How to make a VERY simple ‘no bake’ Rolo cheesecake oozing with caramel – and you can make it without turning on the oven
- ‘Instagram famous’ baker Eloise Head is back with another viral dessert recipe
- She delighted fans with a Rolo cheesecake which can be made without an oven
- The ‘no bake’ cake is made with basic ingredients like sugar, butter and cream
- Photos have gone viral, racking up almost 50,000 likes on Instagram
‘Instagram famous’ baker Eloise Head has shared her wildly popular recipe for ‘no bake’ Rolo cheesecake, which can be made without using an oven.
The London chef, who became a social media sensation during the first Covid lockdown in early 2020 by sharing photos of simple but decadent desserts, makes the cheesecake with basic ingredients such as butter, cream, sugar and biscuits.
Photos of the cake – which has a thick base of Digestive biscuits, a caramel flavoured filling and rich caramel topping – have gone viral on Instagram, racking up almost 50,000 ‘likes’ since they were uploaded online on March 18.
Hundreds tagged their friends in the comments section, with one woman writing: ‘Oh my god, this looks unreal!’
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London baker Eloise Head’s ‘no bake’ Rolo cheesecake, which can be made without turning on an oven
‘It’s been so long since I made a cheesecake and I’ve been wanting to make a caramel or Rolo themed one for quite a while!’ Ms Head wrote in the caption.
To make the base, she starts by mixing 350 grams of Digestive biscuits with 180 grams of melted butter, stirring until the two have combined into a buttery crumb.
Ms Head then presses the mixture into the base of an eight inch cake tin which she leaves in the fridge while turning her attention to the filling.
After whisking 350ml of double cream, she takes a separate bowl and mixes 500 grams of softened cream cheese with 120 grams of icing sugar and 120 grams of Carnation caramel, which is sold in leading supermarkets like Coles and Woolworths.
The ‘Instagram famous’ baker (pictured) shot to online stardom during the first Covid lockdown, when she started to share photos of her simple but decadent desserts online
The cheesecake (pictured) can be made with basic supermarket ingredients such as butter, sugar, cream and Digestive biscuits
Once mixed, Ms Head spoons the creamy caramel over the cooled biscuit base and leaves it to set in the fridge for at least five hours.
When the cake has set, she loads it with a further 150 grams of Carnation caramel, decorating the edge with about 20 Rolos.
Ms Head said it’s best to keep the cheesecake in the fridge after adding the topping to ensure the caramel fully sets.
‘I found it sliced better after being the the fridge for several hours again,’ she added.
‘No bake’ Rolo cheesecake recipe
For the base
350g digestive biscuits, crushed
180g unsalted butter, melted
For the cheesecake
350ml double cream, cold
500g cream cheese
120g icing sugar
120g Carnation caramel
For the topping
150g Carnation caramel
21 Rolos (approx)
1. Mix 350 grams of Digestive biscuits with 180 grams of melted butter and stir until the two have combined into a buttery crumb.
2. Press the mixture into the base of an eight inch cake tin and leave in the fridge.
3. Whisk 350ml of double cream, then in a separate bowl mix 500 grams of softened cream cheese with 120 grams of icing sugar and 120 grams of Carnation caramel.
4. Once mixed, spoon the creamy caramel over the cooled biscuit base and leave it to set in the fridge for at least five hours.
5. When the cake has set, load it with a further 150 grams of Carnation caramel, decorating the edge with about 20 Rolos.