Free from added flavors and up to 50 % less sugar compared to common supermarket products

You will need

Springform pan approx. 21 cm, food processor or blender

Ingredients for the no-bake caramel cake

For 16 pieces cake, 1 serving = 1 piece (14 g of sugar)

For the cake base

90 g butter

200 g caramel cookies, without flavors

50 g rolled oats

For the filling

200 g cream

2 packets of cream stiffener

200 g caramel cookies, without flavors

55 ml milk

300 g cream cheese, natural

300 g curd

50 g powdered sugar

Preparation

Step 1:

Line a springform pan with baking paper.

Step 2:

Melt 90 g of butter.

Place 200 g of caramel cookies and 50 g of rolled oats in a food processor or blender and grind, add the melted butter and mix thoroughly.

Use a microwave to melt the butter.

Step 3:

Pour the cookie mixture onto the bottom of the springform pan and press down evenly.

Step 4:

Two cookies, set aside. Place the remaining caramel cookies in a food processor with 50 ml of milk and blend until a creamy mixture forms.

Step 5:

Add 300 g of cream cheese, 300 g of curd and 50 g of powdered sugar to the cookie cream and mix again until smooth.

Step 6:

Whip 200 g of cream with 2 packets of cream stiffener, according to instructions, and then fold into the cream.

Step 7:

Spread the cream evenly over the cookie crust. Crush the cookies set aside in step 4 and use them to decorate the cake.

Cover the caramel cake and let it rest in the refrigerator for at least six hours.

This caramel cake without baking is perfect to prepare and can save you a lot of time and it’s just delicious!