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.

Salted Caramel No Bake Cheesecake – Delicious Recipe

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

Scale

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)

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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