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Easy No bake caramel cheesecake

Delicious No Bake Caramel Cheesecake Recipe

This no bake caramel cheesecake is the perfect dessert for any occasion. It combines a buttery graham cracker crust, a smooth and creamy caramel filling, and a rich salted caramel sauce on top. With no baking required, it’s an easy and indulgent treat!
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Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings: 8
Course: No-bake
Cuisine: American
Calories: 320
Ingredients Method Notes

Ingredients
  

For the Cheesecake Filling
  • 12 oz 340 g cream cheese (room temperature)
  • ¾ cup 170 g salted caramel sauce
  • 2 tsp vanilla extract
  • ¾ cup 170 g heavy cream (cold)
  • ¼ cup 40 g powdered sugar
For the Graham Cracker Crust
  • 1½ cups 150 g graham cracker crumbs
  • 1 tsp cinnamon
  • 3 tbsp 42 g granulated sugar
  • 7 tbsp 100 g unsalted butter (melted)
For the Caramel Sauce
  • 1 cup 215 g granulated sugar
  • ¼ cup 59 g water
  • ¼ tsp lemon juice
  • ½ cup 112 g heavy cream (room temperature)
  • 5 tbsp 75 g unsalted butter (room temperature)
  • 1 tsp sea salt
  • 1 tsp vanilla extract

Method
 

  1. Prepare the Crust:
  2. Mix graham cracker crumbs, cinnamon, and sugar in a bowl.
  3. Pour in the melted butter and stir to coat.
  4. Press the mixture into the bottom of an 8×8-inch pan. Chill in the refrigerator.
  5. Make the Caramel Sauce:
  6. In a saucepan, combine sugar, water, and lemon juice. Boil until it turns amber (about 8-10 minutes).
  7. Remove from heat, then stir in butter, heavy cream, sea salt, and vanilla extract. Let it cool.
  8. Prepare the Cheesecake Filling:
  9. Beat the cream cheese and cooled caramel sauce until smooth.
  10. Whip the heavy cream and powdered sugar until stiff peaks form.
  11. Gently fold the whipped cream into the cream cheese mixture.
  12. Assemble the Cheesecake:
  13. Pour the cheesecake filling over the chilled crust and spread evenly.
  14. Refrigerate for at least 6 hours or overnight.
  15. Top and Serve:
  16. Drizzle with the remaining caramel sauce before serving.

Notes

  • Use room temperature cream cheese for a smooth filling.
  • Be sure to allow the caramel sauce to cool completely before using.
  • You can freeze the cheesecake for up to 2 months. Thaw in the fridge before serving.

Nutritional Facts (per serving)

  • Calories: 320 kcal
  • Fat: 22 g
  • Carbohydrates: 31 g
  • Protein: 3 g
  • Sugar: 22 g