Introduction
Toffee Caramel No-Bake Cheesecake
This Toffee Caramel No-Bake Cheesecake is a decadent dessert that’s incredibly creamy and simple to prepare. Topped with caramel sauce and crushed toffee chocolate bars, it’s the perfect treat for any occasion!
Detailed Ingredients with Measures
For the Cookie Base:
1 cup cookie crumbs (digestive, ladyfingers, or graham crackers)
1/2 cup unsalted butter, melted
For the Cheesecake Filling:
8 oz cream cheese, room temperature
1/2 cup powdered sugar (icing sugar)
1 tsp vanilla extract
1 cup cold heavy whipping cream
1/2 cup toffee bits
1 tbsp gelatin
2 tbsp milk
For the Topping:
Caramel sauce (as much as you like)
1 cup broken chocolate caramel bars (like Skor or Heath)
Prep Time
20-30 minutes (plus chilling time)
Cook Time, Total Time, Yield
Cook Time: 0 minutes
Total Time: 4-5 hours (or ideally overnight)
Yield: 8 servings
Instructions
1. Prepare the Cookie Base:
Combine the cookie crumbs and melted butter in a bowl. Stir until fully combined. Press the mixture into the bottom of a 7-8 inch (17-20 cm) springform pan or a lined cake pan. Place in the refrigerator for at least 20-30 minutes to firm up.
2. Make the Cheesecake Filling:
In a medium bowl, beat the cream cheese, powdered sugar, and vanilla until creamy and smooth. Set aside. In another bowl, whip the cold cream until stiff peaks form. Set aside. In a small pot, add the 2 tbsp of milk and sprinkle the gelatin over it. Let it sit for 1 minute, then place over low heat. Stir constantly until the gelatin dissolves; do not let it boil. Once dissolved, remove from heat. Add a couple of tablespoons of the cream cheese mixture into the gelatin mixture and stir to combine. Gently fold this mixture back into the remaining cream cheese mixture until smooth. Fold the whipped cream into the cream cheese mixture until fully incorporated, then fold in the toffee bits.
3. Assemble the Cheesecake:
Take the cookie base out of the fridge. Pour the cheesecake filling over the base, smoothing the top with a spatula or knife. Cover with plastic wrap and refrigerate for 4-5 hours or, ideally, overnight to set.
4. Serve:
Before serving, drizzle caramel sauce generously over the cheesecake and top with broken pieces of chocolate caramel bars. Slice and enjoy this rich, creamy treat!
This No-Bake Toffee Caramel Cheesecake is sure to impress with its perfect balance of flavors and textures, from the crunchy base to the smooth filling and gooey caramel topping. Enjoy!
Detailed Directions and Instructions
1. Prepare the Cookie Base:
Combine the cookie crumbs and melted butter in a bowl. Stir until fully combined. Press the mixture into the bottom of a 7-8 inch (17-20 cm) springform pan or a lined cake pan. Place in the refrigerator for at least 20-30 minutes to firm up.
2. Make the Cheesecake Filling:
In a medium bowl, beat the cream cheese, powdered sugar, and vanilla until creamy and smooth. Set aside. In another bowl, whip the cold cream until stiff peaks form. Set aside. In a small pot, add the 2 tbsp of milk and sprinkle the gelatin over it. Let it sit for 1 minute, then place over low heat. Stir constantly until the gelatin dissolves; do not let it boil. Once dissolved, remove from heat. Add a couple of tablespoons of the cream cheese mixture into the gelatin mixture and stir to combine. Gently fold this mixture back into the remaining cream cheese mixture until smooth. Fold the whipped cream into the cream cheese mixture until fully incorporated, then fold in the toffee bits.
3. Assemble the Cheesecake:
Take the cookie base out of the fridge. Pour the cheesecake filling over the base, smoothing the top with a spatula or knife. Cover with plastic wrap and refrigerate for 4-5 hours or, ideally, overnight to set.
4. Serve:
Before serving, drizzle caramel sauce generously over the cheesecake and top with broken pieces of chocolate caramel bars. Slice and enjoy this rich, creamy treat!
Notes
Storage:
Store the cheesecake in the refrigerator, covered, for up to 4 days.
Substitutions:
You can use flavored cookie crumbs, such as chocolate or vanilla, for a different taste.
Gelatin Alternative:
If you prefer, you can use agar-agar instead of gelatin for a vegetarian option; however, follow the package instructions for proper usage.
Serving Size:
This recipe serves 8, but can be easily halved or doubled depending on your needs.
