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

Scale

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)
1⅛ 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)

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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.