No Bake Caramel Crunch Cheesecake Bars
Creamy no bake cheesecake bars with a graham crust, caramel swirled filling, and crunchy candy on top.
Equipment
- 8x8 inch baking pan
- Parchment paper
- Electric mixer
- Large mixing bowl
Ingredients
Main Ingredients
- 1 ½ cup graham cracker crumbs about 10 full sheets
- 6 tbsp unsalted butter melted
- ½ cup granulated sugar
- 16 oz full fat cream cheese softened, two blocks
- ½ cup caramel sauce plus extra for drizzling
- ½ cup powdered sugar
- 1 tsp vanilla extract
- 1 cup heavy whipping cream cold
- 4 full size crunchy peanut butter candy bars crushed
Instructions
Cooking
- Make the crust. Mix the crumbs, butter, and granulated sugar, then press into a parchment lined 8x8 inch pan and chill for 15 minutes.
- Beat the filling. Beat the cream cheese smooth, then beat in the caramel, powdered sugar, and vanilla.
- Fold in cream. Whip the cold cream to stiff peaks and fold it into the cream cheese mixture in two additions.
- Layer. Spread the filling over the crust, top with crushed candy, and drizzle with caramel.
- Chill. Refrigerate for at least 6 hours until firm, then lift out and slice with a clean knife.
Notes
Substitutions: Use crushed chocolate sandwich cookies for the crust and another crunchy candy for the topping.
Tips: Use full fat cream cheese at room temperature and whip the cream to stiff peaks for a firm set.
Storage: Refrigerate for 3 to 4 days or freeze without the candy topping for up to 2 months.