Cheesecakes are the quintessential comfort food; they’re moist and compact, silken smooth and just sweet enough to make you smile. Cheesecakes, though, come in all shapes and sizes, they’re a blank canvas for creativity, and you can turn a regular cheesecake into an extraordinary dessert with little effort.
Below you’ll find a tried and tested recipe for a fantastic no-bake butterscotch cheesecake, and we’re topping it with the most decadent layer of homemade chocolate ganache. What’s not to love? And after long consideration with friends, we’ve decided this is one of the tastiest cheesecakes we’ve all had!
Sharing is Caring.
Talking about sharing delicious, sweet treats with your loved ones, I’d like to invite you to show your loved ones how much you care through food, particularly chocolatey treats.
The best desserts I’ve had, including today’s cheesecake, have been much more enjoyable in good company, and let’s say it out loud. We don’t show our affection to those around us as often as we should.
A slice of cheesecake might be hard to carry around, but you can also send those close to you a chocolate hamper. Nothing says ‘I care’ like chocolate!
The Perfect Butterscotch Sauce
To make the perfect cheesecake, you first need some butterscotch sauce, and if you want the best, you have to make it from scratch. Actually, making butterscotch sauce is not all that hard, and it’s immensely satisfying. Besides, your home smells lovely while the sauce browns to golden perfection on the stovetop.
To make the butterscotch sauce, you’ll need three readily available ingredients: butter, brown sugar and double cream. A pinch of salt and a few drops of vanilla extract make all the difference.
Never buy butterscotch sauce again! Make it instead. Butterscotch sauce is a lovely addition to your baking repertoire.
What You Need for the Perfect Butterscotch Cheesecake
Back to our cheesecake recipe, you’ll need homemade butterscotch sauce, of course, but also full-fat cream cheese, icing sugar and double cream. With so few ingredients, quality matters, so get the good stuff!
You definitely want to make the biscuit base yourself as well, as it’s as easy that you can get your kids to help you with that.
Finally, we’ll bring home the cheesecake with a thick layer of homemade chocolate ganache, and we’re using crispy milk chocolate butterscotch discs and double cream.
Did I mention this is a no-bake recipe? Now, things really can’t get any better than that, don’t you agree?
How Long Does It Take to Make a Butterscotch Cheesecake?
I know what you’re thinking; there are many elements in this recipe, so how long does it really take to put the cheesecake together? Less than you think. The butterscotch sauce takes five minutes on the stovetop. Then you can let it cool down and thicken while you work on the other elements.
The biscuit base is also ready in minutes — we’re just melting the butter in the microwave and blitzing some Biscoff biscuits into powder. Then it all comes together in a spring-form tin as you press the biscuit base with your thumbs.
Since this is a no-bake recipe, the cheesecake filling is all about whipping the ingredients until fully incorporated, so it’s no biggie either. You want to leave the chocolate ganache last, as you want it nice and melty to cover the cheesecake. You’ll have to wait a few hours for the cheesecake to set in the fridge, though, but that’s the easy part!
When to Make Butterscotch Cheesecake?
You can surely imagine this fudgy cheesecake is quite versatile. Still, unlike other cheesecakes that you can serve on any weeknight, this one has a more celebratory feel.
If you’re looking for a unique birthday or anniversary cake, butterscotch cheesecake is for you. If you want to impress someone or your boss is coming over for dinner, then this is the recipe you were looking for.
Yes, butterscotch cheesecakes are utterly comforting and crowd-pleasing, but they can undoubtedly turn any reunion into a memorable occasion. After all, it’s all homemade from scratch, and it has so many layers of flavour!
And just wait until you see it assembled with those crispy butterscotch discs on top and drizzled with butterscotch. Did I mention this is a lovely looking cheesecake as well?
No-Bake Butterscotch Cheesecake with Chocolate Ganache Recipe
Butterscotch Sauce
- 115g Unsalted Butter
- 100g Dark Brown Sugar
- 125ml Double Cream
- Pinch of Sea Salt
- 1tsp Vanilla Extract
Biscuit Base
- 300g Biscoff Biscuits
- 150g Unsalted Butter
Cheesecake Filling
- 500g Full-Fat Cream Cheese
- 100g Icing Sugar
- Butterscotch Sauce (above recipe)
- 300ml Double Cream
Chocolate Ganache
- 150g Lily O’Brien’s Crispy Butterscotch Share Bag (2 bags will be enough with some leftover for decoration)
- 150g Double Cream
Decoration
Butterscotch Sauce (reserved from above)
To make the Butterscotch Sauce
- Place the butter in a pan and melt over medium heat.
- Add the sugar into the pan along with the cream and salt and boil on medium to high heat for 4-5 minutes.
- Remove the pan from the heat and stir in the vanilla.
- Tip the mixture into a bowl to cool fully and thicken.
To make the biscuit base
- Use a food processor to blitz the biscuits or use the end of a rolling pin to crush them into a fine crumb in a bowl.
- Melt the butter in a microwave for 20 seconds and combine it with the biscuit crumbs.
- Transfer the mixture to an 8″/20cm deep spring-form tin and press down into an even layer across the bottom.
To make the cheesecake filling
- In a stand mixer, add the cream cheese, icing sugar and vanilla and whisk until just smooth.
- Add 150g of the butterscotch sauce (make sure you leave some for the topping) and combine the ingredients.
- Add the double cream and whisk up until the mixture is nice and thick but not over-mixed.
- Spoon the mixture over the biscuit base and spread evenly with the back of a spoon or spatula.
- Put the cheesecake into the refrigerator whilst you make the ganache.
To make the chocolate ganache
- Roughly chop the chocolate discs and place them in a medium-sized heat-proof bowl.
- Pour the double cream into a small pan and heat over medium heat until it just begins to simmer, then remove from the heat.
- Pour the hot cream over the chocolate and stir until all the chocolate has melted.
- Let this stand for a few minutes, and then pour the ganache mixture over the cheesecake filling. Refrigerate for at least 6 hours or overnight to achieve a really good set.
For the decoration
- Use your remaining chocolate discs to decorate the centre of your cheesecake, and then drizzle the remaining butterscotch sauce over the top, letting some drip down the sides.
- Will keep in the refrigerator for 3 days or is suitable for freezing up to 6 months.
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