Kiri Salted Caramel Cheesecake

Kiri Salted Caramel Cheesecake

Recipe Category Desserts Recipe Category
Recipe Prep Time 20 mins
Recipe Serving Size 6

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 Squares

Cooking steps

Preparing the 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!

Preparing the 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

Cooking steps