No-Bake Caramel Cheesecake with Waffle Cone Crust

Indulge in the luxurious taste of this No-Bake Caramel Cheesecake, featuring a unique waffle cone crust and a delightful hint of apple cider in its smooth, creamy filling. Here’s a detailed guide to creating this delectable dessert.

Ingredients:

For the Crust:

• 200 grams (2 cups) waffle cones, crushed (approximately 12 cones)
• 113 grams (1 stick) unsalted butter, melted

For the Filling:

• 240 ml (1 cup) heavy whipping cream
• 680 grams (3 blocks) cream cheese
• 60 ml (1/4 cup) sour cream
• 60 ml (1/4 cup) caramel sauce
• 15 ml (1 tbsp) apple cider
• 120 grams (1 cup) powdered sugar
• 50 grams (1/4 cup) granulated sugar
• 5 ml (1 tsp) vanilla extract

For the Topping:

• 80 ml (1/3 cup) caramel sauce, or as desired

Directions:

1. Begin by finely crushing the waffle cones using a blender or a rolling pin. Transfer the crushed cones to a mixing bowl, pour in the melted butter, and mix until well combined.
2. Press the waffle cone mixture into the base of a 9-inch springform pan to form a firm, even crust. Set aside while you prepare the filling.
3. In a clean mixing bowl, whip the heavy cream with an electric mixer until it forms stiff peaks, about 2 minutes. Carefully transfer the whipped cream to a separate bowl and set aside.
4. In the same mixing bowl (no need to clean), beat the cream cheese on medium speed until smooth and creamy, roughly 2 minutes.
5. Blend in the sour cream, caramel sauce, and apple cider. Gradually add the powdered and granulated sugars to the cream cheese mixture, beating until the filling is completely smooth and free of lumps.
6. Fold in the vanilla extract, then gently fold the whipped cream into the cream cheese mixture until fully incorporated, taking care not to deflate the cream.
7. Pour the cheesecake filling over the prepared crust, smoothing the top with a spatula. Refrigerate the cheesecake for approximately 2 hours to allow the filling to set.
8. After the initial chill, pour your preferred amount of caramel sauce over the cheesecake, smoothing it out to create an even topping. Return the cheesecake to the refrigerator for another 2 hours to ensure it’s fully set.
9. Once set, remove the cheesecake from the fridge, release it from the springform pan, and slice into portions.

Serve your slices of No-Bake Caramel Cheesecake and enjoy the harmonious blend of sweet caramel and tangy cream cheese, all brought together with the delightful crunch of the waffle cone crust. It’s a dessert that’s sure to be requested time and time again!