Craving something sweet and indulgent without turning on the oven? This no-bake toffee caramel cheesecake is the answer. It’s a delightful blend of creamy cheesecake filling, rich caramel, and crunchy toffee bits – a dessert that promises to impress without the fuss of baking. Perfect for parties or just a special treat at home, this cheesecake requires minimal effort but delivers maximum flavor.
Imagine smooth, velvety cheesecake layered with a luscious caramel sauce and sprinkled with toffee for that delightful crunch. Each bite is a harmonious balance of sweetness and creaminess that tantalizes your taste buds. Plus, it sets in the fridge, allowing you to make it ahead of time, which means more time to enjoy with friends and family.
Irresistible No-Bake Toffee Caramel Cheesecake Recipe
This no-bake cheesecake is a delightful treat that pairs a creamy cheese filling with a buttery toffee crust, creating a rich and satisfying dessert experience. The taste is a perfect blend of sweet and salty, highlighted by the crunchy texture of toffee bits that elevate the overall flavor profile.
Ingredients
- 1 1/2 cups crushed graham crackers
- 1/2 cup unsalted butter, melted
- 1/4 cup granulated sugar
- 16 oz cream cheese, softened
- 1 cup powdered sugar
- 1 cup heavy cream
- 1 teaspoon vanilla extract
- 1 cup caramel sauce, plus extra for drizzling
- 1/2 cup toffee bits, plus extra for topping
- Pinch of salt
Instructions
- Prepare the Crust: In a bowl, combine crushed graham crackers, melted butter, and granulated sugar. Mix until well combined. Press the mixture firmly into the bottom of a 9-inch springform pan to create an even layer.
- Make the Cheesecake Filling: In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth. Gradually add powdered sugar, heavy cream, vanilla extract, and a pinch of salt, continuing to beat until the mixture is light and fluffy.
- Layer the Caramel: Gently fold in the caramel sauce and toffee bits into the cheesecake mixture until just combined. Pour this filling over the prepared crust in the springform pan, smoothing the top with a spatula.
- Chill: Cover the cheesecake with plastic wrap and refrigerate for at least 4 hours or until set, preferably overnight for the best results.
- Serve: Once set, carefully remove the cheesecake from the springform pan. Drizzle with additional caramel sauce and sprinkle with more toffee bits before slicing and serving.
Cook and Prep Times
- Prep Time: 20 minutes
- Chill Time: 4 hours
- Total Time: 4 hours 20 minutes
Nutrition Information
- Servings: 12 slices
- Calories: 350kcal
- Fat: 25g
- Protein: 4g
- Carbohydrates: 30g
