No-Bake Golden Gaytime Cheesecake Recipe

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Indulge in the ultimate dessert fusion with this No-Bake Golden Gaytime Cheesecake Recipe! A heavenly blend of vanilla and caramel layers nestled on a Butternut Snap crust, all crowned by silky chocolate ganache. Your new go-to for special occasions!

Like many Australians, I love the iconic Golden Gaytime Ice cream. It is made from toffee and vanilla ice cream coated with a thin layer of chocolate and crispy biscuit crumbs.

Many of you may have seen you can purchase golden gaytime baked goods packets. But I didn’t want to try and recreate any of these. Instead, I wanted something different, so I created a cheesecake version. And well, as some of you may know, we are cheesecake lovers in this household.

This Golden Gaytime Cheesecake recipe is now closely tied with our Jelly Slice with Cream Cheese (jelly slice cheesecake) as an overall family favourite. I just hope the family don’t ask for both at Christmas time…lol.

This recipe took several attempts. First, I tried it with homemade toffee sauce. But I found that using a jar of caramel dulce de leche created just the right flavour.  

Then, I needed to find the right amount of sweetness overall and the correct consistency for the ganache.

How to Make this Golden Gaytime Cheesecake Recipe at Home!

Ingredients For the Base:

Crush the biscuits until they are of fine consistency using a food processor or a zip-lock bag.
Melt the butter in the microwave in 20-second increments or over low heat in a saucepan, then combine with the crushed biscuits.

Press the mixture into the base of a lined 20cm (8-inch) square or round springform or false bottom cake pan/tin. Chill in the fridge while preparing the filling.

For the Cheesecake Filling:

Dissolved gelatine in boiling water in a small bowl and set aside to cool slightly.

In a large mixing bowl, add the cream cheese and sugar. Beat using a medium-high speed until smooth and creamy. Using a low speed, gradually add in the thickened cream (or heavy cream), two teaspoons of vanilla extract and dissolved gelatine; slowly increasing speed to medium-high, continue mixing until well combined.

Remove one-third of the cheesecake mixture (approximately 2 cups), add two extra teaspoons of vanilla extract or to taste, and mix, ensuring everything is well incorporated.

Add the Jar Caramel Dulce De Leche jar to the other two-thirds of the mixture, beating well until smooth and well incorporated. Your mixture should be a golden caramel colour.

Pour half of the caramel filling over your chilled biscuit base, smoothing the top with a spatula.

Carefully spoon the vanilla filling over the top and smooth with a spoon or spatula. Then, spoon the other half of the caramel filling over the vanilla and smooth the top with a spoon or spatula.

Chill in the fridge for at least 4 hours (or overnight if you can resist).

Once the cheesecake is ready, remove it from the cake tin/pan and place on a cooling rack.
Line a baking tray with baking paper and place the cooling rack with your cheesecake on the tray. Then, place it back in the fridge while you make the ganache.

Tip: a cooling rack allows excess ganache to run down onto the tray underneath. Adding the baking paper to the tray allows for easier cleanup.

Ingredients For the Topping:

Slowly heat the milk over low heat until bubbles form around the pot’s edges. Pour the heated milk over the chocolate and stir until the chocolate has fully melted and is smooth.

Note: this creates a very thin ganache, replicating the thin chocolate layer covering the ice creams. If you want a thicker layer, use 1/4 cup of milk instead.

Carefully pour the ganache over the set cheesecake, spreading it gently with a spatula to cover the top, allowing excess to run down the sides.

As this is meant to be a thin layer, you should still be able to see the top of the cheesecake. Then, gently pour ganache along the very edges of the cheesecake to cover the sides.

Note: the crushed biscuits will cover the rest, so you can not see the cheesecake underneath. 

If you use a thicker ganache, the cheesecake will be less visible. Here is a comparison for you. Keep in mind a thicker ganache will change the level of sweetness.

Crush approximately 150g of Butternut Snap Cookies and sprinkle on the top and sides. Return to the fridge for a final hour.

Pro Tip: to coat the sides, place some of the crushed biscuits in your hand and use a flicking motion with your other hand to cover the sides.

Alternatives for this recipe

As some ingredients may not be available to you depending on your country or supermarket availability, I have included a list of alternatives.

Remember that some ingredient changes may change the flavour of your Golden Gaytime Cheesecake recipe.

Biscuit Alternatives for:

Australia:  

ANZAC Biscuits

• A classic Aussie biscuit made with oats, coconut, and golden syrup, giving a chewy and flavorful base and topping.

Milk Arrowroot Biscuits

• A mild-flavoured biscuit, perfect for a base as it takes on the flavours of the cheesecake without overpowering them.

United States:

Graham Crackers

• A popular choice for cheesecake bases in the US, graham crackers provide a sweet and crunchy foundation.

Both Countries:

Digestive Biscuits

• Available globally, Digestive Biscuits are an excellent option for a mildly sweet and sturdy base.

Caramel Dulce De Leche Alternatives:

You can use homemade caramel sauce or Caramel Dulce De Leche, caramel-flavoured sweetened condensed milk, or store-bought caramel topping as alternatives.

How to store and freeze the cheesecake

Storing and freezing the Golden Gaytime Cheesecake properly is essential to maintain its texture, flavour, and freshness. Below are the detailed steps and tips for both storing and freezing the cheesecake:

Storing the Cheesecake in the Refrigerator:

Let the Cheesecake Set Completely:

• Before storing, ensure the cheesecake is fully set.

Use a Suitable Container:

• Place the cheesecake in an airtight container or cover it tightly with plastic wrap or aluminium foil to prevent it from absorbing odours from the refrigerator.

Place in the Refrigerator:

• Store the cheesecake in the refrigerator for up to 5 days.

Serving:

• When ready to serve again, you can add any additional toppings or garnishes that are best fresh.

Freezing the Cheesecake:

Set the Cheesecake:

• Make sure the cheesecake is fully set before you prepare it for freezing.

Pre-Freeze:

• Place the cheesecake on a baking sheet or a plate and freeze it uncovered for about 4 hours or until it is fully frozen. This step helps the cheesecake to retain its shape and not get squashed in the wrapping process.

Wrap the Cheesecake:

• Wrap the pre-frozen cheesecake tightly with plastic freezer wrap or aluminium foil. Make sure it’s completely sealed to prevent freezer burn or the absorption of other food odours in the freezer.

Place in a Freezer-Safe Bag:

• For extra protection, place the wrapped cheesecake in a heavy-duty freezer bag.

Label and Date:

• Don’t forget to label and date the package to remember when you froze it. The cheesecake can be stored in the freezer for up to 2 months.

Thawing:

• When you’re ready to enjoy the cheesecake, transfer it to the refrigerator and let it thaw overnight. Avoid thawing the cheesecake at room temperature for the best texture and flavour.

FAQs about making the Golden Gaytime Cheesecake