Toffee Caramel No-Bake Cheesecake (Print Version)
# Ingredients:
→ Cookie Base
01 -
190 g digestive biscuit crumbs
02 -
60 ml unsalted butter, melted
→ Cheesecake Filling
03 -
225 g cream cheese, room temperature
04 -
90 g powdered sugar
05 -
3.5 ml vanilla extract
06 -
240 ml whipping cream, cold
07 -
40 g toffee bits
08 -
15 ml water or milk
09 -
9 g powdered gelatine
→ Topping
10 -
Caramel sauce, to taste
11 -
100 g chocolate-coated toffee bars, broken into pieces
# Instructions:
01 -
Combine biscuit crumbs with melted butter until the mixture resembles wet sand. Press evenly into the base of a 20 cm springform pan lined with parchment for easy release. Refrigerate for 20–30 minutes to firm.
02 -
In a medium bowl, beat cream cheese, powdered sugar, and vanilla extract. Mix until smooth and creamy. Set aside.
03 -
In a separate clean bowl, whip cold whipping cream to stiff peaks. Refrigerate until needed.
04 -
In a small saucepan, sprinkle gelatine over milk or water. Let stand 1 minute to bloom. Warm over low heat, whisking until the gelatine dissolves fully. Do not boil. Remove from heat.
05 -
Add a few spoonfuls of the cream cheese mixture to the dissolved gelatine and stir to combine. Gently fold this mixture back into the remaining cream cheese mixture.
06 -
Fold the cream cheese mixture into the whipped cream using a spatula until fully combined. Gently stir in toffee bits.
07 -
Spoon the cheesecake filling over the chilled biscuit base. Smooth the surface. Cover with plastic wrap and refrigerate for at least 4–5 hours, preferably overnight.
08 -
Before serving, drizzle generously with caramel sauce and scatter with broken chocolate-coated toffee bar pieces. Serve chilled.
# Notes:
01 -
For a vegetarian version or a less firm set, omit the gelatine and freeze the cheesecake for 15 minutes before serving.
02 -
To make caramel sauce from scratch, simmer an unopened tin of sweetened condensed milk in water for 3 hours, then cool completely before opening.