No-Bake Salted Caramel Cheesecake
Oh sweet friends, let me introduce you to your new favorite dessert: a no-bake salted caramel cheesecake that’s as dreamy as it sounds!
This is the kind of treat that makes people stop mid-bite and say, “Wait…you MADE this?!” But don’t worry—your secret’s safe with me.
With a buttery graham cracker crust, a luscious creamy filling, and a drizzle of sticky-sweet salted caramel sauce, this beauty comes together faster than you can preheat an oven.
Whether you’re hosting a dinner party or just treating yourself (because why not?), this cheesecake is guaranteed to steal hearts—and stomach space.
How to Make It
Note: This is an overview. See recipe card below this post for ingredient quantities and full instructions.
Step 1: Prepare the Graham Cracker Crust
Start by crushing your graham crackers into fine crumbs—think sandcastle sand! The finer the crumbs, the smoother your crust will be. Mix the crumbs with melted butter until the texture resembles wet sand. This buttery mixture should hold together when pressed between your fingers.
Transfer it to your springform pan and use the back of a spoon or a flat-bottomed glass to press it firmly into an even layer. Make sure the edges are compact and smooth—it’s the foundation of your cheesecake, so don’t rush this step! Once done, pop the crust into the fridge to chill while you prepare the filling.
Step 2: Whip Up the Creamy Cheesecake Filling
In a large mixing bowl, beat softened cream cheese until it’s completely smooth and free of lumps. Add powdered sugar and vanilla extract, blending until the mixture is silky and well combined. Next, gently fold in the whipped topping (or whipped cream) using a spatula.
Be careful not to overmix, you want to keep the filling light and airy. The result should be a cloud-like consistency that’s rich but still fluffy.
Step 3: Assemble the Cheesecake
Once your crust is chilled and firm, pour the creamy cheesecake filling over it. Use a spatula to spread the filling evenly, smoothing out the top for a polished look. Take your time here; a neat finish makes all the difference.
Tap the pan gently on the counter a few times to release any trapped air bubbles. Then, cover the pan with plastic wrap and place it in the fridge. Let it chill for at least 4 hours—or better yet, overnight. This resting period allows the flavors to meld and the filling to set perfectly.
Step 4: Make the Homemade Salted Caramel Sauce
In a small saucepan, melt sugar over medium heat, stirring constantly until it melts into a deep amber liquid. Be patient—it’s worth it! Once melted, carefully whisk in butter (it will bubble up), followed by heavy cream. Stir until smooth, then remove from heat and stir in a pinch of sea salt. Let it cool slightly before using.
Step 5: Drizzle with Salted Caramel Sauce
When the cheesecake is fully set, carefully remove it from the springform pan. Now comes the fun part: drizzling the salted caramel sauce! Warm the caramel slightly if it’s too thick, then pour it generously over the top of the cheesecake. Use a spoon or squeeze bottle to create beautiful ribbons or swirls across the surface.
Finish with a sprinkle of flaky sea salt to balance the sweetness and add a touch of elegance. Slice the cheesecake with a sharp knife (dip it in hot water first for clean cuts), and serve each slice with pride.
Pro Tips
- Use store-bought caramel sauce to save time, but homemade always tastes extra special.
- For a firmer cheesecake, freeze it for 30 minutes after chilling in the fridge.
- Toast the graham cracker crumbs lightly before mixing with butter for added depth of flavor.
- Don’t skip the flaky sea salt—it truly elevates the entire dessert!
Storage
- Store leftovers in an airtight container in the refrigerator for up to 5 days.
- Freeze slices individually wrapped in plastic wrap for up to 2 months. Thaw in the fridge overnight before serving.
- Keep caramel sauce separate if storing for more than a day to avoid sogginess.
No-Bake Salted Caramel Cheesecake
Description
This no-bake salted caramel cheesecake is a show-stopping dessert that’s surprisingly simple to make. With a crisp graham cracker crust, velvety cream cheese filling, and rich homemade caramel sauce, it’s the perfect balance of sweet and salty.
Chill, slice, and serve for an effortless yet elegant treat!
Ingredients
For the Crust:
For the Filling:
For the Homemade Salted Caramel Sauce:
For the Topping:
Instructions
Prepare the Crust:
In a medium bowl, combine graham cracker crumbs, sugar, and melted butter. Press the mixture firmly into the bottom of a 9-inch springform pan. Chill in the fridge for 15 minutes.
Make the Filling:
In a large bowl, beat cream cheese, powdered sugar, and vanilla extract using a hand mixer until smooth. Gently fold in the whipped topping until fully incorporated.
Assemble the Cheesecake:
Pour the filling over the chilled crust and spread evenly with a spatula. Smooth the top and return the pan to the fridge. Chill for at least 4 hours or overnight.
Make the Caramel Sauce:
In a small saucepan, melt sugar over medium heat, stirring constantly until it turns amber. Carefully whisk in butter, then heavy cream. Stir until smooth, then remove from heat and stir in sea salt. Let cool slightly.
Add the Finishing Touches:
Once set, remove the cheesecake from the springform pan. Drizzle caramel sauce generously over the top and sprinkle with flaky sea salt. Slice and enjoy!
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 350kcal
- % Daily Value *
- Total Fat 20g31%
- Total Carbohydrate 38g13%
- Sugars 30g
- Protein 4g8%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
- If making homemade caramel, cool it completely before drizzling.
- Substitute gluten-free graham crackers for a gluten-free version.
- Double the caramel recipe if you love extra sauce—it keeps well in the fridge!
These values are approximate and may vary depending on the specific ingredients and brands used. Always check your ingredient labels for precise nutrition details.
