Easy and quick to make! The longest bit is waiting for it to set!
This took me a while to get to the right consistency, but it always tasted good, even when it didn’t set right!
I used a 30cm pop out cake tin pan for this recipe, but if you only have a smaller cake tin, just half the mixture.
This recipe needs:
For the base:
- 400g crushed digestive biscuits
- 175g melted butter
- More Rolos
- 389g caramel (Half this if you have a smaller cake tin)
For the filling:
- 389g caramel (I use Nestle Carnation Caramel) but you could make your own
- 500g soft cheese
- 600ml double cream
- 400g rolos (or mini mars bars)
So first, mix your crushed biscuit and your butter together and then compact it into the bottom of your cake tin.
In this part, you can either press some extra rolos in to the base or melt some rolos and mix it in before you put it in the base.
Freeze this for 30 minutes.
Next, whip your cream to a point where you can put it over your head and it won’t splatter on top of you! Then, mix in the caramel and cheese, folding it all together.Next, chop up around 300g of rolos or mini mars bars and fold it in to the mixture.
Now, layer it over the top of your base and decorate it with the rest of the Rolo’s however you wish!
Leave it in the fridge for 2-3 hours or even over night if you can manage it.
It tastes delicious, and this recipe can be used as a base recipe for other cheesecakes, you could swap the caramel for white chocolate and add malteasers instead of rolos!