Decadent No Bake Salted Caramel Cheesecake
This creamy, rich No Bake Salted Caramel Cheesecake combines a buttery graham cracker crust, smooth cream cheese filling, and luscious salted caramel topping — a show-stopping dessert made without turning on the oven!
Equipment
- 9-inch springform pan
- Mixing Bowls
- Electric Mixer
- Spatula
Ingredients
- 1 ½ cups graham cracker crumbs
- ½ cup unsalted butter melted
- 2 cups cream cheese softened
- 1 cup powdered sugar
- 1 tsp vanilla extract
- 1 cup heavy whipping cream
- ½ cup salted caramel sauce plus extra for topping
- sea salt for garnish
Instructions
- Combine graham cracker crumbs and melted butter in a bowl. Mix until the texture resembles wet sand.
- Press the crumb mixture firmly into the bottom of a 9-inch springform pan to create the crust. Set aside.
- In a large bowl, beat the softened cream cheese with an electric mixer until smooth and creamy.
- Add powdered sugar and vanilla extract to the cream cheese and mix until fully combined and smooth.
- In a separate bowl, whip the heavy cream until soft peaks form. This will take about 3–5 minutes.
- Gently fold the whipped cream into the cream cheese mixture until evenly combined and airy.
- Spread half of the cheesecake mixture over the crust, drizzle salted caramel sauce, then top with the remaining cheesecake mixture.
- Cover the pan with plastic wrap and refrigerate for at least 4 hours, or until fully set.
- Once chilled, remove from the pan, drizzle with more salted caramel sauce, sprinkle with sea salt, and serve.
Notes
For best results, chill overnight. Use high-quality caramel sauce and sprinkle flaky sea salt just before serving. Store leftovers covered in the fridge for up to a week or freeze for up to a month.