Description
A delightful no-bake dessert combining creamy cheesecake and delicious ice cream, drizzled with luscious caramel.
Ingredients
Scale
- 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)
- 1 1/2 cups graham cracker crumbs
- 1/4 cup brown sugar
- 6 tbsp melted butter
- 1/2 cup caramel sauce (for drizzle)
- 2 tbsp heavy cream (to thin, if needed)
- 1–2 scoops vanilla ice cream
- Crushed toffee or chocolate-covered caramel bits
- More caramel sauce (optional)
- Optional: a pretzel stick or cinnamon stick
Instructions
- Make the Crust: Combine graham cracker crumbs, brown sugar, and melted butter until well mixed. Press into the base of mini cake rings or a lined springform pan. Freeze for set.
- Make the Cheesecake Ice Cream Filling: Beat softened cream cheese with sugar and vanilla until smooth. Add sour cream and caramel sauce, mix well. Whip heavy cream until stiff peaks form and fold into the cream cheese mixture.
- Assemble: Spoon cheesecake filling over the frozen crusts and smooth the tops. Cover and freeze for 6 to 8 hours until firm.
- Garnish & Serve: Unmold the dessert, top with vanilla ice cream, drizzle with caramel sauce, and sprinkle with crushed toffee or nuts. Serve immediately.
Notes
Ensure the cream cheese is fully softened for a smooth filling. Freeze as directed to achieve the right consistency.
- Prep Time: 15 minutes
- Cook Time: 480 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 35g
- Sodium: 200mg
- Fat: 30g
- Saturated Fat: 18g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 80mg
Keywords: cheesecake, ice cream, dessert, caramel, no-bake