This is a new one! You would usually associate having pop pop popcorn in the cinema as a sweet treat, however we’ve created a caramel cheesecake topped with the ultimate cinema snack!






  1. Weigh out the cashews and leave them to soak in hot water for around 3 hours.
  2. Line a square baking tray with baking parchment, leave a little running over the side of the tray, this will allow ease when removing it from the tray when you come to cut it.
  3. To make the base, blend all the base ingredients in a high-speed food processor. Once it is all well-combined, press firmly into the baking tray and place in the freezer whilst you prepare the filling and topping.
  4. To make the caramel sauce, place all the caramel sauce ingredients into a saucepan (except the popcorn) and bring to a simmer. Continue to simmer over a low heat, stirring regularly. Simmer and stir for around 20 minutes or until the sauce has thickened and appears glossy.
  5. Once the sauce has thickened, remove from the heat and allow to cool for around 30 minutes. Once cool, add in your choice of popcorn and stir in carefully until the popcorn is coated in the caramel sauce.
  6. Drain and wash the soaked cashews and place into a high-speed food processor. Add in the remaining cheesecake filling ingredients and blitz until all the ingredients are well combined and the mixture is smooth.
  7. Spoon your cheesecake filling over the base of the cheesecake, spread out evenly and place back into the freezer to set for around 1 hour.
  8. After an 1 hour or the filling has hardened, drizzle the caramel popcorn sauce over the top of the filling and freeze for around 6 hours.
  9. Before slicing and serving, allow the cheesecake to soften at room temperature a little.

Much Love,

Evie Xx

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