No bake salted caramel cheesecake is a creamy, smooth dessert that combines the rich flavors of caramel with just the right hint of salt. The crust is buttery and crunchy, giving a perfect contrast to the silky cheesecake filling topped with a luscious salted caramel drizzle. It’s a dessert that’s simple to make but feels extra special every time.
I love making this cheesecake when I want a treat that doesn’t need turning on the oven—just mix, chill, and enjoy. The salty caramel adds a nice twist that cuts through the sweetness, making every bite perfectly balanced. One tip I always follow is to chill it overnight so the flavors have time to come together and the texture gets just right.
This cheesecake is great for sharing with friends or family because it’s always a crowd-pleaser. I like serving it with a cup of coffee or a glass of cold milk to round out the flavors. It’s a dessert that brings a little joy to any occasion, even if it’s just a regular day at home.
Key Ingredients & Substitutions
Graham Cracker Crust: This buttery crust holds everything together. If you can’t find graham crackers, digestive biscuits or even crushed vanilla cookies grab a good crunch and flavor. Melted butter binds the crumbs perfectly.
Cream Cheese: This is the base for creamy cheesecake filling. Use full-fat cream cheese for the richest texture. If softening is a problem, leave it at room temperature for at least 30 minutes or soften gently in the microwave for a few seconds.
Heavy Cream: Whipping heavy cream adds lightness to the rich cheese filling. No substitutions here if you want that fluffy, airy texture. Make sure it’s cold!
Salted Caramel: Here, granulated sugar creates the caramel base. If you want quicker caramel, store-bought sauce works, but homemade tastes best. Adjust salt to fit your taste—sea salt flakes add a nice crunch and pop of flavor.
How Can I Get the Perfect No Bake Cheesecake Texture?
The key to a smooth, airy no bake cheesecake is folding whipped cream into the cream cheese mixture without deflating it.
- Beat the cream cheese until smooth before adding sugar and vanilla for a lump-free base.
- Whip cold heavy cream to stiff peaks separately; this means it holds its shape firmly.
- Gently fold the whipped cream into cream cheese with a spatula using a light hand and sweeping motion.
- Avoid over mixing to keep the fluffy texture.
- Chill the cheesecake long enough (at least 4 hours, overnight preferred) so it firms up and slices nicely.
Equipment You’ll Need
- 9-inch springform pan – makes it easy to release the cheesecake without damaging the sides.
- Mixing bowls – use at least two, one for the crust and one for the filling, to keep things simple and organized.
- Electric mixer or hand mixer – helps you whip cream and cream cheese smooth and fluffy quickly.
- Spatula – perfect for folding whipped cream gently into the cream cheese mixture.
- Medium saucepan – needed to melt sugar and make the salted caramel sauce safely.
Flavor Variations & Add-Ins
- Swap graham crackers for crushed pretzels in the crust to add a salty crunch that pairs well with caramel.
- Add a swirl of melted chocolate or Nutella into the filling for a chocolate-caramel combo.
- Mix in chopped toasted nuts like pecans or walnuts into the crust or sprinkle on top for extra texture.
- Use maple syrup instead of caramel sauce for a warm, cozy sweetness with a twist.
No Bake Salted Caramel Cheesecake
Ingredients You’ll Need:
For the Crust:
- 1 1/2 cups graham cracker crumbs (or digestive biscuits)
- 6 tablespoons unsalted butter, melted
- 2 tablespoons brown sugar
For the Cheesecake Filling:
- 16 ounces (450g) cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup heavy whipping cream, cold
For the Salted Caramel Sauce:
- 1 cup granulated sugar
- 6 tablespoons unsalted butter, cut into pieces
- 1/2 cup heavy cream, warm
- 1 teaspoon sea salt (adjust to taste)
For Garnish:
- Whipped cream (optional)
- Crumbled graham cracker or cookie crumbs
- Pretzel or caramel candy (optional)
How Much Time Will You Need?
Preparing this delicious no bake salted caramel cheesecake takes about 20 minutes of hands-on time. After assembling, you should chill it for at least 4 hours to set well, though overnight chilling works best. Allow extra time for making and cooling the salted caramel sauce, about 15 minutes.
Step-by-Step Instructions:
1. Making the Crust:
Mix the graham cracker crumbs, melted butter, and brown sugar in a bowl until the crumbs are fully coated and look like wet sand. Press this mixture firmly into the bottom of a 9-inch springform pan or pie dish using the bottom of a glass or measuring cup. Pop it into the fridge while you prepare the filling.
2. Preparing the Cheesecake Filling:
Use a mixer to beat the softened cream cheese until creamy and smooth. Add the powdered sugar and vanilla extract, mixing well to combine. In a separate chilled bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture, taking care not to deflate it. Pour this filling onto the chilled crust and smooth out the top.
3. Making the Salted Caramel Sauce:
In a medium saucepan over medium heat, melt the granulated sugar while stirring occasionally. It will clump but keep going until it turns a thick amber liquid. Carefully add the butter and whisk until melted and combined. Slowly drizzle in the warm heavy cream, whisking continuously as the mixture bubbles. Remove from heat and stir in the sea salt. Let the caramel cool to room temperature before using.
4. Assembling and Serving:
Once the cheesecake has set in the fridge for at least 4 hours, pour the cooled salted caramel sauce evenly over the top. Decorate with a swirl of whipped cream, sprinkle some crumbled graham cracker or cookie crumbs, and garnish with a pretzel or caramel candy if you like. Chill for another 30 minutes to let the caramel firm up. Then slice and enjoy the rich, creamy, and perfectly sweet no bake salted caramel cheesecake!
Can I Use Store-Bought Caramel Sauce Instead of Making It?
Yes, you can definitely use store-bought caramel sauce to save time. Just choose a good-quality salted caramel or plain caramel and add a sprinkle of sea salt on top to get that signature salted flavor.
How Long Can I Store Leftover Cheesecake?
Store leftovers in an airtight container in the refrigerator for up to 4 days. The cheesecake tastes best when eaten within this time. Avoid freezing as the texture may change.
Can I Make This Cheesecake Ahead of Time?
Absolutely! This no bake cheesecake is perfect to prepare a day ahead. Just cover it well with plastic wrap and keep it refrigerated to allow flavors to develop and the filling to set completely.
What Can I Substitute for Graham Crackers in the Crust?
If you don’t have graham crackers, digestive biscuits or any plain, lightly sweetened cookies work well. You can even try crushed pretzels for a salty twist on the crust.
