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
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,
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!!
Thanks for the sweet words Patricia! Thanks for watching!
You are a pleasure to watch and very good descriptions on product and use.
Thanks Cindy – I appreciate the nice comment! Thank you for watching!
Thanks so much Cindy! Thanks for watching!
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.
So glad you liked the pie crust recipe Bobette!! It is certainly an handy and cute machine!!
Tina,
Might I ask – is the caramel syrup the kind you put on ice cream? Thank you.
Hi Mary! Yes, I have used several kinds: the Caramel sundae type syrup, a dessert sauce and Hershey’s Caramel syrup! Enjoy!