If you’re looking for a dessert that checks all the boxes—creamy, rich, indulgent, and ridiculously easy—this Toffee Caramel No Bake Cheesecake is your new go-to. It’s made with layers of velvety cream cheese filling, crunchy bits of toffee, a buttery cookie crust, and topped with a generous drizzle of golden caramel and chocolate caramel bar chunks. And the best part? No oven required!
It’s the kind of dessert that impresses everyone at the table, yet takes almost no effort to make. Whether you’re hosting a dinner party, prepping for a holiday, or just craving something sweet and cold, this cheesecake has your back. It’s sweet without being over-the-top, creamy without being too dense, and the combo of caramel and toffee gives it a rich, buttery bite you’ll crave again and again.
About The Recipe
This cheesecake recipe was born out of a craving—specifically, for something creamy, caramel-y, and completely no-fuss. My mom and I love baking together, but sometimes we just want something that sets in the fridge without needing to turn the oven on. Enter: this cheesecake.
We tested a bunch of variations, trying different crusts, fillings, and toppings. We even experimented with ladyfingers at one point! But in the end, we landed on a cookie crumb base (you can use digestive cookies, graham crackers, or even ladyfingers), a cream cheese filling stabilized with a touch of gelatin, and loads of whipped cream and toffee bits folded in.
It’s fluffy, cool, and rich—but never heavy. The caramel drizzle on top? Pure magic. And when you finish it off with broken chocolate-caramel bars, it feels like a dessert you’d get at a fancy café.
This cheesecake has become one of our favorites for when we want something show-stopping but effortless. It’s simple, crowd-pleasing, and just plain delicious.
Reasons You Will Love This Toffee Caramel Cheesecake
- No oven required – Seriously, you don’t even need to turn it on.
- Creamy and light – The whipped cream keeps the filling airy, while the cream cheese gives it that rich, tangy base we all love.
- Easy to make ahead – Perfect for entertaining or when you just want dessert ready to go.
- Customizable crust – Digestive biscuits, graham crackers, or even ladyfingers all work beautifully.
- Topped with toffee bits, caramel sauce, and candy bar chunks – Need I say more?
- It’s the ultimate crowd pleaser – Every bite is rich, buttery, and melt-in-your-mouth delicious.
Equipment Needed
You won’t need any fancy tools for this one—just a few kitchen basics:
- Mixing Bowls
- Electric Mixer or Hand Whisk
- Rubber Spatula
- Saucepan (small)
- Springform Cake Pan (7–8 inch)
- Measuring Cups & Spoons
- Plastic Wrap or Cake Cover
- Offset Spatula (for smoothing the top)
Ingredients
For the Cookie Crust:
- 1½ cups cookie crumbs**
- ¼ cup butter, melted
Note: You can use digestive biscuits, graham cracker crumbs, or even savoiardi (ladyfingers) for the base.
Description:
- Cookie Crumbs – They give structure and a sweet, slightly crunchy bite.
- Butter – Holds the crust together and adds richness.
For the Cheesecake Filling:
- 8 oz (226g) cream cheese, room temperature
- ¾ cup powdered sugar
- ¾ teaspoon vanilla extract
- 1 cup cold heavy or whipping cream
- ¼ cup toffee bits
- 1 tablespoon powdered gelatin
- 2 tablespoons milk
Description:
- Cream Cheese – The star of the show! Softened cream cheese ensures a smooth and creamy base.
- Powdered Sugar – Dissolves easily and blends beautifully with the cream cheese.
- Vanilla Extract – Adds depth and a warm, sweet aroma.
- Heavy Cream – Whipped to stiff peaks, it lightens the cheesecake and makes it fluffy.
- Toffee Bits – Little bursts of crunchy caramel inside every bite.
- Gelatin + Milk – Stabilizes the cheesecake to help it set without baking.
For the Topping:
- Caramel sauce (as much as desired)
- 1 cup broken chocolate-caramel bars (like Skor or Heath)
Description:
- Caramel Sauce – Drizzle it on top for a glossy, sweet finish.
- Chocolate Caramel Bars – Adds crunch, chocolate, and more caramel flavor.
How To Make A Perfect No-Bake Cheesecake
Step-by-Step Instructions
Step 1: Make the cookie crust
Start by mixing your cookie crumbs and melted butter in a bowl until the mixture resembles wet sand. Press it firmly into the base of a 7–8 inch springform cake pan (you can also use a regular pan lined with parchment paper if needed). Use the bottom of a glass or measuring cup to compact the base evenly. Place it in the fridge to chill for at least 20–30 minutes while you prep the filling.
Step 2: Prepare the cheesecake filling
In a medium mixing bowl, beat the softened cream cheese with the powdered sugar and vanilla extract until smooth and creamy. Make sure there are no lumps—this is key for a velvety texture. Set this aside.
In a separate bowl, whip the cold heavy cream until stiff peaks form. It should hold its shape when you lift the whisk or beaters. This whipped cream is what gives our cheesecake its light, fluffy texture.
Step 3: Bloom and melt the gelatin
In a small saucepan, pour in the 2 tablespoons of milk and sprinkle the gelatin evenly over the top. Let it sit for about a minute to bloom. Then, gently warm the mixture over low heat, stirring constantly, just until the gelatin dissolves completely. Do not let it boil. Once it’s smooth and liquid, remove it from heat.
Step 4: Combine it all together
To prevent the gelatin from seizing when mixed, stir a couple of tablespoons of the cream cheese mixture into the warm gelatin mixture first. Then, pour that back into the rest of the cream cheese mixture and stir gently to combine.
Now, fold the cream cheese mixture into the whipped cream until it’s completely combined. Be gentle—no overmixing here. Finally, fold in the toffee bits, which add little pops of caramel crunch in every bite.
Step 5: Assemble the cheesecake
Remove the chilled crust from the fridge and pour the cheesecake filling over it. Smooth out the top with an offset spatula or the back of a spoon. Cover the pan with plastic wrap and place it in the refrigerator to set for at least 4–5 hours—or even better, overnight.
How to Decorate and Serve
Once your cheesecake is fully set and chilled, it’s time to turn it into a dessert masterpiece.
Step 1: Add the caramel drizzle
Just before serving, generously drizzle caramel sauce all over the top of the cheesecake. You can let it drip slightly down the sides for that dramatic, bakery-style look.
Step 2: Add chopped candy bars
Scatter a full cup of chopped chocolate-caramel bars (like Skor or Heath) over the top of the caramel. This adds texture, a chocolatey crunch, and even more caramel flavor. Every bite becomes a little explosion of creamy, sweet, and crunchy.
Feel free to serve it as is, or take it over the top with a little whipped cream piped around the edges or even more toffee bits sprinkled on top.
FAQ’s and Troubleshooting
Can I use a different type of crust?
Absolutely! Digestive cookies, graham crackers, and even ladyfingers work well. Just make sure the crumbs are fine and the butter amount is enough to bind them together.
What can I use instead of gelatin?
If you prefer a vegetarian version, you can try agar-agar. Just be sure to follow the conversion instructions carefully, as the setting properties are different.
Why didn’t my cheesecake set properly?
This can happen if the gelatin didn’t fully dissolve, or if the cheesecake didn’t chill long enough. Make sure to heat the gelatin gently until it’s completely melted and allow the cake a full 5+ hours to chill (overnight is best!).
Can I make this ahead of time?
Yes! This is a great make-ahead dessert. You can prep it up to 2 days in advance—just add the toppings right before serving for the best texture.
Can I freeze it?
You sure can. Wrap it well in plastic wrap and freeze for up to 2 months. Thaw overnight in the fridge before serving.
How To Store
- In the fridge: Store leftover cheesecake in the refrigerator, covered, for up to 5 days. Keep it chilled until ready to serve.
- In the freezer: Freeze whole or in slices. Wrap tightly in plastic wrap and store in a freezer-safe container. Thaw in the fridge overnight for best results.
And that’s it—your ultimate Toffee Caramel No-Bake Cheesecake! It’s rich, creamy, and surprisingly easy to make, with that irresistible combination of smooth cheesecake, buttery toffee, and silky caramel. Perfect for when you need a dessert that feels like a treat but doesn’t require any baking at all.
