Description
A decadent no-bake caramel cheesecake ice cream dessert with a graham cracker crust, creamy cheesecake ice cream filling, and sumptuous caramel drizzle topped with toffee bits or chocolate-covered caramel bits. A delightful treat perfect for any occasion.
Ingredients
- For the Crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup brown sugar
- 6 tbsp melted butter
- For the Cheesecake Ice Cream Filling:
- 16 oz (2 blocks) cream cheese, softened
- 1 cup granulated sugar
- 1 1/2 tsp vanilla extract
- 1 1/2 cups heavy cream (cold)
- 1/2 cup sour cream
- 1/2 cup caramel sauce (store-bought or homemade)
- For the Caramel Drizzle:
- 1/2 cup caramel sauce
- 2 tbsp heavy cream (to thin, if needed)
- For Topping:
- 1–2 scoops vanilla ice cream
- Crushed toffee or chocolate-covered caramel bits
- Additional caramel sauce
- Optional: a pretzel stick or cinnamon stick
Instructions
- In a medium bowl, mix the graham cracker crumbs, brown sugar, and melted butter until fully combined. Press the crumb mixture firmly into the base of mini cake rings, ramekins, or a lined springform pan to form an even layer. Place the crusts into the freezer to chill while preparing the filling.
- In a large mixing bowl, beat the softened cream cheese, granulated sugar, and vanilla extract until smooth and creamy. Add the sour cream and caramel sauce to the mixture and blend well until fully incorporated.
- In a separate bowl, whip the cold heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture, being careful not to deflate the whipped cream, until the filling is light and fluffy.
- Spoon or pipe the cheesecake ice cream filling over the chilled crusts. Smooth the tops with a spatula or the back of a spoon to create an even surface. Freeze the assembled desserts for 6–8 hours, or until they are firm and set.
- Before serving, unmold the frozen cheesecake desserts carefully. Top each dessert with a scoop of vanilla ice cream. Drizzle generously with caramel sauce, thinning the sauce slightly with heavy cream if needed for easier pouring.
- Sprinkle crushed toffee bits or chocolate-covered caramel bits over the top. Garnish optionally with a pretzel stick or cinnamon stick for extra presentation. Serve immediately while the vanilla ice cream is soft and melting over the cheesecake.
Notes
- Allow enough time for freezing (6–8 hours).
- Use a high-quality caramel sauce for best flavor.
- If you don’t have mini cake rings, ramekins, or a springform pan, use any small mold of your choice.
- Whipping the heavy cream to stiff peaks is essential for creating a light and fluffy texture.
- The recipe can easily be halved or doubled as needed.
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 580
- Sugar: 31g
- Sodium: 300mg
- Fat: 40g
- Saturated Fat: 25g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 49g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 105mg
