Two year old Jack has been getting busy in the kitchen again with a little help from his mum, Kayleigh. Here's his recipe for No Bake Salted Caramel Cheescake...
For the base:
use a 10” springform tin and grease with a big blob of butter.
250g of shortbread
130g of unsalted butter (room temperature)
Use a blender if you have one or if like us you only have a nutribullet use that after crushing it all up as much as possible 
Jack used 2 spoons to crush and mix it all up!
Jack used 2 spoons to crush and mix it all up!Chill in the fridge for at least an hour...
For the filling:
250g of mascarpone & 230g of soft cream cheese (all we had in the fridge!)
1 tsp of vanilla extract
100g icing sugar
Whizz together then add;
300ml of double cream & whip for 2/3 mins & a big dollop of salted Caramel at the end, swirl in gently! 
Take the chilled shortbread base out of the fridge making sure it’s set before covering it in the cheesecake mix.
Decorate with salted caramel swirls and salted caramel dark chocolate 
like we did or whatever you like! Pretzels 
would be good
like we did or whatever you like! Pretzels would be goodEat for breakfast 
Yield: 8 servings
Enjoy!
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