Praline No-Bake Cheesecake
Prep
30 mins
Cook
0 mins
Servings
6
Difficulty
Easy
There's something magical about a no bake cheesecake, especially when you swirl in that gorgeous praline sauce. This one has become my go to dessert because honestly, there's zero baking involved, which means no heating up the oven on warm days. The cream cheese base gives you that lovely protein boost, keeping you satisfied longer than a typical sweet treat. With just thirty minutes of prep time, you'll have an elegant dessert ready to impress without any of the fuss. The buttery graham cracker crust paired with candied pecans and rich praline is pure comfort in every bite.
Ella x
Ingredients
- 400 ggraham cracker crumbs
- 200 gunsalted butter, melted(for crust)
- 800 ggranulated sugar
- 400 gbrown sugar
- 4 eggeggs
- 1200 gcream cheese
- 400 mlheavy cream
- 200 gpraline sauce
- 200 gpecans, chopped
- 10 gsalt
- 10 mlvanilla extract
- 20 ggelatin
- 50 gcocoa powder
Detail level
Instructions
- 1
Crush the graham cracker crumbs in a bowl and mix with melted butter until well combined.
Tip: Use a food processor for faster results.
- 2
Press the graham cracker mixture into the bottom of a 20cm springform pan.
Tip: Make sure to evenly coat the pan for a smooth crust.
- 3
In a separate bowl, mix the granulated sugar and brown sugar until well combined.
Tip: Use a whisk or spatula for this step.
- 4
In another bowl, whip the eggs until light and fluffy.
Tip: Don't overbeat for a smooth cheesecake.
- 5
In a separate bowl, whip the cream cheese until smooth.
Tip: Use a stand mixer or hand mixer for faster results.
- 6
Combine the whipped cream cheese, granulated sugar mixture, and heavy cream until well combined.
Tip: Mix until smooth and creamy.
- 7
Add the praline sauce, chopped pecans, salt, and vanilla extract until well combined.
Tip: Mix until smooth for a well-blended cheesecake.
- 8
Add the gelatin and cocoa powder to the cheesecake mixture and mix until well combined.
Tip: Use a spatula for this step.
- 9
Pour the cheesecake mixture over the crust and refrigerate for at least 4 hours.
Tip: Chill for a firmer cheesecake.
- 10
Release the cheesecake from the springform pan and slice into 6 equal pieces.
Tip: Serve chilled and enjoy!
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