No Bake Salted Caramel Cheesecake
Indulge in the ultimate sweet-and-salty treat with this No Bake Salted Caramel Cheesecake. Silky, creamy, and layered with buttery caramel, it’s an easy dessert that looks and tastes like a showstopper.
If you’re looking for a dessert that’s rich, creamy, and utterly irresistible - without turning on the oven - this No Bake Salted Caramel Cheesecake is your new go-to recipe. Silky smooth cheesecake filling meets buttery caramel and a hint of sea salt for the ultimate sweet-meets-salty indulgence. It’s elegant enough for holidays and dinner parties, yet simple enough to make on a lazy weekend.
This easy no-bake cheesecake delivers all the decadence of a traditional baked version, but with half the effort. The combination of a crunchy biscuit base, luscious caramel layer, and light, airy filling creates the perfect balance of textures and flavors. Best of all, the slow chill in the fridge does all the work — no water baths, no cracks, no stress. Whether you’re an experienced baker or just starting out, this salted caramel cheesecake guarantees a stunning, crowd-pleasing finish every time.
Why You'll Love This Recipe
- Sweet & Salty Perfection - Rich caramel balanced with a hint of sea salt creates a flavor combination that’s addictive and crowd-pleasing.
- No Oven Required - Perfect for anyone who wants a show-stopping dessert without turning on the oven.
- Easy to Make - Minimal steps, simple ingredients, and no complicated baking techniques make this recipe beginner-friendly.
- Make-Ahead Friendly - Prepare it a day or two in advance as chilling enhances the flavors and makes serving effortless.
Ingredients
Graham Crackers - these are crushed up and used in the graham cracker crust.
Sugar and Powdered Sugar - a little granulated sugar is added to the crust for sweetness and powdered sugar is in the whipped cream.
Butter - melted butter is combined with the sugar and graham cracker crumbs for the cheesecake crust.
Cream Cheese - two blocks of full-fat cream cheese are used in this recipe. It's important to get the cream cheese to room temperature
Caramel Sauce - store-bought caramel sauce works great in this recipe. I like to use a good brand like Stonewall Kitchen.
Sea Salt - flaked sea salt is perfect for this salted caramel cheesecake. I especially love sprinkling it on top immediately prior to serving.
Heavy Whipping Cream - this is whipped with powdered sugar to be folded into the cream cheese.
Please refer to the recipe card for the complete list of ingredients.
Variations
Add Nuts - top with some chopped pecans or walnuts for a little bit of crunch.
Drizzle Chocolate - you could drizzle some chocolate on top with the caramel for a caramel chocolate version.
Different Crust - instead of a graham cracker crust you could use pretzels, cookie crumbs, or Oreos.
Add Spices - you could add a teaspoon of pumpkin pie spice or apple pie spices like nutmeg, cloves, and allspice for a spiced caramel cheesecake.
Use Salted Caramel Sauce - if you can find salted caramel sauce, definitely go ahead and use it in place of regular caramel sauce. I would cut back or omit the sea salt so it is not too salty.
Add Vanilla - you can add 1 teaspoon of vanilla extract to the cheesecake filling.
Step by Step Instructions
Photo 1. Add the graham crackers and sugar to a large food processor and pulse until they resemble fine crumbs.
Photo 2. Press the mixture in the bottom of a greased 9" springform pan.
Photo 3. In a large bowl, add the the softened cream cheese, caramel sauce, and sea salt.
Photo 4. Using a stand mixer or hand mixer, beat until well combined and creamy.
Photo 5. In a separate bowl with stand or hand mixer, beat the whipping cream and powdered sugar with whisk attachment until stiff peaks form.
Photo 6. Fold the whipped cream into the cream cheese mixture.
Photo 7. Spread the mixture into the prepared crust.
Photo 8. Drizzle with additional caramel sauce. Refrigerate for at least 6 hours, ideally overnight. Cut into slices and enjoy!
Expert Tips
Start with Room Temperature Cream Cheese - this is important to make sure the cream cheese can completely mix with the caramel and not stay clumpy.
Use Cold Whipping Cream - this will help it get whipped to stiff peaks.
Chill Thoroughly - this cheesecake definitely needs at least 6 hours to chill so it can be cut into neat slices.
Recipe FAQs
I recommend letting this cheesecake sit in the fridge for at least 6 hours, ideally overnight if you want clean slices of cheesecake.
Avoid overheating the cheesecake and be sure to use full-fat cream cheese and chilled heavy whipping cream.
Yes! That is ideal since it take 6 hours to set up. Just don't make more than 2 days in advance, as the crust might get soggy.
Yes. You can store this cheesecake in the freezer for up to 2 months. To thaw, place in the refrigerator overnight.
Other No BakeCheesecake Recipes to Consider
If you make this recipe, please let me know! Leave a ⭐️⭐️⭐️⭐️⭐️ rating on this recipe below and leave a comment, or take a photo and tag me on Instagram with #greensnchocolate.
No Bake Salted Caramel Cheesecake
Ingredients
Crust
- 2 cups graham cracker crumbs approximately 16 graham cracker sheets
- 3 tablespoon granulated sugar
- 8 tablespoon salted butter melted
Salted Caramel Cheesecake
- 16 ounces cream cheese softened
- 1 cup caramel sauce
- ½ teaspoon sea salt
- 1 cup heavy whipping cream
- ⅓ cup powdered sugar
Topping
- additional caramel sauce for drizzling
- additional sea salt for topping
Instructions
Crust:
- Grease a 9" springform pan with cooking spray.
- Add the graham crackers and sugar to a large food processor and pulse until fine crumbs.
- Add the melted butter to the food processor and pulse until well combined.
- Press the mixture into the bottom of the prepared pan.
Cheesecake Mixture:
- In a large bowl, beat together the cream cheese, caramel, and sea salt until creamy.
- In a separate bowl, add the cold heavy cream and powdered sugar and beat until stiff peaks form.
- Fold the whipped cream into the salted caramel cream cheese mixture until combined.
- Spread the cheesecake into the pie crust.
- Drizzle with additional caramel sauce.
- Chill in the refrigerator for at least 6 hours.
- Cut into slices, sprinkle with sea salt, and enjoy!
