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Kiri Salted Caramel Cheesecake

  • 5-6 people


Biscuit Base

  • 300g Digestives Biscuits
  • 150g Unsalted Butter


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



Biscuit Base

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

Cheesecake Filling

  1. Using an electric mixer, whisk together at medium speed the Kiri cheese, vanilla and icing sugar until smooth and lump free.
  2. Pour the heavy cream into the mixer and continue whisking for a couple of minutes until it becomes very thick and mousse like.
  3. Fold in the gelatin with a wooden spoon to combine.
  4. Spread 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