🍮 Caramel Drip Cheesecake
Ingredients
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For the crust:

200 g (about 2 cups) graham crackers or digestive biscuits, crushed

100 g (7 tbsp) unsalted butter, melted

2 tbsp sugar (optional)

For the cheesecake filling (no-bake):

400 g (14 oz) cream cheese, room temperature

250 ml (1 cup) heavy cream, cold

120 g (½ cup) powdered sugar

1 tsp vanilla extract

10 g (1 tbsp) gelatin powder + 3 tbsp water (optional, for extra firmness)

For the caramel sauce:

200 g (1 cup) sugar

80 g (6 tbsp) unsalted butter

120 ml (½ cup) heavy cream

Pinch of salt (for salted caramel flavor)

For decoration:

Whipped cream swirls

Mini cookies or wafers

Fresh cherries with stems

Chocolate pieces or coffee beans

Instructions

Make the crust:

Mix crushed biscuits with melted butter and sugar.

Press firmly into the bottom of a springform pan.

Refrigerate for 30 minutes to set.

Prepare the filling:

Bloom gelatin in water for 5 minutes, then melt gently (optional).

Beat cream cheese with powdered sugar and vanilla until smooth.

Whip cold heavy cream until soft peaks form.

Fold whipped cream into cream cheese mixture. Add gelatin if using.

Pour filling over crust and smooth the top. Chill for 4–6 hours (or overnight).

Make the caramel sauce:

In a saucepan, melt sugar over medium heat until golden brown.

Add butter and stir until melted.

Slowly add cream (careful—it may bubble). Stir until smooth.

Add a pinch of salt if desired. Let cool slightly before using.

Assemble the cake:

Pour cooled caramel sauce over the set cheesecake, letting it drip down the sides.

Decorate with whipped cream swirls, mini cookies, cherries, and chocolate.

Serve:

Slice with a hot knife for clean cuts. Enjoy chilled.

Result: A creamy cheesecake with a buttery crust, topped with luscious caramel drips and playful cookie-and-cherry decorations—both elegant and indulgent!