There’s something incredibly heartwarming about the comforting taste of salted caramel mingling with the creamy richness of cheesecake. For many of us, this No Bake Salted Caramel Cheesecake isn’t just a dessert—it’s a piece of tradition, a reminder of chilly evenings wrapped in blankets, and golden caramel glistening under the kitchen light. In our family, this dessert holds a special place at every winter gathering. It began with my grandmother, who would prepare it days before the holidays in her tiny kitchen, humming softly as the caramel bubbled gently on the stove.
I remember pressing the biscuit crumbs into the pan with my little hands, watching her fold fluffy whipped cream into a luscious caramel-streaked filling. It was magic. The anticipation of slicing into that cool, set cheesecake, watching caramel cascade down the sides, and savoring that perfect balance of salty-sweet has stayed with me ever since.
This no bake salted caramel cheesecake is ideal for when you want something decadent but fuss-free. No oven needed, no complicated steps—just classic ingredients and a bit of patience as it chills to perfection. Whether you’re hosting a dinner party, celebrating a birthday, or simply craving something indulgent on a quiet Sunday, this cheesecake offers a bite of comfort and elegance in one.
Why You’ll Love This Recipe
- No baking required – It’s the ultimate set-it-and-forget-it dessert. Just chill it overnight and it’s ready to serve.
- Velvety smooth texture – The whipped filling is light yet rich, thanks to heavy cream and cream cheese.
- Deep caramel flavor – With both caramel in the filling and drizzled over the top, every bite is sweet, salty, and satisfying.
- Perfect make-ahead option – Ideal for entertaining, it sets beautifully overnight and slices like a dream.
- A guaranteed showstopper – Garnished with drizzled caramel and flaky sea salt, it looks as divine as it tastes.
No Bake Salted Caramel Cheesecake
- Yield: 12 servings 1x
Description
There’s something incredibly heartwarming about the comforting taste of salted caramel mingling with the creamy richness of cheesecake. For many of us, this No Bake Salted Caramel Cheesecake isn’t just a dessert—it’s a piece of tradition, a reminder of chilly evenings wrapped in blankets, and golden caramel glistening under the kitchen light. In our family, this dessert holds a special place at every winter gathering. It began with my grandmother, who would prepare it days before the holidays in her tiny kitchen, humming softly as the caramel bubbled gently on the stove.
I remember pressing the biscuit crumbs into the pan with my little hands, watching her fold fluffy whipped cream into a luscious caramel-streaked filling. It was magic. The anticipation of slicing into that cool, set cheesecake, watching caramel cascade down the sides, and savoring that perfect balance of salty-sweet has stayed with me ever since.
This no bake salted caramel cheesecake is ideal for when you want something decadent but fuss-free. No oven needed, no complicated steps—just classic ingredients and a bit of patience as it chills to perfection. Whether you’re hosting a dinner party, celebrating a birthday, or simply craving something indulgent on a quiet Sunday, this cheesecake offers a bite of comfort and elegance in one.
Ingredients
- 250 g digestive biscuits or graham crackers
- 113 g unsalted butter, melted
- 400 ml heavy whipping cream
- 250 g full-fat cream cheese, at room temperature
- 40 g powdered sugar
- 160 ml salted caramel sauce (homemade or store-bought)
- Flaky sea salt, for topping
Instructions
Step 1: Prepare the Base
Start by buttering an 8-inch (20 cm) springform pan and lining the bottom with parchment paper. Crush your biscuits or graham crackers into fine crumbs using a food processor or rolling pin. Stir in the melted butter until the mixture resembles damp sand. Press this firmly into the base of your prepared pan, smoothing it out with the bottom of a measuring cup or glass. Chill in the fridge for at least 15 minutes while you prepare the filling.
Step 2: Whip the Cream
In a large chilled mixing bowl, whip the heavy cream until soft peaks form. This step gives the cheesecake its light, airy texture. Set aside in the fridge.
Step 3: Make the Caramel Filling
In a separate bowl, beat the room temperature cream cheese with the powdered sugar and about two-thirds of the salted caramel sauce. Beat until the mixture is creamy, smooth, and slightly fluffy. It should be free of lumps and easy to spread.
Step 4: Fold It All Together
Gently fold the whipped cream into the caramel cream cheese mixture. Do this slowly to keep the filling light and fluffy. It should look silky and slightly thick—almost like a mousse.
Step 5: Assemble the Cheesecake
Spoon the filling over the chilled crust, smoothing the top with a spatula or the back of a spoon. Tap the pan gently on the counter to remove air bubbles. Cover loosely and refrigerate for at least 6 hours, but preferably overnight for the best set and flavor.
Step 6: Add the Final Touches
Once the cheesecake is fully set, remove it from the pan and transfer it to a serving plate. Warm the remaining caramel sauce slightly so it’s pourable, and drizzle it generously over the top. Finish with a sprinkle of flaky sea salt to enhance that beautiful balance of sweet and salty.
Notes
-
You can store this cheesecake in the fridge for up to 4 days.
-
Freeze individual slices by wrapping them tightly and storing in an airtight container—thaw in the fridge for a few hours or on the counter for 30 minutes before serving.
-
For a festive twist, sprinkle crushed pretzels, chocolate chips, or toasted coconut on top.
Nutrition
- Calories: 420 kcal
INGREDIENTS YOU’LL NEED
- 250 g digestive biscuits or graham crackers
- 113 g unsalted butter, melted
- 400 ml heavy whipping cream
- 250 g full-fat cream cheese, at room temperature
- 40 g powdered sugar
- 160 ml salted caramel sauce (homemade or store-bought)
- Flaky sea salt, for topping
How to Make No Bake Salted Caramel Cheesecake
Step-by-Step Instructions
Step 1: Prepare the Base
Start by buttering an 8-inch (20 cm) springform pan and lining the bottom with parchment paper. Crush your biscuits or graham crackers into fine crumbs using a food processor or rolling pin. Stir in the melted butter until the mixture resembles damp sand. Press this firmly into the base of your prepared pan, smoothing it out with the bottom of a measuring cup or glass. Chill in the fridge for at least 15 minutes while you prepare the filling.
Step 2: Whip the Cream
In a large chilled mixing bowl, whip the heavy cream until soft peaks form. This step gives the cheesecake its light, airy texture. Set aside in the fridge.
Step 3: Make the Caramel Filling
In a separate bowl, beat the room temperature cream cheese with the powdered sugar and about two-thirds of the salted caramel sauce. Beat until the mixture is creamy, smooth, and slightly fluffy. It should be free of lumps and easy to spread.
Step 4: Fold It All Together
Gently fold the whipped cream into the caramel cream cheese mixture. Do this slowly to keep the filling light and fluffy. It should look silky and slightly thick—almost like a mousse.
Step 5: Assemble the Cheesecake
Spoon the filling over the chilled crust, smoothing the top with a spatula or the back of a spoon. Tap the pan gently on the counter to remove air bubbles. Cover loosely and refrigerate for at least 6 hours, but preferably overnight for the best set and flavor.
Step 6: Add the Final Touches
Once the cheesecake is fully set, remove it from the pan and transfer it to a serving plate. Warm the remaining caramel sauce slightly so it’s pourable, and drizzle it generously over the top. Finish with a sprinkle of flaky sea salt to enhance that beautiful balance of sweet and salty.
Helpful Tips
- Use room temperature cream cheese to avoid lumps in your filling.
- Don’t over-whip the cream—soft peaks are perfect; too stiff and it will be harder to fold.
- Want extra crunch? Add a handful of chopped nuts like pecans or walnuts to the caramel topping.
- Make it ahead of time—the cheesecake only gets better after a night in the fridge.
- To get clean slices, dip your knife in hot water, wipe it dry, and slice carefully.
DETAILS
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Total Time: 6–8 hours (mostly chilling)
- Yield: 12 servings
- Category: Dessert
- Method: No Bake
- Cuisine: American
- Diet: Vegetarian
NOTES
- You can store this cheesecake in the fridge for up to 4 days.
- Freeze individual slices by wrapping them tightly and storing in an airtight container—thaw in the fridge for a few hours or on the counter for 30 minutes before serving.
- For a festive twist, sprinkle crushed pretzels, chocolate chips, or toasted coconut on top.
NUTRITIONAL INFORMATION (per slice, approx.)
- Calories: 420 kcal
- Fat: 32 g
- Sugar: 25 g
- Protein: 4 g
FREQUENTLY ASKED QUESTIONS
Can I make this cheesecake without a springform pan?
Yes, you can use a pie dish or square baking pan, but serving slices may be trickier. Lining it with parchment can help with removal.
What if I don’t have salted caramel sauce?
You can make your own with sugar, butter, cream, and a pinch of salt—or use any high-quality store-bought version.
Can I make this gluten-free?
Definitely—just use gluten-free cookies for the crust.
Why didn’t my cheesecake set?
It likely needed more time to chill, or the whipped cream wasn’t folded in gently. Let it chill overnight for best results.
STORAGE INSTRUCTIONS
- Refrigerator: Keep covered in the fridge for up to 4 days.
- Freezer: Freeze slices on a tray, then wrap individually. Store for up to 1 month and thaw before serving.
Related Recipes
If you liked this recipe, you’ll definitely enjoy these other creamy delights:
- Apple Crisp Cheesecake Delight
- Caramel Coconut Bars
- A Cozy Slice of Nostalgia: Milky Way Caramel Cheesecake Brownies
- Cinnamon Roll Blondies
Conclusion
This No Bake Salted Caramel Cheesecake is more than just a dessert—it’s a celebration of flavors and memories. With its silky texture, sweet-salty balance, and elegant finish, it’s sure to become a family favorite. Whether you’re preparing it for a holiday feast or just because you deserve something special, let this cheesecake bring a bit of joy to your table.