Description
Escape into the sweet serenity of this No-Bake Salted Caramel Cheesecake, where the harmonious layers of buttery graham cracker crust and divine salted caramel merge with the velvety richness of the cheesecake. Each forkful offers a silent ode to the art of dessert making, with the flake sea salt’s delicate crunch against the creamy backdrop invoking a dance of flavors. It’s a dessert that doesn’t just end a meal but rather graces your palate with a luxurious experience, promising the joy of gourmet cheesecake without the confines of an oven or the fuss of baking.
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 9×13-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
Indulge, in the delight of a gluten-free treat with our exquisite No Bake Salted Caramel Cheesecake. To create a crust that’s wonderfully crumbly and satisfying opt for a gluten-free alternative to the traditional graham crackers. For a layer of flavor and crunch consider blending in some toasted nuts like almonds or pecans while crafting your gluten-free base. As you mix and press the crust into your pan allow the scent of buttery toasted nuts to fill your kitchen creating an inviting atmosphere for this combination of caramel and cheesecake. Complete this masterpiece by drizzling caramel made from simple gluten-free ingredients on top resulting in a dessert that not only caters to those, with gluten sensitivities but also brings joy to all who indulge in it.
- Prep Time: 1 hour
- Cook Time: 1 hour 30 minutes
