Indulge in the sweet and salty goodness of a Salted Caramel No Bake Cheesecake, a decadent dessert that’s both rich and creamy. This no-bake cheesecake is a perfect combination of smooth cheesecake filling, a buttery graham cracker crust, and a luscious salted caramel topping. Not only is this dessert a showstopper for any occasion, but it also requires no oven time, making it ideal for those who want to skip the heat and get straight to enjoying a delicious treat.
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Why You’ll Love This Salted Caramel No Bake Cheesecake
This Salted Caramel No Bake Cheesecake is everything you want in a dessert—creamy, sweet, and with just the right amount of savory salt to make it extra special. The no-bake feature makes it incredibly easy to prepare, and it’s perfect for hot days when you want to keep your kitchen cool. Whether it’s a casual family dinner or a fancy get-together, this dessert will surely impress your guests.
Ingredients
For this irresistible cheesecake, you’ll need the following ingredients:
- Sweetened Condensed Milk: Creates a rich and smooth caramel layer when baked.
- Flake Sea Salt: Balances the sweetness of the caramel and gives the cheesecake its signature salty kick.
- Graham Cracker Crumbs: Forms the base of the cheesecake, adding crunch and a slight sweetness.
- Granulated Sugar & Brown Sugar: Sweetens the graham cracker crust and helps it bind together.
- Unsalted Butter: Adds richness to the crust and helps it set properly.
- Heavy Whipping Cream: Used to make whipped cream for the cheesecake filling, contributing to the smooth texture.
- Full-Fat Cream Cheese: Forms the base of the cheesecake filling, providing the creamy consistency.
- Powdered Sugar: Adds sweetness to the cheesecake filling, helping it firm up.
- Sour Cream: Adds tang to balance out the richness of the cream cheese.
- Lemon Juice: Enhances the overall flavor and cuts through the richness.
- Vanilla Extract: Adds depth of flavor to the cheesecake.
- Caramel Sauce & Toffee Bits (optional): For topping the cheesecake and adding a delightful crunch.
Alternative Ingredient Suggestions
- Gluten-Free Crust: If you need a gluten-free option, swap the graham cracker crumbs for gluten-free crackers or cookies.
- Dairy-Free: Use coconut cream in place of heavy whipping cream and opt for dairy-free cream cheese.
- Nut-Free: If you’re allergic to nuts, simply skip the toffee bits or replace them with a nut-free caramel drizzle.
Step-by-Step Instructions
- Prepare the Caramel Layer: Preheat your oven to 425°F. Pour the sweetened condensed milk into a glass baking dish, sprinkle with flake sea salt, and cover with foil. Place the dish in a larger pan with water, and bake for 1.5 to 2 hours, stirring every 30 minutes. The milk should turn golden and thick. Let it cool.
- Make the Crust: In a bowl, combine graham cracker crumbs, granulated sugar, brown sugar, and salt. Add melted butter and mix until the crumbs are coated. Press the mixture firmly into a springform pan and freeze.
- Whip the Cream: In a stand mixer, beat the heavy cream until stiff peaks form. Set aside.
- Prepare the Cheesecake Filling: In the same mixer bowl, beat together cream cheese, granulated sugar, and powdered sugar until smooth. Add sour cream, lemon juice, and vanilla extract, and beat again until well-combined. Gently fold in the whipped cream.
- Assemble the Cheesecake: Pour the cooled caramel over the prepared crust and spread it evenly. Refrigerate for 30 minutes. Then, top with the cheesecake mixture and smooth it out. Cover and refrigerate for at least 8 hours, or up to 48 hours.
- Serve: Once set, carefully remove the cheesecake from the springform pan. Drizzle with extra caramel sauce and sprinkle with toffee bits before serving.
Tips & Tricks
- Allow Enough Time: The cheesecake needs at least 8 hours in the fridge to set properly, so plan accordingly.
- Don’t Overwhip the Cream: When whipping the cream for the cheesecake layer, make sure it forms stiff peaks but doesn’t turn to butter.
- Storage: Store any leftover cheesecake in an airtight container in the fridge for up to 3 days. You can also freeze it for up to 3 months.
Pairing Ideas and Variations
This Salted Caramel No Bake Cheesecake pairs wonderfully with fresh fruit, such as berries, or even a drizzle of chocolate sauce. For an added crunch, top it with crushed nuts or a sprinkle of sea salt. You can also make it a more decadent dessert by serving it with a scoop of vanilla ice cream on the side.
If you’re looking for variations, try adding a layer of chocolate ganache beneath the caramel or swapping the caramel for a fruit compote like raspberry or blueberry for a fresh twist.
Health Benefits of Salted Caramel No Bake Cheesecake (Optional)
While this dessert is indulgent, it also has the benefit of being free from artificial additives since it’s made with simple, high-quality ingredients. If you’re mindful of your sugar intake, consider using a sugar substitute in the crust or cheesecake layer. Additionally, using Greek yogurt instead of sour cream can boost the protein content and reduce the fat.
By following this Salted Caramel No Bake Cheesecake recipe, you’ll create a dessert that’s both delicious and easy to make. With its perfect balance of sweet and salty flavors, this cheesecake will surely become a favorite at any gathering. Whether you prepare it ahead of time for a special event or make it as a treat for yourself, this cheesecake is guaranteed to impress!
Conclusion
This Salted Caramel No Bake Cheesecake is the ultimate dessert for anyone craving a luxurious, no-fuss treat. With its rich, creamy texture and perfect balance of sweet and salty flavors, it is sure to impress anyone at your table. Whether you’re serving it at a holiday gathering or simply enjoying a special evening at home, this cheesecake promises to satisfy even the most discerning sweet tooth. Best of all, it’s easy to prepare, requiring no baking and minimal effort. So why wait? Make this stunning dessert today and let the salted caramel goodness take center stage!
FAQ
How long can I store Salted Caramel No Bake Cheesecake?
You can store your Salted Caramel No Bake Cheesecake in an airtight container in the refrigerator for up to 3 days. If you’d like to keep it longer, you can freeze it for up to 3 months. Simply wrap it well and store it in the freezer for a delightful treat later.
Can I make Salted Caramel No Bake Cheesecake without a stand mixer?
Absolutely! If you don’t have a stand mixer, you can still make this cheesecake by whipping the heavy cream with a hand mixer or even manually. While it may take longer, you’ll still achieve the same creamy results. Just ensure the whipped cream is stiff before folding it into the cheesecake mixture.
How do I make the caramel for the cheesecake?
To make the caramel, heat sweetened condensed milk with flake sea salt in the oven at 425°F for about 1.5 to 2 hours. Stir it every 30 minutes and check the water level in the roasting pan to ensure the caramel cooks evenly. Once thickened and golden, let it cool before layering it on your cheesecake.
More Relevant Recipes
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Salted Caramel No Bake Cheesecake Recipe
- Prep Time: 30 minutes
- Cook Time: 1.5-2 hours (for caramel)
- Total Time: 9 hours (including refrigeration)
- Yield: 12 servings 1x
- Category: Dessert
- Method: No-bake
- Cuisine: American
- Diet: Vegetarian
Description
This Salted Caramel No Bake Cheesecake is a decadent dessert with a perfect balance of sweet and salty flavors. The creamy cheesecake is topped with a luscious homemade caramel sauce and optional toffee bits for added crunch.
Ingredients
- 14 ounces sweetened condensed milk (1 can)
- ½ teaspoon flake sea salt
- 2¼ cups graham cracker crumbs (about 20 cracker sheets)
- 2 tablespoons granulated sugar
- 2 tablespoons light brown sugar
- ¼ teaspoon kosher salt
- 10 tablespoons unsalted butter (melted)
- 1⅛ cups heavy whipping cream (COLD)
- 24 ounces full-fat cream cheese (3 bricks, room temperature)
- 6 tablespoons granulated sugar
- 2 tablespoons powdered sugar
- ¼ cup sour cream (room temperature)
- ½ lemon (juiced)
- 1 teaspoon pure vanilla extract
- Homemade or store-bought caramel sauce (for topping)
- English toffee bits (optional, for topping)
Instructions
- Preheat the oven to 425°F. Pour sweetened condensed milk into a 9×13-inch glass baking dish, sprinkle with sea salt, and cover with foil. Place the dish in a larger pan with water, baking for 1.5 to 2 hours, stirring every 30 minutes. Allow the caramel to cool.
- For the crust, combine graham cracker crumbs, granulated sugar, brown sugar, and kosher salt. Add melted butter and mix until the crumbs are fully coated. Press the mixture firmly into a springform pan and freeze until set.
- In a stand mixer, beat heavy whipping cream on medium-high speed until stiff peaks form. Set aside.
- In the same mixer bowl, beat cream cheese, granulated sugar, and powdered sugar until smooth. Add sour cream, lemon juice, and vanilla extract, and beat until well-combined.
- Fold in the whipped cream by hand until fully incorporated.
- Remove the crust from the freezer, pour the cooled caramel over it, and refrigerate for 30 minutes.
- Spread the cheesecake mixture over the caramel layer, smoothing it evenly. Cover and refrigerate for at least 8 hours or up to 48 hours to set.
- Before serving, drizzle with extra caramel sauce and sprinkle with toffee bits for garnish.
Notes
- This cheesecake can be made up to 48 hours in advance, making it a great option for party planning.
- Allow enough time for the cheesecake to set; it needs about 8 hours of refrigeration.
- If you don’t have a stand mixer, you can whip the cream and mix the ingredients by hand. It will take a little longer but will still work.
- You can freeze the cheesecake for up to 3 months. Be sure to wrap it well before freezing.
Nutrition
- Serving Size: 1 slice
- Calories: 878 kcal
- Sugar: 54g
- Sodium: 718mg
- Fat: 64g
- Saturated Fat: 38g
- Unsaturated Fat: 20g
- Trans Fat: 1g
- Carbohydrates: 68g
- Fiber: 1g
- Protein: 12g
- Cholesterol: 182mg
