Can I make no-bake butterscotch swirl cheesecake without gelatin?

Yes, you can! This recipe is designed to set perfectly without any gelatin. The combination of full-fat Philadelphia cream cheese , sweetened condensed milk , and proper chilling time (overnight is ideal) gives it a firm, sliceable texture without the need for gelatin.

Can I use Philadelphia cream cheese in this recipe?

Absolutely — and it’s recommended. Philadelphia cream cheese delivers a creamy, smooth texture that blends beautifully with the butterscotch swirl. Be sure to let it soften at room temperature before mixing for the best results.

Is sweetened condensed milk a must?

Yes. Condensed milk not only sweetens the cheesecake but helps it set without baking or gelatin. If you skip it, the texture may be too soft to slice cleanly.

How does Cool Whip enhance the cheesecake?

Cool Whip adds a light, airy texture that balances the richness of the cream cheese. It also helps stabilize the filling without eggs or gelatin. If you prefer homemade whipped cream, you can substitute an equal amount — just whip it to stiff peaks first.

Can I add butterscotch pudding mix to the cheesecake?

Yes, and it’s a fantastic flavor boost. Just 2–3 tablespoons of instant butterscotch pudding mix folded into the filling adds color, flavor, and a bit of extra structure. Don’t prepare the pudding — just use the dry mix.

What’s the easiest version of butterscotch cheesecake?

This one! With just a handful of pantry staples, no oven, and no complicated steps, it’s the ultimate easy butterscotch cheesecake . Even beginner bakers can nail it.

What topping goes best with butterscotch cheesecake?

For the best butterscotch cheesecake topping , try drizzling warm butterscotch sauce, sprinkling toffee bits, or piping whipped cream. Crushed nuts or shaved white chocolate also pair beautifully.

No-Bake Butterscotch Swirl Cheesecake That Melts in Your Mouth

Description

This no-bake butterscotch swirl cheesecake is rich, creamy, and full of golden caramel flavor. With no gelatin, no oven, and just pantry staples like Philadelphia cream cheese, Cool Whip, and condensed milk, it’s the easiest way to impress.

Ingredients

Scale

2 cups graham cracker crumbs

1/2 cup melted butter

16 oz full-fat Philadelphia cream cheese, softened

1 can (14 oz) sweetened condensed milk

1/2 cup butterscotch sauce (plus extra for drizzling)

1/2 cup Cool Whip or whipped cream

2–3 tbsp butterscotch pudding mix (dry)

Toffee bits, for garnish

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Instructions

1. Combine graham cracker crumbs and melted butter. Press into bottom of springform pan. Chill for 10 minutes.

2. In a large bowl, beat cream cheese until fluffy. Slowly mix in condensed milk until smooth.

3. Fold in Cool Whip and pudding mix until well combined.

4. Pour half the filling into the crust. Drop spoonfuls of butterscotch sauce and gently swirl.

5. Repeat with remaining filling and swirl again. Smooth top.

6. Cover and refrigerate at least 6 hours or overnight until set.

7. Before serving, drizzle more butterscotch sauce and sprinkle toffee bits. Slice and enjoy!

Notes

You can substitute Biscoff cookies for the crust.

Swap Cool Whip with homemade whipped cream (stiff peaks).

For firmer texture, chill overnight.

Prep Time: 20 minutes
Cook Time: 0 minutes
Category: Dessert
Method: No-Bake
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 420
Sugar: 28g
Sodium: 310mg
Fat: 29g
Saturated Fat: 17g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 36g
Fiber: 0g
Protein: 6g
Cholesterol: 75mg