The flavours of the coffeehouse favourite are featured in this simple no-bake cheesecake.
Author: Jeanine Friesen
1 1/4 cups gluten-free graham wafer crumbs
1/4 cup granulated sugar
1/4 cup cocoa powder
3 tablespoons unsalted butter, melted
8 ounces cream cheese, softened
1 1/2 cups confectioners' (icing) sugar
2 tablespoons espresso powder
1 litre Cool Whip, thawed
1/4 cup toffee bits
1/4 cup caramel sauce
1 tablespoon chocolate shavings (optional)
Preheat oven to 350 degrees F.
In a mixing bowl, combine the graham wafer crumbs, sugar and cocoa powder. Stir in the melted butter, until blended. Pour crumb mixture into a 10-inch spring-form pan. Lay a piece of plastic over the crumb mixture, and begin spreading it around the bottom of the pan, and 1-inch up the sides of the pan. Using a flat bottomed cup to press the crumb mixture down helps to get the crust layer smooth & even.
Bake in preheated oven for 7-8 minutes. Remove from oven, and allow to cool in fridge for 10 minutes.
While the crust is baking, prepare the cream cheese filling. Place the cream cheese, confectioners' sugar, and espresso powder in a large mixing bowl. Using a hand-mixer, blend until smooth & creamy. Add 1/2 the tub of Cool Whip, and blend again. Scrape down the bowl to make sure all of the cream cheese is getting incorporated. Add the remaining Cool Whip, and mix until evenly blended. Stir in the toffee bits.
Once the crust is cool to the touch, carefully spread the cream cheese mixture into the crust, spreading it until even and level.
OPTIONAL: The top can be garnished with caramel sauce and chocolate shavings at this point, or before serving.
Place cheesecake in fridge for 30-40 minutes. Carefully remove spring-form pan ring, and place on serving plate. Keep refrigerated until serving. Can be kept in the fridge for up to 3 days.
Recipe by The Baking Beauties at http://www.thebakingbeauties.com/2011/06/caramel-macchiato-cheesecake-gluten-free.html