No bake salted caramel cheesecake is a dream come true for anyone who loves creamy, smooth cheesecake without the hassle of baking. This dessert blends a buttery graham cracker crust with a luscious, velvety cream cheese filling, all topped with a rich salted caramel sauce that adds just the right amount of sweet and salty magic.
I love making this cheesecake when I want something that feels fancy but doesn’t take all day in the kitchen. The best part is that it sets in the fridge, so you can prep it ahead of time and have it ready whenever you’re craving a little treat. I find that chopping a sprinkle of sea salt on top of the caramel just brings out that perfect balance of flavors.
Serving this cheesecake chilled is the way to go – maybe with a few fresh berries on the side or even a dollop of whipped cream if I’m feeling extra. It’s always a hit at parties and family gatherings because it’s smooth and sweet with just enough caramel kick to keep everyone coming back for more. Whenever I make this, I end up sneaking more than one slice myself!
Key Ingredients & Substitutions
Graham Cracker Crumbs: This is the base of the crust. You can swap them with digestive biscuits or crushed vanilla wafers if you don’t have graham crackers.
Cream Cheese: Full-fat cream cheese gives a rich, smooth texture. For a lighter option, try Neufchâtel cheese, but avoid low-fat versions as they affect creaminess.
Heavy Cream: Whipping cream helps the filling get that fluffy, airy texture. If you don’t have this, chilled coconut cream whipped could work for a dairy-free twist.
Salted Caramel: Making your own is worth the effort for fresh flavor. You can substitute with store-bought caramel sauce, but add a pinch of sea salt to get that signature salty balance.
How Do You Make Smooth, No-Lump Cheesecake Filling?
Getting a creamy, lump-free filling is key to a great no bake cheesecake. Here’s what I do:
- Start with cream cheese softened to room temperature for easier mixing.
- Beat cream cheese and powdered sugar thoroughly until smooth before adding other ingredients.
- Whip heavy cream to stiff peaks separately to ensure the right fluffy texture.
- Gently fold whipped cream into the cream cheese mix using a spatula to keep the air in—avoid overmixing to maintain the lightness.
This method keeps your filling creamy and light, perfect for setting in the fridge without baking.
Equipment You’ll Need
- 9-inch springform pan – makes removing the cheesecake easy without damaging the crust or sides.
- Mixing bowls – at least two, so you can whip cream separately from the cream cheese mixture.
- Electric mixer or hand mixer – helps beat cream cheese smooth and whip cream perfectly every time.
- Medium saucepan – for making the salted caramel sauce safely and evenly.
- Rubber spatula – great for folding whipped cream into the cream cheese without deflating it.
- Measuring cups and spoons – for accurate ingredient amounts, essential for a balanced cheesecake.
Flavor Variations & Add-Ins
- Add chopped toasted pecans or walnuts into the crust for extra crunch and nutty flavor.
- Swap pretzels topping for crushed buttered pretzel crumbs mixed into the crust for a salty twist throughout.
- Stir in ½ cup melted chocolate into the cream cheese filling for a chocolate caramel cheesecake variation.
- Add a layer of sliced bananas or apple compote between the crust and filling for fruity contrast that pairs well with caramel.
No Bake Salted Caramel Cheesecake
Ingredients You’ll Need:
For the Crust:
- 2 cups graham cracker crumbs (about 12 full sheets)
- 5 tbsp unsalted butter, melted
- 2 tbsp brown sugar
For the Cheesecake Filling:
- 16 oz (450g) cream cheese, softened
- 1 cup powdered sugar
- 1 tsp vanilla extract
- 1 cup heavy whipping cream, cold
For the Salted Caramel Sauce:
- 1 cup granulated sugar
- 6 tbsp unsalted butter, cut into pieces
- 1/2 cup heavy cream, warm
- 1 tsp sea salt (plus extra for garnish)
For Garnish:
- Whipped cream (optional)
- Pretzels
- Coarse sea salt or sparkling sugar sprinkles
How Much Time Will You Need?
This cheesecake takes about 20 minutes to prepare and at least 4 hours to chill in the fridge. For best results, refrigerate overnight to let it fully set. The caramel sauce will need a little cooling time, but it’s quick to make and adds a delicious salty-sweet touch.
Step-by-Step Instructions:
1. Preparing the Crust:
Mix the graham cracker crumbs, melted butter, and brown sugar in a bowl until the crumbs are fully coated. Press the mixture firmly and evenly into the bottom of a 9-inch springform pan. Pop the crust into the fridge to chill while you make the filling.
2. Making the Salted Caramel Sauce:
Heat the granulated sugar in a medium saucepan on medium heat. Stir constantly as it melts and turns a deep amber color. Carefully add the butter (watch out for bubbling!) and stir until melted. Slowly pour in the warm heavy cream, stirring constantly until the sauce is smooth. Remove from heat, stir in the sea salt, and let it cool to room temperature.
3. Preparing the Cheesecake Filling:
Beat the softened cream cheese and powdered sugar in a large bowl until nice and smooth. Add the vanilla extract and mix through. In a separate bowl, whip the cold heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture without deflating it.
4. Assembling the Cheesecake:
Spread half of the cooled salted caramel sauce evenly over the chilled crust. Carefully spoon the cheesecake filling on top and smooth the surface with a spatula. Cover and refrigerate for at least 4 hours or overnight.
5. Finishing Touches:
Before serving, drizzle the remaining salted caramel sauce over the cheesecake. Decorate with whipped cream, pretzels, and a sprinkle of coarse sea salt or sparkling sugar for that extra special look and flavor. Slice, serve chilled, and enjoy!
Can I Use a Different Type of Crust?
Yes! You can swap graham cracker crumbs for crushed digestive biscuits, vanilla wafers, or even crushed pretzels for a salty twist. Just adjust the sugar and butter as needed to get the right texture.
How Long Can I Store This Cheesecake?
Store leftovers in an airtight container in the fridge for up to 4 days. The flavors actually improve after sitting, but make sure it stays chilled and covered to prevent drying out.
Can I Make the Salted Caramel Sauce Ahead of Time?
Absolutely! You can prepare the caramel sauce a day in advance and keep it in the fridge. Warm it slightly before using to get that perfect drizzle consistency.
What If I Don’t Have a Springform Pan?
You can use a regular cake pan lined with parchment paper or foil for easier removal. Just be careful when slicing and serving so the cheesecake stays intact.
