No-Bake Caramel Toffee Cheesecake

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.

Course: Dessert, Snack, summer dessert

Cuisine: American

Keyword: caramel, cheesecake, no bake, oreo

Servings: 12

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 seconds
Add 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.

Notes

See blog for dietary subs on gluten and dairy.