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No-Bake Malt Caramel Cheesecake

Creamy, smooth and effortlessly impressive, this no-bake cheesecake delivers a little indulgence in every bite. Prepare ahead for a no-fuss dessert that tastes as good as it looks.

Makes :

8

Difficulty:

Medium

Preparation Time: 

20 minutes (+ 4.5 hours chill time)

Ingredients

Base:

  • 250g plain biscuits, crushed

  • 100g butter, melted


Cheesecake Filling:

  • 250g cream cheese, softened

  • ½ cup thickened cream

  • ¼ cup brown sugar

  • 2–3 tbsp Saunders’ Malt Extract


Toppings:

  • ¼ cup Biscoff spread

  • 1 tbsp Saunders' Malt Extract

  • 8 Biscoff sandwich biscuits

  • Whipped cream

Method

  1. Blitz biscuits in a food processor until crushed, transfer to a medium mixing bowl.

  2. Gently melt butter in a small saucepan over low heat.

  3. Combine melted butter and crushed biscuits, then divide between 8 small glass jars.  Press down firmly and evenly to create the base. Refrigerate for 20 minutes to set.

  4. In a large bowl, beat the cream cheese until smooth. Add the thickened cream, brown sugar and malt extract, beating until thick and creamy.

  5. Spoon or pipe filling over the chilled biscuit bases.

  6. Microwave the Biscoff spread and malt extract together on high in 10-second bursts until smooth and pourable. Stir to combine, then pour or spoon evenly over each cheesecake.

  7. Refrigerate for at least 4 hours, or until set.

  8. Before serving, top each jar with whipped cream and finish with a Biscoff sandwich biscuit.


Tip: Make these the day before for a creamier texture.

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