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Toffee Caramel No-Bake Cheesecake

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!

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

caramel cheesecake on a black cake stand


 

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.

making the gelatine

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!

a slice of no bake cheesecake
the cheesecake without the caramel on a black cake stand

Toffee Caramel No-Bake Cheesecake

Rosemary Molloy
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!
Prep Time 15 minutes
Chilling Time 4 hours
Total Time 4 hours 15 minutes
Course Dessert
Cuisine American
Servings 8 servings
Calories 461 kcal

Ingredients
 
 

COOKIE BASE

  • 1 1/2 cups cookie crumbs **
  • 1/4 cup butter (melted)

CHEESECAKE FILLING

  • 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

TOPPING

  • caramel sauce (as much as desired)
  • 1 cup broken chocolate caramel bars

** I like to use digestive cookies, although I found savoiardi (lady fingers) a really good alternative and graham cracker crumbs work also.

    Instructions
     

    • Mix cookie crumbs and melted butter, press down on the bottom of a 7 – 8 inch (17 – 20 cm) springform cake pan (or line a regular cake pan with parchment paper). Place in the refrigerator for at least 20 – 30 minutes.
    • In a medium bowl beat together cream cheese, sugar and vanilla until creamy, set aside.
    • Beat cold cream until stiff peaks appear, set aside.
    • In a small pot add the 2 tablespoons of milk and sprinkle the 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.
    • Fold the cream cheese mixture into whipped cream until well combined. Fold in the toffee bits.
    •  Remove the cookie base from the fridge, add the cheesecake filling on top, smoothing the top with a knife or spatula, then cover with plastic wrap and refrigerate 4-5 hours or better over night.
    • Before serving drizzle with caramel sauce and top with broken skor bars, serve.  Enjoy!

    Notes

    If you want you can leave out the gelatine. The cheesecake won’t be as firm, you may want to place it in the freezer for about 15 minutes before serving. Follow the instructions as below.

    Instructions

    • Mix cookie crumbs and melted butter, press down on the bottom of a 7-8 inch springform cake pan (or line a regular cake pan with plastic wrap). Place in refrigerator for at least 20 – 30 minutes.
    • Beat cold cream until stiff peaks appear, set aside.
    • In a medium bowl beat together cream cheese, sugar and vanilla.
    • Fold cream cheese mixture into whipped cream and mix well combined. Fold in the toffee bits. 
    •  Remove the cookie base from the fridge, pour the cheesecake filling on top, then cover with plastic wrap and refrigerate 4-5 hours or better still over night.
    Before serving drizzle with caramel sauce and top with broken chocolate caramel bars, serve.  Enjoy!
    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.

     

    Nutrition

    Calories: 461kcal | Carbohydrates: 25g | Protein: 3g | Fat: 30g | Saturated Fat: 17g | Cholesterol: 90mg | Sodium: 251mg | Potassium: 80mg | Sugar: 14g | Vitamin A: 1010IU | Vitamin C: 0.2mg | Calcium: 55mg | Iron: 0.6mg
    Did You Make This Recipe?Please leave a comment below or pin it to your Pinterest account!

    Updated March 8, 2018.

    18 Comments

      1. Hi Rita, it was written in the post you can use your own, store bought or I gave an easy one made with sweetened condensed milk. I also added it into the recipe card. Hope that helps.

      1. Hi Susan, it’s a British Cookie that is sold in most grocery stores, if you can’t find them you can use graham cracker crumbs. Hope that helps.

    1. Hi, Rosemary!
      I have no access to either lady fingers or digestive cookies.
      Would it suffice to use the ready-made graham cracker crumbs with the butter? If the answer is yes, do I bake the crust for 12-15 minutes as I have with pie recipes prior to adding the filling?
      Thanks and Happy Christmas!
      Jackie

      1. Hi Jackie, graham cracker crumbs are fine to use too. Yes and bake the crust the same way. My cousin makes this cheesecake very often and she adds some gelatine to make it extra firm. I included the instructions on adding gelatine at the bottom of the recipe card. Let me know how it goes.

    2. 5 stars
      Nothing better than turning 18! I have never seen a cheesecake like this before, it really looks so delicious! and that topping of caramel sauce and broken skor bars..wow

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