Kiri Salted Caramel Cheesecake

20 min

Family style no-bake cheesecake with a digestive biscuits crust, topped with Kiri cream, and salted caramel topping


For the Biscuit Base

  • 300g Digestives Biscuits
  • 150g Unsalted Butter

For the Cheesecake Filling

  • 56 Kiri Square Portions, softened
  • 1 tsp. vanilla extract
  • 100g icing sugar
  • 200ml heavy cream
  • 1 tbsp. Gelatin dissolved in 2 tbsp. water
  • 2 tbsp. salted caramel ready sauce for garnishing
  • Crushed caramel for garnishing
Kiri Salted Caramel Cheesecake

Cooking steps

Preparing the Biscuit Base

  • 1Blitz the biscuits in a food processor and mix with the melted butter.
  • 2Spread on the bottom of a 20cm deep cheesecake tin and press down firmly. Leave to set in the fridge whilst you make the rest!

Preparing the Cheesecake Filling

  • 1Using an electric mixer, whisk together at medium speed the Kiri cheese, vanilla and icing sugar until smooth and lump free.
  • 2Pour the heavy cream into the mixer and continue whisking for a couple of minutes until it becomes very thick and mousse like.
  • 3Fold in the gelatin with a wooden spoon to combine.
  • 4Spread over the biscuit base and leave to set in the fridge for 6 hours, or preferably overnight. 5. Drizzle some salted caramel sauce and garnish with crushed caramel and serv

Cooking steps