No bake salted caramel cheesecake is a dreamy dessert that’s creamy, smooth, and perfectly rich without ever turning on the oven. The crunchy cookie crust makes a fantastic base for the soft, velvety cheesecake filling, while the salted caramel drizzle adds just the right touch of sweet and salty that keeps you coming back for more.
I love making this cheesecake because it’s so easy and quick, especially when you want something impressive but don’t want to spend hours baking. Plus, the combination of creamy cheesecake and gooey salted caramel always feels a little fancy, like you’ve made something really special. A tip I’ve learned is to sprinkle a tiny pinch of sea salt on top of the caramel for that extra pop of flavor—it really makes a difference!
My favorite way to serve this dessert is chilled with a little extra caramel on the side and maybe some fresh berries for a fresh twist. It’s always a hit with friends and family, and I find myself looking forward to making it for celebrations or just a cozy weekend treat. If you like sweet and salty together, this cheesecake will quickly become one of your go-to desserts!
Key Ingredients & Substitutions
Graham cracker crumbs: They make a crunchy, buttery crust. If you don’t have these, digestive biscuits or even crushed pretzels work well for a salty twist.
Cream cheese: The star of the filling for its creamy, tangy flavor. Make sure it’s softened for easy mixing. You can substitute with mascarpone for a richer taste.
Heavy whipping cream: Whipped to stiff peaks, it lightens the filling to keep it airy. Use coconut cream for a dairy-free option.
Salted caramel: Homemade is best for flavor control. If you’re short on time, store-bought caramel sauce works but add a pinch of sea salt for balance.
How Do You Whip Cream Perfectly to Fold Into the Cheesecake?
Whipping cream just right takes a bit of attention. Here’s how to get those fluffy stiff peaks that make the filling light:
- Chill your bowl and beaters before whipping—it helps the cream thicken faster.
- Start whipping on medium speed. When it begins to thicken, increase to high.
- Watch closely—stop whipping once stiff peaks form. The cream should hold its shape but still be smooth.
- Gently fold the whipped cream into the cream cheese mix with a spatula to keep it airy—don’t overmix or you’ll lose fluffiness.
This step is key so your cheesecake feels light, not dense. It’s one of the tricks that makes this no bake dessert so creamy and dreamy.
Equipment You’ll Need
- 9-inch springform pan – perfect for easy cheesecake removal without breaking the crust or filling.
- Mixing bowls – you’ll need at least two for mixing crust and cheesecake filling separately.
- Electric mixer or hand whisk – makes beating cream cheese and whipping cream much faster and smoother.
- Medium saucepan – for melting sugar and making the salted caramel sauce evenly.
- Rubber spatula – great for folding whipped cream gently into the cream cheese mixture.
- Measuring cups and spoons – for precise ingredient amounts, especially for the caramel and crust.
Flavor Variations & Add-Ins
- Swap the graham cracker crust for crushed pretzels or gingersnap cookies to add a different crunch and salty or spicy twist.
- Add a teaspoon of espresso powder to the cheesecake filling for a subtle coffee flavor that balances the caramel sweetness.
- Mix in chopped toasted pecans or walnuts into the crust or sprinkle on top for added texture and nutty flavor.
- Stir a few tablespoons of bourbon or dark rum into the caramel sauce for a richer, adult version of salted caramel cheesecake.
No Bake Salted Caramel Cheesecake
Ingredients You’ll Need:
For the Crust:
- 2 cups graham cracker crumbs (or digestive biscuits)
- 1/2 cup unsalted butter, melted
- 1/4 cup granulated sugar
For the Cheesecake Filling:
- 16 oz (450 g) cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup heavy whipping cream
For the Salted Caramel Sauce:
- 1 cup granulated sugar
- 6 tablespoons unsalted butter, cut into pieces
- 1/2 cup heavy cream
- 1 teaspoon sea salt (adjust to taste)
For Garnish:
- Whipped cream
- Pretzels
- Crumbled graham crackers or biscuit crumbs
- Sprinkle of flaky sea salt (optional)
How Much Time Will You Need?
This delicious cheesecake takes about 20 minutes to prepare, plus at least 4 hours to chill and set in the refrigerator. The caramel sauce takes around 10 minutes to make and cool. Overall, plan for about 4 to 5 hours, mostly hands-off chilling time, before enjoying your dessert.
Step-by-Step Instructions:
1. Prepare the Crust:
Mix the graham cracker crumbs, sugar, and melted butter in a medium bowl until the texture is like wet sand. Press this mixture firmly into the bottom of a 9-inch springform pan, creating an even layer. Pop it in the refrigerator to chill while you get the filling ready.
2. Make the Cheesecake Filling:
In a large bowl, beat the softened cream cheese with powdered sugar and vanilla extract until smooth and creamy. In another bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture — this keeps the cheesecake light and fluffy.
3. Assemble the Cheesecake:
Pour the cheesecake filling over your chilled crust, smoothing the top with a spatula. Return the pan to the fridge and let it set for at least 4 hours, or overnight for the best texture.
4. Prepare the Salted Caramel Sauce:
Over medium heat, melt the granulated sugar in a saucepan, stirring constantly. When it turns a deep amber color, carefully add the butter — it will bubble up, so watch out! Stir until melted, then slowly pour in the heavy cream while stirring. Let the mixture boil for 1 minute until smooth. Remove from heat and stir in the sea salt. Allow the caramel to cool to room temperature.
5. Serve and Garnish:
Once your cheesecake is fully set, drizzle the salted caramel sauce on top, letting it drip down the sides. Add a swirl of whipped cream, sprinkle with crumbled graham crackers or biscuit crumbs, and top with a pretzel for a fun, crunchy garnish. If you like, a pinch of flaky sea salt on top will bring out the caramel’s flavor even more.
6. Enjoy!
Slice your cheesecake and serve chilled. Every bite combines creamy, crunchy, sweet, and salty flavors that make this dessert truly irresistible!
Can I Use Store-Bought Caramel Sauce Instead of Making It?
Yes! Store-bought caramel sauce works well if you’re short on time. Just add a pinch of sea salt to get that perfect salted caramel flavor.
How Long Can I Store Leftover Cheesecake?
Keep leftovers in an airtight container in the fridge for up to 4 days. For best texture, avoid freezing the cheesecake as it can change the creamy consistency.
Can I Substitute the Graham Cracker Crust?
Absolutely! You can swap graham crackers with digestive biscuits, crushed pretzels, or even gingersnap cookies to add different flavors and textures.
What’s the Best Way to Soften Cream Cheese Quickly?
To soften cream cheese fast, cut it into small cubes and leave it at room temperature for 30 minutes. Alternatively, microwave for 10-15 seconds in short bursts, being careful not to melt it.
