Description
A rich and creamy no-bake cheesecake with toffee bits and caramel sauce, perfect for any occasion.
Ingredients
Scale
- 1 1/2 cups cookie crumbs (digestive, ladyfingers, or graham crackers)
- 1/4 cup unsalted butter, melted
- 8 oz cream cheese, room temperature
- 3/4 cup powdered sugar (icing sugar)
- 3/4 tsp vanilla extract
- 1 cup cold heavy whipping cream
- 1/4 cup toffee bits
- 1 tbsp gelatin
- 2 tbsp milk
- Caramel sauce (to taste)
- 1 cup broken chocolate caramel bars (like Skor or Heath)
Instructions
- Combine the cookie crumbs and melted butter in a bowl. Stir until fully mixed. Press this mixture into the bottom of a springform pan. Refrigerate for 20-30 minutes to firm up.
- In a medium bowl, beat the cream cheese, powdered sugar, and vanilla until smooth. Set aside.
- In another bowl, whip the cold cream until stiff peaks form. Set aside.
- In a small pot, combine milk and gelatin. Let sit for 1 minute, then heat on low, stirring until dissolved. Remove from heat.
- Add a couple of tablespoons of the cream cheese mixture into the gelatin mixture and stir to combine. Gently fold this back into the cream cheese mixture until smooth. Fold in the whipped cream and toffee bits.
- Pour the cheesecake filling over the cookie base and smooth the top. Cover with plastic wrap and refrigerate for 4-5 hours or overnight.
- Before serving, drizzle with caramel sauce and add broken pieces of chocolate caramel bars. Slice and enjoy!
Notes
For best results, use room temperature cream cheese and allow the cheesecake to chill overnight for better flavor.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 35g
- Sodium: 250mg
- Fat: 24g
- Saturated Fat: 14g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 55mg
Keywords: cheesecake, no-bake, toffee, caramel, dessert