Go Back
–+ servings
Caramel cheesecake no bake on a plate with caramel on top dripping over the sides.

Caramel Cheesecake No Bake

Amanda
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. No baking required!
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 15 minutes
Chilling Time 6 hours
Total Time 6 hours
Course Dessert
Cuisine American
Servings 8 pieces

Equipment

  • 8X8 baking pan
  • Handheld or stand mixer
  • Parchment Paper
  • Measuring cups or kitchen scale
  • Measuring Spoons

Ingredients
 

Salted Caramel Sauce

  • *if you want to use store bought caramel sauce, proceed to the next set of ingredients.
  • 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 of kosher salt if you do not have salted butter)

No Bake Cheesecake

  • 12 oz (340 grams) cream cheese room temperature, full fat, brick style
  • ¾ cup (195 grams) salted caramel sauce if making your own, make sure it's cooled down and thickened.
  • 2 teaspoons vanilla extract
  • 1 cup cup (226 grams) heavy cream cold
  • ¼ cup (40 grams) powdered sugar
  • Topping the cheesecake- ⅓ cup caramel sauce (81 grams)

Instructions
 

Salted Caramel

  • Ensure the unsalted butter and heavy cream are at room temperature. Measure out all ingredients and have them ready.
  • In a heavy-bottomed saucepan, combine 1 cup granulated sugar, ¼ cup water, and ¼ teaspoon lemon juice. Stir gently to moisten the sugar, but do not stir once it begins heating.
  • Place the saucepan over medium-high heat. Allow the mixture to come to a boil without stirring. Watch closely as it cooks.
  • Continue heating until the sugar mixture turns a deep amber color. You can gently swirl the pan to move the caramel around and ensure even coloring, but avoid stirring. This process should take around 8-10 minutes. Do not let it darken too much, as it can taste burnt.
  • Once the caramel reaches the desired color, immediately remove the saucepan from the heat.
  • Carefully add 5 tablespoons of room-temperature unsalted butter to the caramel. It will boil and steam. Stir gently until fully incorporated. Then, slowly pour in ½ cup of room-temperature heavy cream, stirring continuously. The mixture will bubble up; keep stirring until smooth.
  • Stir in 1 teaspoon of vanilla extract, 1 teaspoon of sea salt, mix well.
  • Place in the refrigerator until cooled and slightly thickened.

Crust

  • Line an 8x8-inch pan with parchment paper, leaving some overhang for easy removal.
  • Crush graham crackers into fine crumbs using a food processor or blender.
  • 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.

Cheesecake

  • 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.
  • In a separate bowl, beat the heavy cream and powdered sugar together until stiff peaks form.
  • Gently fold the whipped cream into the cream cheese mixture in batches, being careful not to deflate the mixture.
  • 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.
  • Once chilled, cut servings and top each serving with salted caramel, this way it won't be a mess to cut!
  • Store the cheesecake on a rack outside of the pan to keep the crust from becoming soggy. After chilling, be sure to remove it from the pan for the best texture. See storage in notes below.

Notes

*if you want more detailed steps and information making homemade caramel, check out this recipe!
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 cheesecake (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.
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.
Tried this recipe?Leave a comment below and tag @stir.taste.smile on social.