No bake salted caramel cheesecake is the perfect mix of creamy, smooth cheesecake with the rich, buttery goodness of salted caramel. The graham cracker crust adds a bit of crunch that contrasts beautifully with the soft, velvety filling. It’s a simple dessert that doesn’t need the oven but tastes like it came from a fancy bakery.
I love making this cheesecake when I want something sweet without all the fuss of baking. What’s great is that it sets up nicely in the fridge, so you can make it ahead of time, which is a big win in my book. The salted caramel sauce drizzled on top gives it that extra touch of flavor that makes everyone ask for seconds.
My favorite way to enjoy this cheesecake is with a hot cup of coffee or a glass of cold milk. It’s the kind of treat that works just as well for a special occasion or a cozy night in. Once you try it, I guarantee you’ll want to keep this recipe handy for whenever the sweet tooth strikes!
Key Ingredients & Substitutions
Graham Cracker Crust: This crust adds a crunchy, slightly sweet base to balance the creamy filling. If you can’t find graham crackers, digestive biscuits or vanilla wafers work well too. For a gluten-free option, use gluten-free cookies.
Cream Cheese: Use full-fat cream cheese for the best creamy texture. Low-fat versions can be grainy. Make sure it’s softened for easy mixing and a smoother cheesecake.
Heavy Cream: Heavy cream whipped to stiff peaks is key for that light, airy filling. If needed, you can substitute whipping cream but avoid half-and-half or milk as they won’t whip properly.
Salted Caramel Sauce: Homemade caramel sauce is fantastic here—it’s buttery and rich with just the right salty touch. If you want a shortcut, good quality store-bought caramel sauce works, but you might want to add a pinch of sea salt.
Garnish: Pretzels add a salty crunch that pairs well with the sweet caramel. You can skip them or use nuts or toffee bits for different textures.
How Do I Make the Salted Caramel Sauce Without Burning the Sugar?
Making caramel sauce can be tricky because sugar burns quickly. Here’s how to keep it smooth and golden:
- Use a heavy-bottomed pan to distribute heat evenly.
- Heat sugar over medium heat and stir constantly with a heat-safe spatula.
- The sugar will clump up then melt; keep stirring patiently and avoid high heat.
- Once melted with a golden amber color, quickly add butter and warm cream while stirring to combine.
- Remove from heat and stir in salt, then let cool before using.
Patience is key—rushing the process or cranking the heat will cause it to burn and taste bitter. I find gentle stirring and steady heat make all the difference!
Equipment You’ll Need
- 9-inch springform pan – makes it easy to remove the cheesecake without breaking it.
- Mixing bowls – you’ll need one for the crust and another for the filling.
- Hand mixer or stand mixer – helps blend the cream cheese smooth and whip the heavy cream perfectly.
- Measuring cups and spoons – for accurate ingredient amounts to get the best texture and taste.
- Spatula – for folding whipped cream into the filling gently without deflating it.
- Medium heavy-bottomed saucepan – perfect for making the caramel sauce evenly without burning.
Flavor Variations & Add-Ins
- Swap graham cracker crust for crushed digestive biscuits or Oreo crumbs for a different flavor base.
- Add a handful of chopped pecans or walnuts to the crust for an extra crunchy texture.
- Stir in a teaspoon of cinnamon or espresso powder to the filling for a warm spice or coffee kick.
- Top with fresh sliced apples or pears instead of pretzels for a fruitier contrast to the caramel sweetness.
No Bake Salted Caramel Cheesecake
Ingredients You’ll Need:
For the Crust:
- 1 ½ cups graham cracker crumbs (about 10-12 full crackers)
- 6 tbsp unsalted butter, melted
- 2 tbsp granulated sugar
For the Cheesecake Filling:
- 16 oz (450g) cream cheese, softened
- 1 cup powdered sugar
- 1 tsp vanilla extract
- 1 ½ cups heavy cream, cold
For the Salted Caramel Sauce:
- 1 cup granulated sugar
- 6 tbsp unsalted butter, cubed
- ½ cup heavy cream, warm
- 1 ½ tsp sea salt (adjust to taste)
For Garnish:
- Whipped cream
- Mini pretzels
- Crushed graham crackers or toffee bits
How Much Time Will You Need?
Plan for about 25 minutes of active preparation time. The cheesecake needs to chill in the refrigerator for at least 6 hours, preferably overnight, to set well. Preparing the salted caramel sauce will take about 10 minutes, including cooling time.
Step-by-Step Instructions:
1. Prepare the Crust:
In a medium bowl, mix together graham cracker crumbs, melted butter, and sugar until well combined and crumbly, like wet sand. Press this mixture firmly into the bottom of a 9-inch springform pan, making an even layer. Use the bottom of a glass or cup to press down tightly. Put the crust in the fridge to chill while you prepare the filling.
2. Make the Cheesecake Filling:
In a large bowl, beat the softened cream cheese until smooth and creamy using a hand or stand mixer. Add powdered sugar and vanilla extract, and beat again until everything is blended and smooth. In a separate bowl, whip the cold heavy cream until stiff peaks form. Fold the whipped cream gently into the cream cheese mixture in batches to keep it light and airy. Once combined, spread the filling evenly over the chilled crust. Cover and refrigerate for at least 6 hours or overnight to let it set.
3. Prepare the Salted Caramel Sauce:
In a medium heavy-bottomed saucepan, heat the granulated sugar over medium heat, stirring constantly. The sugar will clump before melting into a smooth amber liquid—keep stirring gently to avoid burning. Once melted, quickly add cubed butter and stir until smooth (the mixture will bubble). Slowly pour in warm heavy cream while stirring continuously, then remove from heat. Stir in the sea salt. Let the sauce cool to room temperature before drizzling on the cheesecake.
4. Assemble and Serve:
Take the cheesecake from the fridge and carefully release it from the springform pan. Transfer to a serving plate. Drizzle the salted caramel sauce over the top, letting some drip down the sides. Add dollops or piped whipped cream, then garnish with mini pretzels and a sprinkle of crushed graham crackers or toffee bits. Keep stored in the fridge until serving. For nice slices, use a hot, dry knife and clean it between cuts.
Enjoy your delicious, creamy no bake salted caramel cheesecake—a perfect sweet and salty treat with a lovely crunchy topping!
Can I Use Store-Bought Caramel Sauce Instead of Making My Own?
Yes, you can use store-bought caramel sauce to save time. Just be sure to choose one with a good balance of sweetness and saltiness, or add a pinch of sea salt to mimic the salted caramel flavor.
How Long Can I Store This Cheesecake?
Store your no bake cheesecake in an airtight container in the fridge for up to 4 days. For best texture and flavor, enjoy it within the first 2-3 days.
Can I Freeze the Cheesecake?
Yes, you can freeze it for up to one month. Wrap the cheesecake tightly in plastic wrap and aluminum foil to prevent freezer burn. Thaw in the fridge overnight before serving.
What if I Don’t Have a Springform Pan?
You can use a regular cake pan lined with parchment paper for easier removal. Just be careful when releasing the crust and filling, as it won’t have the removable sides of a springform pan.