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Creamy and sweet no-bake butterscotch cheesecake with homemade butterscotch sauce!
I’ve been waiting and waiting, maybe because I kept on forgetting, to post about butterscotch on my blog. I have always utterly adored the flavour, but for some reason, I am yet to actually post about it on here?! Not sure what happened there, to be honest, but its happening now so we are all good. For those who have requested Butterscotch for ages? I apologise for the wait!
When I was younger I never really understood why there were so many different names for caramel. Toffee? Butterscotch? Surely they are all the same thing?! Well, now I am older I have obviously realised that they are not. However, I know some people also don’t know the difference so here’s the little lesson on all things similar.
Caramel vs toffee vs butterscotch
Caramel is made up of white granulated/caster sugar, cream, butter and vanilla whereas butterscotch is dark brown sugar. Some people wouldn’t realise that the type of sugar can make such a difference, but it does and it’s so important!
Toffee is very similar to butterscotch but is a harder candy-like substance which is cooked for a lot longer. In reality, toffee sauce, and butterscotch sauce when made at home are basically the exact same with different names. The only difference as mentioned is how long its cooked for – I just believe some places call it toffee sauce as its more appealing to younger people.
Now, as its basically Autumn (maybe not technically I’m unsure, but I count September as Autumn), I thought this was a better time to post a butterscotch recipe. This recipe does actually contain two though, one for the butterscotch sauce itself, and one for the cheesecake.
You can use shopbought butterscotch, but honestly, once you make it yourself you won’t want shop bought again. It’s five ingredients, so easy to make, and tastes so incredible, whereas shop-bought is average at best. No offence to all the toffee/butterscotch sauce makers out there, obviously!
The cheesecake is similar to most of my others, because why would you mess with something that isn’t broken. Full-fat cream cheese, icing sugar, vanilla and cream make the best vanilla cheesecake ever, and then adding in butterscotch just elevates it to the next level. Some people would say it would be too sweet, but I don’t actually find butterscotch that bad because of its dark brown sugar, not white sugar.
If you didn’t want to make the sauce at all, you could theoretically use the butterscotch Angel Delight instead. You would basically just need to fold the powder into the mixture, and that would flavour it! I personally didn’t because I much prefer the sauce, but I know some of you love Angel Delight!
I decided to decorate this butterscotch cheesecake with an extra drizzle of the butterscotch sauce because why not?! But also some cute little sprinkles, and a toffee on each cream swirl. This is all optional, but I like my cheesecakes to look pretty in their pictures so I always go all out! Enjoy! x
- 115 g unsalted butter
- 100 g dark brown sugar
- 125 ml double cream
- Pinch of sea salt
- 1 tsp vanilla extract
- 300 g digestives/Biscoff biscuits
- 150 g unsalted butter (melted)
- 500 g full-fat cream cheese
- 100 g icing sugar
- 1 tsp vanilla extract
- 150 g butterscotch sauce (recipe above)
- 300 ml double cream
- 150 ml double cream
- 2 tbsp icing sugar
- Butterscotch sauce
- Toffee sweets
For the Butterscotch Sauce
- Add the Butter to a pan, and melt on a medium heat.
- Add in the sugar, cream and salt and boil for 4-5 minutes on a medium-high heat.
- Take the pan off the heat, and add in the vanilla and stir.
- Transfer to a container to cool fully. It will thicken a bit as it cools.
For the Biscuit Base
- Blitz the biscuits in a food processor until they reach a fine crumb. Alternatively, bash up in a bowl with the end of a rolling pin.
- Add in the melted butter, and press down into the bottom of an 8"/20cm deep springform tin.
For the Cheesecake Filling
- In a large bowl/stand mixer, add your cream cheese, icing sugar, and vanilla and whisk the mixture briefly until smooth.
- Add in your butterscotch sauce and whisk again briefly to combine.
- Finally, add in your double cream and whisk until the mixture is really thick. Whisk for a small amount of time, and check the thickness by folding the mixture with a spatula so as not to overmix.
- Spread the mixture on top of the biscuit base, and refrigerate for 5-6 hours minimum, or preferably overnight for the best set.
For the Decoration
- Whip the double cream and icing sugar together until smooth, thick, and you can pipe with it.
- Drizzle over some butterscotch sauce, and then pipe on your whipped cream.
- Sprinkle over anything you fancy and enjoy!
- This recipe includes the full recipe you need to make the butterscotch sauce... You only need 150g of the mixture in the cheesecake, so don't pour it all in!
- The butterscotch sauce will last for one month in the fridge but is naturally a bit thicker after being in the fridge and cooling.
- The cheesecake will last for 3 days once made!
- The cheesecake is suitable for freezing!
- I used a mixture of Philadelphia and mascarpone in this particular one, both were full-fat. You can use either you please, it just needs to be full-fat.
- Biscoff biscuits would work wonderfully on the base, I just used digestives as I had them in the cupboard.
- Butterscotch sauce recipe was inspired by Just a Taste!
- I recommend using these 8"/20cm springform tins!
Find my other recipes on my Recipes Page!
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