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No-Bake Caramel Macchiato Cheesecake

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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.

overhead photo of no-bake caramel macchiato cheesecake with caramel drizzled over the top and whipped cream piped around the edge

Pinterest image for no-bake caramel macchiato cheesecake with text overlay

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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.

slice of no-bake caramel macchiato cheesecake on a plate with the rest of the cake in the background

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!

another photo of a slice of no-bake caramel macchiato cheesecake sitting on a plate with the rest of the cake in the background

 

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.
Print
No-Bake Caramel Macchiato Cheesecake
Prep Time
30 mins
Chilling time
4 hrs
Total Time
4 hrs 30 mins
 

This no-bake caramel macchiato cheesecake is a delicious dessert perfect for summer!

Course: Dessert
Cuisine: American
Servings: 10
Author: Kelsie
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.
Filling:
  1. 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.
  2. Combine the heavy cream and espresso powder in a small bowl and stir to dissolve espresso powder. Set aside.

  3. 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 melted white chocolate, vanilla bean paste and salt followed by the heavy cream-espresso powder mixture. Turn mixer to high and beat for 2 minutes.

  4. 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.
Topping:
  1. 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.
  2. 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.
Recipe Notes

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

 

Adapted from: No-Bake Treats

Comments

  2. Ashika - Gardening Foodie says

    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?

    Reply

    • Kelsie says

      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!

      Reply

  3. Ben|Havocinthekitchen says

    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!

    Reply

    • Kelsie says

      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!

      Reply

  5. Ruby_&_Cake says

    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

    Reply

    • Kelsie says

      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!

      Reply

    • Kelsie says

      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 🙂

      Reply

  8. dawnyucuiscooking says

    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!!!

    Reply

  11. Ann Sageer says

    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!

    Reply

  12. 3scoopsofsugar says

    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 ❤️❤️!!

    Reply

  13. lynne hoareau says

    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

    Reply

    • Kelsie says

      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!

      Reply

  14. Milena | Craft Beering says

    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:)

    Reply

    • Kelsie says

      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!

      Reply

    • Kelsie says

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

      Reply

  17. Dawn @ Girl Heart Food says

    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!

    Reply

    • Kelsie says

      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!

      Reply

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