Toffee Caramel No-Bake Cheesecake
Toffee Caramel No-Bake Cheesecake 
𝗜𝗻𝗴𝗿𝗲𝗱𝗶𝗲𝗻𝘁𝘀
For the Cookie Base:
1 ½ cups cookie crumbs (Digestive, savoiardi, or graham cracker crumbs) 
For the Cheesecake Filling:
8 ounces cream cheese, at room temperature 
¾ cup powdered/icing sugar 
¾ teaspoon vanilla extract 
1 cup whole/whipping cream 
¼ cup toffee bits 
1 tablespoon gelatine
2 tablespoons milk
For the Topping:
Caramel sauce, to taste
1 cup broken chocolate caramel bars 
𝗜𝗻𝘀𝘁𝗿𝘂𝗰𝘁𝗶𝗼𝗻𝘀
1. Prepare the Base: 
Mix Crumbs and Butter: Combine the cookie crumbs with melted butter in a bowl. 
Press into Pan: Press the mixture into the bottom of a 7-8 inch springform pan, creating an even layer. 
Chill: Refrigerate for 20-30 minutes to set.
Mix Crumbs and Butter: Combine the cookie crumbs with melted butter in a bowl. Press into Pan: Press the mixture into the bottom of a 7-8 inch springform pan, creating an even layer. Chill: Refrigerate for 20-30 minutes to set.2. Prepare the Cheesecake Filling: 
Beat Cream Cheese Mixture: In a large bowl, beat cream cheese, powdered sugar, and vanilla extract until creamy and smooth. 
Whip Cream: In a separate bowl, whip the cold cream until stiff peaks form. 
Dissolve Gelatine: Dissolve gelatine in milk over low heat. Once dissolved, mix it into a portion of the cream cheese mixture. 
Combine Mixtures: Fold the gelatine mixture into the remaining cream cheese mixture, then fold in the whipped cream. 
Add Toffee Bits: Gently fold in toffee bits.
Beat Cream Cheese Mixture: In a large bowl, beat cream cheese, powdered sugar, and vanilla extract until creamy and smooth. Whip Cream: In a separate bowl, whip the cold cream until stiff peaks form. Dissolve Gelatine: Dissolve gelatine in milk over low heat. Once dissolved, mix it into a portion of the cream cheese mixture. Combine Mixtures: Fold the gelatine mixture into the remaining cream cheese mixture, then fold in the whipped cream. Add Toffee Bits: Gently fold in toffee bits.3. Assemble the Cheesecake: 
Add Filling: Pour the cheesecake filling over the chilled cookie base, smoothing the top with a spatula. 
Refrigerate: Chill in the refrigerator for 4-5 hours, or overnight, until fully set.
Add Filling: Pour the cheesecake filling over the chilled cookie base, smoothing the top with a spatula. Refrigerate: Chill in the refrigerator for 4-5 hours, or overnight, until fully set.4. Finish and Serve: Top with Caramel and Chocolate: Before serving, drizzle caramel sauce over the cheesecake and sprinkle with broken chocolate caramel bars.
Top with Caramel and Chocolate: Before serving, drizzle caramel sauce over the cheesecake and sprinkle with broken chocolate caramel bars.Notes:
Serving: Garnish with extra toffee bits or a sprinkle of sea salt if desired.
Storage: Store covered in the refrigerator for up to 5 days. Can be frozen for up to 3 months; thaw in the fridge before serving.
Gelatine Note: Ensure that the gelatine is fully dissolved to avoid lumps in the cheesecake filling.
This Toffee Caramel No-Bake Cheesecake is a deliciously indulgent treat that's sure to satisfy your sweet tooth. Enjoy the creamy filling with crunchy toffee bits and a decadent caramel topping!