Salted Caramel & Chocolate Swirl No-Bake Cheesecake
Wednesday, April 24, 2013 at 12:59PM
Blue Eyed Bakers

So remember when we were supposed to spend an entire month baking "healthy" desserts? When was that? Oh right. Last month. Yeah, we totally failed at that. We are sorry. For real.

I mean, we tried. Sort of. It's just that we can't completely wrap our heads around healthy desserts. Is that like a piece of fruit? Or all-natural ingredients? Or fiber-y snacks?

We just like processed foods too much. Like whipped cream from a can and double-stuffed Oreos and new-fashioned peanut butter (as opposed to the old-fashioned-you-must-stir-it kind). It's not something we are totally proud of, we really should eat healthier, but we kind of think desserts should be fatty and bad for you and chocolatey and sweet and smothered in caramel or frosting and filled with pastry cream and served a la mode.

So, instead of baking healthy desserts last month we just didn't bake at all and then the first chance we got we made this. Salted Caramel and Chocolate Swirl No-Bake Cheesecake. BAM. CARAMEL. SWEET. FAT. CHOCOLATE. DELICIOUS. BOO-YAH.

We made sure to have a sliced apple for dessert the next day. With peanut butter. And Nutella.

Salted Caramel & Chocolate Swirl No-Bake Cheesecake
Serves 10-12
Adapted from Olive 

Print Recipe

13 ounces Oreo Cookies
6 tablespoons unsalted butter, melted
1 10-ounce jar (-ish) good caramel sauce
1 teaspoon sea salt
4 ounces good dark chocolate
1 teaspoon instant espresso
1 pint heavy cream
20 ounces cream cheese, at room temperature
1 teaspoon pure vanilla extract
1 cup confectioner's (powdered) sugar
8 ounces creme fraiche 

Blitz the Oreo cookies in a food processor fitted with a metal blade until a fine crumb. Add in the melted butter and whizz again to blend. Press the cookies into the bottom and gently up the sides of a 10-inch springform pan. Chill.

Microwave the caramel until it is just runny enough to pour. Stir in the sea salt. Set aside. Then, melt the chocolate, espresso and 1/2 cup of the heavy cream in another glass bowl in the microwave. Cook for 30 seconds at a time, stirring in between until just melted. Cool slightly.

Using a stand mixer fitted with the paddle attachment or electric handheld mixer, beat the cream cheese, vanilla, powdered sugar and creme fraiche until smooth. Add the remaining 1 1/2 cups of heavy cream and mix. 

Spoon half the cream cheese mixture into the chillled springform pan and spread evenly. Drop giant blobs of the cooled caramel sauce and the cooled chocolate mixture over the cream cheese pan. Spoon the remaining cream cheese mixture on top and then drizzle more of the caramel and chocolate on top to taste. Using a sharp knife, gently swirl the caramel, chocolate and cream cheese together or create a ripple through the top. Don't overdo it. Cover and chill for 4-6 hours or overnight.

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