This no bake salted caramel cheesecake is a smooth and creamy treat with the perfect balance of sweet and salty flavors. The rich caramel topping adds a lovely touch that pairs so well with the velvety cheesecake filling. Plus, it has that buttery graham cracker crust that makes every bite just right.
I love making this cheesecake when I want something sweet but don’t feel like turning on the oven. It comes together quickly, and the best part is you get to enjoy that gooey salted caramel drizzle that always gets compliments. I usually add a pinch more salt on top because I like that little extra kick.
When I serve this, I like to cut it into small squares and bring it to gatherings because it’s easy to share and always disappears fast. It’s one of those desserts that feels fancy but is actually super simple to make. If you’ve never tried a no bake cheesecake before, this salted caramel version is a delicious place to start!
Key Ingredients & Substitutions
Graham cracker crumbs: These form the buttery, crunchy crust. If you don’t have graham crackers, digestive biscuits or even crushed vanilla wafers work well as a substitute. Just make sure to toast them lightly for extra flavor.
Cream cheese: This is the creamy heart of the cheesecake. Softened cream cheese blends smoothly, so allow it to come to room temperature. For a lighter option, you can use Neufchâtel cheese, which has less fat but similar texture.
Salted caramel sauce: It adds that sweet and salty twist. Store-bought caramel works fine, but homemade caramel brings richer flavor. If you like it less sweet, reduce the sugar in your homemade caramel or sprinkle a little extra sea salt on top.
Heavy whipping cream: Whipping it to stiff peaks keeps the filling light and fluffy. If you want a dairy-free version, canned coconut cream is a good option but will add a subtle coconut flavor.
How Do You Get the Cheesecake Smooth and Firm Without Baking?
No bake cheesecakes set by chilling, so patience is key. Here’s how to nail the texture:
- Beat the cream cheese well until smooth to avoid lumps.
- Gently fold in the whipped cream instead of stirring, to keep the filling light and airy.
- Press the crust firmly but don’t overpack it—this helps it hold together without becoming too hard.
- Chill the assembled cake for at least 6 hours, preferably overnight, so it fully firms up.
- Use a springform pan for easy removal and neat slices.
With these tips, you’ll get a smooth, creamy cheesecake that holds its shape and feels light on the palate—no oven required!
Equipment You’ll Need
- 9-inch springform pan – makes it easy to remove the cheesecake without ruining its shape.
- Mixing bowls – you’ll need a few for mixing cream cheese, caramel, and whipped cream separately.
- Electric mixer – helps get the cream cheese super smooth and whips the cream to stiff peaks fast.
- Spatula – perfect for folding the whipped cream gently into the filling.
- Measuring cups and spoons – to keep ingredient amounts accurate, especially for sugar and caramel.
Flavor Variations & Add-Ins
- Swap pretzels for crushed pecans or walnuts on top for extra crunch and a nutty flavor.
- Add a tablespoon of instant espresso powder to the cream cheese mixture to deepen the caramel’s richness with a mocha twist.
- Mix in a cup of finely chopped apples or pears to the filling for a fresh, fruity contrast to the sweet caramel.
- Use white chocolate chips folded into the filling for a creamier, sweeter cheesecake that balances the saltiness.
No Bake Salted Caramel Cheesecake
Ingredients You’ll Need:
For the Crust:
- 2 cups graham cracker crumbs (about 12 full sheets)
- 1/2 cup unsalted butter, melted
For the Filling:
- 3 (8 oz) packages cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 cup heavy whipping cream
- 1 cup salted caramel sauce (store-bought or homemade), plus extra for drizzling
For Topping and Garnish:
- Whipped cream
- Pretzels or crushed toffee bits
- Flake sea salt (optional, for sprinkling)
How Much Time Will You Need?
This recipe takes about 20 minutes to prepare. After assembling the cheesecake, you will need to refrigerate it for at least 6 hours or preferably overnight to let it set perfectly. It’s a great make-ahead dessert!
Step-by-Step Instructions:
1. Prepare the Crust:
In a medium bowl, mix the graham cracker crumbs with the melted butter until the crumbs are evenly coated. Press this mixture firmly into the bottom of a 9-inch springform pan to form an even crust layer. Place the pan in the fridge to chill while you prepare the filling.
2. Make the Cheesecake Filling:
In a large bowl, beat the softened cream cheese with the granulated sugar and vanilla extract until the mixture is smooth and creamy without any lumps.
3. Add the Salted Caramel:
Gently fold 1 cup of salted caramel sauce into the cream cheese mixture until evenly mixed.
4. Whip the Cream:
In a separate chilled bowl, whip the heavy cream until it forms stiff peaks. This means when you lift the whisk, the cream holds its shape firmly.
5. Combine Filling and Whipped Cream:
Carefully fold the whipped cream into the cream cheese and caramel mixture. Use gentle motions to keep the filling light and fluffy.
6. Assemble and Chill:
Pour the filling over the prepared crust in the springform pan. Smooth the top with a spatula. Cover the pan with plastic wrap and refrigerate for at least 6 hours or overnight so the cheesecake sets completely.
7. Serve and Garnish:
Before serving, drizzle extra salted caramel sauce over the cheesecake. Add a dollop of whipped cream, then sprinkle pretzels or crushed toffee bits on top. Finish with a light sprinkle of flake sea salt if you like an extra salty touch.
8. Enjoy!
Carefully slice the cheesecake and enjoy its creamy, rich, and perfectly balanced sweet and salty flavors!
Can I Use Frozen Cream Cheese for This Recipe?
It’s best to use cream cheese that’s fully thawed and softened at room temperature. This helps it blend smoothly without lumps for a creamy cheesecake filling. If frozen, thaw in the fridge overnight and then let it sit at room temp for about 30 minutes before mixing.
How Long Can I Store Leftover Cheesecake?
Store leftovers in an airtight container or cover the springform pan tightly with plastic wrap in the fridge. It will stay fresh for up to 4-5 days. For longer storage, consider freezing individual slices wrapped well in plastic and foil for up to 2 months.
Can I Substitute Heavy Cream with Something Else?
Heavy cream is key for whipping to stiff peaks, but you can use coconut cream as a dairy-free alternative. It will add a slight coconut flavor and still whip up nicely. Just chill the canned coconut cream overnight and scoop out the solid part for whipping.
What If I Don’t Have a Springform Pan?
You can use a regular 9-inch cake pan lined with parchment paper for easier removal, or a pie dish. Just be extra careful when slicing and serving, as the cheesecake will be more delicate without the removable sides of a springform pan.
