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Salted Caramel Toffee No-Bake Cheesecake

October 9, 2019 by Tina Verrelli 9 Comments
Modified August 24, 2020 at 12:24 pm

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Easy to make, light and fluffy cheesecake!

I love all kinds of cheesecake! For a wonderful baked version, check out my Ultimate Chocolate Peanut Butter Cheesecake! This scrumptious no-bake version is super easy to make when I’m short on time or I don’t want to turn on the oven …and it can be made a couple days ahead! I love the light and creamy salted caramel and toffee filling with the speculoos cookie crust!

Speculoos Cookie Crust:

Speculoos Cookies are a Belgian style spiced caramelized biscuit cookie.  I can usually find the Biscoff brand at my grocery store.  They are usually on the grocery shelf where specialty/international cookies are sold. (biscotti and such.)  If you can’t find them, you can substitute with ginger snaps or graham crackers.

Speculoos cookies usually come in a long-narrow pack with 32 cookies, you’ll need about 28 cookies to make 2 cups of crumbs.  You can easily make this crust in the KitchenAid 5-cup chopper (metal chopping blade) or food processor.

Salted Caramel Toffee No-Bake Cheesecake

This scrumptious no-bake cheesecake is super easy to make when I'm short on time or I don't want to turn on the oven ...and it can be made a couple days ahead! I love the light and creamy salted caramel and toffee filling with the speculoos cookie crust!
Tina Verrelli - epicuricloud.com
Print Pin Rate
Course: Dessert
Cuisine: American
Keyword: biscoff cookie crust, caramel, Cheesecake, cream cheese, Dessert, no-bake, salted caramel, toffee
Prep Time: 25 minutes
Chill Time:: 5 hours
Servings: 8 servings

Equipment

  • 8-9 inch springform pan

Ingredients

Cookie Crust:

  • 1/2 cup salted butter, melted plus extra to grease pan
  • 2 cups speculoos (Biscoff) cookie crumbs could substitute with ginger snaps or graham crackers
  • 3 tablespoons granulated sugar

Whipped Cream Mixture:

  • 1 cup heavy "whipping" cream very cold
  • 1 tablespoon instant vanilla pudding mix
  • 2 tablespoons caramel syrup plus extra for garnish
  • 1/8 teaspoon salt

Cream Cheese Mixture:

  • 2 8-ounce bricks cream cheese, softened/room temperature I use Philadelphia brand
  • 1/3 cup dark brown sugar, packed
  • 1 1/2 teaspoons vanilla extract
  • 1/2 cup toffee bits plus extra for garnish

Instructions 

Cookie Crust:

  • Use some extra butter or non-stick spray to grease 8 1/2 - 9 - inch springform or pie pan. (Springform pans make it much easier to cut and serve neat slices.)
  • Stir together cookie crumbs, sugar and 1/2 cup melted butter. Press into bottom of prepared pan and about an inch up the side. A flat bottomed 1/2 cup measuring cup is handy for pressing in the crust. Refrigerate crust to firm up. (at least 30 minutes)

Whipped Cream Mixture:

  • Using stand or hand mixer with whisk accessory, whip cold heavy cream and pudding mix part-way until soft peaks form. Add caramel syrup and 1/8 teaspoon salt and continue to whip until stiff peaks form. Scoop into separate bowl and set aside.

Cream Cheese Mixture:

  • Using same bowl you whipped cream in, switch to flat or flex edge beater (turbo/regular beaters for hand mixer). Mix cream cheese and sugar until smooth and creamy. Mix in vanilla and toffee bits.
  • With a spatula, fold half the whipped cream mixture into the cream cheese mixture. Gently fold in the remaining whipped cream mixture.
  • Pour the combined mixture into the prepared pan with chilled crust. Smooth the top, cover pan with plastic wrap and refrigerate at least 5 hours or overnight.
  • If desired, garnish with additional caramel syrup, toffee bits and whipped cream. This can be made up to 3 days in advance and refrigerated,

Notes

Speculoos Cookie Crust:

Speculoos Cookies are a Belgian style spiced caramelized biscuit cookie.  I can usually find the Biscoff brand at my grocery store.  They are usually on the grocery shelf where specialty/international cookies are sold. (biscotti and such.)  If you can't find them, you can substitute with ginger snaps or graham crackers.
Speculoos cookies usually come in a long-narrow pack with 32 cookies, you'll need about 28 cookies to make 2 cups of crumbs.  You can easily make this crust in the KitchenAid 5-cup chopper (metal chopping blade) or food processor.

Nutrition (approx. data estimated via online nutritional calculator.)

Calories: 659kcal (33%) | Carbohydrates: 67g (22%) | Protein: 5g (10%) | Fat: 42g (65%) | Saturated Fat: 21g (131%) | Cholesterol: 99mg (33%) | Sodium: 512mg (22%) | Potassium: 101mg (3%) | Fiber: 1g (4%) | Sugar: 33g (37%) | Vitamin A: 1013IU (20%) | Vitamin C: 1mg (1%) | Calcium: 59mg (6%) | Iron: 2mg (11%)
Tried this recipe?Share it! Tag @epicuricloud - Please Leave A Comment & Rating Below! TY!

Filed Under: Dessert Tagged With: cheesecake, cookie crust, mailchimp, no-bake dessert, salted caramel, toffee

Reader Interactions

Comments

  1. Patricia

    October 13, 2019 at 2:40 pm

    Tina, I love watching you on QVC . I learn something new every time I watch you!! I live all the tips you give out on the show. You are a delight to watch!!

    Reply
    • Christina Verrelli

      October 14, 2019 at 4:37 pm

      Thanks for the sweet words Patricia! Thanks for watching!

      Reply
  2. Cindy johnson

    October 15, 2019 at 12:13 pm

    You are a pleasure to watch and very good descriptions on product and use.

    Reply
    • Christina Verrelli

      October 15, 2019 at 12:43 pm

      Thanks Cindy – I appreciate the nice comment! Thank you for watching!

      Reply
    • Christina Verrelli

      October 17, 2019 at 8:34 am

      Thanks so much Cindy! Thanks for watching!

      Reply
  3. Bobette Larsen

    October 15, 2019 at 12:26 pm

    I also like to watch you on QVC. Love my 5-cup food processor. Tried the pie crust recipe for it and it was so easy. Looking forward to more recipes for that cute little machine.

    Reply
    • Christina Verrelli

      October 15, 2019 at 12:44 pm

      So glad you liked the pie crust recipe Bobette!! It is certainly an handy and cute machine!!

      Reply
  4. Mary

    November 19, 2019 at 4:11 pm

    Tina,
    Might I ask – is the caramel syrup the kind you put on ice cream? Thank you.

    Reply
    • Christina Verrelli

      November 19, 2019 at 4:59 pm

      Hi Mary! Yes, I have used several kinds: the Caramel sundae type syrup, a dessert sauce and Hershey’s Caramel syrup! Enjoy!

      Reply

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