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