Description
This Toffee Caramel No-Bake Cheesecake is a luscious, creamy dessert featuring a buttery graham cracker crust, smooth cream cheese filling swirled with rich caramel sauce and crunchy toffee bits. Perfect for those who want an indulgent treat without turning on the oven, this American-style no-bake cheesecake is easy to prepare and ideal for holidays or special occasions.
Ingredients
Scale
Crust
- 1 ½ cups graham cracker crumbs
- ¼ cup granulated sugar
- 6 tablespoons melted butter
Filling
- 16 oz cream cheese, softened
- ½ cup powdered sugar
- 1 teaspoon vanilla extract
- 1 ½ cups heavy whipping cream
- ½ cup caramel sauce (plus extra for topping)
- ½ cup toffee bits (such as Heath)
Garnish
- Extra whipped cream
- Extra toffee bits
Instructions
- Prepare the crust: In a medium bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Mix thoroughly until the crumbs are evenly coated and resemble wet sand. Press this mixture firmly into the bottom of a 9-inch springform pan to create an even crust layer. Place the pan in the refrigerator to chill and set while you prepare the filling.
- Make the cream cheese mixture: In a large mixing bowl, beat the softened cream cheese until it’s smooth and creamy with no lumps. Add the powdered sugar and vanilla extract, then continue beating until fully incorporated and the mixture is silky.
- Whip the heavy cream: In a separate clean bowl, whip the heavy whipping cream until stiff peaks form, meaning the cream holds firm when the beaters are lifted.
- Fold cream into cream cheese: Gently fold the whipped cream into the cream cheese mixture using a spatula. Take care to maintain the light and airy texture by folding slowly until the mixture is smooth and evenly combined.
- Add caramel and toffee bits: Fold in the caramel sauce and the toffee bits carefully, distributing them evenly throughout the filling without deflating the mixture.
- Assemble and chill: Pour the prepared filling over the chilled crust in the springform pan. Use a spatula to smooth the top evenly. Cover and refrigerate the cheesecake for at least 6 hours or overnight to allow it to set properly.
- Serve and garnish: Before serving, drizzle additional caramel sauce over the top of the cheesecake. Garnish with extra whipped cream and sprinkle with more toffee bits for added texture and flavor. Slice and enjoy!
Notes
- You can use store-bought caramel sauce or make your own homemade version for a personalized touch.
- For a salted caramel twist, sprinkle a pinch of sea salt on the caramel topping to enhance the flavor balance.
- This cheesecake can be made up to 2 days in advance and kept covered in the refrigerator to maintain freshness.
