If you love desserts that are rich, creamy, and full of flavor, then you will adore this Salted Caramel No Bake Cheesecake. This delightful treat combines the sweetness of caramel with a slight hint of salt, all sitting on a crunchy graham cracker crust. Plus, there’s no baking required! It’s perfect for warm days or when you simply want to enjoy a delicious dessert without heating up the kitchen.
Why Make This Recipe
Why should you whip up this Salted Caramel No Bake Cheesecake? Firstly, it’s incredibly easy to prepare. You don’t need any baking skills, just a few simple steps and you’ll have a stunning dessert ready for any occasion. Secondly, the combination of the sweet caramel and salty notes create a perfect balance that will impress your family and friends. Lastly, this cheesecake is versatile. You can serve it at parties, holidays, or even just for a quiet night in.
How to Make Salted Caramel No Bake Cheesecake
Making this cheesecake is fun and straightforward. Just follow these simple steps:
Ingredients:
- 14 ounces sweetened condensed milk (396 grams, 1 can)
- ½ teaspoon flake sea salt (Maldon or Fleur de sel)
- 2¼ cups graham cracker crumbs (320 grams, about 20 cracker sheets)
- 2 tablespoons granulated sugar (25 grams)
- 2 tablespoons light brown sugar (27 grams)
- ¼ teaspoon kosher salt
- 10 tablespoons unsalted butter (141 grams, melted, 1¼ sticks)
- 1⅛ cups heavy whipping cream (255 grams, cold, 18 tablespoons)
- 24 ounces full-fat cream cheese (681 grams, room temperature, 3 bricks)
- 6 tablespoons granulated sugar (75 grams)
- 2 tablespoons powdered sugar (14 grams)
- ¼ cup sour cream (57 grams, room temperature)
- ½ lemon (juiced)
- 1 teaspoon pure vanilla extract (4 grams)
- Homemade caramel sauce (homemade or store-bought)
- English toffee bits (Heath recommended)
Directions:
- For the Caramel Layer: In a bowl, mix the sweetened condensed milk and flake sea salt until combined. If using homemade caramel, melt it gently over low heat until it’s pourable. Let it cool slightly.
- For The Crust: In another bowl, mix the graham cracker crumbs, granulated sugar, brown sugar, and kosher salt. Pour in the melted butter and mix until all crumbs are moist. Press the mixture firmly into the bottom of a 9-inch springform pan.
- For the No-Bake Cheesecake Layer: In a large bowl, whip the cold heavy cream until stiff peaks form. In another bowl, mix the cream cheese and granulated sugar until smooth. Add the powdered sugar, sour cream, lemon juice, and vanilla extract. Mix until creamy. Gently fold in the whipped cream until well combined.
- To Assemble the Pie: Spread half of the cheesecake mixture over the crust. Drizzle some of the caramel layer on top. Add the rest of the cheesecake and smooth the top. Finish by drizzling more caramel sauce over the top and sprinkle with English toffee bits.
- To Serve: Refrigerate the cheesecake for at least 4 hours, or overnight for best results. Once set, release it from the springform pan and slice into pieces.
How to Serve Salted Caramel No Bake Cheesecake
Serve your cheesecake chilled, topped with additional caramel sauce and toffee bits for extra crunch. For a fancy touch, add a dollop of whipped cream on each slice.
How to Store Salted Caramel No Bake Cheesecake
Store any leftovers in the refrigerator, covered with plastic wrap or in an airtight container. It will stay fresh for up to 5 days. You can also freeze slices of the cheesecake for up to 3 months. Just be sure to wrap them well to prevent freezer burn.
Tips to Make Salted Caramel No Bake Cheesecake
- Make sure the cream cheese is at room temperature for a smooth texture.
- Use cold heavy cream for better whipping results.
- Let the cheesecake set for at least 4 hours; overnight is best for firmness.
- Experiment with different toppings like nuts or fresh fruit if you like.
Variation
You can easily make this cheesecake gluten-free by using gluten-free graham crackers for the crust. Also, try adding different flavors by mixing cocoa powder into the cheesecake or using flavored extracts for a twist.
FAQs
1. Can I use store-bought caramel sauce? Yes, store-bought caramel sauce works perfectly and saves time!
2. How long does it take to set? It takes at least 4 hours to set in the refrigerator, but overnight is recommended for the best texture.
3. Can I use a different type of crust? Absolutely! A chocolate cookie crust or even a nut-based crust can be delicious alternatives.
Enjoy making and indulging in your Salted Caramel No Bake Cheesecake!
Salted Caramel No Bake Cheesecake
Ingredients
For the Caramel Layer
- 14 ounces sweetened condensed milk 1 can
- ½ teaspoon flake sea salt Maldon or Fleur de sel
For the Crust
- 2¼ cups graham cracker crumbs about 20 cracker sheets
- 2 tablespoons granulated sugar
- 2 tablespoons light brown sugar
- ¼ teaspoon kosher salt
- 10 tablespoons unsalted butter melted (1¼ sticks)
For the Cheesecake Layer
- 1⅛ cups heavy whipping cream cold (18 tablespoons)
- 24 ounces full-fat cream cheese room temperature (3 bricks)
- 6 tablespoons granulated sugar
- 2 tablespoons powdered sugar
- ¼ cup sour cream room temperature
- ½ lemon juiced
- 1 teaspoon pure vanilla extract
- Homemade caramel sauce homemade or store-bought
- English toffee bits Heath recommended
Instructions
For the Caramel Layer
- In a bowl, mix the sweetened condensed milk and flake sea salt until combined. If using homemade caramel, melt it gently over low heat until it’s pourable. Let it cool slightly.
For The Crust
- In another bowl, mix the graham cracker crumbs, granulated sugar, brown sugar, and kosher salt.
- Pour in the melted butter and mix until all crumbs are moist.
- Press the mixture firmly into the bottom of a 9-inch springform pan.
For the No-Bake Cheesecake Layer
- In a large bowl, whip the cold heavy cream until stiff peaks form.
- In another bowl, mix the cream cheese and granulated sugar until smooth.
- Add the powdered sugar, sour cream, lemon juice, and vanilla extract. Mix until creamy.
- Gently fold in the whipped cream until well combined.
To Assemble the Pie
- Spread half of the cheesecake mixture over the crust.
- Drizzle some of the caramel layer on top.
- Add the rest of the cheesecake and smooth the top.
- Finish by drizzling more caramel sauce over the top and sprinkle with English toffee bits.
To Serve
- Refrigerate the cheesecake for at least 4 hours, or overnight for best results.
- Once set, release it from the springform pan and slice into pieces.
