Sheer bliss in every spoonful. Creamy, thick and rich, what’s not to like about this easy caramel cheesecake mousse! You can even prepare it a day ahead.
300 ml thickened cream
250 g cream cheese, room temperature
380 g caramel top n' fill
- Pour cream into a bowl and beat with electric beaters until soft peaks form. Set aside.
- Place cream cheese into a separate size bowl, and beat with electric beaters until smooth. Add the caramel and beat until combined.
- Gently fold the cream into the caramel mixture until just combined. Divide among 6 individual serving glasses and chill for 1 hour or until required.