This Caramel Mountain Top Cheesecake gets served at every kids birthday party we have ever celebrated! My children love this recipe and I’m sure it’s all the sugar, sweetness and yumminess that comes with it, which is why I make it only on special occasions. With a biscuit-butter base filled with layers of fresh whipping cream combined with icing sugar and cream cheese, in between dulce de leche, marshmallows and malteser chocolates.
To make Caramel Mountain Top Cheesecake, you will need the following ingredients:
Line a springform tin with baking parchment paper.
Place 8 oz digestive biscuits in a sealable bag and use a rolling pin to crush them into fine crumbs.
In a large mixing bowl, place 2½ oz butter and microwave for about 30 seconds to melt. If not completely melted into a liquid form, continue for another 10 seconds.
Add crushed cookies to the melted butter and mix until very well combined and even.
Lightly grease the base and up the sides of the tin with some oil.
Transfer butter and cookie mix to the base of the pan and use a glass or other hard object to compress as much as possible.
In a clean mixing bowl, add 2 tablespoons icing sugar and 7 fl oz fresh cream and beat until just becomes stiff.
Add 7 oz cream cheese and mix through well.
First, transfer half of the cream mixture to the tin and smooth over with a rubber spatula. Randomly add ¼ cup marshmallows over the top and place about 7-8 dollops of dulce de leche all around. Use a teaspoon to gently swirl the dulce de leche into the cream mixture, just a little bit. Top marshmallows with a bit of dulce de leche too, if you wish.
Finally, add the remaining half of the cream mixture and smooth over. Finish your cake off with all the remaining ingredients of marshmallows, malteser chocolate bits and dulce de leche! You can be extra generous with this step! Decorate, design and have fun!
Refrigerate for at least 4 hours to overnight.
Slice, serve and enjoy!
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