No Bake Molasses Cheesecake
| When it’s too hot to turn the oven on, this no-bake molasses cheesecake is the answer. Deep, flavourful, Crosby’s Fancy Molasses folded into a light cream cheese filling, set on a graham crust, and finished with a butter rum sauce that tastes like way more effort than it takes. Perfect for long summer weekends. |
No Bake Molasses Cheesecake
When it’s too hot to turn the oven on, this no-bake molasses cheesecake is the answer. Deep, caramelly Crosby’s Fancy Molasses folded into a light cream cheese filling, set on a graham crust, and finished with a butter rum sauce that tastes like way more effort than it takes. Perfect for long summer weekends.
Ingredients
For the Cheesecake:
-
7 whole Graham crackers crushed into crumbs, about 1 1/4 cups
-
3 Tbsp brown sugar
-
4 Tbsp butter, melted
-
1 1/4 cups heavy cream
-
340 g plain cream cheese
-
1/4 cup Crosby’s Fancy Molasses
-
1/2 cup confectioner’s sugar
For the Butter Rum Sauce
-
2 Tbsp butter
-
2 Tbsp brown sugar
-
2 Tbsp dark rum
-
1/8 tsp salt
-
1 Tbsp heavy cream
Instructions
-
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 8×8 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. 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.
