No-Bake Chocolate Popcorn And Caramel Cheesecake Recipe

Who knew Popcorn could get so good! This insanely delicious and creative popcorn recipe is by the ridiculously talented Corrine. See original recipe here

INGREDIENTS

Popcorn base
80g Pop’N’ Choc Popcorn Shed chocolate popcorn
200g marshmallows
25g butter
The cheesecake
500g cream cheese
1 tsp vanilla extract
100g icing sugar
150g Caramel Carnation
300ml whipping cream
The caramel sauce
225g brown sugar
125g butter
60ml milk
1 tsp vanilla extract
The decorations
150ml whipping cream
2 tbsp icing sugar
Vanilla extract
More chocolate popcorn!!!

METHOD

The popcorn base. 

Melt 25g of butter and 200g of marshmallow in a pan over a medium heat. Then pour the melted marshmallow over the 80g of popcorn in a bowl. Mix until popcorn is all glued together.

Spray your cake tin with non sticky oil or cover in flour. Pour the sticky marshmallow and flatten to create a round base. Set aside in the fridge.

The cheesecake. In a bowl, using an electric mixer, whisk together the cream cheese, vanilla, icing sugar and caramel until smooth and lump free.

Then, pour into the mix the double cream and continue to whisk for a couple of minutes until it is very thick and mousse like. When finishing mixing, it should hold itself like an Italian meringue would.

Spread over the popcorn base and leave to set in the fridge 5 to 6 hours. Or overnight to make sure it sets.

The caramel sauce. Bring to a boil over medium heat 225g brown sugar, 125g butter and 60ml milk. Cook until it thickened then remove from heat. Using a tea spoon, drizzle the caramel sauce on top of the cake. Put the remaining in a jar for later use.

The topping. In a bowl, whisk together with an electric mixer 150ml whipping cream, 2 tbsp icing sugar and vanilla extract. Once solid, pour into a piping bag. Pipe all around the corner of the cake. Pipe in the middle.

Add popcorn on top of each cream mount. Shred popcorn in a plastic bag. Sprinkle on top of the cake.

Et voilà! Ready to eat for tea time!