No-Bake Butterscotch Cheesecake with Brûlée Topping

A creamy and tangy no-bake butterscotch cheesecake filling atop a simple graham cracker crust is topped with brûléed sugar.

Course Dessert

Cuisine American

Prep Time 20

Cook Time 5

Chilling Time 4

Total Time 4 25

Servings 12 slices

Calories 269kcal

In a medium saucepan, combine the brown sugar, water, and corn syrup. Heat on medium, stirring until the sugar has dissolved.Continue heating until it reaches a temperature of 230°F. Then turn off the heat.
Add in the butter and cream carefully, as the mixture may seize. Stir until smooth. Transfer to a jar and cover loosely. Let cool to room temperature before storing.

Line an 8x8 square or 9-inch round glass casserole dish or baking pan with parchment paper hanging over the edges. Follow the graham cracker crust recipe freezing instructions.
Using a hand or stand mixer with a whisk attachment, whip the heavy cream beginning on low to avoid splashing, and working your way up to high, until the whipped cream holds its shape. Set aside.
In a second bowl, use your mixer on medium to combine the cream cheese, butterscotch sauce, vinegar, and sugar until completely smooth.
Use a silicone spatula to fold the cream cheese mixture into the whipped cream, until uniform. Then spread the filling on top of the frozen crust; cover and chill in the fridge for at least 4 hours, or overnight.

Spray a foil-line baking sheet with nonstick spray. Sprinkle the sugar in an even layer over the baking sheet, in a shape and size similar to your cheesecake.
Use one of the following methods to brûlée:
Broiler: Preheat broiler with a rack in the top half of the oven. Broil about 1-3 minutes on high until golden brown and bubbling, watching carefully to assure it doesn't burn. Allow the pan to cool on a trivet for 3-4 minutes.
Blow torch: Follow the manufacturer's instructions to use your culinary blow torch, waving the flame over the sugar until it's a golden-brown color and bubbling.
Place the pan in the fridge for 5-10 minutes until cooled. Use the foil to carefully invert the brûlée onto the top of the cheesecake. Break off any extra pieces and stick them into the cheesecake. Gently tap on the brûlée with a knife to get a clean break either for design or at least before slicing.
Use the edges of the parchment to remove the cheesecake from pan. Slice it into 12 pieces, wiping the knife off in between cuts.

Graham cracker crust: Learn to make a basic graham cracker crust as part of the Baking Basics series.
Make ahead tips:
- Store cheesecake in the fridge for 2-3 days. The bruleed topping will soften if it's on the cheesecake, so you may want to store it separately and top just before serving.
- The butterscotch sauce can be made up to a week in advance and stored in the fridge. If needed, microwave the sauce in 15 second increments and stir until it reaches a drizzling consistency.