Five Ingredient Salted Caramel Cheesecake Bars
These salted caramel cheesecake bars are incredibly creamy and smooth, it requires just five ingredients and it's a no bake recipe!
Ingredients
220 g biscuits, broken up
60 g unsalted butter, melted
500 g cream cheese, at room temperature
60 g icing sugar
150 g salted caramel sauce
Instructions
STEP 1/3
Line a 20 cm square tin with parchment paper.
Fit the Knife Blade to the Food Processor attachment.
Add biscuits into the attachment.
Blend until crushed.
Remove the attachment from the machine.
Transfer the crushed biscuits into a clean bowl.
Add melted butter and mix to combine.
Transfer the biscuits mixture into the tin and spread evenly.
Using the back of a spoon, press the mixture firmly into the tin.
Chill in the fridge for 30 minutes.
STEP 2/3
Fit the K-Beater.
Add cream cheese, icing sugar and salted caramel sauce into the Appliance bowl.
Mix until combined for 2 minutes on speed 4.
Transfer the mixture into the tin, reserving 2-3 Tbsp for decorating the top.
Level with a spatula.
Chill in the fridge until set for 1 hour.
Transfer the remaining mixture into a piping bag fitted with an open star tip and set aside.
STEP 3/3
Slice the cheesecake into eight rectangular slices.
Pipe the remaining cheesecake mixture on top.
Refrigerate until ready to serve.
Serve.
Five Ingredient Salted Caramel Cheesecake Bars
These salted caramel cheesecake bars are incredibly creamy and smooth, it requires just five ingredients and it's a no bake recipe!
Ingredients
220 g biscuits, broken up
60 g unsalted butter, melted
500 g cream cheese, at room temperature
60 g icing sugar
150 g salted caramel sauce
Instructions
STEP 1/3
Line a 20 cm square tin with parchment paper.
Fit the Knife Blade to the Food Processor attachment.
Add biscuits into the attachment.
Blend until crushed.
Remove the attachment from the machine.
Transfer the crushed biscuits into a clean bowl.
Add melted butter and mix to combine.
Transfer the biscuits mixture into the tin and spread evenly.
Using the back of a spoon, press the mixture firmly into the tin.
Chill in the fridge for 30 minutes.
STEP 2/3
Fit the K-Beater.
Add cream cheese, icing sugar and salted caramel sauce into the Appliance bowl.
Mix until combined for 2 minutes on speed 4.
Transfer the mixture into the tin, reserving 2-3 Tbsp for decorating the top.
Level with a spatula.
Chill in the fridge until set for 1 hour.
Transfer the remaining mixture into a piping bag fitted with an open star tip and set aside.
STEP 3/3
Slice the cheesecake into eight rectangular slices.
Pipe the remaining cheesecake mixture on top.
Refrigerate until ready to serve.
Serve.