Name: Toffee Caramel No-Bake Cheesecake
Prep time: 15 min
Total time: 255 min
Ingredients: 1 1/2 cups cookie crumbs **; 1/4 cup butter ((melted)); 8 ounces cream cheese ((room temperature)); 3/4 cup powdered / icing sugar; 3/4 teaspoon vanilla; 1 cup whole / whipping cream; 1/4 cup toffee bits; 1 tablespoon gelatine; 2 tablespoons milk; caramel sauce ((as much as desired)); 1 cup broken chocolate caramel bars

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This decadent No-Bake Cheesecake with an easy Caramel Drizzle and crushed Toffee Chocolate Bars is so creamy and delicious it will be your new favourite dessert!

caramel cheesecake on a black cake stand

You can’t beat no-bake desserts in my opinion, usually fast and easy from a Fresh Strawberry Mousse to a creamy Fior di Latte Gelato.

Whenever birthdays arrive in our house I always let everyone choose their cake. With one stipulation, nothing overly decorated! Or it will be a complete disappointment. It might taste good but it won’t look good. 🙂

In Italy an 18th birthday is a big deal. That’s when you can drive, vote and drink, legally that is. My daughter is not too interested in driving at the moment and she says she doesn’t like the taste of alcohol (let’s hope) but vote she did!

She also decided that this year a No-Bake Cheesecake was the dessert of choice. And since her sister was coming she could bring her a couple of packages of Skor bits (or also known as toffee bits).

How to make a No-Bake Cheesecake

Mix cookie crumbs and melted butter, press down on the bottom of a springform cake pan (or line a regular cake pan with parchment paper). Place in refrigerator for at least 20 – 30 minutes.

cookie crumb base in the pan to be refrigerated

In a medium bowl beat the cold cream until stiff peaks appear, set aside. In a medium bowl beat together cream cheese, sugar and vanilla.

beating the whipped cream and the cream cheese mixture in separate bowls

In a small pot add 2 tablespoons of milk and sprinkle 1 tablespoon of gelatine on top, let stand one minute, then place the pot on low heat and heat just until the gelatine has dissolved whisk until smooth, do not boil, then immediately remove from heat.

Immediately add a couple of tablespoons of the cream cheese mixture to the gelatine mixture and stir gently to combine, then fold the gelatine mixture into the bowl of the remaining cream cheese mixture.

folding in the gelatine into the cream cheese mixture

Fold cream cheese mixture into whipped cream until well combined. Fold in the toffee bits.

folding in the cream cheese mixture into the whipped cream and adding the toffee bits

Remove the cookie base from the fridge, add the cheesecake filling on top, then cover with plastic wrap and refrigerate 4-5 hours or better yet over-night.

adding the cheesecake mixture to the base

Before serving drizzle with caramel sauce and top with broken chocolate caramel bars, serve.

Be sure to add the gelatine mixture immediately to the cream cheese, do not let the gelatine sit, or it will get gummy and will not mix properly into the mixture.

For the caramel sauce you can either make your own or use store-bought. I found making it with sweetened condensed milk so easy and so delicious.

How to make a fast and easy Caramel Sauce

Purchase a tin of sweetened condensed milk.
Do not open the can, leave it sealed.
Place the can in a big pot of water that covers the can by at least 2-3 inches.
Place the pot on the heat and heat to a medium / high simmer. Make sure the can is always covered with at least 2 inches of water.
Let simmer for 3 hours.
Remove the can from the pot and leave it to cool for 8 hours or overnight. Do not open before. (I have heard of exploding cans).
Apparently it can keep up to two weeks in the fridge. Mine didn’t last that long.

drizzling caramel on a slice of no bake cheesecake

What are the best crumbs to use?

To tell the truth I always reach for digestive cookies and use my blender to make crumbs. Of course you can use graham cracker crumbs if you wish. The Italian likes lady finger crumbs also!

What is the difference between a baked and no-baked Cheesecake?

A baked Cheesecake has a dense and smooth texture while a no-baked one has a lighter texture. Although both are very creamy. Some people prefer baked, but I will take any type of cheesecake!

A no-bake is definitely easier to make!

How to store the no-baked

Wrap it tightly still in the pan with plastic wrap or place in an airtight container. It will keep for up to five days in the refrigerator.

the cheesecake without the caramel on a black cake stand

Can you freeze cheesecake?

Yes it can be frozen, I would freeze the cake without the topping or caramel sauce, those can be added before serving. Be sure to let the cake set first, then wrap the pan tightly in plastic wrap, place it in a freezer safe bag or container before freezing.

It will keep for up to three months if properly stored in the freezer.

To thaw the frozen cake, place it still wrapped in the fridge and let it thaw overnight.

More Delicious Cheesecake Recipes

Naturally when you make a no bake cheesecake you usually and should make a crumb crust because a baked crust will just become soggy because of the higher fat content in a no-bake.

So if you are looking for an easy no-bake dessert recipe then I hope you give this Toffee Caramel No-Bake Cheesecake a try and let me know what you think. Enjoy!