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No-Bake Caramel Macchiato Cheesecake

Creamy and lightly flavored with coffee, spiked with vanilla bean, and filled with caramel sauce, this caramel macchiato cheesecake is a no-bake dessert perfect for summer.

Creamy and lightly flavored with coffee, spiked with vanilla bean, and filled with caramel sauce, this caramel macchiato cheesecake is a no-bake dessert perfect for summer.

Creamy and lightly flavored with coffee, spiked with vanilla bean, and filled with caramel sauce, this caramel macchiato cheesecake is a no-bake dessert perfect for summer.

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Hey guess what? MY BLINDS ARE IN! (Sorry to yell but I literally haven’t been this excited in I don’t know how long.)  

If you’ve been following IBK lately, you know that I recently moved and have been living without blinds (and waking up extra early because of it) for about a month now.  But no longer!

Installation day came not a moment too soon—last Monday at 1:30 to be exact—because Phoenix experienced near-record heat all of last week. The temps didn’t dip below 110 at all during the day, and it got up to 119 last Tuesday.

Yep. One hundred and nineteen degrees Fahrenheit. That’s hot, people.

Needless to say that in this heat having the oven on isn’t a top priority, even with the AC blasting and a cold bottle of water within arm’s reach.

So we’re going no-bake again! Totally oven-free. But this caramel macchiato cheesecake is no less delicious for lack of heating.

After I made this coconut lime cheesecake a few weeks ago I had no-bake cheesecakes on the brain and opted to use one of my all-time favorite flavors: coffee.

I never put sugar in my coffee because I detest sweet beverages but I’m all for coffee in dessert preparations. Plain old coffee cheesecake wasn’t all that exciting to me though; delicious, sure, but not thrilling. And I don’t do un-thrilling desserts.

Creamy and lightly flavored with coffee, spiked with vanilla bean, and filled with caramel sauce, this caramel macchiato cheesecake is a no-bake dessert perfect for summer.

Hence the addition of caramel sauce and my favorite-ever vanilla bean paste. Because what’s more thrilling that that? (Getting blinds installed is a very close second.)

This caramel macchiato cheesecake is neither difficult nor time consuming to prepare so it’s the perfect dessert for hot summer days when you’d rather be outside working on your tan than inside working on, well, anything.

And guys it’s SO FREAKING DELISH! Starbucks really knows what they’re doing when they create beverages. Whether in latte form or cake form, espresso, caramel, and vanilla (and whipped cream!) make the most delicious combo.

I may have eaten a leetle more than my fair share before I found some self-control and hid it in the back of the freezer.

One note: the cheesecake needs to freeze for at least 4 hours—though overnight is better—before you serve it, so please plan accordingly. I don’t want you to slice into a not-yet-set cheesecake and be disappointed.

Happy Monday everybody, and have a perfect week!

Creamy and lightly flavored with coffee, spiked with vanilla bean, and filled with caramel sauce, this caramel macchiato cheesecake is a no-bake dessert perfect for summer.

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No-Bake Caramel Macchiato Cheesecake

Ingredients

    Crust:
  • 14 ounces vanilla sandwich cookies (such as golden Oreos)
  • 7 tablespoons unsalted butter, melted
  • 1/4 teaspoon salt
    • Filling:
  • 2 ounces white chocolate, finely chopped
  • 1/4 cup heavy cream, at room temperature
  • 2 tablespoons + 1 teaspoon espresso powder
  • 3 (8-ounce) packages cream cheese, at room temperature
  • 3/4 cup granulated sugar
  • 1 tablespoon vanilla bean paste
  • 1/8 teaspoon salt
  • 1/2 cup caramel sauce, at room temperature (can use store-bought or homemade)
    • Topping:
  • 1/2 cup heavy cream, chilled*
  • 1/4 cup powdered sugar
  • extra caramel sauce, for serving

Instructions

    Crust:
  1. Lightly spray a 9-inch springform pan with cooking spray, then dab with a paper towel. Set pan aside.
  2. Place the cookies in the bowl of a food processor and process until they’re fine crumbs. Combine the crumbs, melted butter, and salt in a medium mixing bowl and mix until well combined. Pour into the prepared pan and press into an even layer on the bottom and part way up the sides. Freeze crust while you proceed with the recipe.
    3. Filling:
  3. Place the white chocolate in a microwave-safe bowl. With microwave set to 50 percent power, heat the chocolate in 15-second intervals, stirring after each interval, until chocolate is melted and smooth. Set aside to cool for several minutes before proceeding.
  4. Combine the heavy cream and espresso powder in a small bowl and stir to dissolve espresso powder. Set aside.
  5. Place the cream cheese in a medium mixing bowl and beat with an electric mixer set to medium-high until cream cheese is light and fluffy, 2 to 3 minutes. Gradually beat in the granulated sugar, stopping to scrape the sides and bottom of the bowl as necessary. Beat in the vanilla bean paste and salt followed by the heavy cream-espresso powder mixture. Turn mixer to high and beat for 2 minutes.
  6. Pour one third of the filling into the prepared crust. Top with the caramel sauce and use a kitchen knife to swirl the sauce into the cheesecake. Top with remaining filling and smooth the top with a rubber spatula. Freeze cheesecake while you make the topping.
    7. Topping:
  7. Place the bowl of a stand mixer and the whisk attachment in the refrigerator for 10 minutes. Pour the heavy cream into the chilled bowl and beat on medium-high speed until soft peaks form. Gradually add the powdered sugar, then beat on high until the whipped cream holds stiff peaks. Spread the whipped cream over the cheesecake and drizzle with caramel sauce. If desired, pipe some of the topping around the edge of the cheesecake using a large star tip. Cover the cake with foil and refrigerate for 4 hours, or overnight, to set.
  8. Allow the cheesecake to sit at room temperature for 10 or 15 minutes before slicing. To slice your cheesecake, run a knife between the cake and the pan, then release. If you can’t detach the pan from the cake with just that method, run hot water on the outside of the pan, then try again. Drizzle additional caramel sauce over the top of each slice of cheesecake before serving.

Notes

*Double this if you want to pipe whipped cream around the perimeter of the cheesecake (as seen in the pictures accompanying the post).

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Adapted from: No-Bake Treats

Comments

  1. Hooooooooooray for blinds!! And hooray for this beauty! This looks so freakin’ good! I must find an excuse to make it soon!

    • YES! You have my permission to eat it for every meal–I sure did :). Thank you Kim! Have a great week!

  3. What the what? This looks amazing, Kelsie!! I don’t put sugar in coffee either, but love coffee flavoured desserts – never thought about it before, but kinda funny! It’s not as hot around here as where you are, but it’s getting warmer (finally). High five for getting your blinds in (oh, the little things, right 😉 ) ?! Have an awesome week!

    • Thank you Dawn! Glad you’re having some warmer weather :). High five right back at you! I’m still so excited a week later, haha! Have a great week my dear!

    • Thank you Kelly! I think you’re onto something–the coffee definitely makes this a breakfast food :). Have a great week!

  5. Cheers to your blinds and to sleeping in a bit!! I love coffee and caramel in my desserts too! Wait,… who doesn’t??? Pinning this for when Toronto sees crazy hot days.

    • Thank you Jenny! Coffee and caramel are EVERYTHING in desserts :). Have a wonderful week, my friend!

  6. 119 is definitely way too hot! Can’t blame you for making this no bake cheesecake. I love macchiato, Kelsie! It is the first thing I order when on vacation – it is my treat:) Sometimes I cannot wait and buy a caramel macchiato at the airport. Since it is already the beginning of the vacation. Forget about berries – this is what I call a summer dessert:)

    • It’s like face-melting hot! I think you’d even be OK with a macchiato on the way TO the airport–that drive counts as part of vacay! Have a great week, Milena!

  7. OMW !!!! there are no words right now…!!!!
    This sounds unbelievable divine. I don’t have sugar in coffee either, but I totally love coffee desserts ….
    Great about your blinds 🙂 Have a good one. x

    • Thank you Lynne! I wonder why we like coffee desserts but not sweet coffee. . .it’s one of life’s mysteries! Have a great week!

  8. 119!!! It was hot here last week but not close to that! Holy smokes!! Speaking of holy smokes this cheesecake looks fabulous! I love coffee and I love dessert and the two together is ❤️❤️!!

  9. Why does all your food always look so festive?! It’s a party in your kitchen everyday and I love it!! Stay cool, my friend! This beauty will no doubt help!! Pinned!

  10. Cheers to the blinds!!! Such a relief from all that heat. Love Starbucks, love caramel macchiato, love no-bake desserts, love this cheesecake.

  12. Wow! 119 degrees that is hot. I am glad that you got your blinds! Love the cheesecake. Perfect for the hot weather you are having!!!

  13. I am drooling on my laptop as I see the pictures of this beauty!! I love love love those pretty piped flowers :* And congrats on the blinds, finally 😛 I wish you could send one slice for me 🙂

    • Thank you Stacey! If you hide it in the back of your freezer you might not have to share, haha! Have a great rest of your week, my dear 🙂

  15. Blinds are an exciting business! as is this stunning work of caramel coffee perfection! I m not a huge fan of cheesecake in general but I think i could consume a good deal of this in one sitting. Gorgeous recipe Kelsie

    • Thank you Ruby! Every time I walk into my bedroom and see how dark the blinds make it I feel happy :). Hope you’re having a great week!

    • Thank you so much Lindsay! Aren’t no-bake recipes the best? Hope you’re having a great week!

  17. 110 degrees? Do you call this just “hot”? This this freaking hot. Unbearably hot. Start thinking of moving to another place, Kelsie:) And what a beautiful cheesecake! I’m a huge fan of dulce de leche, and since caramel is almost the same, this bad guy looks soooo tempting. Stop doing this and start making something healthy and possibly not so appealing hah:) Great job indeed!

    • Haha! Well it may be hot during the day but at 3 a.m. it’s wonderfully pleasant outside :). I wish I could make healthy recipes but I just can’t get excited about them. Maybe someday! Have a great rest of your week Ben!

  18. You are a lifesaver, you know that…. my son has been bugging me to make a cheesecake for weeks now. Its crazy, but I get really nervous to try out cheesecake recipes, because I worry about them never setting. I love your recipes and whenever I try out something from your blog, it always turns out great….and I know that this is going to be perfect too. Thanks for a beautiful recipe and wish me luck?

    • Thank you so much, Ashika! I’m so glad my recipes have turned out well for you–I always worry even though they turn out for me :). I know this will set for you! You’ll have to let me know what you think, and what your son thinks, too! Hope you’re having a wonderful week, my dear!

  20. OMG another no-bake cake! You know how to make me happy Kelsie 🙂 I’m super excited about your blinds coming in! You need blinds to have a good night sleep so I totally understand. Wow Phoenix heat is no joke! 119 is HOT!!!!! I’ve never had or even thought about eating a Caramel Macchiato Cheesecake, where do you come up with such delicious ideas 🙂

    • I try, Mary :). I still can’t get over how happy I am to have a nice dark room. I walk in every day and think “I just can’t wait to go to bed” haha! I hope you’re having a great week my dear!

    • Hahaha! I knew I was overdue to figure out my superpower! I just hate sweet drinks :). Thank you Heather! Hope your week is going well my dear!

  22. 119 is hot! You must be SO happy to have your blinds. 🙂 Anyway, definitely wouldn’t use the oven in that weather, so this looks perfect. Plus, cheesecake — who can resist?

    • OMG I can’t get over how happy I am to have them :). I’m with you! Who can resist cheesecake? Certainly not I.

  23. Yay for your blinds! And this is one gorgeous looking cheesecake! It’s been so hot here so I love that it’s no bake!

  24. This pretty much screams amazing summer recipe to me, Kelsie! I love a good no-bake pie, and the flavors you’ve got going on here are perfect. This one needs to appear in my kitchen ASAP! Oh, and congrats on getting the blinds in. We have the same problem with a window in the bedroom, and I’ve been waking up super early thanks to that one. And now I’m finally considering getting some blinds put in. We’ll see about that one, though. I think I’m more interested in just getting up early and making…no eating…some of these cheesecake. It looks delicious! Happy 4th of July to you and Cookie!! 🙂

    • Thank you! I’m still sooooo happy about the blinds. I have yet to open most of them because I’m so enjoying how cool they’re making the house, haha! I think making a cheesecake sounds like the best morning activity there is. Since it’s coffee flavored it technically a breakfast food :).

  26. Ok my mouth is watering just looking at the recipe – sounds so dang good. I understand overindulging in something that sounds this insanely good. Pinning for later use!

    • Has anyone ever told you that you’re a genius Teesh! Because that’s the BEST idea! I’m so going to try :). Hope you’re having a great week, my dear!

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