Caramel nougat cheesecake

This  is a simple fridge cheesecake, but made extraordinary by the addition of chopped nougat and warmed caramel drizzled on top.

I admit, that in the name of making this even simpler than it already is, I used tinned caramel, but if you have a little more time and energy on your hands, you’re more than welcome to make your own (I suggest using the caramel recipe from this here).


200g Tennis Biscuits (or any other coconut based biscuit)
100g melted butter

400g plain cream cheese
100g icing sugar
250ml cream (minus 2 tbsp)
1 vanilla pod, split and seed scraped out
1 tin caramel (normally 396g, but I only used half a tin)
1 nougat bar (150g or so)


Line and grease a loose bottomed cake tin. Crush the biscuits until very fine (a food processor or rolling pin works well), mix with the melted butter and press into the bottom of the tin. Place in the freezer while you make the cheesecake mixture.

Place the cream cheese, sifted icing sugar, cream and vaniilla in a bowl, and whip until combined and thickened – you can use an electric beater, but it only takes 2 minutes if you do it by hand. Once thickened (approximately stiff peaks), removed the base from the freezer, and spread your cheesecake mixture over it.

Depending on how soon you’d like to eat it, either place the cheesecake in the freezer for 10-15 minutes, or in the fridge for 30-40 minutes. Once ready to serve, chop up the nougat bar and scatter over the top, mix as much caramel as you’d like to use with the 2 tbsp cream and heat in the microwave for a few seconds, to make it pourable. Drizzle over and enjoy! (PS, told you it was easy!)

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Caramel nougat cheesecake