No bake salted caramel cheesecake is one of those desserts that feels fancy but is actually super easy to make. The smooth, creamy cheesecake layer pairs perfectly with a buttery crust and that dreamy salted caramel sauce on top. It’s sweet with just the right hint of salt, making every bite a little celebration for your taste buds.
I love how quick this cheesecake comes together since you don’t have to wait for the oven. It’s my go-to when I want a delicious dessert but don’t want to spend all day baking. Plus, the salted caramel drizzle is my favorite part—I usually add an extra spoonful just because it’s that good. A little tip: if you have time, let it chill overnight. The flavors really come together and the texture gets even creamier.
This cheesecake is a crowd-pleaser at every gathering I bring it to. Whether it’s a casual get-together or a special occasion, people appreciate a dessert that’s both comforting and a bit indulgent. I like serving it with a few fresh berries on the side to add a bright contrast, but honestly, it’s fantastic just as is. No fuss, all flavor, and always a hit.
Key Ingredients & Substitutions
Graham cracker crumbs: These create a crunchy, buttery crust. If you don’t have graham crackers, crushed digestive biscuits or vanilla wafers work well too.
Cream cheese: The main base for the cheesecake filling. Make sure it’s softened to avoid lumps. You can swap with mascarpone for a slightly richer texture.
Heavy whipping cream: Adds lightness and creaminess when whipped. Use cold cream for best whipping results. For a dairy-free option, try coconut cream but the texture will be a bit different.
Sugar and caramel ingredients: Granulated sugar and butter are key to creating the salted caramel. Use unsalted butter so you can control the saltiness. Sea salt enhances the flavor and balances sweetness, but adjust it to your taste.
How Do You Make Smooth, Thick Salted Caramel Without Burning Sugar?
Making salted caramel can feel tricky because sugar can burn fast. Here’s a simple way to get it just right:
- Start with a dry pan and medium heat; add sugar only, no water.
- Stir constantly so the sugar melts evenly and doesn’t burn.
- Once molten and amber-colored, quickly add the butter—be careful as it bubbles up.
- Then slowly pour in cream while stirring; it will bubble a lot, but this is normal.
- Remove from heat, stir in salt, and let cool. It thickens as it cools.
Patience is key—don’t rush the melting or the color change. If it smells burnt, start over for best flavor!
What’s the Best Way to Fold Whipped Cream into Cheesecake Filling?
Gently folding keeps the cheesecake light and airy. Here’s how I do it:
- Whip the cream until it holds stiff peaks.
- Add a small spoonful of whipped cream to the cream cheese mix to loosen it up.
- Using a spatula, gently fold the rest of the whipped cream in with a slow, sweeping motion from bottom to top.
- Stop once no streaks remain to keep the air in.
Too much mixing beats out the air and makes the cheesecake dense instead of creamy and light.
Equipment You’ll Need
- 9-inch springform pan – makes it easy to remove the cheesecake without breaking it.
- Mixing bowls – you’ll need a few to keep crust, filling, and caramel separate.
- Electric mixer or hand mixer – whips the cream and blends the cream cheese smoothly.
- Medium saucepan – perfect for making the salted caramel sauce evenly without burning.
- Rubber spatula – great for folding whipped cream gently and scraping bowls clean.
Flavor Variations & Add-Ins
- Swap pretzel crust for crushed Biscoff cookies for a spicy-sweet twist.
- Add a teaspoon of espresso powder to the cheesecake filling for a mocha flavor boost.
- Stir in chopped toasted pecans or walnuts into the crust for extra crunch.
- Top with fresh sliced apples or pears to add a crisp, refreshing contrast to the rich caramel.
No Bake Salted Caramel Cheesecake
Ingredients You’ll Need:
For The Crust:
- 2 cups graham cracker crumbs (or crushed digestive biscuits)
- 1/2 cup unsalted butter, melted
- 1/4 cup brown sugar
For The Cheesecake Filling:
- 16 oz (450g) cream cheese, softened
- 1 cup powdered sugar
- 1 tsp vanilla extract
- 1 1/2 cups heavy whipping cream, cold
For The Salted Caramel Topping:
- 1 cup granulated sugar
- 6 tbsp unsalted butter, cubed
- 1/2 cup heavy cream
- 1 tsp sea salt (adjust to taste)
For Garnish (Optional):
- Whipped cream
- Pretzels
- Sprinkling of sea salt or coarse sugar
How Much Time Will You Need?
This dessert takes about 20 minutes to prepare, plus at least 4 hours to chill and set in the fridge. For best results, chill overnight. Making the salted caramel takes about 10 minutes.
Step-by-Step Instructions:
1. Preparing the Crust:
In a medium bowl, mix together graham cracker crumbs, brown sugar, and melted butter until everything is coated and sticks together. Press this mixture firmly into the bottom of a 9-inch springform pan to form an even crust. Place it in the refrigerator to chill while preparing the filling.
2. Making the Cheesecake Filling:
In a large bowl, beat softened cream cheese with powdered sugar and vanilla extract until smooth and creamy. In a separate chilled bowl, whip the cold heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture to keep it light and fluffy.
3. Assembling and Setting the Cheesecake:
Pour the cheesecake filling evenly over the chilled crust and smooth the top with a spatula. Return it to the refrigerator to chill for at least 4 hours or overnight until firm.
4. Making the Salted Caramel Sauce:
In a medium saucepan over medium heat, melt granulated sugar while stirring constantly. The sugar will first clump, then melt into a rich amber liquid. Carefully add the cubed butter (watch for bubbling) and stir until melted. Slowly drizzle in the heavy cream while stirring; it will bubble again. Let it boil for 1 minute, remove from heat, then stir in sea salt. Allow the caramel sauce to cool to room temperature—it will thicken as it cools.
5. Finishing Touches:
Pour the cooled salted caramel sauce evenly over the set cheesecake. If you like, decorate with whipped cream, pretzels, and a sprinkle of sea salt or coarse sugar. Chill the finished cheesecake for an additional hour so the caramel sets well.
6. Serving:
When ready, remove the cheesecake from the springform pan. Slice with a clean knife and serve chilled. Enjoy the creamy, sweet, and slightly salty magic of your no bake salted caramel cheesecake!
Can I Use a Different Crust Instead of Graham Crackers?
Absolutely! Crushed digestive biscuits, vanilla wafers, or even pretzels work great as a substitute. Just make sure to adjust the sugar and butter amounts slightly if needed to get the right texture.
How Do I Store Leftover Cheesecake?
Store leftovers in an airtight container or cover the cheesecake tightly with plastic wrap. Keep it in the refrigerator for up to 4-5 days. For longer storage, you can freeze slices wrapped well in plastic and foil for up to 1 month.
Can I Use Store-Bought Caramel Sauce?
Yes, you can use store-bought caramel for convenience. Just choose a good-quality salted caramel, and drizzle it over the cheesecake before serving. Homemade caramel adds a fresher flavor but either works well!
What’s the Best Way to Thicken the Caramel Sauce?
If your caramel is too thin, simmer it gently for a few extra minutes until it thickens to your liking. Remember it will thicken more as it cools, so wait before adding more heat.
