Toffee Caramel No-Bake Cheesecake

These easy cheesecake bars come together super quickly. With a no-bake cheesecake filling, loads of sweet caramel apples on top and a salty pretzel crust that doubles as a topping, you’ll love every bite of these sweet, salty, lusciously creamy dessert bars!

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The Makings of the Best Caramel Apple Cheesecake Bars

When I set out to make this recipe, I knew I wanted something that came together quickly, embodied the flavors of Fall, and required very little oven time. I also wanted to veer a bit from the traditional graham cracker crust because while I like it, I wanted something a little different in this recipe. I wasn’t quite sure how a pretzel crust would work out here, but I gave it a go and I’m really glad I did!

The salt from the pretzels creates just enough contrast of salty with the sweet of the caramel and slight tang of the Granny Smith Apples. Then comes the creamy no-bake cheesecake filling that’s smooth as silk and super easy to put together. No water baths or cracked cheesecakes to worry about here.

How to Make Caramel Apple Cheesecake Bars

Making this recipe couldn’t be easier. The recipe requires very little baking time, although it does require some time to chill in the fridge, making these Caramel Apple Cheesecake Bars the perfect make-ahead dessert recipe.

Begin by crushing 3 cups of pretzel twists in a food processor. Alternatively, place the pretzels in a tightly sealed ziplock bag and crush using a rolling pin. Add to the pretzel crumbs melted butter, cinnamon, and brown sugar to make the crust and topping. Press this mixture into the bottom of a square baking pan and bake for 8-10 minutes.

While the pretzel crust is cooling, make the no-bake cheesecake filling by mixing together softened cream cheese, heavy cream and sugar until thick. Pour onto of the slightly cooled crust and place in the fridge to chill.

In a skillet, cook the apples and lemon juice in butter until soft then add brown sugar and cinnamon. This creates that delicious caramel sauce to top the cheesecake bars.

Can I make Cheesecake Bars ahead of time?

Yes, you make these cheesecake bars up to 2 days ahead of when you’ll be serving them. I would recommend storing the apples separate from the cheesecake in the fridge and assembling just prior to serving. Alternately, you can prepare the cheesecake bars and store them wrapped in plastic wrap in the fridge and prepare the apples just before serving.

Can I freeze Caramel Apple Cheesecake Bars?

These cheesecake bars can be frozen either with the apple topping or without. Wrap the cheesecake bars tightly in plastic wrap and place in the freezer for up to 2 months. Place in the fridge the night before serving or remove from the freezer and allow to thaw for at least 30 minutes prior to serving.

Additional uses for Caramel Apple Topping

This recipe makes enough caramel apple topping to pile high atop these cheesecake bars. If you do have a bit of the caramel apples leftover, I would recommend storing them in the fridge in a sealed container for up to one week. Try using them as a topping for vanilla ice cream or on top of your weekend pancakes or waffles!

All Recipes, Dessert

Pretzel Crust

mini salted twist pretzels
packed brown sugar

Cheesecake Filling

medium-sized tart apples such as Granny Smith, peeled and sliced into ¼-inch slices
packed brown sugar

Make Pretzel Crust

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Reader Interactions

This No Bake Salted Caramel Cheesecake is easy to make and requires just 8 ingredients! It’s creamy, rich yet light and drizzled with the most amazing salted caramel sauce spiked with soy sauce. (Vegan + Gluten Free)

I’ve been having huge cheesecake cravings lately and realized I haven’t had cheesecake since sharing this Baked Eggnog Cheesecake. It’s been too long! And after discovering Soy Sauce Caramel, I KNEW I had to make a salted caramel cheesecake with it.

The summer heat convinced me that a no-bake cheesecake was the way to go and since I loved the texture of both my baked cheesecakes that uses tofu as the base, I wanted to give a no-bake version a try. I used my favourite cream cheese recipe that is made from a base of extra firm tofu. The result? Mind blowing-ly delicious.

The crust is sweet, has a nice bite to it and doesn’t fall apart. The filling is ultra creamy, rich but light and not too sweet– which is perfect to balance out the sweetness from the crust and caramel sauce. The savory-sweet soy sauce caramel sauce just takes it to the next level.

The Ingredients

Just 8 ingredients needed for this vegan no bake cheesecake:

Dates: For the base of the crust. It gives natural sweetness and golds the crust together.
Oats: I’ve made this crust with walnuts, almonds, pecans and oats– they all work well! Walnuts and pecans yield a more buttery crust whereas almonds and oats yield a more bite-ful crust. I like using almonds and oats because the cheesecake is quite creamy so its nice contrast of textures.
Cashews: Gives it a thick, rich and creamy texture.
Coconut Cream: Another ingredient that helps achieve that rich and creamy texture.
Condensed Coconut Milk: This gives a lovely creamy-milky texture! Maple syrup or any liquid sweetener can be used as well.
Lemon Juice & Zest: For some extra tang.
Vanilla Extract: for flavour
Soy Sauce Caramel: The secret caramel sauce that makes this cheesecake so delicious! I was tempted to name this recipe Soy Sauce Caramel Cheesecake but didn’t want to scare anyone with the title 😂.

The Directions

And, all you need is a food processor to make this easy no bake vegan cheesecake! The hands on time is actually quite short. The time consuming part is waiting for it to chill so I do recommend making this the night before so it’s ready the next day. Here’s how it goes down:

Crust: Process the dates and oats until a sticky dough forms and then press it into a baking tin.
Filling: Blend the filling and then pour it over the crust. Smooth out the top and then let it chill for an hour.
Caramel: Drizzle the salted soy sauce caramel over top and then let it chill for at least 4 hours or overnight.

I used a 6×6 inch baking tin but you can also use a 9×5 loaf pan or 7×7 inch square baking tin or 8×8 inch round springform pan. Since there is no baking required, there no need to worry about under baking it. The only difference might be the height of the cheesecake.

Any leftovers can be refrigerated or frozen:

Refrigerator: It will last in a covered container for up to 3 days.
Freezer: After slicing, place into a freezer safe container and freeze for up to 1 month. Thaw 1 hour before serving in the refrigerator.

This no bake is THE perfect summer dessert for BBQs, potlucks and dinner gatherings. But also great to eat it by yourself right outta the tin with some netflix.

More No-Bake Vegan Desserts

Add the dates and oats to a food processor and blend until a stick dough forms. Press it into a lined 6×6 inch baking tin with your fingers or something with a flat surface like a cup (I used a flat potato masher).
Next, add the drained soaked cashews, coconut cream condensed coconut milk, lemon zest, lemon juice and vanilla extract to the food processor and blend until smooth and creamy, scraping down the sides as needed. Pour the filling into the baking tin and smooth out the top with a spatula. Place into the refrigerator for at least 1 hour.
If your caramel sauce is cold and thick, microwave for 10 seconds until just pourable. Pour over top of the cheesecake and then chill in the fridge for at least 4 hours or preferably overnight.
Remove from baking tin, slice into desired pieces and enjoy!

Notes

Oats: Quick oats give the best texture but if you only have rolled oats on hand, pulse the oats first and then add in the dates. You could also use 80-100g of walnuts or any nuts if you prefer a more buttery or oat free crust.
Cream Cheese: The homemade cream cheese I used is quite thick. If you don’t want to make a whole batch of cream cheese, when making the filling substitute the cream cheese for 285g extra firm tofu, 35g cashews, 1.5 tablespoon lemon juice, 1 tablespoon of apple cider vinegar and 1 teaspoon of nutritional yeast.
Helpful Equipment: spatula, mixing bowls, high speed blender, food processor, 6×6 inch baking tin
Nutritional Information Disclaimer: Nutrition information is a rough estimate calculated on an online tool (Cronometer).

SAVE IT FOR LATER! ↓

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More Sweets

It feels a little weird to eat apples in the early summer. But there are some varieties of apple that you can store through the whole winter and spring, and then enjoy later. But even so, when it’s warm out, it doesn’t feel right to make an apple pie. So when we were clearing out last year’s harvest for some new fruit this summer, I decided to make a dessert that features apples and doesn’t require the oven. You can enjoy this no-bake caramel apple cheesecake all year long!

What You Need to Get Started

You can easily find all of the ingredients for this no-bake caramel apple cheesecake at your grocery store. If you want to use curbside pick-up or home delivery, check out Instacart to shop online from your favorite local grocery store.

Produce: Apples (Granny Smiths are my favorite for this recipe)
Fridge: Butter, Heavy cream, Cream cheese
Pantry: Vanilla wafer cookies, Sugar, Powdered sugar, Apple cider vinegar, Brown sugar
Spice Cabinet: Vanilla extract, Cinnamon, Nutmeg
Required Equipment: Stand mixer or hand mixer with whisk and paddle/beater attachments, 8×8 pan, Instant-read thermometer
Recommended Equipment: Zip-top bag, Marble rolling pin, Silicone spatulas, Parchment paper, Saucepans, Mixing bowls, Whisk

How to Make No-Bake Cheesecake

Get ready, because this dessert is delicious. However, there are a lot of steps to get you to that gorgeous final presentation. Nothing is too difficult (except making caramel, which is always a struggle), but it will take some time. Be sure to start this at least one day before you want to serve it, but as many as four or five.

Begin by making the crust. I decided to use vanilla wafer cookies here instead of traditional graham crackers, and I think it’s my new go-to for no-bake cheesecakes. The flavor is sweet and subtle, and perfectly balancing the cream cheese.

Add the cookies to a zip-top bag, and use a heavy rolling pin the crush them. I like using a marble rolling pin, but if you don’t have one, you can use a mallet or even just crush these with your hands.

Place the cookie crumbs into a bowl, and break apart any large pieces that got missed. Then add in the melted butter, and combine. The easiest way to do this is to use your hands, so you can really get that butter mixed with the cookies.

Once combined, pour the cookie mixture into an 8×8 pan that’s lined with parchment paper, with some hanging over the edges. You will thank yourself later for this. It makes serving so much easier! Use your fingers to evenly press the crust into the pan.

Cover the pan with foil, touching the crust, and then place in the freezer to chill while you prepare the filling. Leave it for at least half an hour, which is enough time to harden the butter and hold it together.

Meanwhile, it’s time to make the cheesecake filling. To make a no-bake cheesecake, you whip up the cream cheese and heavy cream separately, and then fold them together to combine into a light and fluffy treat. Begin by making the whipped cream.

In a large bowl, add the heavy cream and use a mixer to whip it. I like using my hand mixer for whipped cream, but you can also use a stand mixer. Either way, you’ll want to use the whisk attachment.

Start the mixer on low, to prevent splashing, and then slowly increase the speed as it thickens until you reach high. Then continue mixing until stiff peaks form, and the whipped cream holds its shape on the whisk when lifted.

Set this aside for now, and use your stand mixer with the paddle attachment (you can also use a hand mixer with a beater) to mix the cream cheese. Mix both types of sugar with the cream cheese on low until fluffy.

Add the vanilla and apple cider vinegar to the cream cheese filling and mix again until combined. I decided to use the vinegar here because it adds that little extra tang to really give these that cheesecake flavor. Plus, I always like using apple cider vinegar when working with apples. It just feels right.

Now, you will split the whipped cream, and use two thirds of it in the filling. Add that to the bowl with the cream cheese. Set aside the rest of the whipped cream in a jar in the fridge, and you’ll use the rest of it to make the caramel whipped cream.

Use a silicone spatula to fold the whipped cream into the cream cheese mixture. You are doing this by hand so that you keep the fluffy texture. Over mixing can lead to a denser cheesecake.

Once combined, dump the whole mixture onto the cold crust. Use your spatula to spread it out evenly throughout the pan, and to smooth out the top. I was making some fun designs in the top, but eventually just made it all smooth.

Cover the pan with foil, and place it in the fridge overnight (or for at least 8 hours). When you remove it, it will have firmed up a ton and you’ll be ready to slice and serve! But get some rest, because you’ll also be putting together the toppings.

Let’s Build a Caramel Apple Cheesecake

You can make these toppings either the same day you make the cheesecake, storing them overnight in the fridge, or you can make them the day you are serving. You can serve this with the apples warm or cold. But always warm up the caramel before drizzling!

Before starting the caramel, be sure you have your instant-read thermometer ready, and the butter and cream all ready to go. Caramel can go from done to burnt very quickly, so it’s best to be prepared.

Add the sugar and water to a saucepan and stir to combine. Then turn the heat on medium, and don’t stir again until it’s ready. Stirring can cause the sugar to crystallize more. Allow it to cook until it starts to change to a light golden color.

At that point, begin checking the temperature with your thermometer regularly. As soon as it hits 325F, add in the butter and stir until it’s melted. Then, immediately turn off the heat and add the cream.

Be cautious because adding cream can cause the caramel to seize up or splatter. If you get hot caramel on your hand, rinse it under warm water. Don’t put it in your mouth, or you’ll burn that too! Stir in the cream, and then let the caramel cool in the pan for about ten minutes.

Meanwhile, start working on the apples. I like using Granny Smiths here for two reasons. First, they winter really well, so they can still be good, even into mid-summer. Also, they are one of the best apples for cooking since they hold their shape well and are a little tart.

Small-dice the apples and add to a pan with the brown sugar, spices, and half of the water. Then, let it cook slowly, for about 10 minutes covered until the apples start to get soft.

Cook for another 5 minutes uncovered, adding the additional water if needed (only if the apples are sticking to the pan), until they are super tender and the syrup is thick. Set these aside to cool a little bit as well.

We’re almost there! Take the cheesecake out of the fridge, and use the edges of the parchment paper to lift it out of the pan onto a flat surface. Use a sharp knife to slice it into 16 pieces.

Take the extra whipped cream out as well, and whisk in two tablespoons of the caramel sauce, to make a caramel whipped cream. You can serve these immediately, or chill everything for a half hour (or up to 5 days) and serve it with cold apples.

Place each square on a small plate. Top with a big scoop of the cooked apples (warm or cold), a dollop of the caramel whipped cream, and a drizzle of the caramel sauce. Eat with a fork, and be sure to lick the plate!

Since these are easy to make ahead, you can save yourself a lot of time day-of by prepping it all in advance. Also, because everything lasts in the fridge for a few days, you can spread out the work. But trust me, it’s all worth it.

This decadent No-Bake Cheesecake with an easy Caramel Drizzle and crushed Toffee Chocolate Bars is so creamy and delicious it will be your new favourite dessert!

You can’t beat no-bake desserts in my opinion, usually fast and easy from a Fresh Strawberry Mousse to a creamy Fior di Latte Gelato.

Whenever birthdays arrive in our house I always let everyone choose their cake. With one stipulation, nothing overly decorated! Or it will be a complete disappointment. It might taste good but it won’t look good. 🙂

In Italy an 18th birthday is a big deal. That’s when you can drive, vote and drink, legally that is. My daughter is not too interested in driving at the moment and she says she doesn’t like the taste of alcohol (let’s hope) but vote she did!

She also decided that this year a No-Bake Cheesecake was the dessert of choice. And since her sister was coming she could bring her a couple of packages of Skor bits (or also known as toffee bits).

Mix cookie crumbs and melted butter, press down on the bottom of a springform cake pan (or line a regular cake pan with parchment paper). Place in refrigerator for at least 20 – 30 minutes.

In a medium bowl beat the cold cream until stiff peaks appear, set aside. In a medium bowl beat together cream cheese, sugar and vanilla.

In a small pot add 2 tablespoons of milk and sprinkle 1 tablespoon of gelatine on top, let stand one minute, then place the pot on low heat and heat just until the gelatine has dissolved whisk until smooth, do not boil, then immediately remove from heat.

Immediately add a couple of tablespoons of the cream cheese mixture to the gelatine mixture and stir gently to combine, then fold the gelatine mixture into the bowl of the remaining cream cheese mixture.

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Fold cream cheese mixture into whipped cream until well combined. Fold in the toffee bits.

Remove the cookie base from the fridge, add the cheesecake filling on top, then cover with plastic wrap and refrigerate 4-5 hours or better yet over-night.

Before serving drizzle with caramel sauce and top with broken chocolate caramel bars, serve.

Be sure to add the gelatine mixture immediately to the cream cheese, do not let the gelatine sit, or it will get gummy and will not mix properly into the mixture.

For the caramel sauce you can either make your own or use store-bought. I found making it with sweetened condensed milk so easy and so delicious.

How to make a fast and easy Caramel Sauce

Purchase a tin of sweetened condensed milk.
Do not open the can, leave it sealed.
Place the can in a big pot of water that covers the can by at least 2-3 inches.
Place the pot on the heat and heat to a medium / high simmer. Make sure the can is always covered with at least 2 inches of water.
Let simmer for 3 hours.
Remove the can from the pot and leave it to cool for 8 hours or overnight. Do not open before. (I have heard of exploding cans).
Apparently it can keep up to two weeks in the fridge. Mine didn’t last that long.

What are the best crumbs to use?

To tell the truth I always reach for digestive cookies and use my blender to make crumbs. Of course you can use graham cracker crumbs if you wish. The Italian likes lady finger crumbs also!

What is the difference between a baked and no-baked Cheesecake?

A baked Cheesecake has a dense and smooth texture while a no-baked one has a lighter texture. Although both are very creamy. Some people prefer baked, but I will take any type of cheesecake!

A no-bake is definitely easier to make!

How to store the no-baked

Wrap it tightly still in the pan with plastic wrap or place in an airtight container. It will keep for up to five days in the refrigerator.

Can you freeze cheesecake?

Yes it can be frozen, I would freeze the cake without the topping or caramel sauce, those can be added before serving. Be sure to let the cake set first, then wrap the pan tightly in plastic wrap, place it in a freezer safe bag or container before freezing.

It will keep for up to three months if properly stored in the freezer.

To thaw the frozen cake, place it still wrapped in the fridge and let it thaw overnight.

More Delicious Cheesecake Recipes

No Bake Summer Mixed Berry Cheesecake

Seven Layer Brownie Cheesecake Parfait

Maple Caramel Apple Cheesecake

Naturally when you make a no bake cheesecake you usually and should make a crumb crust because a baked crust will just become soggy because of the higher fat content in a no-bake.

So if you are looking for an easy no-bake dessert recipe then I hope you give this Toffee Caramel No-Bake Cheesecake a try and let me know what you think. Enjoy!

COOKIE BASE

powdered / icing sugar
whole / whipping cream

(as much as desired)
broken chocolate caramel bars

** I like to use digestive cookies, although I found savoiardi (lady fingers) a really good alternative and graham cracker crumbs work also.

Mix cookie crumbs and melted butter, press down on the bottom of a 7 – 8 inch (17 – 20 cm) springform cake pan (or line a regular cake pan with parchment paper). Place in the refrigerator for at least 20 – 30 minutes.
In a medium bowl beat together cream cheese, sugar and vanilla until creamy, set aside.
Beat cold cream until stiff peaks appear, set aside.
In a small pot add the 2 tablespoons of milk and sprinkle the 1 tablespoon of gelatine on top, let stand one minute, then place the pot on low heat and heat just until the gelatine has dissolved whisk until smooth, do not boil, then immediately remove from heat.
Immediately add a couple of tablespoons of the cream cheese mixture to the gelatine mixture and stir gently to combine, then fold the gelatine mixture into the bowl of the remaining cream cheese mixture.
Fold the cream cheese mixture into whipped cream until well combined. Fold in the toffee bits.
Remove the cookie base from the fridge, add the cheesecake filling on top, smoothing the top with a knife or spatula, then cover with plastic wrap and refrigerate 4-5 hours or better over night.
Before serving drizzle with caramel sauce and top with broken skor bars, serve. Enjoy!

Mix cookie crumbs and melted butter, press down on the bottom of a 7-8 inch springform cake pan (or line a regular cake pan with plastic wrap). Place in refrigerator for at least 20 – 30 minutes.
Beat cold cream until stiff peaks appear, set aside.
In a medium bowl beat together cream cheese, sugar and vanilla.
Fold cream cheese mixture into whipped cream and mix well combined. Fold in the toffee bits.
Remove the cookie base from the fridge, pour the cheesecake filling on top, then cover with plastic wrap and refrigerate 4-5 hours or better still over night.

Before serving drizzle with caramel sauce and top with broken chocolate caramel bars, serve. Enjoy!

caramel cheesecake, no bake cheesecake

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This Salted Caramel Cheesecake has a buttery biscuit base, is infused with salted caramel in it’s creamy no bake filling, and then a rich luxurious salted caramel sauce is drizzled all over it. It’s easy to make, there’s no baking involved, and the decoration is simply a gorgeous golden sauce.

Ingredient Tips & Equipment Information

It is really important to stick to the ingredients and use full fat cream cheese and double cream (a cream with a 48% fat content), both of these ingredients are essential to ensure the no bake cheesecake sets. If you want to make a low fat version, I suggest doing this in small dessert glasses or ramekins as they will not set well enough to be sliced.
I am based in the UK and I find that Philadelphia cream cheese is the thickest and best quality cream cheese to use for no bake cheesecakes. I have made many cheesecakes with supermarket own brand cream cheeses too, and they have worked great. If you can though, I think it is worth spending a little more for Philadelphia (and no they haven’t paid me to say this!)
I like to use digestive biscuits (Graham crackers if you’re in the US) for the base, but you could substitute if for another similar biscuit like Hobnobs.
You can use either butter or baking spread for the biscuit base, I find that baking spread makes the cheesecake easier to remove from the tin as it doesn’t make the base set as solidly.
If you need a caramel sauce recipe, try my Homemade Caramel Sauce.
You can find lots of answers to common no bake cheesecake questions on my How To Make A No Bake Cheesecake guide. If you’ve never made a no bake cheesecake before, I highly recommend reading through my guide first!
Although I provide cup measurements, I highly recommend weighing your ingredients out using digital kitchen scales*. It is the most accurate way to measure ingredients and will ensure the best results. Digital scales are very low cost and can be purchased for around £12 ($16.50) .
For teaspoon (tsp) and tablespoon (tbsp) measurements, please use measuring spoons* and not the type of spoons you eat with. Again this will ensure accuracy and provide the best results.

For the full recipe with measurements, head to the recipe card at the end of this post.

How to make Salted Caramel Cheesecake

To make the biscuit base, blitz the biscuits in a food processor until they become crumbs. Stir in melted butter or baking spread, then press the mixture into the tin until compact and even. Put in the fridge to chill. For the filling, mix the cream cheese, icing sugar and caramel sauce together.

Mix in the double cream until the mixture is very thick and holds its shape. Spoon the filling into the tin over the biscuit base and smooth it out. Put in the fridge for at least 4 hours to set.

To decorate and serve, put the salted caramel sauce in a bowl and microwave it for 15 seconds or until you have a pourable texture, then pour it over the cheesecake.

Why is salted caramel so popular?

My favourite caramel sauce to use is my Homemade Caramel Sauce, it’s rich, smooth and absolutely divine! You can also easily add salt to it to make it into a salted caramel sauce. If you don’t want to make your own, it’s quite easy nowadays to find a good quality ready made caramel (or salted caramel) sauce in the shops or online. I have used Tesco’s Finest, Bonn Maman and Carnation Caramel in the past with great results.

How do you make sure the cheesecake sets?

When you’re mixing the filling, you want it to get to a stage where you can scoop some up with your spatula or spoon and you have to give it a tap on the side of the bowl or slight flick of the wrist to get the mixture off the spoon. If it’s sloppy and slides right off the spoon without any encouragement needed, then you need to mix it more. Always use an electric mixer for best results. It’s also very important to use full fat cream cheese and double cream (heavy cream), as any low fat versions will affect the setting of the cheesecake. I always set my cheesecake overnight in the fridge, I’d suggest a minimum of 4 hours.

How long does the cheesecake last and can it be frozen?

The cheesecake should be stored in the fridge and will last for 3-4 days. You can freeze the undecorated cheesecake, however you do need to let it set in the fridge first. Setting it in the freezer will affect the texture and it won’t be as nice. Once it’s set in the fridge, you can remove it from the tin and put the cheesecake in a box or tupperware. You could also slice it up, and freeze in portions. Then you can easily defrost a few slices at a time depending on when you’d like some cheesecake!

How do you remove a no bake cheesecake from the tin?

To see step by step photos and a video showing you how to remove a no bake cheesecake from the tin, as well as the answers to lots of other common no bake cheesecake questions, check out my How to make a No Bake Cheesecake guide!

Can this cheesecake be made gluten free?

Yes! To make this recipe gluten free, swap the biscuits in the biscuit base for gluten free biscuits. I would also recommend that you check the packaging of everything you’re using in the recipe in case of cross contamination. And especially if you’re serving this to someone with an allergy or intolerance.

Can you use mascarpone instead of cream cheese?

Yes, you can swap the full fat cream cheese for full fat mascarpone cheese. I prefer using cream cheese as it has that slight ‘tang’ that you expect from a cheesecake. I find mascarpone to be much creamier and a little too rich. But, if you prefer it then you can absolutely use it instead!

Troubleshooting

23cm Springform tin
Electric hand mixer
Food processor
Salted Caramel Sauce
Angled palette knife
Kitchen scales
Mixing bowls
Measuring spoons

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More salted caramel recipes.

For the base

Full fat cream cheese
Salted caramel sauce good quality shop bought or homemade

To decorate

To make the base use a food processor to whizz up the biscuits into crumbs, or bash them gently with a rolling pin in a bowl or sandwich bag
Mix the melted butter into the biscuit crumbs, and press the mixture into the bottom of a 23cm springform tin until compact and even. Put it in the fridge while you make the filling
For the cheesecake filling use a food mixer with a whisk attachment or an electric hand whisk to mix together the cream cheese, icing sugar and salted caramel sauce
Once it is smooth with no lumps, add the double cream and whisk until it is very thick and holds it’s shape. You want it to get to a stage where you can scoop some up with your spatula or spoon and you have to give it a tap on the side of the bowl or slight flick of the wrist to get the mixture off the spoon. If it’s sloppy and slides right off the spoon without any encouragement needed, then you need to mix it more
Smooth the mixture into the tin on top of the biscuit base, then put it in the fridge overnight, or for at least 4 hours, to set
Remove from the tin and put on your serving plate. Smooth the sides with a butter knife to create a neater finish
To decorate, put the salted caramel in a bowl and microwave it for 15-30 seconds so it is pourable. If your sauce is already runny you don’t need to do this. Let it cool for a minute or so, so you’re not pouring hot liquid onto the cheesecake
Pour the sauce over the cheesecake and let it spread and drip down the sides. Use a palette knife to smooth it out and push it to the edges if it doesn’t spread/drip enough
Serve immediately, store any leftovers in the fridge and eat within 2-3 days

I absolutely love the combination of flavours in banoffee; sweet caramel, fresh cream and tasty banana. They all combine in the most scrumptious way, and I can never resist them! I make this Banoffee Cheesecake for my birthday as it’s one of my favourite flavours and I love to make cheesecakes when I have people over as they are always a crowd pleaser.

I’ve made the biscuit base of this cheesecake with half Lotus Biscoff biscuits and half digestive biscuits and I have to say it’s one of my favourite cheesecake bases ever! I also wanted to get plenty of banana into the cheesecake so it’s in the filling as well as on top, along with lashings of caramel sauce and plenty of whipped cream!

How to make Banoffee Cheesecake

To make the base I mixed the crushed biscuits and melted butter together and pressed it into the base, then put it in the fridge for 30 minutes.

For the cheesecake filling I used an electric hand whisk to mix together the cream cheese, caramel sauce and icing sugar. Once it was smooth with no lumps I added the double cream and whisked until it was very thick and held it’s shape.

I smoothed half of the mixture into the tin on top of the biscuit base, then I added slices of banana, I covered them with the rest of the cheesecake filling then put it in the fridge overnight to set. I decorated the Banoffee Cheesecake with whipped cream around the edge, caramel sauce in the centre, and banana slices.

For the biscuit base

Full fat cream cheese
good quality shop bought or homemade
or vanilla extract

For decoration

To make the base use a food processor to blitz up both of the biscuits into crumbs, or bash them with a rolling pin in a bowl or in a freezer bag
Mix the melted butter into the biscuit crumbs, and press the mixture into the bottom of a 23cm springform tin using the back of a spoon until compact and flat. Put it in the fridge for 30 minutes to set
For the cheesecake filling use a food mixer with a whisk attachment or an electric hand whisk to mix together the cream cheese, caramel sauce, caramel extract and icing sugar until smooth with no lumps
Add the double cream and whisk until it is very thick and holds it’s shape
Smooth half of the cheesecake mixture into the tin on top of the biscuit base, then add the banana slices all over, leave a border around the edge. Put the rest of the cheesecake mixture on top then put it in the fridge overnight, or for at least 4 hours, to set
Remove from the tin and put on your serving plate. Smooth the sides with a butter knife to create a neater finish
To decorate, whip up the double cream with the icing sugar and vanilla extract, and pipe it all around the edges of the cheesecake
Pour the caramel sauce into the centre, you may need to warm it in the microwave for 10 seconds to make it more pourable first
Slice the banana and brush the slices with lemon juice, this will stop it from going brown. Push the slices into the whipped cream
Serve immediately, store any leftovers in the fridge and eat within 2 days

If you like this, check out more of my Cheesecake recipes!

There is some debate between which chocolate is better – Galaxy or Cadbury? For me, I just love chocolate! And what I love even better is chocolate and caramel together! Oh what a tasty combination they make. This Galaxy Caramel Cheesecake features a digestive biscuit base, a creamy vanilla cheesecake with chopped Galaxy Caramel pieces mixed into it, the top is drizzled with both melted Galaxy chocolate and caramel sauce, then there’s whipped cream, then there’s yet more Galaxy Caramel pieces, some Galaxy Caramel Crunch Buttons and I added some fudge sprinkles too for good measure. Chocolate and caramel heaven is served!

It is really important to stick to the ingredients and use full fat cream cheese and double cream (a cream with a 48% fat content), both of these ingredients are essential to ensure the no bake cheesecake sets. If you want to make a low fat version, I suggest doing this in small dessert glasses or ramekins as they will not set well enough to be sliced.
I am based in the UK and I find that Philadelphia cream cheese is the thickest and best quality cream cheese to use for no bake cheesecakes. I have made many cheesecakes with supermarket own brand cream cheeses too, and they have worked great. If you can though, I think it is worth spending a little more for Philadelphia (and no they haven’t paid me to say this!)
I like to use Digestive biscuits (Graham crackers if you’re in the US) for the base, but you could substitute if for another similar biscuit like ginger nuts or Hobnobs.
You can use either butter or baking spread for the biscuit base, I find that baking spread makes the cheesecake easier to remove from the tin as it doesn’t make the base set as solidly.
I used the Galaxy Caramel Buttons to decorate the top purely because I saw them in the shop and they looked yummy, but if you can’t find them then use pieces of Galaxy Caramel chocolate bar instead.
If you need a caramel sauce recipe, try my Homemade Caramel Sauce.
You can find lots of answers to common no bake cheesecake questions on my How To Make A No Bake Cheesecake guide. If you’ve never made a no bake cheesecake before, I highly recommend reading through my guide first!
Although I provide cup measurements, I highly recommend weighing your ingredients out using digital kitchen scales*. It is the most accurate way to measure ingredients and will ensure the best results. Digital scales are very low cost and can be purchased for around £12 ($16.50) .
For teaspoon (tsp) and tablespoon (tbsp) measurements, please use measuring spoons* and not the type of spoons you eat with. Again this will ensure accuracy and provide the best results.

How to make Galaxy Caramel Cheesecake

To make the base, use a food processor to whizz up the biscuits into crumbs. Mix in melted butter and press the mixture into the bottom of a 23cm springform tin. Put it in the fridge for 30 minutes to set.

For the cheesecake filling, use an electric hand whisk to mix together the cream cheese, vanilla and icing sugar. Once it is smooth with no lumps, add the double cream and whisk until it is very thick and holds it’s shape. Then fold in chopped up Galaxy Caramel pieces.

Smooth the mixture into the tin on top of the biscuit base and put it in the fridge overnight to set. The next day, remove it from the tin and drizzle over caramel sauce and melted Galaxy chocolate. To decorate, pipe some whipped cream around the edges of the cheesecake and add Galaxy Caramel pieces, Galaxy Caramel buttons and some fudge sprinkles.

Can this recipe be made in a different sized tin?

This recipe is for a 23cm (9″) springform tin, if you would like to convert this recipe for a smaller or larger tin, please check out my Conversion Guide.

More tips for making the Galaxy Caramel Cheesecake

More Galaxy chocolate recipes.

Full fat cream cheese
Galaxy Caramel chocolate bar

For the decoration

Good quality shop bought or homemade
Galaxy Caramel buttons

To make the base use a food processor to whizz up the biscuits into crumbs, or bash them with a rolling pin in a bowl
Mix in the melted butter and press the mixture into the bottom of a 23cm springform tin. Put it in the fridge for 30 minutes to set
For the cheesecake filling use a food mixer with a whisk attachment or an electric hand whisk to mix together the cream cheese, vanilla extract and icing sugar until smooth with no lumps
Add the double cream and whisk until it is very thick and holds it’s shape, then fold in the chopped Galaxy Caramel
Smooth the mixture into the tin on top of the biscuit base, then put it in the fridge overnight, or for at least 4 hours, to set
Remove from the tin and put on your serving plate. Smooth the sides with a butter knife to create a neater finish
To decorate, warm the caramel sauce for 30-45 seconds in the microwave and pipe or drizzle it all over the cheesecake. Then melt the Galaxy chocolate and pipe or drizzle that over the cheesecake too
Whip up the double cream with the icing sugar and vanilla, and pipe it all around the edges of the cheesecake
Decorate with Galaxy Caramel pieces, Galaxy Caramel buttons and fudge sprinkles if using
Serve immediately, store any leftovers in the fridge and eat within 2 days

NB. This post is NOT sponsored by Galaxy – I just love their product!