Description

This Toffee Caramel No-Bake Cheesecake is a luscious, creamy dessert featuring a buttery graham cracker crust, rich cream cheese filling swirled with smooth caramel sauce and crunchy toffee bits. Perfect for any occasion, this easy no-bake recipe requires minimal prep and chilling time, delivering a decadent treat with a delightful texture contrast between creamy filling and crunchy toffee. Ideal for holiday gatherings or a special indulgence, it’s a crowd-pleasing sweet that’s sure to impress.

Ingredients

Scale

Crust

1 1/2 cups graham cracker crumbs
1/3 cup melted butter
2 tablespoons granulated sugar

Filling

16 ounces cream cheese, softened
1 cup powdered sugar
1 teaspoon vanilla extract
1 1/2 cups heavy whipping cream
1/2 cup caramel sauce (plus more for topping)
1/2 cup toffee bits (such as Heath)

Garnish

Additional toffee bits for garnish

Cook Mode Prevent your screen from going dark

Instructions

Prepare the crust: In a medium bowl, combine the graham cracker crumbs, melted butter, and granulated sugar. Mix well to evenly coat the crumbs. Press this mixture firmly into the bottom of a 9-inch springform pan to form an even crust layer. Place it in the refrigerator to chill while you prepare the filling.
Make the cream cheese filling: In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy. Gradually add the powdered sugar and vanilla extract, beating continuously until fully combined and creamy.
Whip the cream: In a separate clean bowl, whip the heavy whipping cream using a hand mixer or stand mixer until stiff peaks form, indicating the cream is fluffy and stable.
Combine fillings: Gently fold the whipped cream into the cream cheese mixture using a spatula, being careful to maintain the airy texture. Once combined smoothly, fold in the caramel sauce and toffee bits evenly throughout the filling.
Assemble the cheesecake: Pour the cream cheese filling over the chilled crust, spreading the top smooth with a spatula. Cover the springform pan tightly with plastic wrap or foil.
Chill the cheesecake: Refrigerate the assembled cheesecake for at least 6 hours, preferably overnight, to allow it to set and develop flavor.
Serve and garnish: Before serving, drizzle additional caramel sauce over the top and sprinkle extra toffee bits as garnish. For easier slicing, optionally freeze the cheesecake for 30 minutes before cutting.

Notes

Freezing the cheesecake for 30 minutes before slicing makes for cleaner, easier cuts.
You can substitute the homemade graham cracker crust with a store-bought graham cracker crust to save time.
Ensure the cream cheese is softened to room temperature for a smooth filling texture.
Use a springform pan for easy removal of the cheesecake.