No-bake Butterscotch Cheesecake with Chocolate Ganache

No-bake Butterscotch Cheesecake with Chocolate Ganache


This might just be the best cheesecake we’ve ever tasted and what’s more, there isn’t even any baking involved! It has the perfect combination of butterscotch and chocolate, it’s rich in flavour and is just on the right side of sweet! Drizzled with extra butterscotch sauce for extra oomph, any cheesecake lover will be sure to go back for seconds!


Butterscotch Sauce

  • 115g Unsalted Butter
  • 100g Dark Brown Sugar
  • 125ml Double Cream
  • Pinch of Sea Salt
  • 1tsp Vanilla Extract


Biscuit Base

  • 300g Biscoff Biscuits
  • 150g Unsalted Butter


Cheesecake Filling

  • 500g Full-Fat Cream Cheese
  • 100g Icing Sugar
  • Butterscotch Sauce (above recipe)
  • 300ml Double Cream


Chocolate Ganache



  • Butterscotch Sauce (reserved from above)


To make the Butterscotch Sauce

  • Place the butter in a pan and melt over a medium heat.
  • Add the sugar into the pan along with the cream and salt and boil on a medium to high heat for 4-5 minutes.
  • Remove the pan from the heat, and stir in the vanilla.
  • Tip the mixture into a bowl to cool fully and thicken.

To make the biscuit base

  • Use a food processor to blitz the biscuits or use the end of a rolling pin to crush them into a fine crumb in a bowl.
  • Melt the butter in a microwave for 20 seconds and combine with the biscuit crumbs.
  • Transfer the mixture to an 8”/20cm deep springform tin and press down into a even layer across the bottom.

To make the cheesecake filling

  • In a stand mixer add the cream cheese, icing sugar and vanilla and whisk until just smooth.
  • Add in 150g of the butterscotch sauce (make sure you leave some for the topping) and combine the ingredients together.
  • Add the double cream and whisk up until the mixture is nice and thick but not over mixed.
  • Spoon the mixture over the biscuit base and spread evenly with the back of a spoon or spatula.
  • Put the cheesecake into the refrigerator whilst you make the ganache.

To make the chocolate ganache

  • Roughly chop the chocolate discs and place in a medium sized heat-proof bowl.
  • Pour the double cream into a small pan and heat over a medium heat until it just begins to gently simmer then remove from the heat. 
  • Pour the hot cream over the chocolate and stir until all the chocolate has melted.
  • Let this stand for a few minutes and then pour the ganache mixture over the cheesecake filling. Refrigerate for at least 6 hours or overnight to achieve a really good set.

For the decoration

  • Use your remaining chocolate discs to decorate the centre of your cheesecake and then drizzle the remaining butterscotch sauce over the top, letting some drip down the sides.

Will keep in the refrigerator for 3 days or is suitable for freezing up to 6 months.