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 (as much as you like)
- 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 7-8 inch springform pan or a lined cake pan. Refrigerate for 20-30 minutes to firm up.
- In a medium bowl, beat the cream cheese, powdered sugar, and vanilla until smooth. In another bowl, whip the cold cream until stiff peaks form. In a small pot, add milk and sprinkle gelatin over it. Let sit for 1 minute, then heat on low, stirring until dissolved. Add a couple of tablespoons of the cream cheese mixture to the gelatin mixture and stir to combine. Gently fold this back into the remaining cream cheese mixture. Finally, fold in the whipped cream and toffee bits.
- Remove the cookie base from the fridge. Pour the cheesecake filling over the base and smooth the top. Cover with plastic wrap and refrigerate for 4-5 hours or overnight.
- Before serving, drizzle caramel sauce on top and add broken chocolate caramel bars. Slice and enjoy!
Notes
Make sure cream cheese is at room temperature for smooth mixing. This cheesecake can also be frozen if well wrapped.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 30g
- Sodium: 200mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 40mg
Keywords: cheesecake, no-bake, dessert, toffee, caramel