Baker reveals recipe for no-bake Rolo cheesecake

This cheesecake can be made without an oven (Picture: Fitwaffle Kitchen/Instagram)

This dessert might look impressive but it can be made with just a few ingredients – and you don’t even have to turn the oven on.

The Rolo cheesecake is from Eloise Head, who runs the popular FItWaffle page on Instagram.

To make the dish, all you need to do is crush biscuits, mix with butter and press to form a base, then whip together four ingredients and spoon onto the base, leave to set and finally pour caramel on top and decorate with Rolo chocolates.

The London-based baker said: ‘It’s been so long since I made a cheesecake and I’ve been wanting to make a caramel/Rolo themed one for quite a while!

‘This cheesecake has a thick Digestive biscuit base, a caramel-flavored cheesecake filling and is topped with carnation caramel and Rolos.’

She added that if you wanted even more Rolos, you could chop them up and stir them through the filling before pouring it onto the base but she’s chosen to make it smooth this time.

People were excited to try the treat out for themselves.

One said: ‘Wow looks so delicious.’

Another added: ‘This is what I want for my birthday.’

‘Cannot wait to try this,’ someone else wrote.

Ingredients

https://www.instagram.com/p/CMmzOomnKWZ/

Base:
350g Digestive biscuits, crushed
180g unsalted butter, melted

Cheesecake:
350ml double cream, cold
500g cream cheese
120g icing sugar
120g Carnation caramel

Topping:
150g Carnation caramel
21 Rolos (approx)

Tin size: 8”

Method

1. Add crushed digestive biscuits and method butter to a bowl and mix them together.
2. Pour the mix into your cake tin, pressing down firmly and refrigerate for now.
3. Pour double cream into a bowl and whisk to form stiff peaks.
4. In another bowl, add cream cheese, icing sugar and Carnation caramel and mix until combined.
5. Fold in the whipped cream and scoop the mix into the tin, spreading it right to the edges. Refrigerate for at least five hours, ideally overnight.
6. Remove from the tin, pour over the extra caramel and smooth it out, then top with some Rolos around the edge and pop it back in the fridge until you’re ready to serve.

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