This No-Bake Salted Caramel Cheesecake is a luscious and creamy dessert that requires no oven time. The rich and smooth cheesecake filling is perfectly complemented by a buttery graham cracker crust and topped with a decadent salted caramel drizzle. It’s an indulgent treat for any occasion.
Ingredients:
For the crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup unsalted butter, melted
- 1 tablespoon sugar
For the cheesecake filling:
- 3 packages (8 oz each) cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1/2 cup salted caramel sauce (store-bought or homemade)
- 1 cup heavy cream, cold
For the topping:
- 1/2 cup salted caramel sauce
- 1/4 teaspoon sea salt flakes (optional, for garnish)
- Crushed shortbread cookies or caramel bits for garnish (optional)
Step-by-Step Instructions:
- Prepare the Crust:
In a medium bowl, combine the graham cracker crumbs, melted butter, and sugar. Press the mixture firmly into the bottom of a 9-inch springform pan. Place the crust in the refrigerator to chill while you prepare the filling. - Make the Cheesecake Filling:
In a large mixing bowl, beat the softened cream cheese until smooth and fluffy. Add the powdered sugar and vanilla extract, and continue beating until fully combined. Stir in the salted caramel sauce and mix until smooth. - Whip the Cream:
In a separate bowl, whip the cold heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until well combined and smooth. - Assemble the Cheesecake:
Pour the cheesecake filling over the prepared crust and smooth the top with a spatula. Refrigerate the cheesecake for at least 6 hours, or preferably overnight, until fully set. - Add the Salted Caramel Topping:
Once the cheesecake has set, drizzle the salted caramel sauce over the top. If desired, sprinkle sea salt flakes and crushed shortbread cookies or caramel bits for extra garnish. - Serve and Enjoy:
Slice the cheesecake and enjoy the creamy texture with a rich caramel flavor in every bite!
Additional Tips (Serving & Storage):
- Serving: Serve chilled and top with extra caramel sauce and sea salt flakes for an extra salty-sweet contrast.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3-4 days.
FAQs About No-Bake Salted Caramel Cheesecake:
- Can I use a different crust for this cheesecake?
Yes! You can use an Oreo crust or shortbread crust instead of graham crackers for a different flavor. - Can I make this cheesecake ahead of time?
Absolutely. This cheesecake is perfect for making a day ahead, giving the flavors time to develop. - How can I prevent the crust from crumbling when cutting the cheesecake?
Be sure to press the crust firmly into the pan, and chilling it before adding the filling helps it set properly. - Can I make the caramel sauce from scratch?
Yes, you can make homemade caramel sauce using sugar, butter, and cream. Store-bought salted caramel sauce also works well for this recipe.
This No-Bake Salted Caramel Cheesecake is a creamy, rich, and perfectly sweet dessert with a touch of salt to balance the flavors. The buttery graham cracker crust and smooth salted caramel drizzle make this cheesecake an irresistible treat. Perfect for entertaining or as a special indulgence!