If you’re a fan of desserts that require minimal effort but deliver maximum flavor, then this No-Bake Salted Caramel Cheesecake is for you. It’s the ultimate sweet treat for those who crave something rich and indulgent without spending hours in the kitchen.
Imagine a creamy cheesecake that melts in your mouth, perfectly balanced with a drizzle of salted caramel. This easy-to-make dessert is perfect for gatherings, celebrations, or simply when you need a sweet pick-me-up.
What’s great about this recipe is that you can prepare it ahead of time, allowing it to set in the fridge while you focus on everything else. It’s a crowd-pleaser that will leave your guests asking for seconds!
A Rich and Creamy No-Bake Cheesecake
This No-Bake Salted Caramel Cheesecake features a buttery, crumbly crust filled with a smooth, creamy filling that is both sweet and slightly salty. The combination of flavors creates a delightful taste experience that is sure to satisfy any sweet tooth.
Ingredients
- 1 ½ cups graham cracker crumbs
- ½ cup unsalted butter, melted
- 2 (8 oz) packages cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup heavy cream
- ½ cup salted caramel sauce (plus extra for drizzling)
- Pinch of sea salt for garnish
Instructions
- Prepare the Crust: In a bowl, mix the graham cracker crumbs with the melted butter until well combined. Press the mixture into the bottom of a 9-inch springform pan to form an even layer. Chill in the refrigerator while preparing the filling.
- Make the Cheesecake Filling: In a mixing bowl, beat the cream cheese until smooth. Gradually add the powdered sugar and vanilla extract, mixing until well combined. In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until fully incorporated.
- Add Salted Caramel: Pour in the salted caramel sauce and fold gently until the caramel is swirled throughout the filling. Be careful not to overmix.
- Assemble the Cheesecake: Pour the cheesecake filling over the chilled crust, smoothing the top with a spatula. Cover with plastic wrap and refrigerate for at least 4 hours or until set.
- Serve: Once set, remove the cheesecake from the springform pan. Drizzle additional salted caramel sauce on top and sprinkle with a pinch of sea salt before slicing and serving.
Cook and Prep Times
- Prep Time: 20 minutes
- Chill Time: 4 hours
- Total Time: 4 hours 20 minutes
Nutrition Information
- Servings: 10 slices
- Calories: 350kcal
- Fat: 24g
- Protein: 4g
- Carbohydrates: 30g
