No Bake Caramel And Marshmallow Cheesecake Recipes

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CHOCOLATE CARAMEL CHEESECAKE PIE {NO BAKE}



Chocolate Caramel Cheesecake Pie {No Bake} image

Chocolate Caramel Cheesecake Pie is a no-bake dessert with a homemade graham cracker crust filled with layers of chocolate cheesecake and topped with marshmallow, fudge, and caramel.

Provided by Amanda Rettke--iambaker.net

Categories     Dessert

Time 3h10m

Number Of Ingredients 12

1½ cups graham cracker crumbs, (about 10 crackers)
4-6 tablespoons (57g-85g) Challenge butter, (melted)
1 package (8 ounces) cream cheese, (softened)
¼ cup (1/2 stick or 57g) Challenge butter, (softened)
⅓ cup (67g) granulated sugar
1½ teaspoons vanilla extract
1½ cups (252g) semi-sweet chocolate chips, (melted and cooled slightly)
8 ounces whipped topping
7 ounces marshmallow fluff, (divided)
¼ cup (75g) hot fudge topping, (divided)
¼ cup (82g) caramel topping, (divided)
8 ounces whipped topping

Steps:

  • Add 4 tablespoons of the melted Challenge butter to the graham cracker crumbs and, using a fork, mix well. You want every crumb coated in the butter as this will be the glue that holds it together. If it seems to be dry at all, add the remaining 2 tablespoons of melted butter and mix again.
  • Pour the graham cracker crumbs into a 9-inch pie dish. Pat them flat with your hand and then use a kitchen glass to press flatter. Start at the center and work out to and up the sides.
  • In a microwave-safe bowl, add the chocolate chips. Heat for 20-second intervals until the chips have melted. Set aside.
  • In a large mixing bowl, beat the cream cheese with a hand-held mixer until creamy and smooth.
  • Beat in the Challenge butter, sugar, and vanilla until combined.
  • Fold in the melted chocolate chips and whipped topping.
  • Pour half the filling on top of the graham cracker crust.
  • Top the filling with half the of the marshmallow fluff (I used a piping bag for this), 2 tablespoons of hot fudge topping, and 2 tablespoons of caramel. I made a circular pattern with the toppings. You may need to warm the toppings slightly to get them to pour easily.
  • Pour the second half of the chocolate cream cheese filling on top of the marshmallow, fudge, and caramel.
  • Top with the remaining marshmallow fluff, fudge, and caramel.
  • Refrigerate for 2-3 hours before serving.
  • Serve with whipped topping.

Nutrition Facts : Calories 711 kcal, ServingSize 1 serving

NO-BAKE CARAMEL AND MARSHMALLOW CHEESECAKE



No-Bake Caramel and Marshmallow Cheesecake image

No-Bake Caramel and Marshmallow Cheesecake. Incredibly easy no-bake dessert, filled with mini marshmallows and laced with caramel on a crunchy cookie base. A Perfect chilled dessert and quick to make

Provided by Lovefoodies

Categories     Desserts

Time 4h15m

Number Of Ingredients 9

2 1/2 oz or 75 g butter
8 oz or 220 g Digestive Biscuits (cookies, see below) or Honey Graham Crackers
7 oz fl or 200 ml fresh whipping cream
7 oz or 200 g cream cheese, room temperature
2 Tablespoons Icing sugar / powdered sugar, optional
5-6 Tablespoons of Dulce De Leche, soft
2 Tablespoons Icing sugar / powdered sugar, optional
1/2 Cup mini marshmallows or large marshmallows chopped into mini ones.
3 Tablespoons of mini malteser like chocolate bits, or little fudge bits. I like malteser bits for the crunch

Steps:

  • Cut out some parchment paper and line the base of the tin.
  • If you have large marshmallows, chop them into mini ones.
  • If you are making your own Dulce De Leche (caramel) click HERE for instructions. This takes 2 hours to turn into caramel and you need to allow it to cool before using in this recipe so make it the night before or early in the day before you make the cheesecake.
  • Place all your digestives / Graham Crackers in a zippy bag, and using a rolling pin bash them until they become fine crumbs.
  • In a mixing bowl (large enough to hold the digestives) melt the butter for 30 seconds in the microwave. It should be liquid. If not, heat for a further 10 seconds, or until it has completely melted. Add the crumbed digestives to the butter and mix very well until it is all incorporated.
  • Lightly (vegetable) oil the base of your tin if using a large tin. Transfer the digestives mixture to the baking pan.
  • Use the bottom of a glass or other object and compress the digestives mixture as much as possible. The harder it is the less likely it will come apart when you take it out of the pan. Use the back of your hand and go along the edges pushing the mix down and compressing.
  • Add the icing / powdered sugar (if using) to the cream and whip up until just before stiff. Add the cream cheese and mix in well.
  • Brush the side of the tin all around with some vegetable oil or spray to prevent the pie from sticking
  • Transfer HALF of the cream mixture to the tin smooth, and then randomly place half the marshmallow pieces all over and using a teaspoon, place blobs of caramel all over the cheesecake. Maybe 7 or 8 blobs. Then take a knife or the handle of a teaspoon and swirl the caramel around a little.
  • Then on top of the marshmallows, you can add extra blobs of caramel if you like and leave them as blobs.
  • Add the other half of the cream cheese mix, smooth over and then go wild! Add the rest of your marshmallows, chocolate bits and caramel. Do whatever splashes and blobs, sprinkles and drops wherever you like!
  • Place in the fridge for 4 hours MINIMUM.

Nutrition Facts : Calories 784 calories, Carbohydrate 92 grams carbohydrates, Cholesterol 109 milligrams cholesterol, Fat 44 grams fat, Fiber 1 grams fiber, Protein 7 grams protein, SaturatedFat 26 grams saturated fat, ServingSize 6, Sodium 337 milligrams sodium, Sugar 77 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 15 grams unsaturated fat

MARSHMALLOW DREAM NO BAKE CHEESECAKE RECIPE - (4.1/5)



Marshmallow Dream No Bake Cheesecake Recipe - (4.1/5) image

Provided by dinocuties123

Number Of Ingredients 9

Filling:
Graham Cracker Crust
40 Squares of Graham Crackers Crushed
1/2 Cup Sugar
1/2 Cup Butter or Margarine melted.
10 oz. Bag of large marshmallows (40 marshmallows)
3/4 Heavy Whipping Cream
2 - 8-oz. packages of cream cheese
12-oz. Container Cool Whip

Steps:

  • For the Crust: In a the Bowl of a Food Processor, crush graham crackers. Add Sugar, and Melted butter and pulse until well combined. Press into a greased 9" spring form pan. Set aside. Filling: In a medium saucepan, melt marshmallows and heavy whipping cream over low heat. Once marshmallows are melted completely remove from heat. In a medium bowl, beat cream cheese until smooth; add marshmallow mixture. Cool. Fold in Cool Whip. Spread into crust and Garnish the top with freshly sliced strawberries. Refrigerate until set.

SALTED CARAMEL NO-BAKE CHEESECAKE



Salted caramel no-bake cheesecake image

Looking for a centrepiece dessert? Our salted caramel no-bake cheesecake is a winner every time and it's so easy to put together

Provided by Adam Bush

Categories     Dessert

Time 20m

Number Of Ingredients 10

250g digestive biscuits
125g unsalted butter, melted
2 tbsp salted caramel sauce
750g full-fat soft cheese
2 tbsp salted caramel sauce
3 tbsp icing sugar
1 tsp vanilla extract
handful of chocolate-covered malted milk balls
20g chocolate-covered honeycomb, chopped
3 tbsp salted caramel sauce

Steps:

  • Tip the digestive biscuits into a food processor and pulse to fine crumbs. Pour in the butter and caramel sauce and pulse again until damp and sandy. Tip the mixture into a 20cm springform cake tin and use a spoon to press it into an even layer in the base of the tin. Chill for 30 mins.
  • For the filling, mix together the soft cheese, salted caramel sauce, sugar and vanilla extract. Once the base is cold and has firmed up, spoon over the filling and smooth the top with the back of the spoon. Chill for at least 4 hrs. If making ahead, wrap the cheesecake and freeze for up to three months instead. Leave in the fridge overnight to defrost.
  • To serve, carefully remove the cheesecake from the tin and put onto a serving platter or cake stand. Scatter over the shop-bought chocolates, crushing a few of the malted milk balls, then drizzle with the salted caramel sauce before cutting into slices.

Nutrition Facts : Calories 497 calories, Fat 38 grams fat, SaturatedFat 23 grams saturated fat, Carbohydrate 31 grams carbohydrates, Sugar 19 grams sugar, Fiber 1 grams fiber, Protein 6 grams protein, Sodium 1.1 milligram of sodium

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