Butterscotch Delight

This no-bake Butterscotch Delight layers a cinnamon graham cracker crust with sweetened cream cheese, butterscotch pudding, and whipped topping. Easy enough for a potluck, rich enough for the holidays.

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I started making butterscotch delight back when I had no air conditioning, when turning on the oven in July was a decision I had to really think hard about. What I wanted was something cold and rich that needed nothing from me but a mixing bowl.

Butterscotch Delight, also called Butterscotch Lush, layers graham cracker crust, sweetened cream cheese, butterscotch pudding, and Cool Whip. It's been in the rotation ever since, and now it turns up at Thanksgiving too, when the oven is busy for six straight hours.

Once you've got one no-bake dessert in the rotation, you want a few more. I promise, these recipes will earn their keep in July when the kitchen is already too warm, and again in November when the oven is booked solid.

• Oreo Truffles — the one to make when you need something that travels well.
• No-Bake Cheesecake — all the richness, none of the water bath.
• Chocolate Pudding Pie — the same pudding shortcut as this recipe, in pie form.

To make this butterscotch lush recipe, you'll need:

For the crust

• 1½ cups cinnamon graham cracker crumbs
• 3 tablespoons sugar
• 6 tablespoons butter, melted

For the cream cheese layer

• 2 (8 oz) blocks cream cheese, softened
• ¾ cup powdered sugar
• 1 teaspoon vanilla
• 1 cup whipping cream

For the butterscotch layer

• 3.4 oz instant butterscotch pudding mix (dry mix only, not mixed withliquid)
• ½ cup butterscotch chips, roughly chopped
• 2 tablespoons whipping cream

For the topping

• 8 oz Cool Whip
• ¼ cup butterscotch chips, roughly chopped
• Caramel drizzle, to garnish

What Makes This Dessert Work

Instant pudding is a delicious shortcut for all kinds of desserts, from cakes to cookies. Here, the butterscotch pudding layer gives this dessert both its name and most of its flavor.

Made from brown sugar and butter, butterscotch is a rich flavor that is perfect for desserts. While Blondies feature a mild butterscotch flavor, this dessert recipe is bold with butterscotch.

Layer One: Graham Cracker Crust

1. In a medium bowl, stir together the graham cracker crumbs, sugar, and melted butter until evenly moistened.
2. Press the mixture into an 8x8 dish, flattening it with the bottom of a flat glass.
3. Freeze for 30 minutes.

Layer Two: Cream Cheese Filling

1. Return the dish to the refrigerator while you make layer three.
2. In a large bowl, beat the softened cream cheese, powdered sugar, and vanilla with a hand mixer until light, fluffy, and free of lumps. Set aside.
3. In a chilled medium bowl, beat the heavy whipping cream on high until stiff peaks form, about 5 minutes.
4. Add the whipped cream to the cream cheese mixture and fold together gently with a rubber spatula.
5. Spoon half of this mixture over the chilled crust and spread evenly. Reserve the other half for the next layer.

Third Layer: Butterscotch Pudding

1. To the bowl with the reserved cream cheese mixture, add the dry butterscotch pudding mix, chopped butterscotch chips, and heavy cream.
2. Fold gently until combined and uniform in color.
3. Spoon over layer two and spread evenly. This layer will be quite thick.

Layer Four: Whipped Topping

1. Spread the Cool Whip over the top in an even layer.
2. Garnish with the remaining ¼ cup chopped butterscotch chips and drizzle with butterscotch sauce.
3. Chill for at least one hour before serving.

Room Temperature vs. Cold: Why Both Matter Here

Getting the ingredient temperatures right from the start will help make sure every layer is made with the perfect consistency.

Cream Cheese: fully room temperature. Take out both blocks about an hour before you start baking, and leave them on the counter. Cold cream cheese doesn't beat smooth, so letting them come to room temp is critical. If you're short on time, unwrap the blocks, cut them into cubes, and spread them on a plate. This does the work in about 20 minutes.

Whipping Cream: as cold as possible. Straight from the back of the fridge, and chill the bowl and beaters for 15 minutes first if you can. Warm cream will foam up and then collapse and your two cream layers will end up soupy, so make sure your whipping cream is good and cold.

Butter doesn't care. It's melted for the crust either way.

Butterscotch Delight

This no-bake Butterscotch Delight layers a cinnamon graham cracker crust with sweetened cream cheese, butterscotch pudding, and whipped topping. Easy enough for a potluck, rich enough for the holidays.

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5 from 20 votes

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Prep Time 30 minutes mins

Chill Time 1 hour hr

Total Time 1 hour hr 30 minutes mins

Course Dessert

Cuisine American

Servings 9

Calories 582 kcal

Ingredients

  

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Crust

• 1½ cups cinnamon graham cracker crumbs
• 3 tbsp sugar
• 6 tbsp butter (melted)

Cream Cheese Layer

• 2 8 oz blocks cream cheese, softened
• ¾ cup powdered sugar
• 1 tsp vanilla
• 1 cup plus 2 tbsp whipping cream (divided)

Butterscotch Layer

• 3.4 oz instant butterscotch pudding
• ¾ cup butterscotch chips (roughly chopped and divided)

Topping

• 8 oz Cool Whip
• Caramel sauce (for drizzling)

DIRECTIONS

 

Crust

• In a medium bowl, stir together the graham cracker crumbs, sugar, and melted butter until evenly moistened.
• Press firmly into a lightly buttered 8x8 dish, flattening with the bottom of a flat glass. Freeze 30 minutes.

Cream Cheese Layer

• Beat the cream cheese, powdered sugar, and vanilla with a hand mixer until light, fluffy, and free of lumps. Set aside.
• In a chilled bowl, beat 1 cup of the whipping cream on high until stiff peaks form, about 5 minutes.
• Fold the whipped cream into the cream cheese mixture with a rubber spatula until combined.
• Spread half the mixture over the chilled crust. Reserve the remaining half. Refrigerate the dish while you make the next layer.

Butterscotch Layer

• To the reserved cream cheese mixture, add the dry pudding mix, ½ cup of the chopped butterscotch chips, and the remaining 2 tbsp whipping cream.
• Fold gently until uniform in color.
• Spread evenly over the cream cheese layer with an offset spatula. The mixture is stiff — work gently so you don't pull up the layer beneath.

Topping

• Spread the Cool Whip over the top in an even layer.
• Garnish with the remaining ¼ cup chopped butterscotch chips.
• Refrigerate at least 1 hour, preferably 3–4, before serving. Drizzle with caramel sauce just before serving.

WATCH THIS RECIPE VIDEO

Notes

• Timing: The crust needs 30 minutes in the freezer partway through, so give yourself about an hour from start to finish even though the hands-on time is 30 minutes.
• Chilling: Chill at least 1 hour before serving, but 3–4 hours is better. The pudding layer keeps firming up as it sits, and the slices cut cleaner the longer you wait.
• Make ahead: This is a good day-before dessert. Assemble everything except the caramel drizzle, cover, and refrigerate overnight. Drizzle just before serving.
• Storing: Cover tightly and refrigerate up to 4 days. Press plastic wrap against the surface for longer storage — whipped topping picks up fridge odors quickly.
• Freezing: Cover with an airtight lid and freeze up to 1 month. Thaw overnight in the refrigerator, not on the counter, or the crust goes damp.
• Cutting clean slices: Run a knife under hot water and wipe it dry between cuts.
• Topping variations: Swap or stack the garnish — chocolate shavings, toasted coconut, or chopped pecans all work with the butterscotch.
• Softening cream cheese: Both blocks need to be fully at room temperature or the layer will stay lumpy no matter how long you beat it. About an hour on the counter, or 20 seconds a block in the microwave.

Nutrition

Calories: 582kcal | Carbohydrates: 57g | Protein: 6g | Fat: 38g | Saturated Fat: 22g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 0.3g | Cholesterol: 106mg | Sodium: 459mg | Potassium: 149mg | Fiber: 1g | Sugar: 44g | Vitamin A: 1357IU | Vitamin C: 0.2mg | Calcium: 108mg | Iron: 1mg

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