With a glorious toffee Oreo crust, caramel cheesecake filling, and luscious caramel and toffee toppings, this no-bake caramel toffee cheesecake is sure to propel it’s way to number one on your summer dessert list.
It's no secret around these parts that no-bake cheesecakes have found their way into my heart. There is a wide variety of baked and no-bake cheesecakes on this site. By simply typing "cheesecake" into the search bar, you can view each and every one! Now, I love caramel, and I have an incredible + easy three-ingredient caramel sauce that is an absolute staple in our household. Rarely is there not a jar chilling in our fridge, ready for the next baking endeavor. This no-bake caramel toffee cheesecake makes great use of that caramel, taking it to a whole new level. The toffee Oreo crust is filled with no-bake caramel cheesecake and topped with luscious caramel, toffee, and more, making it one incredible dessert. Let's make it.
What you'll need to make this no-bake caramel toffee cheesecake:
Toffee Oreos
Salted butter
Cream cheese
3- ingredient homemade caramel sauce
Vanilla bean paste
Heavy cream
Powered sugar
Heath bar, crushed for topping
The crust:
I created an ultra-thick Oreo crust that is entirely no-bake and requires only two ingredients: crushed Oreo toffee cookies and melted salted butter. Place all of your ingredients in a medium-sized bowl and gently mix with a fork. Alternatively, you can add all of the ingredients to a large food processor and process until smooth. The crust should be buttery to the touch and have a texture similar to wet sand. It should also press easily into your parchment-lined 9-inch springform pan without flaking at all. Press the crust into your parchment-lined 9-inch springform pan and use the bottom of a glass to gently press down around the bottom and along the sides. Set the crust pan aside while you make your filling.
The filling
This creamy filling is an offshoot of my other no-bake cheesecake on this site, including my favorite, the No-Bake Vanilla Bean Cheesecake, which is a perfect blank slate for anything you could dream up to top it with. The main difference is that you are going to omit the eggs, and the cream cheese mixture will stiffen once it is refrigerated. You definitely want the cream cheese and the sugar to mix well, which is why we substitute powdered sugar for granulated sugar.
I use sifted powdered sugar to ensure a smooth finish, but I recently tested it with granulated sugar and didn't even notice a difference. So, if you don't happen to have powdered sugar on hand, you can substitute it with granulated sugar. Just know that it might be a bit sweeter since powdered sugar has a much lighter texture, so start with ¼ cup less and go from there.
Begin by beating the cream cheese for one to two minutes in a standing mixer or by hand, ensuring that the cream cheese has been softened to room temperature and is blending up lump-free. Add the caramel sauce and vanilla. Mix for another 30 seconds. Add the sifted sugar and mix until combined. Set aside while you whip the heavy cream.
Whip the heavy cream until stiff peaks form in a standing or hand mixer, about 2 to 3 minutes. Fold the whipped cream into the cream cheese mixture, blending until no whipped cream remains unmixed, and the cheesecake is lump-free. That should take about 1 to 2 minutes.
Pour the no-bake cheesecake into the prepared crust, smoothing the top with a spatula to ensure an even finish. Place the cheesecake in the refrigerator for 2 to 3 hours or overnight.
The toppings:
These toppings are an exquisite combination of toffee, caramel, and creamy goodness.
We start by adding a generous amount of homemade caramel sauce on top of the chilled cheesecake.
To make the incredible caramel whipped cream that goes on next, add all the ingredients to a medium-sized bowl. Whip with either a standing or hand mixer for 2 to 3 minutes or until stiff peaks form. Pipe or spoon the whipped cream onto the caramel-covered cheesecake. Top with crushed Heath bar and crushed toffee Oreos. Serve immediately.
Store any leftovers in the refrigerator for up to four days. It is best stored without the whipped cream, as it might fall flat over the next couple of days. It should be good for about 24 hours, but if you find that it's not, simply scrape the whip off and enjoy the leftover cheesecake without it.
The products
Here is one link to all the products I used in making this cheesecake. I linked the 9-inch springform pan (which comes with pre-cut parchment liners!), the water bath liner (available in 6 inches and 9 inches – I have both and love them), as well as the piping bags and piping tip.
Peruse my entire storefront for the items that I bake and style with daily! My promise to you is to never share a product that I don't personally use and love.
The dietary substitutions
I love providing gluten and dairy free substitutions so that those with alternate dietary needs can enjoy my recipes to their fullest! These are subs that I have either used and continue to stock in my own home, or that have come highly recommended from others. I want your baking experience to be the best it can be, and avoiding gluten or dairy shouldn’t hinder that process in the slightest.
As always, here is a list of tried and true dietary substitutes, so that you can enjoy this recipe without the additions of gluten or dairy.
Oreo makes a gluten free cookie that is also dairy free. If you need to go this route, simply mix in two tablespoons of vegan caramel and proceed with the recipe as directed.
Miyokos butter is a plant based brick that closely resembles dairy butter not only in its look, but it’s taste as well. It melts, browns, and spreads just like real butter, and truly is a fantastic substitute in this recipe. Use it as a 1:1 ratio sub, same as the flour, so the recipe measurements will not change.
Miyokos also makes a wonderful cream cheese that would be an excellent dairy free base in this recipe.
Silk Dairy Free Heavy Cream is a great option for the cheesecake base and the whipped cream.
If you loved this no-bake caramel toffee cheesecake recipe, I’d be so grateful for you to leave a 5 star rating + review.
Tag @heathershomebakery on Instagram if you upload a pic too, because I want to see your creations.
Lastly, post this recipe to any of your boards by tapping the Pinterest icon and clicking on your favorite photo. Save and enjoy!
XO,
Heather
PS - Try some of my other no-baked cheesecake flavors, including these favorites:
No-Bake Peanut Butter Cheesecake
Classic No-Bake Vanilla Bean Cheesecake
No-Bake Caramel Toffee Cheesecake
Ingredients
For the Toffee Oreo Crust:
- 30 Toffee Oreo Cookies, crushed
- 6 Tablespoons Salted Butter, melted
For the Cheesecake Filling:
- 24 Ounces Cream Cheese, softened to room temperature
- 1 ⅔ Cups Powdered Sugar, sifted
- ½ Cup Caramel Sauce (recipe linked in blog)
- 1 Tablespoon Vanilla Bean Paste
- 1 Cup Heavy Cream, whipped to stiff peaks
Caramel Whipped Cream:
- ¾ Cup Heavy Cream
- 2 Tablespoons Powdered Sugar
- 1 Teaspoon Vanilla Bean Paste
- 2 Tablespoons Caramel Sauce
Toppings:
- ½ Cup Caramel Sauce
- ½ Cup Heath Bar, crushed
- 5 Toffee Oreos, chopped
Instructions
- For the crust: Place your cookies and melted butter ingredients into a medium-sized bowl, and gently mix with a fork. Alternatively you can add the ingredients to a large food processor and process until smooth. The crust should be buttery to the touch and roughly the texture of wet sand. It should also press easily into your springform pan without flaking at all. Press the crust into your parchment lined 9-inch springform pan, and use the bottom of a glass to gently press down around the bottom and along the sides. Place the crust in the freezer while you mix up the filling.
- For the filling: Begin by beating the cream cheese for one to two minutes in a standing mixer or by hand, ensuring that the cream cheese has been softened to room temperature and is blending up lump free. Add the caramel and mix for another 30 secondsAdd the sifted sugar and the vanilla bean paste. Mix until combined. Set this aside while you whip the heavy cream. Whip the heavy cream until stiff peaks form in a standing or hand mixer, about 2 to 3 minutes. Fold the whipped cream into the cream cheese mixture, blending until no whipped cream remains unmixed, and the cheesecake is lump free. That should take about 1 to 2 minutes.Pour the no bake cheesecake into the prepared crust, smoothing the top with a spatula to ensure an even finish. Placed the cheesecake in the refrigerator for 2 to 3 hours or overnight.
- For the whipped cream: To make the incredible caramel whipped cream that goes on next, add all the ingredients to a medium-sized bowl. Whip with either a standing or hand mixer for 2 to 3 minutes or until stiff peaks form. Pipe or spoon the whipped cream onto the caramel-covered cheesecake. Top with crushed Heath bar and crushed toffee Oreos. Serve immediately. Store any leftovers in the refrigerator for up to four days. It is best stored without the whipped cream, as it might fall flat over the next couple of days. It should be good for about 24 hours, but if you find that it's not, simply scrape the whip off and enjoy the leftover cheesecake without it.
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