If you have a sweet tooth and a love for indulgent desserts, the Salted Caramel No Bake Cheesecake Recipe is an absolute game changer. This luscious, creamy cheesecake combines the silky smoothness of classic no-bake cheesecake with rich homemade caramel sauce, elevated by a touch of flaky sea salt for that perfect sweet-salty dance on your taste buds. Plus, it doesn’t require turning on the oven, making it a delightfully simple yet impressive dessert for any occasion. Trust me, this crowd-pleaser will quickly become your go-to when you want something that feels luxurious without fussing over complicated steps.
Ingredients You’ll Need
Gathering the right ingredients is key to whipping up this Salted Caramel No Bake Cheesecake Recipe, but don’t worry—they’re simple and straightforward. Each one plays a crucial role in creating that luscious texture, deep caramel flavor, and perfect crust that holds everything together.
- Sweetened condensed milk (14 ounces): Adds creamy sweetness and helps achieve a smooth, luscious filling.
- Flake sea salt (½ teaspoon): Offers a delicate crunch and enhances the caramel’s rich flavor with a salty counterpoint.
- Graham cracker crumbs (2¼ cups): Forms the crunchy, buttery crust essential to every cheesecake’s foundation.
- Granulated sugar (2 tablespoons + 6 tablespoons): Balances flavors and helps stabilize the filling for that perfect set.
- Light brown sugar (2 tablespoons): Gives depth and a hint of molasses sweetness to the crust.
- Kosher salt (¼ teaspoon): Works with the sugars to bring out the overall flavor complexity.
- Unsalted butter (10 tablespoons, melted): Binds the crust ingredients and adds richness without extra saltiness.
- Heavy whipping cream (1â…› cups, cold): Whipped into stiff peaks for airy creaminess in the filling.
- Full-fat cream cheese (24 ounces, room temperature): The star component that gives cheesecake its signature tang and creaminess.
- Powdered sugar (2 tablespoons): Smoothly sweetens the filling without graininess.
- Sour cream (¼ cup): Contributes a subtle tang and silky texture, elevating the richness.
- Lemon juice (½ lemon): Adds brightness and cuts through the sweetness neatly.
- Vanilla extract (1 teaspoon): Infuses the filling with classic warm vanilla aroma.
- Homemade or storebought caramel sauce: The luscious, sticky topping that defines the salted caramel variation.
- English Toffee Bits: Adds delightful crunchy texture and buttery toffee flavor as garnish.
How to Make Salted Caramel No Bake Cheesecake Recipe
Step 1: Prepare the Crust
Start by combining the graham cracker crumbs, granulated sugar, brown sugar, and kosher salt in a medium bowl. Then add the melted unsalted butter and mix until the crumbs are evenly coated and hold together when pressed. Press this mixture firmly into the bottom of your springform pan to create a compact and flavorful base. Pop it in the fridge while you make the filling—this step helps the crust firm up so it stays crisp beneath that creamy layer.
Step 2: Beat the Cream Cheese Mixture
In a large mixing bowl, beat the room-temperature cream cheese until silky smooth and free of lumps. Gradually add the granulated sugar and powdered sugar, continuing to mix until they’re fully incorporated. Next, blend in the sour cream, lemon juice, and vanilla extract. This mixture is the cheesecake’s creamy heart, and making sure it’s smooth and well combined sets the stage for that velvety texture everyone loves.
Step 3: Whip the Heavy Cream
With your heavy cream cold, whip it using a hand or stand mixer on high speed until stiff peaks form. This airy whipped cream is crucial—it lightens the dense cream cheese blend and gives the cheesecake a cloud-like texture. Gently fold the whipped cream into the cream cheese mixture, taking care not to deflate the air you just whipped in.
Step 4: Mix in Sweetened Condensed Milk and Sea Salt
Slowly pour in the sweetened condensed milk while folding gently to combine. Add the flake sea salt evenly over the mixture, folding it in delicately so every bite bursts with that irresistible sweet and salty flavor contrast. This step elevates your classic no-bake cheesecake, making it uniquely decadent and memorable.
Step 5: Assemble and Chill
Pour the luscious filling over the prepared crust and smooth the top with a spatula. Cover the cheesecake with plastic wrap or a lid, then refrigerate for at least 4 hours, ideally overnight, to allow the flavors to meld and the texture to firm up perfectly. When ready to serve, generously drizzle homemade or storebought caramel sauce on top, then sprinkle with English toffee bits for that crunch factor. The wait is totally worth it!
How to Serve Salted Caramel No Bake Cheesecake Recipe
Garnishes
Visual appeal and flavor harmony both get a boost when you pile on garnishes. English toffee bits add texture and nutty sweetness, while a light sprinkle of flake sea salt amps up the salted caramel vibes. A few fresh berries or a small sprig of mint can bring a pop of color and freshness, balancing the richness delightfully.
Side Dishes
This cheesecake pairs wonderfully with simple sides that complement without overpowering it. Think fresh fruit salad, tangy berry compote, or even a scoop of vanilla bean ice cream for an all-out indulgence party. If you want to keep things light, a citrus sorbet also adds an uplifting contrast that refreshes the palate.
Creative Ways to Present
For a stunning presentation, serve individual mini cheesecakes in clear cups layered with caramel sauce and crushed toffee on top. Or slice the cake and drizzle caramel artistically on each plate with a scatter of toffee bits and a dusting of cocoa powder. Even making cheesecake parfaits with alternating layers of filling, caramel, and crunchy crust inside pretty glasses will wow your guests with minimal effort.
Make Ahead and Storage
Storing Leftovers
Keep any leftover Salted Caramel No Bake Cheesecake Recipe chilled in an airtight container or covered tightly with plastic wrap. Stored properly in the refrigerator, it stays fresh for up to 4 days while maintaining its creamy texture and delightful flavor.
Freezing
You can freeze this no bake cheesecake if you want to prepare ahead or save leftovers long term. Wrap it securely in plastic wrap and aluminum foil to prevent freezer burn. When ready to enjoy, thaw overnight in the fridge to preserve the perfect consistency and flavor balance.
Reheating
This dessert is best served cold, so reheating isn’t necessary. However, if you prefer a less chilled cheesecake, simply let it sit at room temperature for 15-20 minutes before slicing to soften it slightly without melting it.
FAQs
Can I use store-bought caramel sauce?
Absolutely! While homemade caramel has that special homemade touch, store-bought caramel sauce works beautifully and saves time. Just make sure it’s thick and rich for the best flavor impact.
Is it possible to make this cheesecake vegan or dairy-free?
This particular Salted Caramel No Bake Cheesecake Recipe is designed with dairy ingredients for that classic creamy texture, but you can experiment with dairy-free cream cheese and coconut-based alternatives if you want a vegan version.
Can I substitute the graham cracker crust?
Yes, try using crushed digestive biscuits, oats, or even nuts combined with butter to create a different yet delicious crust variation that complements the caramel and cheesecake layers.
What if I don’t have a springform pan?
You can use a standard round cake pan lined with parchment paper or foil for easy removal, but a springform pan is highly recommended for smooth, effortless serving.
How long does this cheesecake need to set?
For best results, allow at least 4 hours to chill, though overnight chilling is ideal to let all those flavors develop and the consistency set just right.
Final Thoughts
If you’re craving a show-stopping dessert that feels elegant yet is surprisingly straightforward to make, this Salted Caramel No Bake Cheesecake Recipe is your perfect match. It combines creamy, tangy cheesecake with buttery caramel and a salty finish that keeps you coming back for more. Go ahead, treat yourself and your loved ones to this unforgettable dessert — I promise it’ll be a new favorite you’ll want to make again and again!
Print
Salted Caramel No Bake Cheesecake Recipe
- Prep Time: 60 minutes
- Cook Time: 0 minutes
- Total Time: 6 hours 60 minutes (includes chilling time)
- Yield: 8 servings (8 slices)
- Category: Dessert
- Method: No-Cook
- Cuisine: American
- Diet: Vegetarian
Description
This Salted Caramel No Bake Cheesecake is a decadent dessert featuring a buttery graham cracker crust, a rich and creamy cream cheese filling, and a luscious salted caramel topping. Perfectly balanced with a hint of sea salt and a touch of lemon juice to brighten the flavors, this no-bake cheesecake is easy to prepare and ideal for special occasions or satisfying sweet cravings without turning on the oven.
Ingredients
Crust
- 2¼ cups graham cracker crumbs (320 grams, about 20 cracker sheets)
- 2 tablespoons granulated sugar (25 grams)
- 2 tablespoons light brown sugar (27 grams)
- ¼ teaspoon kosher salt
- 10 tablespoons unsalted butter, melted (141 grams, 1¼ sticks)
Cheesecake Filling
- 24 ounces full-fat cream cheese, room temperature (681 grams, 3 bricks)
- 6 tablespoons granulated sugar (75 grams)
- 2 tablespoons powdered sugar (14 grams)
- ¼ cup sour cream, room temperature (57 grams)
- ½ lemon, juiced
- 1 teaspoon pure vanilla extract (4 grams)
- 1â…› cups heavy whipping cream, cold (255 grams, 18 tablespoons)
Salted Caramel Sauce
- 14 ounces sweetened condensed milk (396 grams, 1 can)
- ½ teaspoon flaked sea salt (Maldon or Fleur de sel)
Toppings
- Homemade caramel sauce or storebought caramel sauce
- English toffee bits (Heath recommended)
Instructions
- Prepare the Salted Caramel Sauce: In a saucepan, gently heat the sweetened condensed milk over medium-low heat, stirring frequently until it thickens and becomes golden in color. Remove from heat and stir in the flaked sea salt. Set aside and let cool completely to room temperature before using.
- Make the Graham Cracker Crust: Combine the graham cracker crumbs, granulated sugar, light brown sugar, kosher salt, and melted unsalted butter in a mixing bowl until the mixture resembles wet sand. Press this mixture firmly and evenly into the bottom of a 9-inch springform pan or pie dish. Refrigerate the crust while preparing the filling to allow it to set.
- Prepare the Cheesecake Filling: In a large bowl, beat the room temperature cream cheese until smooth and creamy. Gradually add the granulated sugar and powdered sugar, mixing well. Blend in the sour cream, lemon juice, and vanilla extract until smooth and fully incorporated.
- Whip the Cream: Using a stand mixer or handheld mixer, beat the cold heavy whipping cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture in batches, ensuring a smooth and airy filling without deflating the whipped cream.
- Assemble and Chill the Cheesecake: Pour half of the cheesecake filling over the prepared crust and spread it evenly. Drizzle a generous amount of the cooled salted caramel sauce over the filling, then pour the remaining cheesecake filling on top and smooth the surface. Refrigerate the cheesecake for at least 6 hours or preferably overnight to set completely. Before serving, top with additional caramel sauce and sprinkle with English toffee bits for crunch and extra flavor.
Notes
- Ensure the cream cheese is at room temperature to achieve a smooth filling free of lumps.
- Cold heavy cream whips best and provides volume for a light texture.
- If you prefer, you can use storebought caramel sauce for convenience.
- For a firmer texture, freeze the cheesecake for an hour before serving and let it thaw slightly.
- Use a water bath for the caramel sauce to prevent burning if heating on stovetop.
