The last time I blogged an Easter baking recipe was three years ago when I shared a lovely, but rather garish, green cake. Bright green icing, fake mini eggs, butterfly sprinkles and Malteser bunnies, it was delicious but not the classiest looking of desserts. When these glorious looking Easter treats* landed on my desk from Hotel Chocolat I decided to put them to good use and make a more grown up, but still eye-catching, dessert.
In my package I received A Dozen Quail Egglets which include two each of the flavours Chocolate Mousse, Salted Caramel (one of Hotel Chocolat’s best flavours IMO), Peanut Butter, Raspberry Supermilk, Strawberries and Cream and Hazelnut Praline. This is an extremely nice set with a wide range of flavours that would make a perfect gift for any adults you have to buy for this Easter. I also received a set of the Caramel City Bunnies, a sophisticated take on the ever popular Easter Bunny motif. I love his little tie, he looks like he is ready to take the Caramel Bunny out on a date – which gave me my inspiration….
…Lets make No-Bake Caramel Cheesecake with caramel, Caramel, and even more caramel!
For the (buttery biscuit) base you will need:
300g biscuits – I like digestives and especially chocolate digestives best but you can use any that gives a good ‘rough’ crumb, such as Oreos for a richer flavour
125g melted unsalted butter
For the filling you will need:
284g (family pack size) full fat Philadelphia or similar cream cheese – mascarpone is also a good one to go for
75g icing sugar
100g Carnation Caramel or similar
150ml double cream
150g Dairy Milk Caramel (chopped up)
To decorate, I used:
Canned whipped cream
Hotel Chocolat Caramel City Bunnies
Hotel Chocolat Salted Caramel Quails Egglet
Galaxy Golden Eggs.
- Blitz your biscuits in a food processor (or smash in a bag with a rolling pin if you’re old school/have something you’re cross about). How fine is up to you, I like quite fine but don’t mind the odd chunk, especially if it still has chocolate on.
- Stir into the melted butter.
- Press into the bottom of a 11 inch loose base baking tin. Leave in the fridge to set while you prep the filling
- Whisk together the cheese, caramel and icing sugar until smooth. Remember to taste it during this and the next step: if you need it to be sweeter, add more sugar; if you want it to be richer, add more caramel.
- Pour in the double cream and keep whisking until it thickens. It needs to be thick enough to form peaks so best to use an electric whisk for this one. It is ready when the peaks stand on their own:
- Next, stir in your chopped chocolate.
- Spoon over the biscuit base and spread evenly. Return this to the fridge for at least 5 hours.
Finally, we have reached the most fun stage – the decorating and the eating! I added the Caramel drizzle before removing it from the pan (for tidiness sake mostly). You may need to put a knife round the pan to loosen the biscuit base when removing it. Then I added some squooshy cream, the lovely little bunnies and a golden egg nest.
I think it looks lovely. Still lots of fun, but a distinctly grown up affair for adult who kind of wish the Easter bunny was real. I love how the cream gives the look of little cotton tails on the bunnies. And because I did all the work, I’m definitely going to make sure that Egglet ends up on my plate…
I hope you enjoyed this post and that it has put you in the mood for Easter – tell me, what is your favourite Easter treat?
2 thoughts on “Easter Caramel Cheesecake Feat. Hotel Chocolat”
I keep popping into Hotel Chocolat for a treat recently and they give out free samples of the city bunnies and they’re just delicious. I can’t even begin to imagine how delicious one is on a cheesecake topped with caramel
Mmmm this looks delicious! The bunnies are nearly too cute to at though! x