No-Bake Caramelized Cheesecake
Dive into a creamy delight with this quick and easy No-Bake Caramelized Cheesecake! In just 5 minutes, you’ll whip up a luscious blend of cream cheese, rich caramel, and a buttery graham cracker crust that will have your taste buds dancing. Perfect for satisfying your sweet tooth without the fuss of baking!
Prep
15
min
Cook
30
min
Serves
4
people
Level
beginner
📝 Ingredients
Serves 4🥛Dairy & Eggs(5)
- 75 gram tereyağı (5.25 tbsp)
- 1 küçük kavanoz karamelize bisküvi kreması
- 1 kutu krema
- 400-500 gram labne (14.1-17.6 oz)
- 2 poşet toz kremşanti
🫙Pantry Staples(1)
- 3-4 yemek kaşığı sıvı yağ (45-60 ml)
📦Other(1)
- 200 gram Karamelize bisküvi (7.06 oz)
👨🍳 Instructions
- 1
Place the biscuits in a food processor and pour the melted butter over them. Process until the biscuits are finely crushed and combined with the butter.
- 2
Transfer the mixture to a round mold and press it down evenly with a spoon.
- 3
In the same food processor, add the cream cheese, cream, powdered whipped cream, and 2 tablespoons of caramelized biscuit cream. Blend until smooth.
- 4
Pour the cream mixture over the biscuit base and refrigerate for at least 30 minutes.
- 5
For the sauce, mix the remaining caramelized biscuit cream with 3-4 tablespoons of vegetable oil and melt it using a double boiler until smooth.
- 6
Drizzle the sauce over the chilled cheesecake before serving. Optionally, decorate with white chocolate or biscuit crumbs.
💡 Pro Tips
- ✓Process the biscuits to a fine, sand-like texture (no pieces larger than 2mm) before adding butter, since larger crumbs create weak points that cause the crust to crumble when sliced.technique2mm crumb size
- ✓Use melted butter at a 1:2 ratio with biscuit crumbs (by weight) so the fat fully coats the starch granules, binding the crust into a cohesive layer that holds together without baking.ingredient1:2 butter to crumb ratio
- ✓Press the crust firmly with the flat bottom of a glass rather than a spoon, applying even pressure across the entire surface to eliminate air pockets that weaken structural integrity once chilled.equipmenteven, firm pressure
- ✓Chill the cheesecake for a minimum of 4 hours, not just 30 minutes, because the fat in cream cheese needs this time to fully recrystallize and set the structure enough to slice cleanly.timing4 hours minimum
- ✓Keep the double boiler water at a bare simmer (around 160-180°F) when melting the caramelized biscuit cream with oil, since higher heat can cause the sugars to seize or the oil to separate from the emulsion.technique160-180°F
Share this recipe
Prep
15
min
Cook
30
min
Serves
4
people
Level
beginner
Share this recipe
No-Bake Caramelized Cheesecake
Dive into a creamy delight with this quick and easy No-Bake Caramelized Cheesecake! In just 5 minutes, you’ll whip up a luscious blend of cream cheese, rich caramel, and a buttery graham cracker crust that will have your taste buds dancing. Perfect for satisfying your sweet tooth without the fuss of baking!
📝 Ingredients
Serves 4🥛Dairy & Eggs(5)
- 75 gram tereyağı (5.25 tbsp)
- 1 küçük kavanoz karamelize bisküvi kreması
- 1 kutu krema
- 400-500 gram labne (14.1-17.6 oz)
- 2 poşet toz kremşanti
🫙Pantry Staples(1)
- 3-4 yemek kaşığı sıvı yağ (45-60 ml)
📦Other(1)
- 200 gram Karamelize bisküvi (7.06 oz)
👨🍳 Instructions
- 1
Place the biscuits in a food processor and pour the melted butter over them. Process until the biscuits are finely crushed and combined with the butter.
- 2
Transfer the mixture to a round mold and press it down evenly with a spoon.
- 3
In the same food processor, add the cream cheese, cream, powdered whipped cream, and 2 tablespoons of caramelized biscuit cream. Blend until smooth.
- 4
Pour the cream mixture over the biscuit base and refrigerate for at least 30 minutes.
- 5
For the sauce, mix the remaining caramelized biscuit cream with 3-4 tablespoons of vegetable oil and melt it using a double boiler until smooth.
- 6
Drizzle the sauce over the chilled cheesecake before serving. Optionally, decorate with white chocolate or biscuit crumbs.
💡 Pro Tips
- ✓Process the biscuits to a fine, sand-like texture (no pieces larger than 2mm) before adding butter, since larger crumbs create weak points that cause the crust to crumble when sliced.technique2mm crumb size
- ✓Use melted butter at a 1:2 ratio with biscuit crumbs (by weight) so the fat fully coats the starch granules, binding the crust into a cohesive layer that holds together without baking.ingredient1:2 butter to crumb ratio
- ✓Press the crust firmly with the flat bottom of a glass rather than a spoon, applying even pressure across the entire surface to eliminate air pockets that weaken structural integrity once chilled.equipmenteven, firm pressure
- ✓Chill the cheesecake for a minimum of 4 hours, not just 30 minutes, because the fat in cream cheese needs this time to fully recrystallize and set the structure enough to slice cleanly.timing4 hours minimum
- ✓Keep the double boiler water at a bare simmer (around 160-180°F) when melting the caramelized biscuit cream with oil, since higher heat can cause the sugars to seize or the oil to separate from the emulsion.technique160-180°F