No Bake Butterscotch Cheesecake

Make the creamiest No-Bake Butterscotch Cheesecake with a buttery crust & rich filling. No oven needed - just mix, chill & serve!

Love No Bake Cheesecakes as much as I do, try No Bake Cherry Cheesecake and No Bake Berry Cheesecake next?

This No Bake Butterscotch Cheesecake Is the Most Requested Dessert I've Ever Made

Butterscotch Cheesecake with Salted Caramel Top is pure decadence: it's light, creamy and rich and completely NO-BAKE. The crust is crushed graham cracker cookie with a smooth butterscotch pudding and cream cheese layer in the center of the cheesecake. The top layer is butterscotch ganache made with butterscotch morsels, salt and whipped cream.

Unlike recipes that rely solely on butterscotch sauce (which results in a faint and often washed-out flavor), this cheesecake uses two sources of butterscotch - melted chips and dry pudding mix - so the flavor is bold and present in every single bite.

2 Reasons This No Bake Butterscotch Cheesecake Beats Every Other Recipe

1. If there's one dessert that hits every single note - rich, creamy, indulgent, and surprisingly easy - it's this no-bake butterscotch cheesecake. I honestly make it on repeat, and every time I set it on the table, it disappears fast.
2. What I love most is that you never have to touch your oven. No water baths, no worrying about cracks, no babysitting a baking temperature - just mix, chill, and done. That alone makes it a go-to dessert I reach for when I need something impressive without the stress.

What Is Butterscotch (And Why It Matters Here)

Butterscotch is not the same as caramel, though they're often confused. Caramel is made from white granulated sugar, while butterscotch is made from dark brown sugar - and that distinction is everything.

The molasses in brown sugar gives butterscotch its deeper, more complex, almost toffee-like warmth that plain caramel lacks. Using a homemade butterscotch sauce (just butter, dark brown sugar, cream, salt, and vanilla) in the filling and again as a topping means the flavor is layered throughout the cheesecake, not just on the surface.

No Bake Butterscotch Cheesecake Ingredients

There are 3 parts to this amazing cheesecake and this is an overview of why you need each one. Actual measurements are listed below in the recipe card below.

Crust:

• Graham cracker crumbs form the classic cheesecake base with just the right amount of crunch and a lightly toasty, honeyed flavor that pairs perfectly with butterscotch. Crushing your own from full sheets gives you a fresher, more textured crumb than pre-packaged crumbs.
• Unsalted butter, when melted, binds the crumbs together and helps them hold their shape once baked. It also creates a buttery, slightly crisp foundation for the creamy filling to sit on. If you love homemade graham cracker crust, I used same technique in this Millionaire Pie.

Cheesecake Filling:

• Butterscotch pudding mix: Instant mix
• Butterscotch morsels
• Light brown sugar adds a subtle richness to the crust. The hint of molasses in brown sugar complements the butterscotch filling beautifully - better than plain granulated sugar would.
• Powdered Sugar
• Full-fat brick-style cream cheese is the backbone of any great cheesecake, especially no0bake. The high fat content gives the filling its signature dense, velvety texture. While full-fat is not non-negotiable - lower-fat or tub-style cream cheese contains more water and will result in a filling that's too soft to slice cleanly (unless you freeze it right before slicing).

Butterscotch Ganache:

• Salt
• Butterscotch Morsels
• Heavy Whipping Cream: Or use store bought Cool Whip and thawed.

How to Make No Bake Butterscotch Cheesecake

It's super easy to make the butterscotch cheesecakes in 3 distinct steps with photos and detail instructions provided below. Full ingredients, measurements & instructions are in the recipe card below.

Step 1. Make Crust Grease a 9-inch spring form pan with shortening or butter. Then add graham crackers and place them in a food processor with the brown sugar. Pulse until the graham crackers become fine crumbs. Slowly pour in the melted butter while the food processor runs at low speed and the crumbs resemble wet sand.

Pour the crumbs into the greased pan, and press them firmly into the bottom and up the sides. Freeze the crust for 15-20 minutes or until firm.

Step 2. Make cheesecake filling: Mix the cream cheese, powdered sugar, and brown sugar in a large bowl with an electric mixer until smooth. Add the vanilla extract and butterscotch pudding mix, and continue mixing until combined. Fold in the whipped topping until everything is mixed.

3. Make Salted Butterscotch Ganache: Pour the butterscotch morsels, salt, and heavy whipping cream into a medium, microwave-safe bowl.

Microwave on high in 30-second intervals, stirring between each one until melted and smooth. It took me about 1 minute. Let the butterscotch cool slightly.

Step 4. Add Cheesecake Filling: First things firs, spoon the cheesecake filling over the cold crust, and spread it out evenly.

Step 5: Pour the melted butterscotch on top

Step 6. Chill: Cover the cheesecake with plastic wrap, and chill for at least 6 hours.

Step 7. Add Toppings and Serve: When you are ready to serve, run a small thin knife around the edge of the cheesecake, and carefully remove the ring of the pan. Transfer the cheesecake to a plate or cake stand, top with whipped cream, toffee bits, or extra butterscotch morsels. Serve chilled.

Everything You Need to Know to Make No Bake Butterscotch Cheesecake at Home

• Room temperature ingredients are non-negotiable - cold eggs or cream cheese leads to lumps and overmixing . Speed up egg warming by placing them in a bowl of warm water for 10 minutes .
• Salt! Add salt to balance the sweetness of the cheesecake.
• Scrape the bowl sides constantly - random lumps of cream cheese will ruin the texture.
• Let the ganache cool 5 minutes before pouring - too-hot ganache will slide right off; too-cool ganache won't spread.
• Use block cream cheese, not spreadable - this is the single most common cause of a no-bake cheesecake that won't set.
• Don't skip chilling the crust - 30 minutes minimum in the fridge before filling keeps the crust firm and sliceable .
• Never rush the set time - a no bake cheesecake that looks firm on the outside can still be completely liquid inside; always chill overnight if possible .
• Use a springform pan - it's the only way to remove the cheesecake cleanly without destroying the crust or filling .

🔴 My cheesecake filling is lumpy

Why it happens: Cold cream cheese doesn't blend smoothly .
Fix: Bring cream cheese to full room temperature before mixing. If pressed for time, cut into cubes and microwave in 10-second bursts until soft. Scrape down the bowl sides frequently during mixing.

🔴 My butterscotch ganache is grainy or seized

Why it happens: The cream wasn't hot enough to fully melt the butterscotch chips, or it was stirred before the chips had time to soften.
Pro Tip: Let the hot cream sit over the chips for the full 2-3 minutes before whisking. If it seizes, add a teaspoon of warm cream and whisk vigorously to bring it back together.

How long does a no bake butterscotch cheesecake take to set?

At a minimum, 5-6 hours in the fridge, but overnight (8-12 hours) is strongly recommended. The cheesecake may look firm on the outside at the 4-hour mark but still be liquid at the center. Patience here is the difference between a clean, impressive slice and a collapsed mess.

❓ Frequently Asked Questions

Can I use cook-and-serve pudding mix instead of instant?
Yes - both work. Instant pudding thickens faster, so the batter will be stiffer when mixing. Cook-and-serve gives a slightly thinner batter. Neither affects the final texture significantly.

Do I need to prepare the pudding mix first?
No. Add the dry pudding mix directly to the filling without preparing it .

Do I need a springform pan?
Yes - strongly recommended. A springform pan lets you remove the sides cleanly after the cheesecake is set, preserving both the crust and the filling. Using a regular cake tin makes removal extremely difficult without damaging the cheesecake.

Can I convert this into cheesecake bars?
Yes. Pour the batter into a 9×13 pan and cut it up when firm (after refrigeration).

Can I make mini no bake butterscotch cheesecakes?
Yes. Press the crust into a cupcake/muffin tin lined with paper liners, fill with the cheesecake mixture, and refrigerate for the same amount of time. They're perfect for parties and portion control:).

Storage, Making Ahead

• Can I make this recipe ahead of time?
  Absolutely - this is one of the best make-ahead desserts you can make. Prepare the entire cheesecake (without the decorative topping) up to 2 days in advance and store covered in the fridge. Add the butterscotch drizzle and whipped cream just before serving.
• How should I store leftover cheesecake?
  Keep tightly covered or in a cake carrier in the fridge. If sliced, store in an airtight container in a single layer. Best eaten within 4-5 days.
• Can I freeze no bake butterscotch cheesecake?
  Yes. Set it fully first, then wrap tightly and freeze for up to 1-2 months. Thaw overnight in the fridge. Add fresh toppings after thawing.

Variations to the Recipe

• Crust: Use gingerbread crunch instead of graham crackers to create an unbelievably sturdy outer edges.
• Cheesecake filling: You can mix butterscotch chips into the batter!
• Topping: Salted butterscotch topping can be replaced with the chocolate one.

More delicious cheesecake recipes

• Blueberry Cheesecake
• Instant Pot Oreo Cheesecake
• Cheesecake Stuffed Strawberries