This no bake salted caramel cheesecake is a perfect treat when you want something rich, creamy, and sweet without turning on the oven. It features a smooth, velvety cheesecake filling layered on a crunchy graham cracker crust, all topped with luscious salted caramel sauce that adds just the right amount of salty sweetness.
I love making this cheesecake because it comes together quickly and doesn’t require any baking skills, which is great for a last-minute dessert. The balance between the creamy, slightly tangy cheesecake and the gooey salted caramel is something I can’t resist, and it always gets rave reviews from friends and family.
My favorite way to serve this cheesecake is chilled and sliced into generous pieces, perfect alongside a cup of coffee or tea. It’s also a fantastic dessert for gatherings because it can be made ahead of time, so you get to relax and enjoy the company rather than spending all your time in the kitchen.
Key Ingredients & Substitutions
Graham Cracker Crust: This forms the crunchy base. If you don’t have graham crackers, digestive biscuits or vanilla wafer cookies work well. Melted butter helps bind the crumbs so press firmly for a solid crust.
Cream Cheese: It gives the cheesecake its creamy richness. Use full-fat for best texture. You can substitute with mascarpone for an even silkier filling, though it’s milder in flavor.
Heavy Whipping Cream: Cold and whipped to stiff peaks, it lightens the filling. Avoid overwhipping to prevent graininess. If you want a lighter version, try substituting half with Greek yogurt (though texture and taste will change).
Salted Caramel Sauce: Made from sugar, butter, cream, and salt, it brings that perfect sweet-salty balance. You can buy store-bought caramel sauce, but homemade gives a fresher taste. Use sea salt flakes for a nice crunch.
How Do You Make Smooth, No-Bake Cheesecake Filling That Holds Its Shape?
The key is folding whipped cream gently into the cream cheese mixture to keep air bubbles intact for a fluffy yet stable texture.
- Beat the softened cream cheese with powdered sugar and vanilla until completely smooth—no lumps!
- Whip cold heavy cream in a clean, chilled bowl until stiff peaks form to add volume.
- Fold the whipped cream into the cream cheese in batches. Use a spatula and cut down, across, and around the bowl to mix gently.
- Avoid overmixing, which can cause the filling to deflate or become runny.
- Chill the assembled cheesecake well (at least 4 hours) to let it set firm enough to slice cleanly.
Equipment You’ll Need
- 9-inch springform pan – makes it easy to remove the cheesecake without ruining its shape.
- Mixing bowls – at least two; one for the crust and one for the filling.
- Electric mixer or hand mixer – helps beat the cream cheese smooth and whip the cream to stiff peaks.
- Spatula – perfect for folding the whipped cream into the cream cheese mixture without deflating it.
- Medium saucepan – needed to make the salted caramel sauce on the stove.
- Measuring cups and spoons – for precise ingredient measurements to get the perfect taste and texture.
Flavor Variations & Add-Ins
- Switch to chocolate ganache topping instead of caramel for a rich, chocolatey twist.
- Add a swirl of peanut butter into the cheesecake filling for nutty flavor that pairs well with caramel.
- Use crushed gingersnap cookies in the crust for a spicy kick that complements the sweetness.
- Top with toasted pecans or sliced almonds to add crunch and a toasty nut flavor.
No Bake Salted Caramel Cheesecake
Ingredients You’ll Need:
For the Crust:
- 1 1/2 cups graham cracker crumbs (about 10-12 full crackers)
- 1/4 cup granulated sugar
- 7 tablespoons unsalted butter, melted
For the Cheesecake Filling:
- 16 ounces (450g) cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 2 cups heavy whipping cream, cold
For the Salted Caramel Sauce:
- 1 cup granulated sugar
- 6 tablespoons unsalted butter, cut into pieces
- 1/2 cup heavy cream, warmed
- 1 teaspoon sea salt
Optional Garnishes:
- Whipped cream
- Salted caramel drizzle
- Pretzel crisps or caramel crisps
Time Needed
This recipe takes about 20 minutes to prepare, plus at least 4 hours (or overnight) to chill and set in the refrigerator. The salted caramel sauce takes about 10 minutes to make. Overall, plan for about 4 to 5 hours from start to finish, mostly hands-off chilling time.
Step-by-Step Instructions:
1. Prepare the Crust:
In a medium bowl, mix graham cracker crumbs and sugar. Pour in melted butter and stir until the crumbs look like wet sand. Press this mixture firmly and evenly into the bottom of a 9-inch springform pan. Put it in the fridge to chill while you make the filling.
2. Make the Cheesecake Filling:
In a large bowl, beat softened cream cheese with powdered sugar and vanilla extract until smooth and creamy with no lumps. In another chilled bowl, whip the cold heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until everything is combined and smooth. Be gentle so you keep the mixture light and fluffy.
3. Assemble the Cheesecake:
Pour the cheesecake filling over the chilled crust and spread it evenly with a spatula. Cover the pan with plastic wrap and refrigerate for at least 4 hours or overnight, so the cheesecake sets firm enough to slice.
4. Prepare the Salted Caramel Sauce:
In a medium saucepan over medium heat, melt the granulated sugar while stirring constantly until it turns a deep amber color—watch carefully so it doesn’t burn. Remove from heat, quickly add the butter pieces and stir until melted and combined. Slowly pour in the warmed heavy cream while stirring vigorously (the mixture will bubble up). Stir in sea salt until dissolved and smooth. Let the sauce cool a bit to thicken.
5. Serve:
Remove the cheesecake from the springform pan and place it on a serving plate. Drizzle the salted caramel sauce generously over the top, letting it drip down the sides. If you like, garnish with whipped cream and some pretzel or caramel crisps for crunch. Slice and serve chilled, enjoying the creamy, sweet, and salty flavors!
Can I Use a Different Crust for This Cheesecake?
Absolutely! You can substitute graham cracker crumbs with crushed digestive biscuits, vanilla wafers, or even crushed pretzels for a salty twist. Just keep the same amount and mix with melted butter to hold it together.
How Long Should I Chill the Cheesecake?
Chill the cheesecake for at least 4 hours to let it fully set, but overnight is best for a firmer texture and richer flavor. Make sure it’s well covered to prevent it from absorbing fridge odors.
Can I Make the Salted Caramel Sauce Ahead of Time?
Yes! The caramel sauce can be made up to 3 days in advance. Store it in an airtight container in the fridge and warm gently before drizzling on your cheesecake.
What’s the Best Way to Store Leftover Cheesecake?
Keep leftovers in the refrigerator covered with plastic wrap or in an airtight container for up to 3-4 days. For longer storage, you can freeze slices wrapped tightly, thawing overnight in the fridge before serving.
