This is to die for! And I am not a cheesecake person! Is it the caramel? Is it the caramelized walnuts? It’s a combination of taste and texture that will have you begging for more. And it’s easy as 1-2-3! And it’s frozen! And I haven’t included so many exclamation marks in one post for no reason!!

Go on. Cook it up!

Frozen Caramel Cheesecake

Galatia Pamboridis
Save this recipe for ever! It's a delicious, easy dessert that will have you wanting more. The chocolate ganache is optional but goes so well with the caramel and the caramelized walnuts. It's a perfect dessert you can keep in the freezer for many days.
Prep Time 30 minutes
Cook Time 15 minutes
Chilling Time 12 hours
Course desserts, ice creams
Servings 8


  • ½ cup walnut halves
  • 1 cup granulated sugar
  • 1 tsp lemon juice
  • 400 grams can dulce de leche
  • 300 grams cream cheese
  • 500 ml whipping cream whipped to soft peaks
  • 1 tsp vanilla extract
  • 6 “Digestive” biscuits crushed
  • Chocolate sauce to serve optional


  • Cover the base and sides of a 20 cm round cake pan, with greaseproof paper.
  • Put sugar in a dry pan or small pot over moderate-high heat. As soon as it starts to melt add the lemon. Swirl pan from time to time for even cooking. When the sugar turns into a caramel colour, add the walnut halves. Swirl pan again to coat nuts with caramel. Transfer on a paper-lined heatproof tray or pan. Leave to cool and harden.
  • In a large bowl mix caramel and cream cheese very well. Fold in whipped cream in two batches. Add vanilla and crushed biscuits.
  • With a sharp knife, chop the caramel-walnutsnuts into small bits. Add half to the cheesecake mixture. Mix.
  • Transfer cheesecake mixture to prepared pan. Sprinkle remaining caramel-walnuts on top and cover with a round greaseproof paper. Freeze for at least 12 hours.
  • Serve with chocolate sauce if you like but plain it is just as divine!


If you can’t find ready caramel in a can (dulce de leche), make your own using a can of sweetened condensed milk. Place sealed can in a pot, cover with water and simmer for 3 hours and 30 minutes. Make sure can is always submerged in water while simmering, adding more water as needed.
Collections Kids, summer

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