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No Bake Toffee Caramel Cheesecake

A close-up slice of rich toffee caramel no bake cheesecake drizzled with caramel sauce and topped with candied nuts.
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Make this rich, creamy no bake toffee caramel cheesecake. It uses simple ingredients and requires no oven time, making it a perfect easy dessert for any occasion.

Ingredients

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  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup granulated sugar
  • 6 tablespoons unsalted butter, melted
  • 1 (8 ounce) package cream cheese, softened
  • 1 (14 ounce) can sweetened condensed milk
  • 1/2 cup caramel sauce (plus extra for topping)
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 1 cup heavy whipping cream, cold
  • 1/2 cup toffee bits (for filling and topping)

Instructions

  1. Prepare the crust: Mix graham cracker crumbs and 1/4 cup sugar in a medium bowl. Pour in melted butter and mix until the crumbs are evenly moistened. Press the mixture firmly into the bottom of a 9-inch springform pan. Place the crust in the freezer while you prepare the filling.
  2. Make the cream cheese base: In a large bowl, beat the softened cream cheese with an electric mixer until smooth and creamy.
  3. Add the liquids: Gradually beat in the sweetened condensed milk until fully combined. Mix in 1/2 cup caramel sauce, vanilla extract, and salt until the mixture is smooth.
  4. Whip the cream: In a separate, clean bowl, whip the cold heavy whipping cream until stiff peaks form.
  5. Fold together: Gently fold the whipped cream into the cream cheese mixture in two additions until just combined. Be careful not to deflate the cream.
  6. Add toffee: Fold in half of the toffee bits into the cheesecake batter.
  7. Assemble: Pour the filling over the chilled crust and spread evenly. Cover the pan loosely with plastic wrap and refrigerate for at least 6 hours, or preferably overnight, until firm.
  8. Serve: Before serving, drizzle the top with extra caramel sauce and sprinkle with the remaining toffee bits. Carefully release the sides of the springform pan.

Notes

  • For a salted caramel toffee cheesecake, use salted caramel sauce or sprinkle a pinch of sea salt over the top before chilling.
  • If you want a thicker crust, bake the crust at 350 degrees Fahrenheit for 8 minutes, then cool completely before adding the filling.
  • You can use store-bought shortbread cookies instead of graham crackers for a different flavor base.
  • Make this dessert ahead of time; it tastes even better the next day.

Nutrition

Find it online: https://carlacooking.com/toffee-caramel-no-bake-cheesecake/