The no bake salted caramel cheesecake is a dreamy treat that’s wonderfully smooth and creamy. It combines the rich, velvety texture of cream cheese with the deep, buttery flavor of salted caramel swirls throughout. This cheesecake is perfectly sweet with just the right hint of saltiness, making every bite a delightful balance of flavors.
I love how easy this cheesecake is to make since there’s no need to turn on the oven! It’s one of those recipes that feels a little fancy but comes together quickly, which I appreciate on busy days. I usually make it a day ahead so the flavors can meld, and the texture becomes extra firm and perfect for slicing.
My favorite way to serve this cheesecake is topped with a little extra caramel sauce and a sprinkle of flaky sea salt for that final pop of flavor. It’s a guaranteed crowd-pleaser whether you’re sharing it with friends or just treating yourself. Every time I make it, I feel like I’ve brought a bit of cozy sweetness to the table without any fuss.
Key Ingredients & Substitutions
Graham cracker crumbs: These create the crunchy crust. If you don’t have graham crackers, digestive biscuits or even crushed vanilla wafers work great. Just make sure to press firmly for a solid base.
Salted caramel sauce: You can buy this ready-made or make your own by cooking sugar, butter, and cream with a pinch of salt. If you prefer less salt, reduce the salt to taste or swap for regular caramel.
Cream cheese: The heart of the cheesecake. Use full-fat cream cheese for the best, creamy texture. For a lighter option, try a mix of cream cheese and Greek yogurt, but the texture may be less rich.
Heavy whipping cream: Whipped into stiff peaks, this adds fluffiness and lightness. If you need a dairy-free version, try coconut cream, chilled and whipped, for a similar result.
Granulated sugar & powdered sugar: Powdered sugar sweetens and smooths the filling, but you can swap part of it with honey or maple syrup if you want a different sweetness. Just adjust the quantity lightly.
How Do You Get the Cheesecake Filling Light and Fluffy Without Baking?
The secret is in folding whipped cream into the cream cheese mixture gently:
- Beat cream cheese and powdered sugar until smooth and creamy. This prevents lumps.
- Whip cold heavy cream until stiff peaks form. Make sure the bowl and whisk are chilled for best results.
- Fold whipped cream into the cream cheese mix carefully using a spatula. Do this slowly to keep the air in, which gives the cheesecake a light, fluffy texture.
- Avoid overmixing—stiffening the batter too much will make it dense, not fluffy.
Chilling for several hours helps it firm up nicely for perfect slicing. I recommend at least 4 hours, but overnight gives the best set.
Equipment You’ll Need
- 9-inch springform pan – makes it easy to remove the cheesecake without breaking the sides.
- Mixing bowls – a few sizes help you keep crust, caramel, and filling separate and organized.
- Electric mixer or hand whisk – great for whipping cream and smoothing the cream cheese filling quickly.
- Spatula – perfect for folding whipped cream gently and smoothing the cheesecake top evenly.
- Measuring cups and spoons – to get your caramel, sugar, and butter quantities just right.
Flavor Variations & Add-Ins
- Add crushed toffee bits into the crust or sprinkle on top for extra crunch and caramel flavor.
- Mix a swirl of chocolate sauce or melted chocolate into the filling for a salted caramel chocolate twist.
- Use a ginger snap or pecan crust instead of graham crackers for a warm, spiced base.
- Top with fresh sliced pears or apples for a fruity balance that pairs well with caramel.
No Bake Salted Caramel Cheesecake
Ingredients You’ll Need:
For the Crust:
- 1 ½ cups graham cracker crumbs (or digestive biscuit crumbs)
- 6 tablespoons unsalted butter, melted
- 2 tablespoons granulated sugar
For the Salted Caramel Layer:
- 1 cup store-bought or homemade salted caramel sauce
For the Cheesecake Filling:
- 16 oz (450g) cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 ½ cups heavy whipping cream, cold
For Topping:
- Additional salted caramel sauce for drizzling
- Whipped cream for garnish
- Pretzels for garnish
- Chopped nuts or crushed graham crackers for garnish
- Flaky sea salt (optional)
Time Needed
This no-bake cheesecake takes about 20 minutes of active preparation time, plus at least 4 hours in the refrigerator to set properly. For the best results, chill overnight so it’s firm and sliceable.
Instructions:
1. Make the Crust:
In a medium bowl, mix together the graham cracker crumbs, melted butter, and granulated sugar until the crumbs look like wet sand. Press this mixture firmly into the bottom of a 9-inch springform pan or pie dish. Use the bottom of a glass to press the crust evenly and firmly. Pop it into the fridge to chill while you prepare the filling.
2. Add the Caramel Layer:
Spread the salted caramel sauce over the chilled crust in an even layer. Place it back into the fridge so the caramel can firm up a bit before the filling goes on.
3. Prepare the Cheesecake Filling:
In a large bowl, beat the softened cream cheese and powdered sugar together until the mixture is smooth and creamy. Add the vanilla extract and blend well. In a separate bowl, whip the cold heavy cream until stiff peaks form. Carefully fold the whipped cream into the cream cheese mixture with a spatula, mixing gently to keep the mixture light and fluffy.
4. Assemble and Chill:
Pour the cheesecake filling over the caramel layer in the pan, spreading it evenly with a spatula. Cover the pan with plastic wrap and refrigerate for at least 4 hours or overnight to set fully.
5. Serve and Garnish:
When ready to serve, drizzle extra salted caramel sauce over the top and add dollops of whipped cream. Garnish with pretzels, chopped nuts or crushed graham crackers, and a sprinkle of flaky sea salt for that perfect sweet and salty finish. Slice the cheesecake and enjoy the creamy, dreamy dessert!
Can I Use Frozen Cream Cheese for This Recipe?
It’s best to use cream cheese that’s fully thawed and softened to room temperature before mixing. This helps avoid lumps and ensures a smooth, creamy filling.
Can I Make This Cheesecake Ahead of Time?
Absolutely! In fact, chilling it overnight allows the flavors to meld and the cheesecake to firm up nicely for clean slices.
How Should I Store Leftovers?
Keep any leftover cheesecake covered in the refrigerator for up to 3-4 days. For best texture, bring it to room temperature for 10-15 minutes before serving.
Can I Substitute the Graham Cracker Crust?
Yes! Digestive biscuits, crushed vanilla wafers, or even gingersnap cookies make tasty alternatives. Just be sure to press the crumbs firmly for a sturdy crust.
