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Toffee Caramel No-Bake Cheesecake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 3.9 from 53 reviews
  • Author: Emma
  • Prep Time: 28 minutes
  • Cook Time: 0 minutes
  • Total Time: 6 hours 28 minutes
  • Yield: 12 servings 1x
  • Category: Dessert
  • Method: No-Cook
  • Cuisine: American

Description

This Toffee Caramel No-Bake Cheesecake is a luscious and creamy dessert that combines the rich flavors of caramel, toffee bits, and smooth cream cheese. With a crunchy graham cracker crust and a sweet, airy filling, this no-bake cheesecake is an easy-to-make treat perfect for any occasion. It sets in the refrigerator, eliminating the need for baking, making it a convenient and crowd-pleasing option.

Ingredients

Scale

Crust

  • 1 1/2 cups graham cracker crumbs
  • 1/3 cup melted butter
  • 2 tablespoons granulated sugar

Filling

  • 16 ounces cream cheese, softened
  • 1 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1 1/2 cups heavy whipping cream
  • 1/2 cup caramel sauce (plus more for topping)
  • 1/2 cup toffee bits (such as Heath)

Garnish

  • Additional toffee bits for garnish
  • Additional caramel sauce for topping

Instructions

  1. Prepare the crust: In a medium bowl, mix the graham cracker crumbs, melted butter, and granulated sugar until the crumbs are evenly coated. Press this mixture firmly into the bottom of a 9-inch springform pan to create an even crust layer. Refrigerate to chill while preparing the filling.
  2. Make the cream cheese filling: Beat the softened cream cheese in a large bowl with an electric mixer until smooth and creamy. Gradually add powdered sugar and vanilla extract, continuing to beat until fully combined and creamy.
  3. Whip the cream: In a separate clean bowl, whip the heavy whipping cream with a hand or stand mixer until stiff peaks form, indicating a fluffy and stable texture.
  4. Combine fillings: Gently fold the whipped cream into the cream cheese mixture with a spatula to retain its airy texture. Once combined smoothly, fold in the caramel sauce and toffee bits evenly throughout the filling.
  5. Assemble the cheesecake: Pour the cream cheese filling over the chilled crust and spread the top smoothly with a spatula. Cover the pan tightly with plastic wrap or foil.
  6. Chill the cheesecake: Refrigerate the assembled cheesecake for at least 6 hours or preferably overnight to let it set and develop flavor.
  7. Serve and garnish: Before serving, drizzle additional caramel sauce over the top and sprinkle extra toffee bits as garnish. For easier slicing, optionally freeze the cheesecake for 30 minutes before cutting.

Notes

  • Make sure the cream cheese is softened at room temperature for easier mixing and a smoother texture.
  • Use a springform pan for easy removal without damaging the crust or filling.
  • For a firmer cheesecake, chill it overnight to ensure it sets perfectly.
  • Freezing for 30 minutes before slicing helps achieve clean slices and prevents crumbling.
  • Store leftover cheesecake covered in the refrigerator for up to 3 days.

Find it online: https://yumrecipesfood.com/toffee-caramel-no-bake-cheesecake-recipe/