No-Bake Butterscotch Cheesecake

Prepare the Crust:

1. In a medium bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Mix until the crumbs are evenly coated.
2. Press the mixture firmly into the bottom of a 9-inch springform pan to create an even crust. Set aside.

Prepare the Cheesecake Filling:

3. In a large bowl, beat the softened cream cheese with an electric mixer until smooth and creamy.
4. Gradually add the powdered sugar and vanilla extract, mixing until well combined.
5. In a separate bowl, whip the heavy cream until stiff peaks form.
6. Gently fold the whipped cream into the cream cheese mixture until fully incorporated.
7. Add the butterscotch sauce to the mixture and fold gently until the sauce is evenly distributed.

Assemble the Cheesecake:

8. Spoon the cheesecake filling over the prepared crust in the springform pan. Smooth the top with a spatula.
9. Cover the cheesecake with plastic wrap and refrigerate for at least 4 hours, or until fully set. Overnight chilling is preferred for best results.

Add Toppings:

10. Before serving, top the cheesecake with whipped cream, butterscotch chips, and chopped nuts if desired.

Serve:

11. Carefully remove the sides of the springform pan and slice the cheesecake into wedges. Serve chilled and enjoy!

Prep Time: 20 minutes | Chill Time: 4 hours | Total Time: 4 hours 20 minutes | Servings: 10 | Calories: 350 kcal per serving

This No-Bake Butterscotch Cheesecake is a rich and creamy dessert that will satisfy your sweet tooth with its delightful butterscotch flavor. Perfect for any occasion! 🍮✨