Description
Creamy toffee caramel no-bake cheesecake delivers a luxurious dessert experience without turning on the oven. Silky layers of rich caramel and smooth cream cheese combine to create an irresistible treat you’ll crave again and again.
Ingredients
Scale
Ingredients:
Main Ingredients:
- 8 ounces (226 grams) cream cheese, at room temperature
- 1 cup (240 milliliters) whole/whipping cream
- 1 1/2 cups (180 grams) cookie crumbs (digestive, savoiardi, or graham cracker crumbs)
Supporting Ingredients:
- 3/4 cup (90 grams) powdered/icing sugar
- 1/4 cup (60 milliliters) butter, melted
- 1/4 cup (40 grams) toffee bits
- 1 cup (200 grams) broken chocolate caramel bars
Stabilizing and Flavoring Ingredients:
- 3/4 teaspoon vanilla extract
- 1 tablespoon (15 grams) gelatine
- 2 tablespoons (30 milliliters) milk
- Caramel sauce, to taste
Instructions
- Crush graham crackers into fine crumbs and blend thoroughly with melted butter, creating a cohesive base mixture.
- Press the crumb mixture firmly into the bottom of a springform pan, ensuring an even, compact layer that will support the cheesecake filling.
- Chill the prepared base in the refrigerator for approximately 25 minutes to solidify and enhance structural integrity.
- Soften cream cheese at room temperature, then whip with granulated sugar and pure vanilla extract until achieving a smooth, velvety consistency.
- Separately whip cold heavy cream until stiff peaks form, creating a light and airy texture.
- Gently warm milk and dissolve gelatin completely, stirring until no granules remain.
- Incorporate the dissolved gelatin into a portion of the cream cheese mixture, ensuring thorough integration.
- Carefully fold the gelatin-enhanced cream cheese mixture back into the remaining cream cheese base.
- Gently fold the whipped cream into the cream cheese mixture, maintaining its delicate volume.
- Fold toffee bits into the cheesecake mixture, distributing them evenly for consistent flavor.
- Pour the completed filling over the chilled cookie base, using a spatula to create a smooth, level surface.
- Refrigerate the cheesecake for a minimum of 4 hours, preferably overnight, to achieve optimal setting.
- Prior to serving, drizzle caramel sauce generously across the top.
- Garnish with crushed chocolate caramel bars, creating an elegant and indulgent presentation.
Notes
- Choose digestive or graham crackers with less sugar for a lighter base crust.
- Ensure cream cheese is room temperature to prevent lumpy texture and guarantee smooth mixing.
- Use a hand mixer or stand mixer for achieving perfectly whipped cream with consistent stiff peaks.
- Soften gelatine slowly to prevent clumping and maintain silky cheesecake consistency.
- Replace regular sugar with coconut sugar or stevia for a lower-glycemic dessert option.
- Chill springform pan beforehand to help cookie base set faster and more firmly.
- Gently fold whipped cream into cream cheese mixture to maintain airy, light texture.
- Lactose-free cream cheese and whipping cream work perfectly for dairy-sensitive guests.
- Freeze leftover cheesecake slices up to 2 weeks for quick dessert emergencies.
- Prep Time: 45 minutes
- Cook Time: 0 minutes
- Category: Desserts
- Method: Chilling
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 420
- Sugar: 25 g
- Sodium: 200 mg
- Fat: 30 g
- Saturated Fat: 18 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 80 mg