Cheesecake Series (S1 E4): The Easiest Ever Toffee Swirl No-Bake Cheesecake!
Okay, my wonderful foodie friends, and welcome back to the Cheesecake Series! For our fourth episode, we are taking a gloriously easy and delicious detour into the world of NO-BAKE cheesecakes! That’s right – no water baths, no worrying about cracks, just pure, simple, decadent bliss.
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Absolutely No Baking Required! The ultimate easy dessert – just mix, layer, swirl, and chill! Light & Airy Mousse-Like Texture: Folding in freshly whipped heavy cream gives this cheesecake an incredibly light, cloud-like consistency. Rich Toffee Swirls: Using a good quality store-bought toffee sauce makes creating those beautiful and delicious swirls incredibly simple. The Perfect Make-Ahead Dessert: Like all cheesecakes, this one benefits from a long chill, making it ideal to prepare a day in advance. Foolproof & Forgiving: Without the stress of baking, this is a perfect cheesecake recipe for beginners and seasoned bakers alike.
An Effortlessly Elegant Dessert for Parties and Potlucks. A Cool and Refreshing Treat on a Warm Day. A Quick Indulgence When a Cheesecake Craving Hits. A Stress-Free Holiday or Special Occasion Dessert. Building Your Baking Confidence with a Guaranteed Winner!
Make & Chill the Crust: Mix up that buttery graham cracker base and press it into your pan to firm up in the fridge. Whip Up the Filling: Beat the cream cheese until smooth, then fold in fluffy, freshly whipped cream. Layer & Swirl: This is the fun part! Layer half the filling, drizzle and swirl some toffee, add the rest of the filling, and repeat! Chill to Perfection: Let the cheesecake set in the refrigerator for at least 6 hours, or preferably overnight. Garnish, Slice, & Serve! Prepare for oohs and aahs with zero oven time.
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For the Crust:
1 1/2 cups graham cracker crumbs (from about 12 full graham cracker sheets) 1/4 cup granulated sugar 6 tablespoons unsalted butter, melted
For the Cheesecake Filling:
16 oz (2 packages) cream cheese, fully softened to room temperature 1 cup powdered sugar, sifted 1 teaspoon vanilla extract 1 1/2 cups heavy whipping cream, very cold
For the Toffee Swirl & Topping:
1/2 cup store-bought toffee sauce (nut-free), plus extra for drizzling if desired Whipped cream, for garnish (optional) Nut-free toffee bits, for garnish (optional)
Prepare the Crust: In a medium bowl, combine the graham cracker crumbs and granulated sugar. Pour in the melted butter and stir with a fork until the mixture is evenly moistened and resembles wet sand. Press the crumb mixture firmly and evenly into the bottom of a 9-inch springform pan. Use the flat bottom of a glass or measuring cup to pack it down tightly. Place the pan in the refrigerator to chill and firm up for at least 10-15 minutes while you prepare the filling.
Make the Cheesecake Filling: In a large bowl, using a hand mixer or a stand mixer with the paddle attachment, beat the softened cream cheese on medium speed until it is completely smooth and creamy, with no lumps. Add the sifted powdered sugar and vanilla extract. Beat again until everything is well combined and fluffy. Scrape down the sides of the bowl as needed. In a separate, clean, chilled bowl, whip the cold heavy cream with an electric mixer on high speed until stiff peaks form. Stiff peaks mean that when you lift the beaters, the peak of cream holds its shape without flopping over. Gently fold the whipped cream into the cream cheese mixture in two or three additions using a spatula. Be gentle to keep the mixture light and airy. Stop folding as soon as no white streaks remain.
Assemble the Cheesecake: Remove the chilled crust from the refrigerator. Pour about half of the cheesecake filling over the crust and spread it into an even layer with your spatula. Drizzle half of the toffee sauce (1/4 cup) in dollops or lines over the filling. Use the tip of a knife or a skewer to gently swirl the sauce into the filling. Don't overmix, or you'll lose the distinct swirl pattern. Add the remaining cheesecake filling on top and smooth the surface. Drizzle the remaining toffee sauce (1/4 cup) over the top of the cheesecake. Swirl again with your knife or skewer to create a beautiful marbled effect on top.
Chill to Set (The Hardest Part - Waiting!): Cover the cheesecake with plastic wrap (be careful not to let it touch the surface) or foil. Refrigerate for at least 6 hours, but overnight is highly recommended for the best flavor and a firm set. This dessert cannot be rushed!
Serve: Once fully chilled and set, carefully run a thin knife around the edge of the cheesecake before releasing the springform pan's collar. If desired, top with extra piped whipped cream, a final drizzle of toffee sauce, and a sprinkle of nut-free toffee bits. To get clean slices, dip a large, sharp knife in hot water and wipe it dry before each cut. Slice and enjoy!
9-inch Springform Pan Large Mixing Bowl & Medium Bowl Electric Mixer (Hand or Stand) Spatula & Whisk Measuring Cups & Spoons
Soften Your Cream Cheese: For a truly smooth, lump-free filling, make sure your cream cheese is fully at room temperature. Cold Heavy Cream: In contrast, your heavy whipping cream must be very cold to whip up properly into stiff peaks. You can even chill your mixing bowl and beaters for a few minutes for best results. Folding is Key: Be gentle when folding the whipped cream into the cream cheese base. Use an under-and-over motion with a spatula. You want to keep all that air you just whipped into the cream to ensure a light, mousse-like texture. Chilling is Non-Negotiable: A no-bake cheesecake relies entirely on chilling to set up. Don't skimp on the refrigeration time! Overnight is always best. Toffee Sauce: Use a good quality store-bought caramel or toffee sauce. If it's very thick, you can warm it very slightly for just a few seconds in the microwave to make it more drizzly, but don't let it get hot.
A Sprinkle of Sea Salt: A few flakes of flaky sea salt on top can beautifully balance the sweetness of the toffee. Chocolate Drizzle: For a turtle-like flavor profile, add a drizzle of chocolate sauce. Sliced Bananas: Bananas and toffee (banoffee) are a classic and delicious pairing.
Calories: 2632 kcal (A very indulgent 132% of a 2000-calorie daily intake for the whole cake!) Protein: 24g (49% DV for the cake) Total Fat: 202g (A very high 311% DV for the cake! From cream cheese, heavy cream, and butter.) Saturated Fat: 121g (A staggering 759% DV for the cake!)
Total Carbohydrate: 188g (63% DV for the cake – from sugars and graham crackers) Sugars: 149g (A very high 166% DV for the cake!)
Cholesterol: 581mg (A high 194% DV for the cake – from cream cheese, cream, and butter) Sodium: 1259mg (55% DV for the cake) Alcohol: 0.69g (This trace amount for the entire cake is likely attributed to the vanilla extract.)
Vitamin A: 7390IU (An impressive 148% DV for the cake! From all that glorious dairy.) Vitamin B2 (Riboflavin): 1mg (63% DV) Phosphorus: 501mg (50% DV) Calcium: 418mg (42% DV – dairy power!) Selenium: 26µg (37% DV) Vitamin E: 5mg (34% DV) Vitamin D: 3µg (23% DV) Zinc: 2mg (19% DV) Vitamin B5 (Pantothenic Acid): 1mg (19% DV) Magnesium: 73mg (18% DV) Potassium: 624mg (18% DV) Iron: 3mg (17% DV) Vitamin B1 (Thiamin): 0.24mg (16% DV) Vitamin B12: 0.92µg (15% DV) Folate: 58µg (15% DV) Vitamin K: 15µg (14% DV) Vitamin B3 (Niacin): 2mg (14% DV) Vitamin B6: 0.26mg (13% DV) Fiber: 2g (9% DV) Copper: 0.1mg (5% DV) Manganese: 0.04mg (2% DV) Vitamin C: 1mg (1% DV)
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