No Bake Salted Caramel Cheesecake is a smooth and creamy treat that’s perfectly sweet with a little touch of saltiness to keep things interesting. The rich caramel swirls on top blend beautifully with the light, fluffy cheesecake filling, all sitting on a crunchy graham cracker crust. It’s a dessert that’s both simple to make and impressive to serve.
I love making this cheesecake because there’s no oven needed, which means it’s great for warmer days or when I’m short on time. The salted caramel adds just the right balance, making every bite feel like a special little surprise. One tip I always follow is to let the caramel cool before drizzling it on top, so it holds its shape and looks extra pretty.
This cheesecake is one of my go-to recipes for parties or family get-togethers because it’s always a crowd-pleaser. I like slicing it into small pieces and serving it with a cup of coffee or tea. It’s creamy, sweet, and a little salty, making it the perfect easy dessert to finish a meal with a smile.
Key Ingredients & Substitutions
Graham cracker crumbs: These create the crunchy base. If you don’t have graham crackers, digestive biscuits or even crushed shortbread cookies work great. I like pressing them firmly so the crust holds well.
Cream cheese: Full-fat cream cheese makes the cheesecake silky and rich. If you want a lighter option, try using part cream cheese and part mascarpone for extra creaminess.
Heavy whipping cream: Whipping the cream adds lightness to the filling. Make sure your cream is cold; it whips better and creates a better texture.
Caramel sauce: Homemade caramel gives the best flavor and salt balance. If you’re short on time, store-bought salted caramel sauce can work, but homemade tastes cleaner and fresher to me.
How Do You Make a Smooth, No-Bake Cheesecake Filling?
The filling’s smooth texture depends on these key steps:
- Soften the cream cheese fully so it beats easily without lumps. Room temperature is best – around 30 minutes out of the fridge.
- Beat cream cheese until silky before adding sugar and vanilla. This avoids grainy spots.
- Whip heavy cream separately to stiff peaks; don’t overwhip or it will become grainy.
- Fold whipped cream gently into the cream cheese mix with a spatula, using slow motions to keep it light and airy.
- Chill it well for at least 4 hours or overnight. This helps the cheesecake set firmly without baking.
These tips helped me every time I make a no-bake cheesecake—it’s all about gentle mixing and patience for the best texture!
Equipment You’ll Need
- 9-inch springform pan – makes it easy to release the cheesecake without messing up the sides.
- Mixing bowls – you’ll need a few, one for the crust mix and others for the filling and whipping cream.
- Electric mixer or hand mixer – helps beat the cream cheese smooth and whip the cream fluffy.
- Spatula – perfect for folding the whipped cream gently into the cream cheese filling.
- Medium saucepan – for making the salted caramel sauce safely and evenly.
- Measuring cups and spoons – for accurate ingredient amounts to get the right balance of flavors.
Flavor Variations & Add-Ins
- Mix crushed pecans or toasted almonds into the crust for extra crunch and a nutty flavor.
- Swap salted caramel topping with chocolate ganache for a richer, chocolatey twist.
- Stir in a teaspoon of cinnamon or pumpkin pie spice into the filling for warm spice notes, great in fall.
- Add chopped fresh apples or pears on top before drizzling caramel for a fruity contrast that adds freshness.
No Bake Salted Caramel Cheesecake
Ingredients You’ll Need:
For the Crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 6 tbsp unsalted butter, melted
For the Filling:
- 16 oz (450g) cream cheese, softened
- 1 cup powdered sugar
- 1 tsp vanilla extract
- 1 1/2 cups heavy whipping cream
For the Salted Caramel Sauce and Topping:
- 1 cup granulated sugar
- 6 tbsp unsalted butter, cubed
- 1/2 cup heavy cream
- 1 1/2 tsp sea salt
- Whipped cream for garnish
- Optional: caramelized cookie rings or graham cracker pieces for garnish
How Much Time Will You Need?
This cheesecake takes about 20 minutes to prep, plus at least 4 hours to chill and set—overnight is best. The caramel sauce takes about 10 minutes to make. Altogether, plan for around 5 hours from start to finish, mostly waiting time while the dessert chills.
Step-by-Step Instructions:
1. Prepare the Crust:
In a medium bowl, mix together graham cracker crumbs, sugar, and melted butter. Stir until well combined. Press this mixture firmly into the bottom of a 9-inch springform pan, making an even layer. Place the pan in the fridge to chill and set while you make the filling.
2. Make the Filling:
In a large bowl, beat the softened cream cheese until smooth and creamy using a hand or stand mixer. Add powdered sugar and vanilla extract, and continue mixing until everything is smooth.
In a separate chilled bowl, whip the heavy cream until it forms stiff peaks, which means it holds its shape when you lift the whisk.
Gently fold the whipped cream into the cream cheese mixture using a spatula. Take your time to make sure the mixture stays light and fluffy.
Pour this filling over the chilled crust and smooth the top with a spatula. Cover and refrigerate for at least 4 hours, though letting it set overnight gives the best results.
3. Make the Salted Caramel Sauce:
In a medium saucepan over medium heat, melt the granulated sugar. Don’t stir the sugar; instead, swirl the pan occasionally until it melts and turns a golden amber color.
Carefully add the cubed butter, stirring constantly until it melts completely and blends with the sugar.
Remove the pan from the heat and slowly pour in the heavy cream while stirring continuously. Let the sauce boil for about 1 minute, then remove from heat again.
Stir in the sea salt and let the caramel cool to room temperature. It will thicken as it cools.
4. Assemble and Serve:
When the cheesecake is set, remove it from the springform pan and place it on a serving plate.
Drizzle the cooled salted caramel sauce generously over the top, letting some drip down the sides for a pretty finish.
Add whipped cream on top by piping or spooning it decoratively. Garnish with caramelized cookie rings or graham cracker pieces if you like.
Slice the cheesecake and serve chilled. Store any leftovers covered in the refrigerator.
Enjoy your creamy, luscious no bake salted caramel cheesecake with its crunchy crust and rich caramel topping!
Can I Use a Different Base Instead of Graham Crackers?
Yes! You can substitute graham crackers with digestive biscuits, crushed vanilla wafers, or even pretzels for a salty twist. Just make sure to crush them finely for a good crust texture.
How Long Can I Store This Cheesecake?
Store the cheesecake in an airtight container or cover it tightly with plastic wrap in the fridge for up to 4 days. The crust may soften slightly over time, but it will still taste delicious!
Can I Make the Salted Caramel Sauce Ahead of Time?
Absolutely! Make the caramel sauce up to a week in advance and keep it refrigerated in a sealed jar. Warm it gently before drizzling to return it to a pourable consistency.
Is It Possible to Freeze This Cheesecake?
You can freeze the cheesecake for up to 2 months. Wrap it tightly with plastic wrap and foil to prevent freezer burn. Thaw it overnight in the fridge before serving for the best texture.
