Salted Caramel No Bake Cheesecake
This rich, creamy Salted Caramel No Bake Cheesecake combines sweet caramel with a hint of salt on a crunchy graham cracker crust, perfect for warm days without the baking hassle.
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.
Notes
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.