Description
This no-bake caramel cheesecake features a buttery graham cracker crust, a smooth and creamy caramel-infused cheesecake layer, and is topped with a luscious homemade salted caramel sauce. Perfect for an indulgent dessert without the need for an oven.
Ingredients
Salted Caramel Sauce
- 1 cup (215 grams) granulated sugar
- ¼ cup (59 grams) water
- ¼ teaspoon lemon juice
- ½ cup (112 grams) heavy whipping cream, room temperature
- 5 tablespoons (75 grams) unsalted butter, room temperature
- 1 teaspoon sea salt
- 1 teaspoon vanilla extract
Crust
- 1 ½ cups (150 grams) graham cracker crumbs
- 1 teaspoon cinnamon
- 3 tablespoons (42 grams) granulated sugar
- 7 tablespoons (100 grams) salted butter, melted (add ¼ teaspoon kosher salt if using unsalted butter)
No Bake Cheesecake
- 12 oz (340 grams) cream cheese, room temperature, full fat, brick style
- ¾ cup (195 grams) salted caramel sauce (preferably homemade, cooled and thickened)
- 2 teaspoons vanilla extract
- 1 cup (226 grams) heavy cream, cold
- ¼ cup (40 grams) powdered sugar
- ⅓ cup (81 grams) caramel sauce for topping
Instructions
- Prepare Salted Caramel Sauce: Ensure butter and heavy cream are at room temperature. In a heavy-bottomed saucepan, combine sugar, water, and lemon juice, stirring gently just to moisten sugar. Heat over medium-high heat without stirring until the sugar turns a deep amber color, about 8-10 minutes. Remove from heat immediately, add butter and stir until incorporated, then slowly add cream while stirring to smooth. Mix in vanilla extract and sea salt. Refrigerate until cooled and slightly thickened.
- Make the Crust: Line an 8x8 inch pan with parchment paper, leaving an overhang. Crush graham crackers into fine crumbs. Combine crumbs, cinnamon, and sugar in a bowl. Add melted butter and mix until evenly coated. Press mixture firmly into the pan’s bottom to form an even crust. Chill in refrigerator while preparing filling.
- Prepare Cheesecake Filling: In a large bowl, beat cream cheese, salted caramel sauce, and vanilla extract with a mixer until smooth and creamy. In a separate bowl, whip heavy cream and powdered sugar until stiff peaks form. Gently fold whipped cream into cream cheese mixture in batches to keep it light and fluffy.
- Assemble the Cheesecake: Pour the cheesecake filling over the chilled crust, spreading evenly with a spatula. Cover and refrigerate for at least 6 hours or until firm and set.
- Serve: Once chilled and set, cut into servings using the parchment overhang. Top each slice with additional salted caramel sauce. Store cheesecake on a rack outside the pan to avoid soggy crust.
Notes
- If you want more detailed caramel sauce instructions, check out a dedicated caramel recipe.
- Refrigerate the cheesecake in an airtight container for up to 3-4 days; best served chilled.
- Freeze whole cheesecake or slices in freezer-safe container for up to 2 months; thaw in refrigerator before serving, topping with caramel after thawing is recommended.
- Allow caramel sauce to cool completely before layering to prevent melting the cheesecake.
- Chill the cheesecake for at least 4-6 hours, preferably overnight, to set properly and achieve the best texture.
- Prep Time: 15 minutes
- Cook Time: 15 minutes (caramel prep)
- Category: Dessert
- Method: No-Cook
- Cuisine: American
