Easiest No Bake Salted Caramel Cheesecake Recipe
This Easiest No Bake Salted Caramel Cheesecake features a buttery graham cracker crust, a smooth and creamy no-bake cheesecake filling, and a delicious salted caramel sauce topping. Finished with a sprinkle of sea salt and optional whipped cream swirls, this dessert is perfect for any occasion and requires no oven time, making it effortless yet indulgent.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 4 hours 15 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: No-Cook
- Cuisine: American
Ingredients
Scale
Graham Cracker Crust
- 2 cups graham cracker crumbs
- 1/4 cup sugar (or brown sugar)
- 1/8 teaspoon salt
- 9 tablespoons unsalted butter, melted
No Bake Cheesecake Filling
- 24 ounces (3 packages) cream cheese, softened
- 3/4 cup powdered sugar
- 1 ¼ cups heavy whipping cream
- 2 teaspoons vanilla extract
Toppings
- 1 jar salted caramel sauce
- Sea salt, to taste
- Optional: whipped cream swirls (see preparation below)
Whipped Cream Swirls (Optional)
- 1 cup heavy whipping cream
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Prepare Graham Cracker Crust: In a large bowl, combine graham cracker crumbs, sugar, salt, and melted butter. Mix thoroughly until the mixture resembles wet sand. Press this mixture evenly into the bottom and about an inch up the sides of an 8-inch springform pan to form the crust. Place the pan in the refrigerator to set while you prepare the cheesecake filling.
- Make Cheesecake Filling: In a large mixing bowl, use an electric mixer to beat together the softened cream cheese and powdered sugar until the mixture is smooth and creamy. Add vanilla extract and mix until fully incorporated.
- Incorporate Heavy Whipping Cream: Gradually add the heavy whipping cream to the cream cheese mixture. Continue beating on medium speed for 1 to 2 minutes until the filling becomes smooth and fluffy. Pour the filling over the chilled crust and smooth the top with a spatula. Return the springform pan to the refrigerator and chill for at least 4 hours to set.
- Add Caramel Sauce and Sea Salt: Once the cheesecake is fully set, spread the salted caramel sauce evenly over the top. Sprinkle with a pinch of sea salt to enhance the salted caramel flavor.
- Optional Whipped Cream Swirls: To make whipped cream swirls, combine 1 cup heavy whipping cream, 1/4 cup powdered sugar, and 1 teaspoon vanilla extract in a bowl. Whip using an electric mixer for 3-5 minutes until stiff peaks form. Transfer the whipped cream to a piping bag fitted with a large star tip and pipe swirls on top of the cheesecake as desired.
- Slice and Serve: For clean slices, dip a sharp knife in hot water, wipe it dry, and then cut into the cheesecake. Repeat heating and wiping the knife between each slice to maintain neat cuts. Serve chilled and enjoy!
Notes
- The crust must be chilled properly to hold the cheesecake filling well.
- Ensure the cream cheese is softened to avoid lumps in the filling.
- Refrigerate the cheesecake for at least 4 hours, but overnight is best for optimal firmness.
- Using salted caramel sauce complements the sea salt for an enhanced flavor balance.
- Warm the knife in hot water before slicing for clean, smooth cuts.
- The optional whipped cream adds extra creaminess and decoration but can be omitted for a lighter dessert.
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