Chocolate Butterscotch No-Bake Cheesecake

Chocolate Butterscotch No-Bake Cheesecake ~ Philly cream cheese gone wild with some butterscotch, chocolate and crushed chocolate malt balls.

Chocolate Butterscotch No-Bake Cheesecake

Chocolate Butterscotch No-Bake Cheesecake

Can you tell I love cheesecake yet? Yes, it’s one of my favorite desserts. I love it for the taste and its versatility for being something that can easily go from simple to decadent.

Right now, I’m stuck on a run of no-bake cheesecakes. This one came popping into my head late at night while I was running through my Christmas cookie list. Yep, I’m already planning and mapping out Christmas baked goods, crafts and presents.

Simple in design all you need for this recipe is some butterscotch chips, chocolate chips, a handful of Whoppers and some gelatin. Don’t let that last mentioned ingredient scare you. Gelatin is very easy to work with.

Plain gelatin can be found at your local grocer in the Jell-O isle. The pre-dominant brand on the west coast is Knox. Sorry, I’m not sure what it would be elsewhere.

The addition of the melted butterscotch and chocolate sauce makes this recipe a bit looser than my Oreo Cookies and Cream No Bake Cheesecake, so the gelatin will help to set this no-bake cheesecake.

A few notes:

  • You can use an 8 inch springform pan or to make the mini cheesecakes as seen in the photo, you will need Chicago Metallic’s Mini Cheesecake Pan.
  • You can shortcut this recipe even more by plating your no-bake cheesecake and then pouring the butterscotch and chocolate sauce on top rather than mixing it in. This version will also allow you to bypass the gelatin.
  • For best results refrigerate overnight.
  • Keep refrigerated up until 20 minutes before serving.
  • You know how OCD I can be, so I promise only one more variation I want to share of these no-bake cheesecakes then I will ease up on them.

Chocolate Butterscotch No-Bake Cheesecake

{Printer Version}

Makes 16 mini  2 inch cheesecakes or one 9 inch cheesecake.

Ingredients:

Crusts:
1 1/2 cup crushed graham cracker
1/4 cup packed light brown sugar
7 tablespoon unsalted butter(melted)

Cheesecake:
¼ cup water
1 tablespoon powdered gelatin
2 ¼ cups heavy cream
1 pound cream cheese, softened
2/3 sugar
1/2 teaspoon coarse salt
1/3 cup Whoppers, pulverize
¼ cup chocolate chips
¼ butterscotch chips
2 tablespoon fresh lemon juice

Instructions:

Crusts:
1. Combine graham cracker crumbs with sugar.
2. Add melted butter and blend until combined.
3. Press into pan. Set aside

Cheesecake:
1. Bring 1 inch of water to a simmer in the bottom of a double boiler. Sprinkle water over gelatin and let stand for 5 minutes.
2. Using a spatula scrape the softened gelatin and place it into the top of the double boiler. Set it over simmering water and heat until the mixture becomes liquid. Remove from heat and set aside.
3. Crush Whoppers in a Ziploc or place Whoppers in a food processor and  pulse for 5 times with 2 second intervals. Set aside.
4. Heat chocolate in the microwave for 10-20 seconds (times vary from microwave to microwavel) or until melted. Whisk to make sure all pieces are melted. Set aside.
5. Place butterscotch chips and 1 tablespoon of heavy cream in a small bowl and heat in microwave for 10-20 seconds or until melted. Whisk to combine. Set aside.
6. Beat heavy cream until medium peaks form. Set aside.
7. Add cream cheese, sugar, salt, vanilla powder, lemon juice to a bowl and beat with a paddle attachment until smooth (approximately 3-5 mins). If you do not have a stand mixer or a paddle attachment a hand beater will work as well, but will take twice as long to achieve a smooth consistency.
8. Add a ½ cup of cream mixture to the gelatin and fold with a rubber spatula. Return the gelatin mixture to the remaining cream cheese mixture and fold together.
9. Fold in crushed Whoppers until combined. Gently add butterscotch and chocolate sauce by drizzling sauce into mixture and folding only until mixture shows streaks of butterscrotch and chocolate sauce.  * Do not over mix or your cheesecake will be brown in color, rather than streaked.*
10. Fill chosen pan with a slight mound at the center, as the cheesecake will become slightly sunken at the center.
11. Refrigerate for at least 6 hours to set or overnight for best results.
12. Remove from refrigerator and smooth top to level with edge. Serve with whipping cream and garnish with whopper.

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26 Responses to “Chocolate Butterscotch No-Bake Cheesecake”

  1. #
    1
    marla {family fresh cooking} — July 9, 2010 @ 11:40 am

    Your mini cheesecakes look wonderful, love the fact that they are quick & easy too. Great for all kinds of parties and celebrations…so pretty xo.

    Reply

  2. #
    2
    Amanda — July 9, 2010 @ 2:42 pm

    Wow! These look and sound amazing. I love the addition of the butterscotch, I bet it just adds a little something extra. Your presentation is always top notch too!

    Reply

  3. #
    3
    Lora — July 9, 2010 @ 3:30 pm

    Wow. Butterscotch is one of my favorite flavors.Great recipe. thanks!

    Reply

  4. #
    4
    Torviewtoronto — July 9, 2010 @ 3:51 pm

    Looks beautiful

    Reply

  5. #
    5
    Kathryn — July 9, 2010 @ 9:29 pm

    That looks amazing! You should submit the recipe to Recipe4Living! Each day this month, we’re giving away a t-shirt to our favorite new recipe!

    Reply

  6. #
    6
    Su-yin — July 9, 2010 @ 11:32 pm

    So pretty. Can you please move to London and like, be my next door neighbour? ;)

    Reply

    • Naomi replied: — July 9th, 2010 @ 11:41 pm

      Su-Yin,

      Ah, don’t I wish! I love England, but more than that I would love to be your neighbor. Wow-how much would fun would that be. Of course we would probably then have to shop for new clothes to accommodate our indulgences

      xoxo,
      Naomi

      Reply

  7. #
    7
    Janet — July 10, 2010 @ 2:41 am

    Great picture. Good looking recipe.

    Reply

  8. #
    8
    yael — July 10, 2010 @ 8:05 am

    Your work is amazing!

    Reply

  9. #
    9
    Jessica — July 12, 2010 @ 3:18 pm

    Yum! Where did you get the mini cheesecake pans? I’d like to get some myself because I can easily wolf down at least half of a cheesecake…by myself! lol

    Reply

    • Naomi replied: — July 12th, 2010 @ 4:45 pm

      Jessica,

      The brand is Chicago Metallic and you can purchase them at Sur La Table and Amazon or check back with me soon, I have serveral giveways coming up and this pan is one of them!

      Reply

  10. #
    10
    ingrid — July 13, 2010 @ 12:44 am

    Um, I haven’t been reading that long but I definitely picked up on your fondness for cheesecake and the mini pan. Right on! Cheesecake rocks and even more so in it’s oh, so cute mini form! :)
    ~ingrid

    Reply

  11. #
    11
    Tanya H. — July 13, 2010 @ 8:29 pm

    Wow, your desserts and treats (and photography) are gorgeous! I think I’ve gained five pounds just cruising your site!

    Reply

  12. #
    12
    haniela — June 5, 2011 @ 12:36 pm

    Once again I feel it is so unfair that you are not my neighbor. I love individual desserts like these and I love to work with gelatin. I buy at a local Russian store in bulk. LOL
    Of course it is not good for my waistline to be looking at your photos early in the morning as now I want something sweet but I just can’t help it. Beautiful photos and work, as usual, you bring joy to my day.Thank you for sharing your passion and knowledge.

    Reply

  13. #
    13
    Merius — October 1, 2011 @ 10:31 pm

    Looks amazing :D This would also be a great solution for me with my friend wanting me to do a chocolate cake with cheesecake layer in the middle for our combined birthdays XD But I have to admit that the texture of malt balls and I have never gotten along. Would it affect the consistency of the cake much if I didn’t add in the crushed malt balls?

    Reply

  14. #
    14
    Burton Haynes — January 12, 2012 @ 1:06 am

    Sorry for the huge review, but I’m really loving the new Zune, and hope this, as well as the excellent reviews some other people have written, will help you decide if it’s the right choice for you.

    Reply

  15. #
    15
    Judi — May 16, 2013 @ 2:35 am

    Just discovered you on Pinterest and I’m hooked, one question, what are graham crackers ??? being “Down Under” (Australia) I have never heard of them, are they a sweet biscuit ???
    Judi..

    Reply

  16. #
    16
    Jessica — September 30, 2013 @ 8:07 pm

    How much sugar is in this recipe? thanks

    Reply

  17. #
    17
    sonali — October 17, 2013 @ 11:31 pm

    hi,

    made this recipe yesterday.omg…its fabulous….i substituted butterscotch chips with carame (dulche de leche) as i did not get butterscotch chips.I used 2/3 cups and 2 tblspns sugar. couldnt stop eating this.this recipe is definitely a keeper.going to make it again.thanks a lot for this wonderful recipe. will send u the pic next time as it was all gone b4 i could take a picture of it.

    Reply

  18. #
    18
    lee — March 30, 2014 @ 11:43 am

    you mention a vanilla powder in #7step of directions but not in the ingrediants. what is it and how much to use?

    Reply

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