Description
This luscious Toffee Caramel No-Bake Cheesecake combines a crunchy cookie crumb base with a rich, creamy cream cheese filling studded with toffee bits. The no-bake method makes it an easy yet indulgent dessert perfect for any occasion, topped off with a generous drizzle of caramel sauce and broken chocolate caramel bars for added texture and flavor.
Ingredients
Scale
Crust
- 1 1/2 cups cookie crumbs
- 1/4 cup butter, melted
Cheesecake Filling
- 8 ounces cream cheese, room temperature
- 3/4 cup powdered/icing sugar
- 3/4 teaspoon vanilla extract
- 1 cup whole or whipping cream
- 1/4 cup toffee bits
- 1 tablespoon gelatine
- 2 tablespoons milk
Toppings
- Caramel sauce, as much as desired
- 1 cup broken chocolate caramel bars (such as Skor bars)
Instructions
- Prepare the crust: Mix the cookie crumbs with the melted butter until well combined. Press this mixture firmly into the bottom of a 7 to 8 inch (17-20 cm) springform cake pan or a parchment-lined regular cake pan. Refrigerate for at least 20 to 30 minutes to set the crust.
- Make the cream cheese mixture: In a medium bowl, beat the cream cheese, powdered sugar, and vanilla extract together until smooth and creamy. Set aside.
- Whip the cream: In a separate bowl, beat the cold whipping cream until stiff peaks form. Set it aside.
- Dissolve the gelatine: In a small pot, add the milk and sprinkle the gelatine on top. Let it stand for one minute to bloom. Then heat over low heat, stirring gently until the gelatine dissolves completely. Do not let it boil. Remove immediately from heat.
- Combine gelatine with cream cheese: Add a few tablespoons of the cream cheese mixture into the warm gelatine mixture and stir gently to temper it. Then fold this gelatine mixture back into the remaining cream cheese mixture carefully to combine.
- Fold in whipped cream and toffee bits: Gently fold the cream cheese mixture into the whipped cream until well incorporated. Then fold in the toffee bits evenly.
- Assemble the cheesecake: Remove the crust from the refrigerator and spread the cheesecake filling evenly on top, smoothing it out with a knife or spatula. Cover with plastic wrap and refrigerate for 4 to 5 hours, or preferably overnight for best results.
- Add toppings and serve: Before serving, drizzle the cake generously with caramel sauce and sprinkle broken chocolate caramel bars on top. Slice, serve, and enjoy your decadent no-bake cheesecake!
Notes
- For best results, ensure the cream cheese is at room temperature before mixing to avoid lumps.
- Use cold whipping cream for easier whipping and better structure.
- Do not boil the gelatine mixture as it can lose its setting ability.
- The cheesecake can be stored covered in the refrigerator for up to 3 days.
- You can substitute the toffee bits with chopped nuts or chocolate chips if desired.
