Salted Caramel No-Bake Cheesecake – Easy Cheesecake Recipes for Sweet Cravings
You know that moment when a dessert hits all the right notes? That’s what this salted caramel no-bake cheesecake does. It’s creamy, smooth, and lightly sweet with that rich hit of buttery caramel and a whisper of sea salt to balance it out. And the best part? You don’t even need to turn on your oven. I mean, what kind of wizardry is that?
This recipe pulls together in minutes with just a few ingredients—no fancy techniques, no stress. We’re talking about a graham cracker crust that holds its own, a luscious cheesecake filling made with cream cheese and whipped cream, and a caramel topping that could probably sell out if it were bottled. Whether you’re hosting or just having a treat-yourself Tuesday, this one hits the spot.
It’s a beautiful blend of easy cheesecake recipes and sweet easy recipes, and it fits right in with quick and easy recipes or air fryer desserts easy recipes. Honestly, it even reminds me of the best parts of bread easy recipes—the simple, nostalgic comfort. So yeah, this one’s a keeper.
Servings: 12 slices
Ingredients
- 1 ½ cups graham cracker crumbs
- 6 tbsp unsalted butter, melted
- 2 tbsp granulated sugar
- 16 oz cream cheese, softened
- ¾ cup powdered sugar
- 1 tsp vanilla extract
- 1 ½ cups heavy whipping cream
- ½ cup salted caramel sauce (store-bought or homemade), plus more for topping
- Flaky sea salt, for garnish
Instructions
- In a medium bowl, mix graham cracker crumbs, melted butter, and sugar until everything's well combined and kind of looks like wet sand.
- Press the crumb mixture into a 9-inch springform pan. Use the bottom of a glass or measuring cup to pack it down tightly. Pop it in the fridge to chill while you make the filling.
- In a large mixing bowl, beat the softened cream cheese until smooth and lump-free.
- Add powdered sugar and vanilla. Keep beating until it’s creamy and combined.
- In a separate bowl, whip the heavy cream until stiff peaks form (yes, your arm workout for the day).
- Fold the whipped cream gently into the cream cheese mixture. You don’t want to deflate the fluffiness.
- Pour in the salted caramel sauce and fold it in until you see beautiful golden swirls.
- Scoop the filling onto the crust and smooth it out evenly. Cover with foil or plastic wrap and refrigerate for at least 6 hours or overnight.
- Before serving, drizzle with more caramel sauce and a pinch of flaky sea salt. Slice and enjoy the no-bake magic.