Experience the Scoopable French Toast Caramel Cheesecake, a Dubai-inspired tin dessert that’s taking Instagram by storm! This no-bake, creamy cheesecake is designed to be served straight from the tin, making every spoonful indulgent and share-worthy. Layered with rich caramel-infused cheesecake, topped with cinnamon-sugar French toast bites, and drizzled with homemade caramel, it brings the luxurious Dubai dessert vibe to your home kitchen. Perfect for brunch, dessert tables, or viral-worthy treats, this scoopable cheesecake is as delicious as it is visually impressive.
Ingredients
Caramel Cheesecake
- 600 g cream cheese, softened
- 180 g powdered sugar
- 1 tsp vanilla extract
- 300 ml heavy cream
- 150 g caramel sauce (plus extra for drizzling)
Caramel sauce
- 200g caster/granulated sugar
- 60ml water
- 60g butter
- 120ml double cream
French toast bites
- Loaf of white bread
- 2 medium eggs
- 240ml/1 cup whole milk
- 1tsp vanilla extract
- Sugar & cinnamon for dusting
Instructions
Caramel Cheesecake
- Line the cake tin, set aside.
- Beat cream cheese, powdered sugar and vanilla until smooth.
- Fold in the slightly warm caramel gently.
- Whip the heavy cream to soft peaks.
- Fold in whipped cream carefully to keep mixture airy.
- Pour the cheesecake mixture into your 8 × 2.5” cake tin.
- Smooth the top and chill overnight.
Caramel sauce
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Add 200 g sugar and 60 ml water to a heavy-bottom saucepan and stir once just to evenly moisten all the sugar.
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Place the pan over medium heat and let it cook without stirring. The sugar will dissolve first, then begin bubbling with large, clear bubbles. Do not stir from this point onward. You can gently swirl the pan occasionally if the colouring is uneven.
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Continue heating until the syrup changes from clear to light golden, then to a medium amber colour similar to maple syrup. The bubbles will become slightly smaller and the smell will turn rich and toffee-like.
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Once it reaches a medium amber colour, immediately remove the pan from the heat, as it will continue to darken slightly from the residual heat.
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Add 60 g cubed unsalted butter and stir gently until fully melted and smooth. The caramel will bubble when the butter is added.
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Slowly pour in 120 ml warm double cream while stirring continuously. The mixture will bubble again, which is normal.
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Continue stirring until the caramel becomes smooth, glossy, and fully combined with no separation.
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Pour the caramel into a heatproof glass or metal bowl to stop the cooking process and allow it to cool. As it cools, it will thicken to a pourable consistency perfect for folding into cheesecake or drizzling on top.
French toast bites
- Slice the bread into small cubes.
- Mix all the french toast ingredients together in a bowl.
- Dip the bread cubes in the egg mix, then fry on low heat.
- Dust in cinnamon sugar.
Assemble cheesecake
- Remove the cheesecake from the fridge, pour some of the remaining caramel on top.
- Add the french toast bites on top, drizzle with remaining caramel.
- Serve straight the cake tin with a large spoon.
