No-Bake Butterscotch Swirl Cheesecake That Melts in Your Mouth
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
- 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
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.