No Bake Salted Caramel Cheesecake with Chocolate
Ohmyword. Selling a house and moving turns life upside down and inside out! It’s all needful business to get on with the next part of life, but in the midst of the crazy, regular life still needs to happen. There’s the rub!
Since we’re having company for Easter, I’m also trying to get ready for that. What kind of table centerpiece do you think will go with moving boxes? I’ve got to make the food really special because atmosphere is a little askew! You better know I’m looking for food ideas that are easy but still look impressive.
So I present to you a dessert that tastes homemade without all the making: no-bake caramel cheesecake with a chocolate shell AND a few sea salt sprinkles. It’s delicious! It looks like a little work of art! And don’t tell on me—it’s easy!
The secret is using Sara Lee® All Butter Pound Cake. Everyone loves pound cake and it is really versatile—it’s the little black dress of desserts. Buy it at Walmart while you’re picking up fun things for the kids’ Easter baskets. You’ll find it in the frozen dessert section, along with several other Sara Lee® Pound Cake varieties.
Every variety of Sara Lee® has an iconic, moist and delicious texture and is filled with rich flavor. Some other favorites include: lemon pound cake, blueberry pound cake, gingerbread pound cake and my go to — double chocolate pound cake! Sara Lee® pound cake is always seasonable — the perfect sweet treat to serve to your family and friends.
I like the moist Sara Lee® brand because they use quality butter and eggs and you can taste the rich difference that makes. It microwave thaws in about 10 seconds. You can add fruit, whipped cream or sauces to dress it up, too. When I made these mini cheesecakes I had pieces left over so I layered them with fruit and frozen whipped topping in parfait glasses. Two easy desserts—yes please! In the midst of packing boxes, while waiting for company day for the cheesecakes, my guys were happy for a special ending to today’s dinner.
- Use 2.5 inch round cookie cutter (or glass) to cut pound cake slices into circles
- Carve out center (a serrated spoon works great)
- Blend ½ brick of room temp cream cheese with 3 tablespoons of sweetened condensed milk or heavy cream.
- Add a dollop to fill the mini cake centers.
- Top with about ½ teaspoon caramel sauce
- Put cheesecakes in fridge to firm while melting 1 cup of chocolate chips with 1 teaspoon vegetable oil.
- Remove from fridge, cover with chocolate, smooth with a knife. Sprinkle with a pinch of sea salt. Put back in fridge so chocolate is set.
This is a sponsored conversation written by me on behalf of Sara Lee®. The opinions and text are all mine.
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