Caramel Cheesecake No Bake

Caramel cheesecake no bake! Buttery graham cracker crust, a creamy caramel cheesecake layer that’s so smooth, and it’s topped off with the most amazing salted caramel sauce. The best part? No oven needed!

This easy no bake caramel dessert is the perfect combination of rich caramel flavor, just the right amount of sweetness, and a little salty kick from the caramel sauce on top.

If you love easy no bake caramel cheesecake, check out my lemon curd cheesecake, strawberry white chocolate cheesecake, and no bake pumpkin cheesecake.

Why you'll love this recipe

• Flavor: Rich, buttery sweetness of caramel, combined with warm, spiced graham cracker crust and a touch of salted caramel to balance it all out. Every bite is dreamy. Check out my mini smores pies too!
• Texture: The creamy cheesecake layer is so smooth, and it pairs perfectly with the slightly crunchy, buttery crust.
• Ease: This is truly one of the easiest desserts to make. There’s no baking, no fancy techniques, and no complicated steps. It’s foolproof.
• Minimal Ingredients: You don’t need a huge list of ingredients to pull this salted caramel cheesecake recipe. Most of what you need is probably already in your kitchen.

Equipment

Using a kitchen scale is a total game-changer when making easy caramel cheesecake no bake. It makes measuring ingredients super precise, so your recipe comes out perfect every single time. Plus, fewer measuring cups means less cleanup — and who doesn’t love that? Invest in one, and you’ll wonder how you ever baked without it!

Ingredients

What you'll need for the best caramel cheesecake no bake recipe:

• Salted Caramel Sauce: This is what takes the cheesecake over the top. You can make your own if you’re feeling ambitious, or just grab a high-quality store-bought option for convenience.
• Cream Cheese (Full-Fat Brick Style): The foundation of any good cheesecake! Full-fat is a must for that rich and creamy texture. I use it in my caramel mousse cake as well!
• Graham Crackers: I always recommend using whole graham crackers and crushing them yourself. It gives the crust better texture and a fresher flavor than pre-made crumbs.
• Heavy Cream: This is essential for stabilizing the cheesecake and making it super creamy. Don’t skip it!
• Powdered Sugar: A little bit goes a long way to sweeten and stabilize the whipped cream in the cheesecake layer.
• Vanilla Extract: Adds a warm, aromatic note that complements the caramel beautifully. It’s subtle but makes a difference.

See recipe card for quantities.

Variations

Twists on no bake salted caramel cheesecake

• Add Chocolate Drizzle: For a fun twist, drizzle melted chocolate over the salted caramel sauce. It’s a perfect pairing!
• Include Pecans: Mix chopped pecans into the crust or sprinkle them on top for a nutty crunch that complements the caramel.
• Switch Up the Crust: Swap out the graham crackers for crushed Oreos or Biscoff cookies to change up the flavor. Both are amazing options. Check out my Biscoff cookie dough if you love that flavor!
• Pretzels: Add pretzels to the crust for extra salty fun, pretzel crusts are amazing!
• Coffee Infusion: Add a teaspoon of instant espresso powder to the cheesecake mixture for a caramel macchiato-inspired twist.

This recipe has not been tested with other substitutions. These are just suggestions.

Instructions

How to make a caramel cheesecake:

Step 1. In a medium bowl, mix together the graham cracker crumbs, cinnamon, and granulated sugar. Pour in the melted butter and mix until the crumbs are evenly coated. Press the mixture firmly into the bottom of the prepared pan to form an even crust. Chill in the refrigerator while preparing the filling.

Step 2. In a large mixing bowl, using a handheld or stand mixer, beat the cream cheese, salted caramel sauce, and vanilla extract together until smooth and creamy.

Step 3. In a separate bowl, beat the heavy cream and powdered sugar together until stiff peaks form.

Step 4. Gently fold the whipped cream into the cream cheese mixture in batches, being careful not to deflate the mixture.

Step 5. Pour the cheesecake filling over the crust in the pan. Spread it out evenly with a spatula. Cover the pan and refrigerate for at least 6 hours or until the cheesecake is firm and set.

Step 6. Once chilled, drizzle the top with ⅓ cup salted caramel sauce, spreading it gently for an even layer.

Hint: Use whole graham crackers for the crust, store bought graham cracker crumbs lack flavor. I like to use a food processor or blender to crush them into fine crumbs.

Pro tips

• Room Temperature Cream Cheese: Make sure your cream cheese is soft to the touch before you start. This will make it easier to mix and give you a silky-smooth cheesecake.
• Cool Caramel Sauce: Don’t rush and use hot caramel. Let it cool completely, so it doesn’t melt the cheesecake layer.
• Chill Time: Patience is key! Let the caramel cheesecake no bake set in the refrigerator for at least 4-6 hours, or even overnight, for the best texture.
• Whip Heavy Cream to Stiff Peaks: When whipping the cream, make sure it’s nice and stiff before folding it in. Be gentle to avoid deflating it and losing that fluffy texture.

FAQ

Storage

Refrigerator: Keep the salted caramel cheesecake in an airtight container in the fridge for up to 3-4 days. It’s best served chilled.

Freezer: You can freeze the caramel cheesecake bars (whole or in slices) in a freezer-safe container for up to two months. Thaw it in the refrigerator before serving for the best texture. I suggest topping it with salted caramel before serving instead of freezing it.

Check out more sweet treats!