Creamy and Sweet No-Bake Butterscotch Cheesecake with Homemade Butterscotch Sauce!
Dark Brown Sugar
Pinch of Sea Salt
Full-Fat Cream Cheese
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
Amount Per Serving
Calories from Fat 306
% Daily Value*
Saturated Fat 20g
* These are only estimates and can vary dependant on brands of ingredients and serving sizes.
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