Description
This no-bake caramel cheesecake is a creamy, rich dessert with a buttery biscuit crust, smooth caramel-flavored filling, and a decadent caramel drizzle. Topped with whipped cream, chocolate drizzle, and caramel candy chunks, this indulgent treat is perfect for any occasion!
Ingredients
Units
Scale
For the Crust:
- 2 cups (200g) graham cracker or digestive biscuit crumbs
- 1/2 cup (115g) unsalted butter, melted
- 2 tbsp brown sugar
For the Cheesecake Filling:
- 2 cups (500g) cream cheese, softened
- 1/2 cup (100g) granulated sugar
- 1 cup (250ml) heavy cream, whipped
- 1/2 cup (120ml) caramel sauce
- 1 tsp vanilla extract
For the Topping:
- 1/2 cup (120ml) caramel sauce
- 1/2 cup (60g) whipped cream
- 1/2 cup (80g) caramel candy bars (like Twix or Toffee), chopped
- 1/4 cup (50g) chocolate chips, melted
Instructions
Step 1: Make the Crust
- In a bowl, mix graham cracker crumbs, melted butter, and brown sugar until well combined.
- Press the mixture firmly into the bottom of a 9-inch springform pan.
- Chill in the refrigerator while preparing the filling.
Step 2: Make the Cheesecake Filling
- In a large bowl, beat cream cheese and sugar until smooth and creamy.
- Add vanilla extract and caramel sauce, mixing well.
- Gently fold in whipped cream until fully incorporated.
- Pour the filling over the crust, smoothing the top with a spatula.
- Chill for at least 6 hours (or overnight for best results).
Step 3: Decorate and Serve
- Drizzle caramel sauce over the cheesecake.
- Pipe whipped cream around the edges and sprinkle with chopped caramel candy bars.
- Drizzle melted chocolate over the top for extra indulgence.
- Slice and enjoy!
Notes
- For a deeper caramel flavor, use dulce de leche instead of caramel sauce.
- Store in the refrigerator for up to 5 days.
- Freeze for up to 2 months and thaw in the fridge before serving.
