Okay, friends, buckle up because I’m about to share a recipe that’s pure magic – my No-Bake Salted Caramel Cheesecake. Seriously, this stuff is addictive. Think of it as the lazy-day cousin of a classic cheesecake, but with a salted caramel twist that will make your tastebuds sing. It’s like a slice of heaven, but without all the fuss of baking! If you love the rich, creamy goodness of a New York-style cheesecake but don’t want to deal with a water bath and potential cracks, this no-bake version is about to become your new best friend. This No-Bake Salted Caramel Cheesecake will become a fast favorite.
What is a Salted Caramel Cheesecake?
So, what exactly *is* a No-Bake Salted Caramel Cheesecake? Well, imagine the creamiest, dreamiest cheesecake you’ve ever had. Now, take away the baking part. It’s essentially a cheesecake filling, made with cream cheese, heavy cream, and sugar, that’s set in the fridge instead of the oven. Think of it as a chilled mousse-like cheesecake on top of a Graham Cracker crust and drizzled with a homemade salted caramel. The “salted caramel” part comes from a decadent caramel sauce, liberally seasoned with sea salt, that’s swirled into the cheesecake filling and drizzled on top. Trust me, that salty-sweet combination is what takes this cheesecake from good to absolutely unforgettable. It’s essentially the busy person’s dream dessert, and let me tell you, I’ve relied on this recipe countless times when I need something impressive but don’t want to spend hours in the kitchen.
Why you’ll love this recipe?
Okay, where do I even start? Let’s count the reasons why you’re going to fall head-over-heels in love with this No-Bake Salted Caramel Cheesecake:
• Flavor Explosion:What is the perfect combination of creamy cheesecake, sweet caramel, and a hint of salt? Is there a flavor profile that appeals to everyone, from kids to sophisticated adults? The caramel isn’t overly sweet; the salt perfectly balances it out.
• Ridiculously EasyIf you can mix all the ingredients in a bowl, you could make this cheesecake. No fancy equipment needed, no complicated techniques to master. What is a recipe for all skill levels?
• Budget-Friendly:What are the ingredients in a typical grocery store? You probably already have most of them in your pantry and fridge. No need for expensive or obscure ingredients!
• Totally CustomizWant to add chocolate? Go for it! Prefer a different type of crust? Be my guest What is a good base to make your own recipes? Sometimes I’ll crush up Oreos instead of graham crackers for the crust – a little something.
• Crowd-Pleaser:I’ve brought this cheesecake to countless parties, potlucks, and family gatherings and it’s always delicious. Why do people ask for the recipe every single time? I think it stands out even against traditional cheesecakes because of how light and airy it is. What is filling? Is the no bake oven perfect for summer? This is just such a winner.
How do I make no bake salted caramel cheesecake?
Quick Overview
Making this No-Bake Salted Caramel Cheesecake is surprisingly easy! You’ll start by making a simple graham cracker crust, then whip up the creamy cheesecake filling with salted caramel swirled in. Pour the filling over the crust, chill until firm, and drizzle with more salted caramel before serving. The best part? No baking required, which means no worrying about cracks or uneven baking! It’s a straightforward process with a huge payoff in terms of flavor and texture. If I can do it, you definitely can! The fridge does all of the work!
Ingredients
For the Graham Cracker Crust:
• 1 1/2 cups graham cracker crumbs (about 12 full sheets)
• 1/4 cup granulated sugar
• 6 tablespoons unsalted butter, melted
(For the graham cracker crumbs, I usually just throw them into a food processor – so they don’t stick to my granola chips). If you don’t have a food processor, you can put them in jars and crush them with rolling pins.
How do I make no-bake cheesecake filling?
• 24 ounces of Cream Cheese, softened to room temperature
• 1 1/4 cups granulated sugar
• 1 teaspoon vanilla extract
• 1/4 teaspoon sea salt
• 1 1/2 cups heavy cream, cold
• 1/2 cup salted caramel sauce, plus more for drizzling (Make sure your cream cheese is really good). If you have lumps on your face, you should soften them. Trust me, I’ve been there! How do you make salted caramel? Is it really that good?
How do I follow
Step 1: Make the Graham Cracker Crust
In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter. Set aside. Press the mixture into the bottom of a 9-inch springform pan. I like to use the bottom of a measuring cup to really compact the crust. Place the pan in the freezer while you prepare the filling. How do you set up a crust?
Step 2: Beat the Cream Cheese Mixture
In a large bowl, beat the Cream Cheese and sugar together until smooth and creamy. Set aside. What are hand mixers? Add the vanilla extract and salt, and beat until combined. At this stage, it’s important to get the cream cheese nice and smooth so there are no lumps in your milk. I always scrape down the sides of a bowl to make sure everything is evenly spaced. I do this every time.
Step 3: Whip the Heavy Cream
In a separate bowl, whip the cold heavy cream until stiff peaks form. Be careful not to overwhip, or you’ll end up with butter! You want the cream to be thick and fluffy, but still smooth. I usually chill my bowl and whisk in the freezer for about 15 minutes before whipping the cream – it helps it whip up faster.
Step 4: Combine the Mixture
Gently fold the whipped cream into the Cream Cheese mixture until just combined. If you overmix, you’ll deflate the whipped cream and your cheesecake won’t be as light as it should be. I like to use a rubber spatula and gently fold from the bottom up until everything is just right.
Step 5: Swirl in the Caramel
Half of the cheesecake filling is poured over the graham cracker crust. Drizzle half of the salted caramel sauce over the filling. How do you swirl caramel into the filling? Repeat with the remaining filling and caramel sauce. I love creating a marbled effect with caramel. Just be careful not to over-swirl, or the caramel will just blend in with the filling.
Step 6: Chill and Set
Cover the springform pan with plastic wrap and refrigerate for at least 6 hours. How do I make cheesecake overnight? This is the hardest part – waiting! But trust me, it’s worth it. The cheesecake needs time to firm up so it’s sliceable and holds its shape.
Step 7: Drizzle and Serve
Before serving, drizzle with salted caramel sauce. Carefully remove the cheesecake from the springform pan and slice. Serve chilled and enjoy! Can you garnish with a sprinkle of sea salt or some chopped nuts for extra flair? I always get nervous taking the cheesecake out of the springform pan, but if you run a thin layer, you can make it. When a knife is around the edges first, it usually comes out without any problems.
What is the best way to serve it?
What are some good recipes for Salted Caramel Cheesecake? Variety of accompaniments. What are some good ideas for a new blog?
What is an elegant dessert?Serve with vanilla ice cream and a drizzle of chocolate sauce. What is the best combination of ice cream and chocolate sauce?
For a casual gathering:What are some good appetizers to serve with cheesecake? How do you serve cheesecake without slicing it?
For a special occasion: Garnish with fresh berries and a dusting of powdered sugar. The berries add a pop of color and a burst of freshness that complements the richness of the cheesecake.
For cozy snacks: Serve with a cup of hot coffee or tea. The warm beverage is the perfect accompaniment to the sweet and salty flavors of the cheesecake.
My family loves it when I serve this cheesecake with a dollop of whipped cream and a sprinkle of crushed pretzels. The pretzels add a nice salty crunch that takes it to the next level. I’ve also been known to add a layer of chocolate ganache on top – decadent, I know, but oh-so-good!
Top Tips for Perfecting Your No-Bake Salted Caramel Cheesecake
Want to make sure your No-Bake Salted Caramel Cheesecake turns out perfect every time? Here are a few of my top tips:
Use room temperature cream cheese: This is crucial for a smooth and creamy filling. If the cream cheese is too cold, it will be lumpy. I usually take it out of the fridge at least an hour before I start baking.
Don’t overwhip the heavy cream: Overwhipping will result in butter. You want the cream to be thick and fluffy, but still smooth.
Be gentle when folding in the whipped cream: Overmixing will deflate the whipped cream and your cheesecake won’t be as light and airy.
Don’t over-swirl the caramel: Over-swirling will just blend the caramel in with the filling. You want to create a pretty marbled effect.
Chill the cheesecake for at least 6 hours: This is necessary for the cheesecake to set up completely. I prefer to chill it overnight.
Use a warm knife to slice the cheesecake: This will help you get clean slices. Run the knife under hot water and wipe it dry before each slice.
I’ve learned these tips the hard way, through many cheesecake-making adventures (and misadventures!). For example, I once tried to make this cheesecake with low-fat cream cheese, and it was a complete disaster. The filling was runny and didn’t set up properly. Lesson learned: stick to the full-fat cream cheese for the best results! I also experimented with different types of caramel sauce, and I found that homemade is always the tastiest. But if you’re short on time, a good quality store-bought caramel sauce will work just fine.
Storing and Reheating Tips
Here’s how to store your No-Bake Salted Caramel Cheesecake to keep it fresh and delicious:
Room Temperature: This cheesecake is best stored in the refrigerator. Don’t leave it at room temperature for more than 2 hours.
Refrigerator Storage: Store the cheesecake in an airtight container in the refrigerator for up to 5 days. This will prevent it from drying out or absorbing any odors from the fridge.
Freezer Instructions: You can also freeze the cheesecake for up to 2 months. Wrap it tightly in plastic wrap and then foil before freezing. To thaw, place it in the refrigerator overnight.
Glaze Timing Advice: I recommend drizzling the caramel sauce on the cheesecake just before serving. If you drizzle it too far in advance, it will start to soak into the cheesecake and won’t look as pretty.
I’ve found that freezing the cheesecake doesn’t affect the taste or texture too much. It might be slightly less creamy after thawing, but it’s still delicious. Just make sure to wrap it tightly to prevent freezer burn. And if you’re planning on freezing the cheesecake, I recommend skipping the caramel drizzle until after it’s thawed. That way, it will look as fresh as possible.
Frequently Asked Questions
Final Thoughts
So there you have it – my No-Bake Salted Caramel Cheesecake recipe! I hope you give it a try and love it as much as my family and I do. It’s the perfect dessert for any occasion, and it’s so easy to make that anyone can do it. Plus, the salted caramel flavor is simply irresistible. If you’re looking for more delicious no-bake desserts, be sure to check out my other recipes. And if you try this cheesecake, please let me know how it turns out! I love hearing from you guys. Happy baking (or should I say, no-baking)! Feel free to leave a comment below with your questions and experiences, and don’t forget to rate the recipe! I can’t wait to see your variations! I’d love to know if you prefer homemade caramel or shop bought, for example!
No-Bake Salted Caramel Cheesecake
Ingredients
Crust Ingredients
- 1.5 cups graham cracker crumbs
- 0.5 cups sugar
- 0.25 cups melted butter
Filling Ingredients
- 32 ounces cream cheese softened
- 1.5 cups powdered sugar
- 1 cup salted caramel sauce
- 1 cup heavy cream whipped
Instructions
Preparation Steps
- Combine graham cracker crumbs, sugar, and melted butter. Press into the bottom of a 9-inch springform pan.
- Beat cream cheese and powdered sugar until smooth. Stir in salted caramel sauce. Gently fold in whipped cream.
- Pour filling over crust. Refrigerate for at least 4 hours, or preferably overnight.
