I have to confess, I’m not much of a dessert lover – shock horror I know! I do occasionally enjoy the odd desert but I’m more of a savoury person. That being said one desert I choose when I do fancy something sweet is cheesecake.
As part of the Provamel recipe challenge I was looking for a way to incorporate yoghurt into a desert recipe and what better way than to make a no bake caramel cheesecake, delicious and easy to make – my kind of dessert! The recipe gives a lovely crunchy base, delicious smooth caramel and a light but sweet mousse filling. I was really impressed with how the cheesecakes turned out, they look really good and taste amazing, even if I do say so myself! They are quick to make but look great so make the perfect dinner party dessert.
You could also try replacing the caramel with chocolate, strawberry or raspberry sauce if caramel doesn’t take your fancy. I will be trying the strawberry version the next time I give these a go.
This recipe needs to be made in ramekins or a glass as the filling does not set solid like a normal cheesecake.
- Digestive biscuits (crushed into crumbs)
- Butter (unsalted) 50g melted
- Yoghurt 150ml (I used Provamel SOYA, sweetened with agave syrup )
- Cream cheese 250g (I used Philadelphia)
- Vanilla extract (a couple of drops to taste)
- 100g unsalted butter
- 100g dark brown soft sugar
- 397g can of condensed milk
The first step is to make the cheesecake base. Put your chosen biscuits in a sandwich bag and seal shut, using a rolling pin lightly bash the biscuits until they turn to a crumb consistency. Combine the biscuit crumbs and 50g of melted butter in a bowl, once the biscuits and butter have been mixed together put equal amounts of biscuit into the ramekins and press firmly to create your cheesecake base.
The next step is to make the caramel. Melt the butter and sugar in a non-stick pan at a low heat stirring constantly until the sugar has dissolved. Add the condensed milk and bring to the boil for around a minute stirring constantly until the consistency turns to a thick caramel and the colour is golden. Spoon a layer of caramel into each ramekin and chill.
Step 3 is to make the filling. Combine 250g of cream cheese with 150ml of yoghurt and a couple of drops of vanilla essence if desired. Mix until the consistency is smooth and creamy then spoon the mixture into the ramekins and chill for at least 30 minutes.
Finally grate some chocolate over the cheesecakes, serve and enjoy!