Caramel No Bake Cheesecake

No Bake Caramel Cheesecake Recipe


Caramel Cheesecake NO BAKE

Crumb crust prepared from finely crushed chocolate wafers, sugar and melted butter. Crust is topped with mixture of melted marshmallows and caramel, cream cheese, vanilla extract and whipping cream. Cheesecake chilled several hours to set.

Ingredients –
20 Chocolate Wafers, finely crushed (about 1 cup)
1/4 cup Sugar
1/4 cup (1/2 stick) Butter, melted
4 cups Miniature Marshmallows
1 jar (12.5 ounces) Caramel Topping
2 packages (8 ounces each) Cream Cheese, softened
1 teaspoon Vanilla
1 cup Whipping Cream, whipped

Preparation:
1. Mix wafer crumbs, sugar and butter; press firmly onto bottom of 9-inch springform pan.

2. Place marshmallows and caramel topping in saucepan; cook on low heat until marshmallows are completely melted and mixture is well blended, stirring frequently. Remove from heat.

3. Beat cream cheese and vanilla in large bowl with electric mixer on medium speed until well blended. Add marshmallow mixture; mix well. Gently stir in the whipped cream; pour over crust.

4. Refrigerate 4 hours or until firm.

5. Store leftover cheesecake in refrigerator.


No Bake Caramel Cheesecake Recipe
Author: 
Recipe type: Dessert
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 8
 
Amazingly simple Caramel Cheesecake Recipe that does not need to be baked.
Ingredients
  • 20 Chocolate Wafers, finely crushed (about 1 cup)
  • ¼ cup Sugar
  • ¼ cup (1/2 stick) Butter, melted
  • 4 cups Miniature Marshmallows
  • 1 jar (12.5 ounces) Caramel Topping
  • 2 packages (8 ounces each) Cream Cheese, softened
  • 1 teaspoon Vanilla
  • 1 cup Whipping Cream, whipped
Instructions
  1. Mix wafer crumbs, sugar and butter; press firmly onto bottom of 9-inch springform pan.
  2. Place marshmallows and caramel topping in saucepan; cook on low heat until marshmallows are completely melted and mixture is well blended, stirring frequently. Remove from heat.
  3. Beat cream cheese and vanilla in large bowl with electric mixer on medium speed until well blended. Add marshmallow mixture; mix well. Gently stir in the whipped cream; pour over crust.
  4. Refrigerate 4 hours or until firm.
  5. Store leftover cheesecake in refrigerator.
Nutrition Information
Serving size: 1Slice

 

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