Salted Caramel No-Bake Cheesecake

Salted Caramel No-Bake Cheesecake

It’s Cheesecake Day you guys!!! Now I’m not sure if that is an actual holiday, or something my my food blogger friends made up so that we’d all make cheesecakes and post them the same day, but either way it’s happening.

It didn’t take much arm-pulling to convince me to bake something cheesecake-y delicious today- or in this case- well NOT bake anything at all. Yup- this is a no-bake cheesecake. So creamy, so lush, and no turning on the oven required! As much as I love me some baked goods even if my apartment gets toasty, it sure is nice to not have to mess with it once in awhile.

Salted Caramel No-Bake Cheesecake

This cheesecake is paired with my all-time favorite Salted Caramel Sauce which makes it even more sensational. Creamy silky cheesecake, gooey salty caramel sauce, and a crumbly graham cracker crust- what else is there!?

This recipe couldn’t be easier, (well you do have to make the caramel sauce, but if you use store-bought instead I won’t tell,) and it really looks so fancy and impressive when all is said and done. Fancy dessert that’s easier than it looks- my kind of recipe you guys!

Salted Caramel No-Bake Cheesecake

Salted Caramel No-Bake Cheesecake

Salted Caramel No-Bake Cheesecake

Yield: 1 7-inch cheescake

Ingredients

For the Crust:

  • 1 1/2 cups graham cracker crumbs
  • 3 tablespoons melted butter
  • 2 tablespoons brown sugar

For the Filling:

  • 12 oz cream cheese, softened.
  • 1/3 cup white sugar
  • juice of 1/2 a lemon
  • 1 teaspoon vanilla extract
  • 3/4 cup heavy whipping cream
  • 1/2 cup Salted Caramel Sauce
  • Flakey Sea Salt for sprinkling

Instructions

  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 1/4 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.
Nutrition Information:
Yield: 1 Serving Size: 1 grams
Amount Per Serving: Unsaturated Fat: 0g

Did you make this recipe?

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23 Comments

  1. Will definitely make this! Favourites all melted into one!

  2. Audra, this looks PHENOMENAL. I’m a sucker for anything cheesecake/caramel/no bake. So gorgeous. Also, you’re like the most beautiful new mama ever. But seriously.

  3. No bake cheesecake?!?! You’re amazing! Salted caramel no bake cheesecake? You’re a genius. I love cheesecake, but I don’t usually like restaurant cheesecake. I want to make this SO bad!

  4. Oh, my. I just want to grab a fork and dive in. Hopefully while no one’s looking so I can keep the shame level a bit lower.

  5. No-bake + salted caramel…you can consider me won over. Not that it really took much. :P

  6. My mister is nuts about cheesecake. He teases me (unfairly) saying he’ll put a ring on it if I make the ultimate cheesecake… RUNNINGGGG to the store now :)

    1. Twice I’ve made that caramel minus the cheesecake just to spread on toasts or better yet, toasted raisin bread or pancakes and OMG it’s heaven and SO easy to make. But be careful not to burn your caramel, meaning don’t overheat it while the sugar melts. It happened to me but was still so good!! No more jar stuff for me! Enjoy!

  7. I love that this cheesecake is no bake. I don’t have AC at my house, so the thought of turning on my oven is intolerable. This cheesecake is beautiful. Great swirls!

  8. Andrea Pike says:

    I made this last night and we had it for dessert tonight. I may or may not have a second slice next to me as I type this comment. It’s really tasty and a perfect Spring dessert! Thanks for the recipe!

  9. Lumbini Bafna says:

    Hi. i’m making the caramel sayce for the first time. its really thick once its cooled down. is it suppose to be like tht. how do you spread it if its that thick?

  10. Well, I made it, even the Caramel sauce, just dat I took yr word of adding half a lemon juice literally, so it turned out super strong, nonetheless my husband loved it. So its going to be added to the make it again list.
    Thank you so much.

  11. Hi there…being a cheesecake and salted caramel addict I had to make that cake plus being a no bake one it’s like having your cake and eat it too LOL (couldn’t resist).

    However, couple things didn’t go so well but must be what I used and how. I only have a 9″ spring form pan (but I didn’t cover up the sides), had only 35% whipping cream at hand to make the caramel (is that why it was runny and melted into my cheesecake preparation? or didn’t I cool it enough before incorporating it in?) And only had salted butter so the caramel of course was too salty so I had to add sugar. But I’m proud cause since it’s the first time I made caramel it came out SO good! And I used more cream cheese (1/4 of cup) and was too lemony. Imo using less lemon would be best or I should have put another pack of cream cheese and it would have been perfect (what I’ll do next time) ;-)

    Although with these few minor problems, the cake was very good and will do it again. But please tell me where I went wrong with the caramel.

    Thank you!

    Odette

  12. Tried the cake one more time and had all the ingredients right for both caramel and cake.

    However, since I have a 10″ spring form pan, I doubled the recipe but like the first time, as soon as I pore the caramel over (altough cooled dowm) it separates the cheese and it gets watery and honestly it’s a bit disgusting. So top half glides from bottom half (??) And when I decorate the top of the cake with remaining caramel, it does the same: it separates the cheese and gets all watery. Why is that? I use low fat cheese cream or is it the lemon? Can’t be the caramel cause I decorated the cake with it the next day and as soon as I pored it over, the design I created melted off and the cheese separated. Thank god I did it the cake for me and not while having guest. Help!!

    1. Did you say you are using lowfat cream cheese? You definitely don’t want to do that for this recipe. You need full fat cream cheese for sure. Is your cheesecake batter pretty solid and thick when you spread it into the pan? Mine was very solid- so swirling the caramel in didn’t change the consistency. Hopefully that helps!

      1. Hi there,

        Since I’m not a quitter lol I’m making it right now with regular full fat cream cheese and I’ll let you know:-)) btw, your salted caramel is heaven!!

  13. I noticed u did not use any gelatin in yr cheesecake like most no-bake recipes call for. So how does the cake solidify? Just wondering before i start making it.

  14. This was an amazing recipe, my Boyfriend and guests raved over it! The only problem I encountered was that the crust did not hold together during serving, it crumbled away.

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