Butterscotch No-Bake Cheesecake
Prep
20 mins
Cook
0 mins
Servings
6
Difficulty
Easy
Here's a butterscotch no bake cheesecake that I absolutely love making because there's zero baking involved, which means no heating up the kitchen and a dessert ready in just 20 minutes. The cream cheese base gives you probiotics that support digestive health while delivering that rich, creamy texture everyone craves. What really makes this special is how the butterscotch syrup mingles with melted chocolate chips throughout, creating little pockets of pure indulgence. Best of all, the digestive biscuit crust comes together faster than you can say dessert, making this perfect for last minute gatherings or when you want something impressive without the fuss.
Ella x
Ingredients
- 250digestive biscuits
- 100 mlbutterscotch syrup
- 20 mlphosphoric acid
- 300 ggranulated sugar
- 150 gunsalted butter
- 400 gcream cheese
- 150 mlheavy cream
- 3egg whites
- 1 mlvanilla extract
- 100 gbutterscotch chips
Detail level
Instructions
- 1
Crush the Digestive biscuits in a food processor until they resemble fine crumbs.
Tip: Use a rolling pin for a more even texture.
- 2
Mix the crushed biscuits with the butterscotch syrup until well combined.
Tip: Use a spatula to scrape the sides of the bowl.
- 3
Press the biscuit mixture into the bottom of a 20cm springform tin.
Tip: Make sure the edges are even and smooth.
- 4
Beat the cream cheese with an electric mixer until smooth.
Tip: Make sure the mixture is fluffy and light.
- 5
Add the granulated sugar, phosphoric acid, and vanilla extract to the cream cheese and beat until well combined.
Tip: Make sure the mixture is smooth and creamy.
- 6
Gradually add the heavy cream to the cream cheese mixture, beating until well combined.
Tip: Make sure the mixture is smooth and creamy.
- 7
Add the egg whites to the mixture and beat until well combined.
Tip: Make sure the mixture is smooth and creamy.
- 8
Pour the cheesecake mixture into the prepared tin.
Tip: Make sure the edges are even and smooth.
- 9
Refrigerate the cheesecake for at least 4 hours or overnight.
Tip: Make sure the cheesecake is set and firm.
- 10
Melt the butterscotch chips in a double boiler or in the microwave in 10-second increments, stirring between each interval.
Tip: Make sure the butterscotch is smooth and creamy.
- 11
Pour the melted butterscotch over the chilled cheesecake.
Tip: Make sure the butterscotch is evenly distributed.
- 12
Refrigerate the cheesecake for an additional 30 minutes to allow the butterscotch to set.
Tip: Make sure the cheesecake is set and firm.
- 13
Remove the cheesecake from the tin and slice into wedges.
Tip: Serve chilled and enjoy!
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