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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!

Prep Time
15 mins
Chilling Time
4 hrs
Total Time
4 hrs 15 mins
Servings: 8 servings
Calories: 461 kcal
Course: Dessert
Cuisine: American

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

    Cup of Yum
  1. 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.
  2. In a medium bowl beat together cream cheese, sugar and vanilla until creamy, set aside.
  3. Beat cold cream until stiff peaks appear, set aside.
  4. 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.
  5. 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.
  6. Fold the cream cheese mixture into whipped cream until well combined. Fold in the toffee bits.
  7.  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.
  8. 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.
  • 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.
  • 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.
  • 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 Information

Calories 461kcal (23%) Carbohydrates 25g (8%) Protein 3g (6%) Fat 30g (46%) Saturated Fat 17g (85%) Cholesterol 90mg (30%) Sodium 251mg (10%) Potassium 80mg (2%) Sugar 14g (28%) Vitamin A 1010IU (20%) Vitamin C 0.2mg (0%) Calcium 55mg (6%) Iron 0.6mg (3%)

Nutrition Facts

Serving: 8servings

Amount Per Serving

Calories 461

% Daily Value*

Calories 461kcal 23%
Carbohydrates 25g 8%
Protein 3g 6%
Fat 30g 46%
Saturated Fat 17g 85%
Cholesterol 90mg 30%
Sodium 251mg 10%
Potassium 80mg 2%
Sugar 14g 28%
Vitamin A 1010IU 20%
Vitamin C 0.2mg 0%
Calcium 55mg 6%
Iron 0.6mg 3%

* Percent Daily Values are based on a 2,000 calorie diet.