How To Make A No-Bake CARAMEL CHEESECAKE | Recipes.net

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

cream cheese

🥗Healthier: ricotta cheese

💰Cheaper: cottage cheese

Ricotta provides a lighter texture.

caramel sauce

🥗Healthier: homemade date caramel

💰Cheaper: store-bought caramel

Date caramel is a healthier alternative.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is a dairy-free substitute.

Combine all the ingredients for the crust in a large mixing bowl. Mix until the texture resembles wet sand.

Press the mixture onto the bottom of a 9-inch springform cake tin and set aside in a chilled area.

Allow to firm up, at least an hour. Ensure that the sides are much thicker than the bottom base.

In a mixing bowl attached to a hand beater, cream together cream cheese, sugar, and half of the caramel sauce until evenly incorporated. Set aside.

Pour your cold heavy cream into a chilled mixing bowl and whisk for roughly 8 to 10 minutes until it forms stiff peaks.

Fold your whipped cream into your cream cheese mixture until evenly incorporated.

Once the crust has firmed up, pour your filling and spread evenly to cover all blank spaces around the crust.

Cover and set aside your cheesecake in a chilled area to firm up, anywhere from 6 hours to overnight.

Once firm, release the cake from the springform base. Pour or drizzle the remaining caramel sauce on top to coat the entire surface of the cheesecake. Note that it should only cover the top and not the sides.

Portion accordingly and serve!

Cooking Techniques

Equipment Needed

Spice Level:

Allergens