Easy Molasses No-Bake Cheesecake with Butter Rum Sauce
A simple no-bake cheesecake filled with sweet and rich molasses flavor, on a graham cracker crust, and topped with a drizzle of butter rum sauce.
Servings 12 pieces
Calories 291kcal
Ingredients
No Bake Molasses Cheesecake
- 7 Whole Graham Crackers crushed into crumbs, about 1 ¼ cups
- 3 Tbsp Brown Sugar
- 4 Tbsp Butter melted
- 1 ¼ Cups Heavy Cream
- 12 Oz Plain Cream Cheese
- ¼ Cup Molasses
- ½ Cup Confectioner's Sugar
Butter Rum Sauce
- 2 Tbsp Butter
- 2 Tbsp Brown Sugar
- 1 Oz Dark Rum
- ⅛ tsp Salt
- ½ Oz Heavy Cream
Instructions
No Bake Molasses Cheesecake
- In a medium bowl, combine the crushed graham crackers and brown sugar together. Mix in the melted butter until fully combined, and pieces stay pressed together when you pinch them between your fingers.
- Line an 8x8 glass casserole dish or baking pan with parchment paper hanging over the edges. Press the graham cracker mixture into the bottom of the pan, creating an even layer. Place the pan in the freezer while you work on the filling.
- 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, molasses, 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.
- Once chilled, use the edges of the parchment to remove the cheesecake from pan and drizzle with the butter rum sauce. Slice it into 12 pieces (3 x 4 grid), wiping the knife off in between cuts. Enjoy immediately or store 2-3 days covered in the fridge.
Butter Rum Sauce
- In a small saucepan, melt the butter. Then add in sugar and stir until combined. Carefully add in the rum and salt (note: this may bubble and pop a bit) and cook, stirring frequently until the bubbles subside.
- Turn off the heat and add the cream. Stir until smooth. Let cool about 10 minutes before drizzling over the cheesecake.
- Drizzle over cheesecake and enjoy immediately or store the extra in fridge for 2-3 days. Warm up refrigerated sauce before using.