Toffee Caramel No-Bake Cheesecake
Ingredients
Cookie Base
- 1 1/2 cups cookie crumbs (Digestive, savoiardi, or graham cracker crumbs work well)
- 1/4 cup butter, melted
Cheesecake Filling
- 8 ounces cream cheese, at room temperature
- 3/4 cup powdered/icing sugar
- 3/4 teaspoon vanilla extract
- 1 cup whole/whipping cream
- 1/4 cup toffee bits
- 1 tablespoon gelatine
- 2 tablespoons milk
Topping
- Caramel sauce, to taste
- 1 cup broken chocolate caramel bars
Directions
- Prepare the Base:
- Combine the cookie crumbs and melted butter.
- Press this mixture down on the bottom of a 7-8 inch springform cake pan.
- Chill in the refrigerator for 20-30 minutes to set.
- Cheesecake Filling:
- In a mixing bowl, beat the cream cheese, sugar, and vanilla until creamy.
- In a separate bowl, beat the cold cream until stiff peaks form.
- Dissolve the gelatine in milk over low heat, then mix it with a portion of the cream cheese mixture.
- Fold this into the remaining cream cheese mixture.
- Finally, fold the cream cheese mixture into the whipped cream, adding the toffee bits for that extra crunch.
- Assemble:
- Pour the filling over the chilled cookie base, smoothing the top with a spatula.
- Refrigerate for 4-5 hours, or overnight, to ensure it sets perfectly.
- The Finishing Touch:
- Before serving, drizzle with caramel sauce and sprinkle the broken chocolate caramel bars over the top for a decadent finish.
Serving Suggestions
This cheesecake is a showstopper on its own, but if you’re looking to elevate it further, consider serving it with a dollop of whipped cream or a side of vanilla ice cream. Each bite promises a delightful crunch from the toffee bits, a smoothness from the cheesecake filling, and a rich, gooey sweetness from the caramel and chocolate topping.
Nutritional Information
Prep Time: 15 minutes
Chilling Time: 4 hours
Total Time: 4 hours 15 minutes
Calories: 461 kcal per serving
Servings: 8