Lu-Ann Simon December 4, 2025

This post may contain affiliate links, please see our Disclosure for details.

No-Bake Caramel Chocolate Cookie Cheesecake

Name: No-Bake Caramel Chocolate Cookie Cheesecake
Prep time: 35 min
Total time: 6 h
Cuisine: American
Ingredients: 250 g shortcake biscuits; 75 g unsalted butter, melted; 500 g full-fat cream cheese; 75 g icing sugar; 300 ml double or heavy cream; 2 tbsp caramel sauce or dulce de leche; 100 g milk chocolate; 100 ml double or heavy cream, for ganache; 4 tbsp caramel sauce, for topping; 4 Twix-style bars, halal-friendly

Jump to Recipe·Print Recipe

The first bite of this No-Bake Caramel Chocolate Cookie Cheesecake is like settling into a favorite armchair, a slow reach for something indulgent on a rainy afternoon or bright centerpiece for a celebration. The cool, silky cream cheese filling gives way to a caramel ribbon and glossy chocolate ganache, while the buttery cookie base adds a light crackle under the spoon, making every mouthful comforting and celebratory. Serve it chilled for a finish that feels both decadent and effortless.

What Makes This Special

This No-Bake Caramel Chocolate Cookie Cheesecake works because it blends familiar, comforting flavors into a dessert that needs no oven and holds its shape beautifully when well chilled. The cream cheese filling is luxuriously smooth, the caramel adds a sweet, slightly sticky counterpoint, and the ganache introduces a silky chocolate finish. The texture contrasts — crisp cookie base, creamy middle, and glossy top — keep every bite interesting and satisfying.

Why you will reach for this recipe again and again

It comes together quickly without turning on the oven
The flavor is crowd-pleasing, combining caramel and chocolate in a familiar cookie-inspired package
It travels and stores well, so it is great for parties or potlucks

If you enjoy dessert ideas that riff on cookies and cheesecake, you might also like a playful take on cookies and cream in chocolate chip cheesecake cookies, which share a similar flavor comfort.

What You’ll Need

A few smart ingredient choices make the difference between a good cheesecake and a memorable one. Full-fat cream cheese creates the creamy body and structure, double or heavy cream whips into a light, spreadable texture, and a sturdy cookie base keeps every slice neat. If you want a slightly richer crust, swap in a darker cookie or drizzle extra melted chocolate, rather than changing the method.

Ingredients

250 g shortcake biscuits
75 g unsalted butter, melted
500 g full-fat cream cheese
75 g icing sugar
300 ml double or heavy cream
2 tbsp caramel sauce or dulce de leche
100 g milk chocolate
100 ml double or heavy cream, for ganache
4 tbsp caramel sauce, for topping
4 Twix-style bars, halal-friendly

A short note, if you like the idea of a more nutty, browned flavour in the crust, you could substitute some shortcake biscuits with a batch inspired by brown butter chocolate chip cookies crumbs, which pairs beautifully with caramel and chocolate.

How to Cook No-Bake Caramel Chocolate Cookie Cheesecake

Crush the shortcake biscuits into fine crumbs, either in a food processor or by placing them in a bag and whacking with a rolling pin, then stir in the melted butter until the mixture feels like wet sand. Press the mixture firmly into the base and slightly up the sides of an 8-inch springform tin, using the back of a spoon or a flat-bottomed glass for an even finish, then chill for 30 to 60 minutes until firm and cool to the touch. You will smell warm butter and vanilla from the biscuits, and the base should hold together when pressed.
In a large bowl, mix the cream cheese and icing sugar with a handheld mixer or stand mixer until smooth and creamy, scraping down the sides so there are no lumps and the texture is velvety. A brief pause to taste here rewards you with the bright, slightly tangy base note that balances the caramel.
Add the 300 ml of double cream and whisk until the mixture holds soft peaks and becomes thick and spreadable, the texture lightening noticeably and the mixture looking glossy and pale.
Fold in the 2 tablespoons of caramel sauce gently but thoroughly, swirling it through so you have delicate ribbons and an evenly caramel-sweetened filling, smelling of toasted sugar and a soft toffee note.
Spread the cheesecake filling over the chilled base, smoothing the top with an offset spatula or the back of a spoon so the surface is even and inviting, then return the tin to the fridge and chill for 2 hours to set the filling so it becomes cool and dense.
After the filling has chilled, spread a thin layer of the 4 tablespoons of caramel sauce on top, leaving a small gap around the edge so the ganache can form a neat collar and drip slightly for a pretty edge detail.
To prepare the ganache, heat the 100 ml of double cream until it barely simmers, then pour it over the chopped milk chocolate in a heatproof bowl. Let it sit for a minute, then stir until smooth and glossy, allow it to cool slightly, then pour the ganache over the cheesecake, tilting the tin slightly to encourage even coverage and watching the chocolate set into a shiny mirror.
Chill the cheesecake for at least 3 more hours, or ideally overnight, so the ganache firms and the filling reaches a slice-ready texture that is cool and satisfying to the bite.
When ready to serve, slice the cheesecake with a warm, dry knife for clean cuts, then top each slice with chopped Twix-style bars for crunch and a finishing flourish, the caramel and wafer pieces adding a playful textural contrast.

Prep ~35 minutes, Cook ~0 minutes, Total ~6 hours including chilling, Servings ~10, Kcal ~580 each, approximate.

Make-Ahead and Prep Tips

This cheesecake is forgiving to plan ahead, and a few smart steps let you prep in stages. The crust can be made and chilled a day ahead, wrapped tightly and stored in the refrigerator. The filling keeps well in the bowl for an hour or two, but for true ease, prepare the filling the night before, cover it with plastic wrap so it does not absorb fridge odors, and pour it onto the base the following day before the two hour chill. Ganache is best made the same day as assembly, chilled briefly to thicken, but you can make ganache up to 24 hours ahead, keep it covered, and warm it gently over a double boiler to loosen before pouring.

If you need to transport the cheesecake to a party, chill it overnight so it is firm, lock the springform tightly, and carry it on a flat tray inside a cooler bag with ice packs to keep it set until serving.

Storing and Reheating

Refrigerate slices in an airtight container for up to 4 days, the caramel and ganache staying glossy and the filling remaining creamy. For longer storage, freeze the whole cheesecake or individual slices wrapped in two layers of plastic wrap and a layer of foil, then place in a sealed container or freezer bag for up to 1 month. Thaw overnight in the refrigerator, and once fully defrosted, allow slices to sit at room temperature for 15 to 30 minutes before serving to recover that soft, silky mouthfeel.

If the ganache appears very firm after refrigeration, let slices rest at room temperature for 15 minutes, or briefly run a warm knife under hot water and dry it before slicing for cleaner cuts. A freshness cue to look for is the filling’s aroma, it should smell creamy and lightly tangy, not sharp or sour; any off smell means it is time to discard.

What Goes Well with No-Bake Caramel Chocolate Cookie Cheesecake

Fresh berries and a dusting of cocoa powder for a bright counterpoint
Espresso or strong black tea to cut through the sweetness
A scoop of vanilla bean ice cream on the side for an extra creamy pairing
A small plate of nuts, like toasted hazelnuts or pecans, to add crunch
Light cookies or bars for contrasting textures, such as chocolate peanut butter oatmeal cookies which echo the chocolate and caramel notes

Make It Your Own

Salted caramel swirl, increase the caramel to 3 tablespoons in the filling and sprinkle flaky sea salt on the ganache for a salty sweet finish.
Chocolate upgrade, switch the milk chocolate for 70 percent dark chocolate in the ganache for a more intense cocoa layer.
Nutty crust, pulse in 50 g of toasted pecans or almonds with the biscuits to add a toasty crunch to the base.
Vanilla bean, split a vanilla pod and scrape the seeds into the filling, or sub 1 teaspoon pure vanilla extract for a fragrant lift.
Layered bars, press chopped wafer cookies into the filling for an internal crunch that echoes the Twix-style topping.
Mini cheesecakes, scale the recipe down into ramekins or muffin tins with removable liners for individual portions that set faster and look charming.
Fruit ribbon, fold 100 g of finely chopped cooked apples or poached pears into the filling for a softer, fruitier variation that pairs well with caramel.
Chocolate swirl, lightly ripples of melted chocolate folded into the filling before chilling give a marbled effect and pockets of richer flavor.

All of the ideas above avoid alcohol and are designed to keep this recipe accessible and suitable for a wide range of tastes.

Pro Tips for Best Results

Make sure the cream cheese is at room temperature before you start, it mixes to a smoother, lump-free texture more quickly.
Press the crust firmly and evenly, a compact base prevents the cheesecake from crumbling when you slice it.
Chill long enough, the filling needs at least 2 hours to set but overnight gives the best texture and cleaner slices.
Warm your knife between taps, run it under hot water and dry it before slicing to get glossy, neat cuts.
Use good quality caramel and chocolate, the ganache and caramel are front and center, so simple ingredients elevate the whole dessert.
Keep the ganache pour slightly warm, it should be fluid but not hot, so it spreads smoothly and sets with a shine.

Frequently Asked Questions

What is the best way to crush the biscuits for the base?
You can use a food processor for the quickest, most consistent crumb, or place biscuits in a sealed bag and bash with a rolling pin for a rustic texture. Aim for fine crumbs that hold together when mixed with the melted butter.

Can I use low-fat cream cheese or cream?
Low-fat options can make the texture looser and less rich, the cheesecake may need longer chilling and may feel less indulgent. For the creamiest result, full-fat cream cheese and heavy or double cream are recommended.

How long will the cheesecake keep in the fridge?
Store it in an airtight container or keep the springform tin lightly covered, and it should stay at peak quality for up to 4 days. Look for a fresh, creamy aroma; if anything smells off or the texture separates, discard it.

Can I make this ahead and freeze it?
Yes, wrap the whole cake or individual slices well, freeze for up to 1 month, then thaw overnight in the fridge. After thawing, let slices sit at room temperature for 15 to 30 minutes before serving for ideal texture.

Why did my ganache look dull after setting?
If ganache cools too quickly or was chilled before it had time to set naturally, it can lose shine, or if the cream and chocolate were not combined at the right temperature the emulsion may be slightly off. Rewarm gently and stir to re-emulsify, then cool slowly for a glossy finish.

Can I make this without a springform tin?
Yes, you can use a loose-bottom tart tin or a regular cake pan lined with parchment, but remove the cheesecake carefully by lifting the parchment out, or use a pie server for slices.

Final Thoughts

This No-Bake Caramel Chocolate Cookie Cheesecake is the kind of dessert that invites both casual comfort and small celebration, it has the easy, relaxed prep of a no-bake while tasting indulgent and polished. The textures and layers work together to give a satisfying finish to any meal, and its make-ahead friendliness makes it perfect for parties or a simple weekend treat. Give it a try the next time you want something showstopping that still feels simple to make, and enjoy the rewards of a dessert that looks like it took more time than it did.