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

Servings:

0

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

1

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

2

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. 

3

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.

4

Refrigerate 4 hours or until firm.

5

Drizzle with reserved caramel topping just before serving.