No Bake Caramel Cheesecakes by California Prunes

  • Total Time

    1h 0m
  • Serves


  • Skill Level

  • Dietary Needs

    • Nut free
  • 0 Reviews

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We love this easy no bake caramel cheesecake recipe. A real fun and easy dessert recipe to make with you little ones this Halloween. But why just save this recipe for Halloween? We know we will be making this time and time again. For more California Prune recipes visit 


  1. Before you begin, you might want to make your caramel in advance. In a medium saucepan (over medium heat), heat the sugar, stirring from time to time. Sugar will form clumps but don’t worry they will dissolve in time.

    • 200g Granulated Sugar
  2. When your sugar is dissolved and turns a deep amber color add cold butter cut into cubes and stir for a 2 minutes until butter is completely melted. Be careful, the mixture will bubble rapidly.

    • 6 tbsp Cold Butter
  3. Next slowly add the heavy cream, stirring constantly until the sauce is smooth. Boil for one more minute and remove from heat. Add salt and stir well.

    • ½ cup Heavy Cream
    • ½ tsp Salt
  4. Store in refrigerator and bring to room temperature before use.

  5. To make the crust, blend all the ingredients together until it forms a coarse paste. Divide the crust mixture among the paper cups and set aside.

    • 150g Chocolate Cookies
    • 50g California Prunes
    • 40g Hazelnuts (Roasted/Chopped)
  6. For the cheesecake, cut the prunes into thin strips. Mix the gelatin with a small amount of cold water. Set aside for a few minutes until the begins to gelatin bloom, then melt in a microwave.

    • 70g California Prunes
    • 4 tsp Gelatin Powder
    • 4 tsp Gelatin Powder
  7. Mix the cream cheese and caramel together (both ingredients should be in room temperature) then add the melted gelatin. Whip the cream until it reaches the stiff peaks stage and carefully combine with the cream cheese mixture. Add the prunes and transfer the mixture to the paper cups. Chill in the fridge for at least 4 hrs or overnight.

    • 450g Cream Cheese
    • 300g Heavy Cream

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