Cream cheese, graham cracker crust, whipped cream, and salted caramel come together in this dreamy no-bake salted caramel cheesecake!
You know how sometimes you’re standing in the kitchen, staring at your oven like it personally offended you? That was me last summer. It was one of those sticky hot days where even thinking about baking made me sweat. But I was craving cheesecake like you wouldn’t believe—smooth, creamy, indulgent cheesecake. And if I’m being honest? I didn’t just want cheesecake. I wanted salted caramel cheesecake.
So, I did what any stubborn dessert lover would do. I grabbed a whisk and got creative—no oven required. And let me tell you, this No-Bake Salted Caramel Cheesecake was born out of that pure determination (and maybe a dash of desperation). But it turned out so good, I’ve made it more times than I can count. Even my mother-in-law asked for the recipe… and she doesn’t ask for recipes. Ever.
Why You’ll Love This No-Bake Salted Caramel Cheesecake Recipe?
Okay, let’s get real. There’s cheesecake, and then there’s this cheesecake. Here’s why it’s my favorite no-bake dessert on the planet (and trust me, I’ve tested plenty—call it research).
- No oven! Seriously. You could make this in the middle of a heatwave and still keep your cool.
- That caramel layer. Sweet, salty, sticky, and just the right amount of chewy. It’s like a little hug for your taste buds.
- Ultra-creamy filling. This isn’t your average no-bake cheesecake. It’s rich, smooth, and basically melts in your mouth.
- Make it ahead. Hosting a party? This guy hangs out in the fridge overnight and tastes even better the next day.
- It’s a showstopper. You drizzle that caramel, sprinkle those toffee bits, and everyone thinks you’re a dessert genius. (No one needs to know how easy it was.)
Ingredient Notes:
Alright, let’s chat ingredients. I’m not about to make you buy anything fancy (unless you want to).
Caramel Layer
- Sweetened condensed milk: This is the backbone of the caramel. It turns into the most luscious golden sauce with just a little heat and time.
- Flake sea salt: Don’t skip this! It balances the sweetness and gives you those magical salty pops.
Graham Cracker Crust
- Graham crackers: Classic. But if you’re feeling wild, try chocolate grahams. Just sayin’.
- Brown sugar + granulated sugar: I love the mix here—brown sugar adds a bit of depth.
- Melted butter: You need that buttery goodness to hold everything together.
Cheesecake Filling
- Heavy whipping cream: Whip it good. (Sorry, couldn’t resist.) Cold cream whips up fluffier.
- Full-fat cream cheese: This isn’t the time to be shy. Full fat = full flavor.
- Sour cream + lemon juice: They give that little zing that keeps the cheesecake from being too sweet.
- Vanilla extract: Always go for pure vanilla if you can. The difference? Huge.
Optional Toppings
- Caramel sauce: Homemade or store-bought—whatever makes life easier.
- Toffee bits: Add crunch, because we like textures around here.
How To Make No-Bake Salted Caramel Cheesecake?
Step 1. Make the Caramel
This is my favorite part, mostly because it feels like a science experiment. You bake sweetened condensed milk in a water bath until it turns into caramel. You’ll want to stir it every 30 minutes, but otherwise? Pretty low-maintenance. When it’s thick and golden, it’s ready. Let it cool—you can’t rush perfection.
Step 2. Make the Crust
Mix graham cracker crumbs, sugars, salt, and butter until it looks like damp sand (weird visual, but accurate). Press it into your springform pan and freeze it while you work on the filling. Pro tip: Press firmly! You want that crust to hold its own.
Step 3. Make the Cheesecake Layer
Whip cold cream into soft peaks (I always sneak a taste). In another bowl, beat cream cheese with sugars until smooth and creamy. Then add sour cream, lemon juice, and vanilla. Gently fold in the whipped cream—think lazy Sunday folding laundry, not boot camp folding.
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Step 4. Assemble the Magic
Pour the caramel over the crust (try not to drool), chill it for about 30 minutes, then top it with the cheesecake filling. Smooth it out, cover it, and chill overnight. Yes, waiting is hard. But so worth it.
Step 5. Serve Like a Pro
Once it’s set, release it from the pan, drizzle with caramel, sprinkle toffee bits, and serve. Get ready for some serious compliments.
Storage Options:
- Fridge: Covered, it’ll last 4-5 days. (Although mine’s usually gone in two.)
- Freezer: Freeze slices individually. Wrap in plastic wrap and pop in an airtight container. Defrost in the fridge. Or eat them frozen. I won’t judge.
Variations and Substitutions:
- Gluten-Free? Use GF graham crackers. Easy peasy.
- Want a different crust? Oreos or digestive biscuits are fab.
- Dairy-Free? Swap for dairy-free cream cheese and coconut whipped cream.
- Add-ins: Try chocolate chips in the crust or mix peanut butter into the caramel (you’re welcome).
- Extra booze? A little Baileys in the filling? Dangerous… in the best way.
What to Serve with No-Bake Salted Caramel Cheesecake?
This cheesecake is the star, but she’s open to sharing the stage.
- Coffee: A must.
- Prosecco or bubbly: Adds a fun, fizzy contrast.
- Fresh berries: Strawberries, raspberries, whatever’s in season.
- Ice cream: Vanilla or caramel swirl. Because why not double down on dessert?
Frequently Asked Questions:
Do I really need to chill it overnight?
Short answer? Yes. Long answer? It gets firmer and tastier as it chills. Worth the wait.
Can I skip making the caramel from scratch?
Totally! Use store-bought caramel sauce if you’re short on time.
Why is my crust crumbly?
You probably need a bit more butter or to press it down harder. It’s all about the squish.
And that’s the story of my No-Bake Salted Caramel Cheesecake—born from a hot day, a craving, and zero interest in baking. If you make it (and I really hope you do), let me know how it turns out! Or, better yet, send me a slice.
<Remember it later>
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!
Keep the Flavor Coming – Try These:
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!
