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Salted Caramel Toffee Cheesecake

Almost NO BAKE Salted Caramel Toffee Cheesecakes! Smooth and creamy no bake salted caramel cheesecake with bits of toffee on top of a toffee graham cracker crust. All topped with little bits of toffee and a delightful salted caramel drizzle.
Prep Time15 minutes
Cook Time5 minutes
Total Time20 minutes
Course: Dessert
Cuisine: American
Servings: 12
Author: Serene

Ingredients

Toffee Graham Cracker Crust

  • 3 graham crackers whole
  • 2 tbsp toffee bits
  • 1 tbsp light brown sugar
  • pinch salt
  • 1½ tbsp butter melted

No Bake Salted Caramel Toffee Cheesecake

  • 8 ounces cream cheese softened
  • ¼ cup powdered sugar
  • ½ teaspoon vanilla extract
  • ⅓ cup salted caramel sauce homemade caramel sauce with a teaspoon of salt added, or a salted caramel ice cream topping
  • ½ cup heavy cream
  • ¼ cup toffee bits

Topping

  • toffee bits
  • salted caramel drizzle

Instructions

  • Preheat oven to 300℉. Add liners to a cupcake pan and set aside.
  • Add the graham crackers to a food processor or blender. Pulse until only crumbs remain. Add the remaining dry ingredients and mix together.
  • Drizzle with the melted butter and stir until the crumbs are moistened.
  • Add about 1 tablespoon of the toffee graham cracker crumb mixture to each cupcake liner. Press down until smooth at the bottom of the liner.
  • Bake for about 5-7 minutes until the top is looking golden. This helps the crust set.
  • Allow the crust to cool while preparing the cheesecake.
  • In a medium bowl add the cream cheese, mix until smooth and creamy.
  • Add the powdered sugar, vanilla extract, and salted caramel sauce.
  • Mix until combined.
  • In a smaller bowl mix the heavy cream until thick and fluffy. Fold into the cream cheese mixture.
  • Add the toffee bits and stir to combine.
  • Spoon the cheesecake into the cupcake liners on top of the graham cracker crust. Smooth the top of the cheesecakes.
  • Place in refrigerator and allow to chill for at least 2-3 hours. Top with additional toffee bits and caramel sauce prior to serving.
  • Store in the refrigerator. Will last for 4-5 days.

Nutrition

Calories: 182kcal | Carbohydrates: 12g | Protein: 2g | Fat: 14g | Saturated Fat: 8g | Cholesterol: 46mg | Sodium: 111mg | Potassium: 40mg | Fiber: 1g | Sugar: 10g | Vitamin A: 529IU | Calcium: 30mg | Iron: 1mg