Salted Caramel No-Bake Cheesecake
Yield: 1 7-inch cheescake
For the Crust:
  • 1½ cups graham cracker crumbs
  • 3 tablespoons melted butter
  • 2 tablespoons brown sugar
For the Filling:
  • 12 oz cream cheese, softened.
  • ⅓ cup white sugar
  • juice of ½ a lemon
  • 1 teaspoon vanilla extract
  • ¾ cup heavy whipping cream
  • ½ cup Salted Caramel Sauce
  • Flakey Sea Salt for sprinkling
  1. Combine graham cracker crumbs, brown sugar and melted butter together in a medium sized bowl and mix.
  2. Press into the bottom and sides of a 6 or 7 inch spring form pan. Chill until ready to use.
  3. In the bowl of a stand mixer fitted with a paddle attachment, mix together the cream cheese, sugar, vanilla and lemon juice until smooth and creamy.
  4. In a separate bowl, beat the whipping cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture.
  5. Transfer half the filling into the prepared crust, using an off-set spatula to slightly smooth the top. Spread ¼ cup of the caramel sauce onto the filling. Dollop the rest of the filling on top and smooth with the spatula. Spoon the rest of the caramel sauce over the top of the cheesecake.
  6. Use a skewer or the back of a knife to swirl the caramel into the filling. Sprinkle with flakey sea salt.
  7. Cover with plastic wrap and chill for several hours or overnight.
Recipe by The Baker Chick at