No-bake salted caramel cheesecake

• digestive biscuits250g g
• unsalted butter↗125g g

  melted

• salted caramel sauce2 tbsp tbsp
• full-fat soft cheese↗750g g
• salted caramel sauce2 tbsp tbsp
• icing sugar↗3 tbsp tbsp
• vanilla extract↗1 tsp tsp
• chocolate-covered malted milk ballshandful of
• honeycomb↗20g chocolate-covered g

  chopped

• salted caramel sauce3 tbsp tbsp

Step-by-step instructions

1. 1

   Tip the digestive biscuits into a food processor and pulse to fine crumbs. Pour in the butter and caramel sauce and pulse again until damp and sandy. Tip the mixture into a 20cm springform cake tin and use a spoon to press it into an even layer in the base of the tin. Chill for 30 mins.

2. 2

   For the filling, mix together the soft cheese, salted caramel sauce, sugar and vanilla extract. Once the base is cold and has firmed up, spoon over the filling and smooth the top with the back of the spoon. Chill for at least 4 hrs. If making ahead, wrap the cheesecake and freeze for up to three months instead. Leave in the fridge overnight to defrost.

3. 3

   To serve, carefully remove the cheesecake from the tin and put onto a serving platter or cake stand. Scatter over the shop-bought chocolates, crushing a few of the malted milk balls, then drizzle with the salted caramel sauce before cutting into slices.