Creamy cheesecake without oven and caramel

This creamy no-bake caramel cheesecake is not only fresh, but also an irresistible treat that takes no time at all to make.

I assure you that even if you are not a cook, this cake will be delicious because it is a very easy and quick recipe.

Would you like to make it with me? In addition, I also leave you the ingredients for the light version. Take note:

INGREDIENTS:

• 300 gr Philadelphia type cream cheese
• 220 ml of whole or semi-whole milk (you can also use the milk you usually drink).
• 200 ml whipping cream (35% MG)
• 1 sachet of curd powder
• 2 tablespoons white sugar
• Maria or Digestive cookies
• Caramel to taste

+ Note: these ingredients are for a 20 cm cake pan but you can double the quantity in a larger 26 cm pan, for a wider and thicker cake.

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INGREDIENTS light version:

• 300 gr of light Philadelphia type cream cheese
• 220 ml skimmed milk or oat milk
• 200 ml cooking cream (18% MG)
• 1 sachet of curd powder
• 1 teaspoon of sweetener or 4 tablespoons of erythritol
• Whole-grain Maria cookies or whole oatmeal cookies
• Raspberry, strawberry or red fruit coulis.

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RECIPE ELABORATION STEP BY STEP:

1. Choose a container of about 20 cm, or several small molds of the following type bowls or flan dishes. The content will be enough for a medium-sized cake or several small bowls depending on size. Put caramel all over the base and a little around the edges.
2. In a saucepan put all the ingredients except the curd. Over medium heat, start stirring with the whisks so that all the ingredients are well mixed until there are no lumps.
3. Now add the curd powder and stir so that the cream does not stick to the bottom, if not lower the heat a little. You have to have it about 3-5 minutes, it depends on each fire, but the point is when it comes to a boil, that is to say, they come out as a little bubbles.
4. It is then when you have to remove and pour the mixture into the mold or molds. Let it cool outside the fridge for about 5 minutes and when you see that it has set a little, put cookies spread all over the surface. We have waited a little bit so they don't sink!
5. Cover with plastic wrap and chill in the refrigerator for at least 4 hours.
6. Unmold as if it were a flan: put a plate on top of the mold and turn it upside down. Remove the mold and turn the cake over onto the plate, leaving the cookies on the base and all the caramel on top.
7. You can decorate with a mint leaf, some toasted granulated almonds, and if you have made the light version with coulis, instead of caramel, some fruits such as strawberries, blueberries, raspberries, will go great!

I hope you will be encouraged to make this creamy cheesecake without oven and caramel very soon.

I remind you that on my instagram @cocinayviajes you can find more recipes and video recipes, succulent raffles and my gastronomic recommendations for you to discover new destinations, restaurants and wonderful products.

With all my love,

Mireia Alum