Description
A decadent no-bake cheesecake with a buttery graham cracker crust, creamy filling swirled with caramel, and a crunchy toffee topping.
Ingredients
Scale
For the Crust:
- 1 1/2 cups graham cracker crumbs
- 1/3 cup granulated sugar
- 6 tbsp unsalted butter, melted
- 16 oz cream cheese, softened
- 1/2 cup granulated sugar
- 1 tsp vanilla extract
- 1 cup heavy whipping cream
- 1/2 cup caramel sauce, plus more for drizzling
- 1/2 cup crushed chocolate toffee bars (like Heath)
Instructions
1. Prepare the Crust:
- Make the crust: Combine graham cracker crumbs, 1/3 cup sugar, and melted butter. Press firmly into the bottom of a 9-inch springform pan. Chill for 15 minutes.
- Make the filling: In a large bowl, beat the softened cream cheese, 1/2 cup sugar, and vanilla until smooth. In a separate bowl, whip the heavy cream to stiff peaks. Gently fold the whipped cream into the cream cheese mixture until no streaks remain.
- Assemble: Pour the filling over the chilled crust. Dollop the 1/2 cup of caramel sauce on top and use a knife to swirl it into the filling. Sprinkle the crushed toffee bars evenly over the top.
- Chill the cheesecake in the refrigerator for at least 4 hours, or preferably overnight, until set. Before serving, drizzle with additional caramel sauce.
Notes
You can customize the seasonings to taste.