Caramel Cheesecake

Caramel ice cream topping flavors this easy no bake cheesecake that's the perfect filling for the chocolate cookie crumb crust.

Let's whip it up

Prep time:

0 min

Total time:

0 min



Ingredient list

  • 18 OREO Cookies, finely crushed (about 1-1/2 cups crumbs)
  • 3 Tbsp. butter, melted
  • 1 jar (12.5 oz.) caramel ice cream topping, divided
  • 4 cups miniature marshmallows
  • 2 pkg. (8 oz. each) brick cream cheese, softened
  • 1 tsp. vanilla
  • 1 cup heavy whipping cream, whipped

Nutrition facts

Recipe Tips


Combine cookie crumbs and butter; press onto bottom of 9-inch springform pan.  Refrigerate until ready to use. 


Reserve 1/4 cup of the caramel topping for later use. Pour remaining caramel topping into large saucepan sprayed with cooking spray.  Add marshmallows; cook on low heat until marshmallows are completely melted and mixture is well blended, stirring frequently.  Cool completely. 


Beat cream cheese and vanilla in large bowl with mixer until blended. Add marshmallow mixture; mix well. Gently stir in whipped cream; pour over crust.


Refrigerate 4 hours or until firm.


Drizzle with reserved caramel topping just before serving.