Can I make Salted Caramel No Bake Cheesecake ahead of time?

Yes, this cheesecake is ideal for making ahead. Simply prepare the cheesecake as instructed, then refrigerate for at least 4 hours, preferably overnight, before serving. This allows the flavors to set, making it even better the next day.

Can I use store-bought caramel sauce for the topping?

Absolutely! Using store-bought salted caramel sauce is a convenient and time-saving option for this recipe. If you prefer, you can make your own caramel sauce for a homemade touch.

Can I use a different crust for the cheesecake?

Yes, you can substitute the graham cracker crust with other options like a crushed Oreo crust, digestive biscuit crust, or even a nut-based crust for a gluten-free version. Just make sure the crust is firm enough to hold the cheesecake filling.

Salted Caramel No Bake Cheesecake Recipe

Description

This Salted Caramel No Bake Cheesecake is the ultimate indulgence for anyone craving a dessert that’s both decadent and effortless to make. The creamy, velvety texture of the cheesecake paired with the rich, sweet-salty flavor of salted caramel makes it a crowd-pleaser. With minimal prep time and no oven required, this recipe is perfect for any occasion. Whether you’re hosting a special gathering or enjoying a quiet night in, this no-bake cheesecake will surely satisfy your sweet tooth.

Ingredients

Scale

1 1/2 cups graham cracker crumbs: Provides a crunchy, slightly sweet base that contrasts beautifully with the smooth cheesecake filling.
1/4 cup butter, melted: Binds the graham cracker crumbs together and adds richness to the crust.
8 oz cream cheese, softened: The foundation of the cheesecake filling, providing a creamy texture and tangy flavor.
1/2 cup powdered sugar: Adds sweetness without making the filling grainy.
1 cup heavy whipped cream: Lightens the texture of the cheesecake, making it airy and smooth.
1 tsp vanilla extract: Enhances the flavor of the cheesecake and adds a hint of warmth.
1/2 cup salted caramel sauce: The star of this recipe, offering a luscious, sweet-salty flavor that pairs perfectly with the cheesecake.
1/2 tsp sea salt: A finishing touch that amplifies the caramel flavor and adds a satisfying salty contrast to the sweetness.

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Instructions

In a medium bowl, mix the graham cracker crumbs with melted butter. Stir until the mixture resembles wet sand. Press this mixture into the bottom of a springform pan to form an even crust. Chill in the refrigerator while preparing the cheesecake filling.
Beat the cream cheese and powdered sugar together in a large bowl until smooth and creamy. Add in the whipped cream and vanilla extract, and mix until fully combined and fluffy.
Pour the cheesecake mixture into the prepared crust, spreading it evenly with a spatula. Smooth the top to make it level, and then refrigerate the cheesecake for at least 4 hours or until set.
Once the cheesecake has set, drizzle the salted caramel sauce generously over the top. Sprinkle sea salt on top for an added burst of flavor.
Slice and serve chilled. This cheesecake can be stored in the fridge for up to 3 days, making it a perfect make-ahead dessert.

Notes

Be sure to beat the cream cheese and whipped cream together until fully smooth to avoid lumps in the filling.
Allow the cheesecake to chill for at least 4 hours to ensure it sets properly. If you can, refrigerate overnight for the best results.
Feel free to experiment with additional toppings, such as chocolate shavings, nuts, or fruit, to suit your personal taste.

Prep Time: 15 minutes
Cook Time: 0 minutes
Category: Dessert
Method: No-Bake
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 350
Sugar: 28g
Sodium: 190mg
Fat: 24g
Saturated Fat: 12g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 31g
Fiber: 1g
Protein: 3g
Cholesterol: 60mg