No-Bake Caramel Cheesecake with Strawberries

1. Prepare the base:

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Mix the crushed biscuits with melted butter until combined and resembles wet sand.

Press the mixture into the base of a springform pan (about 22cm/9-inch) to form an even layer.

Refrigerate for at least 30 minutes to set.

2. Prepare the filling:

In a large mixing bowl, beat the cream cheese until smooth and creamy.

Add dulce de leche, powdered sugar (if using), and vanilla extract. Mix until well combined.

In a separate bowl, whip the cream until stiff peaks form.

Gently fold the whipped cream into the cream cheese mixture until smooth and airy.

3. Assemble the cheesecake:

Pour the filling over the chilled biscuit base and spread it evenly.

Refrigerate for at least 4 hours or overnight to set properly.

4. Add the topping:

Once the cheesecake is set, spread a layer of dulce de leche on top.

Decorate with halved strawberries and sprinkle crushed biscuits around the edges.

5. Serve:

Carefully remove the cheesecake from the pan.

Slice and serve chilled.