This no-bake caramel macchiato cheesecake is a delicious dessert perfect for summer!
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.
*Double this if you want to pipe whipped cream around the perimeter of the cheesecake (as seen in the pictures accompanying the post).