down into the base (Use a metal table spoon, a wooden spoon will be tricky!) to create an even layer. Chill in the fridge until firm (if you are in a rush you can pop it in the freezer for 10 mins then move back to the fridge)
  • Pour the double cream into a bowl and whisk with an electric mixer or with a hand whisk until it’s just starting to thicken and holds soft peaks.
  • Place the soft cheese and icing sugar in a separate bowl, then beat for 2 mins with an electric mixer or hand whisk until smooth and starting to thicken, it will get thin and then start to thicken again.
  • Tip in the double cream and FOLD it into the soft cheese mix. (do not just mix around and around because you will mix the air out - use a metal table spoon for this also and not a wooden one). You’re looking for it to be thickened enough to hold its shape when you tip a spoon of it upside down. If it’s not thick enough, continue to whisk.
  • Break up the chocolate into squares and melt gently in a glass bowl over a saucepan of hot water until totally liquid. Pour the chocolate into the mixture and fold through using a metal spoon.
  • Spoon carefully onto the biscuit base in scattered dollops, starting from the edges and working inwards, making sure that there are no air bubbles. Smooth the top of the cheesecake down with the back of a dessert spoon or spatula - make sure you aren't dragging the biscuits up into the mixture.
  • Pour the caramel over the top of the cheesecake - you can cover it entirely or drizzle, make a pattern etc!
  • Leave to set in the fridge overnight or for as long as you can (a minimum of an hour is absolutely essential)
  • ENJOY!!
    We love to see what you create so take a photo and tag us on socials!
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Keyword caramel, cheesecake, Chocolate, Creamy, dessert, sweet, white

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