The no-bake mini Caramilk cheesecake recipe everyone wants to try this Easter – and they’re VERY simple to make
- An Australian mum has revealed how to make no-bake Caramilk cheesecakes
- The Organised Housewife Katrina posted the recipe on Facebook and her blog
- The easy dessert will be ideal to make over the Easter period
Parents and home bakers alike are obsessing over an Australian mum’s no-bake miniature Caramilk cheesecake recipe that’s perfect for Easter.
Gold Coast author Katrina revealed the recipe on social media and her online bog The Organised Housewife.
‘Easter is fast approaching and so is the need for fun Easter treats! Whether I end up making these alone or with the kids, I always enjoy it,’ she wrote on Facebook.
‘Easy to make and easy to clean up. I use either my silicone muffin pan or my non-stick cheesecake pan with a loose base. Both pans make sure the cheesecakes don’t stick and come out easily!’
To make the cheesecakes, Katrina used butternut snap cookies, butter, powdered gelatine, Philadelphia Caramilk Cream Cheese spread, vanilla essence and Easter eggs to decorate
To make the cheesecakes, Katrina used butternut snap cookies, butter, powdered gelatine, Philadelphia Caramilk Cream Cheese spread, vanilla essence and Easter eggs to decorate.
She recommends using silicone muffin trays or a greased springform pan to ensure the dessert doesn’t stick to the sides.
‘Place the cookies and butter into food processor and process until finely crushed and well combined,’ she wrote online.
She then divided the mixture into each muffin hole and pressed over the base to secure before refrigerating for ten minutes.
Katrina recommends using silicone muffin trays or a greased springform pan to ensure the dessert doesn’t stick to the sides
While she used Philadelphia Caramilk Cream Cheese spread, melted Caramilk and standard cream cheese can also be used to create the mixture
The Philadelphia Caramilk Cream Cheese spread can be purchased from leading supermarkets
As the base was setting, she sprinkled the gelatine powder over boiling water in a heatproof jug and whisked until dissolved.
‘Using an electric mixer, beat the cream cheese, condensed milk and vanilla until light and fluffy,’ she wrote.
Alternatively melted Caramilk and standard cream cheese can also be used to create the mixture.
She then gradually added in the gelatine mixture until combined.
Next, she poured the creamy mixture into the prepared tray and levelled out the top using a spatula.
The miniature cakes should then be covered and placed in the fridge for three hours or until set.
Once ready, the individual cheesecakes were removed from the silicone moulds and decorated with chocolate shavings and an Easter egg.
After sharing the recipe on social media, the post was ‘liked’ more than 460 times and shared more than 300 times.
‘I’m on a never ending diet,’ one person wrote, another added: ‘They look rather nice.’
A third wrote: ‘I used to make something like this (minus the egg). What a great idea.’
