Craving a creamy dessert that’s as easy to make as it is delicious? This no-bake cheesecake with goat’s milk caramel and pecans is the perfect choice. Whether you’re new to the kitchen or just want a hassle-free treat, this dessert will wow your taste buds with a simple recipe.
The velvety texture of the cream cheese filling pairs beautifully with the crunch of pecans and the sweetness of caramel. The best part is that you don’t need to be a baking expert to pull this off. The recipe uses straightforward steps, so you’ll have a stunning dessert ready with minimal effort.
Since it’s a no-bake recipe, it’s ideal for warm days when turning on the oven feels like a chore. Let’s dive into how to make this irresistible dessert.
No-bake cheesecake: the ingredients
You will need the following ingredients for this recipe:
- For the crust:
- 2 cups of crushed cookies (graham crackers or your favorite type).
- 90 grams (about 6 tablespoons) of melted butter.
- For the filling:
- 7 ounces of cream cheese, softened.
- 300 grams (1 can) of sweetened condensed milk.
- 150 grams (about 2/3 cup) of table cream or half-and-half.
- 150 grams (about 2/3 cup) of heavy cream.
- 7 grams (1 packet) of unflavored gelatin.
- 1/4 cup of water.
- For the topping:
- 1 cup of goat’s milk caramel sauce.
- 1 cup of chopped pecans.
How to make a no-bake cheesecake with caramel and pecans
Now, follow these instructions:
- Prepare the crust: Crush your cookies into fine crumbs and mix them with the melted butter until the mix resembles wet sand. Press this mixture firmly into the base of a round springform pan or any mold of your choice. Place it in the refrigerator for 15 minutes to set.
- Make the filling: In a small bowl, combine the gelatin with water and let it hydrate for a few minutes. Then, melt it using a double boiler or microwave until fully dissolved. Set aside. In a large mixing bowl, beat the cream cheese until smooth. Add the condensed milk and table cream, mixing well to combine. Whip the heavy cream in a separate bowl until it forms stiff peaks. Gently fold it into the cream cheese mixture using a spatula. Slowly pour the melted gelatin into the cream mixture while stirring to ensure it’s evenly distributed.
- Assemble the cheesecake: Pour the cream mixture over the prepared crust, spreading it evenly. Drizzle caramel sauce over the top and swirl it lightly with a toothpick or knife for a marbled effect. Sprinkle the chopped pecans evenly on top.
- Chill: Refrigerate the cheesecake for at least 4 hours or until fully set.
- Serve and enjoy: Carefully remove the cheesecake from the mold, slice, and serve chilled.
This no-bake cheesecake with caramel and pecans is your go-to recipe for impressing guests or satisfying your sweet tooth without the stress of traditional baking. It’s creamy, sweet, and just the right amount of crunchy, making it a dessert you’ll want to make again and again. Give it a try and see how easy it is to create a dessert that tastes like you spent hours in the kitchen. Pair it with a cup of coffee or enjoy it as a delicious midday treat.
