No-Bake Salted Caramel Cheesecake – Indulge, in the layers of our No-Bake Salted Caramel Cheesecake, where a smooth and creamy cheesecake meets a caramel layer with just the right hint of saltiness. All of this goodness is nestled in a buttery graham cracker crust. It’s the dessert for those who crave the taste of a cheesecake but don’t want to wait or deal with the oven’s heat.
The first time I decided to make this No Bake Salted Caramel Cheesecake was for a family gathering during the summer season. I wanted to avoid adding heat by baking and to my delight the combination of caramel and cool creamy cheesecake turned out absolutely divine. My husband, a fan of caramel flavors wholeheartedly approved it while our little one couldn’t stop giggling with joy over the salty mix. It was such a hit that it quickly became our go-to dessert for any occasion.
What makes this No-Bake Salted Caramel Cheesecake truly impressive?
The No Bake Salted Caramel Cheesecake is truly impressive with its layers and hassle-free preparation providing an escape from using an oven’s heat. Its crust is like a mosaic made from graham cracker crumbs setting up the foundation, for the velvety caramel layer that tells stories of patience and gradual transformation being blended together at home. The layer of cheesecake is both light and indulgent as it incorporates full-fat cream cheese whipped into a creamy consistency. This dessert is perfect, for preparing in advance as it can sit in the refrigerator and develop its flavors while also becoming firm, to the touch. You have the option to add caramel sauce and toffee bits as a garnish allowing you to personalize each slice with textures and toppings according to your preferences.
What You Need To Make This No-Bake Salted Caramel Cheesecake Recipe?
Sweetened Condensed Milk: The alchemist’s gold in your kitchen, this simple can be the secret to a caramel layer that’s both rich and complex, deepening in flavor as it gently bakes.
Flake Sea Salt: Like the finishing touch of a master painter, this salt doesn’t just enhance flavor—it introduces a gourmet flourish that elevates the caramel from delicious to divine.
Graham Cracker Crumbs: These crumbs form the earthy foundation of your cheesecake, offering a textural contrast that’s as satisfying as a crisp autumn leaf underfoot.
Granulated and Brown Sugars: A sweet duo that brings a nuanced depth to the crust, with the brown sugar hinting at molasses and nostalgia.
Unsalted Butter: The binding whisper that turns crumbs into a crust, offering a buttery embrace to the caramel and cheesecake layers.
Heavy Whipping Cream: The unsung hero that, when whipped, becomes a cloud-like base, giving the cheesecake its signature lightness without a stint in the oven.
Cream Cheese: Not just any cheese, but full-fat cream cheese, for a richness and tang that provides the unmistakable backbone of the cheesecake layer.
Sour Cream: A dollop of tangy contrast, smoothing out the richness and adding a subtle complexity to the overall flavor profile.
Lemon Juice: Just a squeeze brightens the entire dessert, cutting through the sweetness with a zesty note.
Vanilla Extract: A drop of essence that brings warmth and aromatic depth, a sweetly scented undertone that supports without overwhelming.
Homemade Caramel Sauce and Toffee Bits: The optional, but highly recommended, encore that adds a textural play and a caramelized sweetness that makes each bite a treasure hunt of flavors.
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Steps To Make No-Bake Salted Caramel Cheesecake:
Step 1: Start with the caramel layer; it’s like crafting a golden treasure. Slowly coax the sweetened condensed milk into a rich caramel in the oven, and sprinkle it with flake sea salt to add little bursts of joy.
Step 2: While the caramel slowly bubbles to perfection, mix your graham cracker crumbs with sugars, salt, and melted butter. Press this mixture into your pan as gently as tucking in a child. Then let it rest in the freezer; it’s like the calm before the excitement of assembly.
Step 3: Whip the cold heavy cream until it holds peaks like soft clouds in the sky. In another bowl, blend the cream cheese with sugars, adding sour cream, a dash of lemon, and vanilla for a filling that’s as smooth as a lullaby.
Step 4: Pour the now-cooled caramel over your chilled crust—it’s a river of gold that sets the stage for what’s to come. Then, spoon over the airy cheesecake mixture, creating a cloud-like layer that’s a promise of bliss.
Step 5: Let this masterpiece chill. It’s about anticipation, about the flavors melding together in a sweet symphony. When it’s time to serve, add a drizzle of caramel and a sprinkle of toffee bits for that final flourish that says ‘celebration’.
Tip:
To achieve a perfectly layered caramel in your No Bake Salted Caramel Cheesecake it’s important to focus on the cooling process. After baking the condensed milk into caramel give it some time to cool slightly before pouring it over the crust. This gentle cooling allows the caramel to thicken enough creating a layer that won’t seep into the crust or mix with the cheesecake layer. However, be mindful not to let it cool too much as it might become too firm and difficult to spread. Aim for a temperature; when touched it should feel pleasantly warm. This ensures an easily spreadable consistency that will set beneath the cheesecake mixture. By paying attention to these details your layers will not look visually distinct. Also offers an irresistible combination of flavors and textures, in every slice.
Frequently Asked Questions:
How do I get the caramel layer just right?
The key is to be patient. Bake it at a temperature. Stir occasionally until it turns a deep amber color. As it cools it will become smooth and silky.
Can I make this cheesecake ahead of time?
Absolutely! It’s a great dessert to make ahead of time. Simply assemble it and chill. Add the toppings before serving.
How long will the cheesecake keep?
If stored in the refrigerator it will remain fresh for, up to three days. Alternatively, you can freeze it for longer storage.
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Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
No-Bake Salted Caramel Cheesecake
Ingredients
For the Caramel Layer:
- 14 oz sweetened condensed milk
- ½ tsp flake sea salt
For the Crust:
- 2¼ c graham cracker crumbs
- 2 tbsp granulated sugar
- 2 tbsp light brown sugar
- ¼ tsp kosher salt
- 10 tbsp unsalted butter melted
For the No-Bake Cheesecake layer:
- 1⅛ c heavy whipping cream COLD
- 24 oz full-fat cream cheese room temperature
- 6 tbsp granulated sugar
- 2 tbsp powdered sugar
- ¼ c sour cream room temperature
- ½ lemon juiced
- 1 tsp pure vanilla extract
For the Topping (optional):
- Homemade or storebought caramel sauce
- English Toffee Bits
Instructions
To make the Caramel Layer:
- Preheat your oven to 425°F (220°C). Take a 9x13-inch baking dish and pour in a can of sweetened condensed milk. Sprinkle some flake sea salt on top.
- Cover the dish, with foil then place it in a pan. Fill the pan with water making sure it goes a third of the way up the sides of the baking dish.
- Bake for around 1.5 to 2 hours stirring every 30 minutes and adding boiling water if needed. The caramel should turn brown and thicken as it cooks.
- Carefully take out the dish from the oven. Allow the caramel to cool for 5 minutes inside it. Then transfer it to a bowl. Let it cool down completely at room temperature.
For preparing the Crust:
- In a bowl mix together graham cracker crumbs, both sugars and salt until combined.
- Pour in melted butter into this mixture. Stir until all crumbs are evenly moistened.
- Press this mixture firmly onto the bottom of a springform pan creating a layer that extends up along its sides.
- Place the pan in your freezer while you work on preparing the caramel.
To make the No Bake Cheesecake Layer:
- Using a stand mixer whip heavy cream until stiff peaks form then set aside.
- Using the mixer (with paddle attachment) beat cream cheese and both sugars until smooth and creamy.
- Mix in cream lemon juice and vanilla extract, into this cream cheese mixture.
- At the speed gently incorporate the whipped cream into the mixture until they are just combined. Then use a spatula to finish folding it in.
For Assembling:
- Remove the crust from the freezer. Pour the caramel over it ensuring a layer. Let it chill for 30 minutes.
- Spread the cheesecake mixture over the caramel layer making sure to smooth out the top. Allow it to chill in the refrigerator for 8 hours or overnight.
To Serve:
- Once it has set take out the cheesecake from its pan. Drizzle some caramel sauce, on top. Sprinkle with toffee bits as a garnish.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
