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No Bake Salted Caramel Cheesecake Recipe

This No Bake Salted Caramel Cheesecake is one of the best cheesecakes you’ll ever taste! Easy homemade Salted Caramel sauce drizzled over the top but also infused into the creamy no bake cheesecake filling.

No Bake Salted Caramel Cheesecake Recipe

Easy Salted Caramel Cheesecake

This No Bake Salted Caramel Cheesecake is the perfect mix of creamy, sweet and salty! Starting with a biscuit base, topped with a delicious no bake salted caramel infused cheesecake filling and finally topped off with more of the delicious salted caramel sauce. 

No Bake Cheesecakes are my go to! They’re so quick and easy to make and bonus you don’t need to worry about a water bath or over baking the cheesecake like with traditional recipes.

Homemade Salted Caramel Sauce

This cheesecake uses my Homemade Salted Caramel Sauce but you could also easily use store bought caramel sauce to make the recipe even quicker and easier. 

I make no secret of my love of salted caramel – have you tried my Salted Caramel Brownies yet?? – and this cheesecake is my next obsession. There’s something about the combination of salty and sweet that is just so perfect!

Other Delicious No Bake Cheesecake Recipe Flavors

Salted Caramel Cheesecake

No Bake Salted Caramel Cheesecake Recipe Ingredients

Homemade Salted Caramel Sauce

  • You can find the recipe here. Its so easy to make, only requires 5 ingredients! Alternatively you can buy store bought salted caramel sauce.

9oz / 250g Digestive Biscuits or Grahm Crackers

  • Graham Crackers and Digestive Biscuits are very similar, just use whichever you can get your hands on.

1 Stick / 113g Butter

  • The butter is used to hold the biscuit base together. It will be melted so you don’t need to worry about it being at room temperature.

1⅔ Cup / 400ml Cream

  • Heavy or Whipping Cream needs to be used here. Make sure it’s about 35% fat or it’s the cream you would usually used to make whipped cream.

9oz / 250g Cream Cheese

  • Make sure your cream cheese is at room temperature so it can be combined easily with the other ingredients. Make sure you’re not using light or spreadable cream cheese as these will not work in a cheesecake. I recommend Philadelphia Cheese for this recipe as it always gives me the best results but you can use your preferred brand. 

⅓ Cup / 40g Powdered Sugar

  • The sugar just gives a little more sweetness to the cheesecake. Powdered sugar, icing sugar and confectioners sugar are all the same ingredient just different names depending on where you live in the world.

Flaky Sea Salt for decorating

  • This is optional but it really does finish off the cheesecake!

Homemade Salted Caramel Sauce

How to Make No Bake Salted Caramel Cheesecake

Cheesecake Base

If you’re using Homemade Salted Caramel Sauce follow this recipe first. Make sure your caramel sauce is at room temperature before starting the cheesecake recipe.

Using a food processor or a heavy object like a rolling pin, crush the biscuits into crumbs.

Melt the butter in a saucepan or microwave and pour over the biscuit crumbs. Using a wooden spoon or spatula mix the two ingredients together until combined. It should look like wet sand.

Pour the biscuit base into a lined 8″ or 20cm cake pan. Using the back of a spoon press the mixture down into an even layer. Place the cheesecake base into the fridge to set while making the filling.

Salted Caramel Cheesecake Filling

Pour the cream into a clean medium sized bowl and using a hand mixer or whisk whip the cream until soft peaks form. Try not to over whip here as the cream will be whipped more as it is mixed with the remaining ingredients.

In a seperate bowl add the room temperature cream cheese and sugar. Using the hand mixer or whisk mix the ingredients together until light and creamy and combined.

Measure out the Salted Caramel Sauce and pour it into the mixing bowl with the cream cheese mixture along with the whipped cream.

Mix the ingredients together until fully combined. Pour the cheesecake filling onto the cheesecake base, use an offset spatula to smooth out the top. Place it into the fridge for at least 6 hours or overnight to set.

Salted Caramel Topping

When the Cheesecake has set remove it from the fridge and pour over 1/3 Cup of the Salted Caramel Sauce. Use a spatula to smooth it out over the top and sprinkle with flaky sea salt before serving.

Keep the Cheesecake in the fridge until you are ready to serve it, this also helps it slice more cleanly. Leftovers will keep in the fridge for 2-3 days or you can freeze slices in airtight containers, just remove them from the freezer 30 minutes before eating.

Other No Bake Cheesecake Recipe Flavors

Common Questions about this No Bake Salted Caramel Cheesecake Recipe

What is the difference between Baked and No Bake Cheesecake?

Baked Cheesecakes usually contain eggs which help to set the cheesecake when it’s baked in the oven. No Bake Cheesecakes are either set by gelatine or time in the fridge. Many people refuse to except No Bake Cheesecakes as proper Cheesecakes but Wikipedia states they may be baked or set. It’s all about personal preference! I usually go for no bake cheesecakes but heres a recipe for my absolute favorite cheesecake ever!

Why is my No Bake Cheesecake not firm?

There are a couple things that may be the cause here. First, make sure your cheesecake has had at least 6-8 hours in the fridge to set. As soon as you remove it from the fridge it will start to soften so don’t leave it out at room temperature for long periods of time. Next, make sure you have used a block cream cheese like Philadelphia as spreadable will not firm up.

How do I store this No Bake Salted Caramel Cheesecake?

Store the cheesecake in the fridge for about 3-4 days. It can also be frozen, just let it come up to room temperature before serving.

Caramel Cheesecake

If you’re a lover of Salted Caramel like me check out these recipes

No Bake Salted Caramel Cheesecake Recipe

No Bake Salted Caramel Cheesecake

Yield: 12 Slices
Prep Time: 20 minutes
Additional Time: 8 hours
Total Time: 8 hours 20 minutes

Ingredients

  • 2/3 Cup Salted Caramel Sauce
  • 9oz / 250g Digestive Biscuits or Grahm Crackers
  • 1 Stick / ½ Cup / 110g Butter
  • 1⅔ Cup / 400ml Heavy Whipping Cream
  • 9oz / 250g Cream Cheese
  • ⅓ Cup / 40g Icing Sugar / Powdered Sugar
  • Flaky Sea Salt for decorating

Instructions

  1. Crush the digestive biscuits of graham crackers using a food processor or a bag and a heavy object like a rolling pin. Place the crumbs into a small mixing bowl.
  2. Melt the butter in the microwave or using a small saucepan on the stove top. Pour the melted butter over the crumbs and use a wooden spoon or a rubber spatula to combine the ingredients together. It should end up looking like wet sand.
  3. Pour the crumbs into a lined 8" or 20cm cake pan. Use the back of a spoon to compact it down into an even layer. Place the cake pan into the fridge for the base to set while we make the cheesecake filling.
  4. In a medium sized mixing bowl pour in the heavy whipping cream. Using a hand mixer or a whisk whip the cream until soft peaks form. Set the bowl to the side.
  5. In a larger mixing bowl add in the cream cheese, powdered sugar and ⅓ cup of salted caramel sauce. Using a hand mixer or a whisk combine the ingredients together until smooth.
  6. Pour the whipped cream into the bowl with the cheesecake mixture and fold the ingredients together until well combined.
  7. Remove the cake pan from the fridge and pour the cheesecake filling over the base. Use an offset spatula to smooth out the top of the cheesecake and place it back into the fridge for at least 6 hours or overnight to set.
  8. After the 6 hours take the cheesecake out of the fridge and remove it from the cake pan (using a springform cake pan makes this task much easier). Pour over ⅓ cup of the salted caramel sauce and spread it to the edges with an offset spatula.
  9. Sprinkle flaky sea salt around the edge of the cheesecake and place back into the fridge for at least 2 hours or until you are ready serve.
  10. Serve the cheesecake chilled with more salted caramel sauce.

Notes

Salted Caramel Sauce can be switched with standard Caramel Sauce in this recipe if you don't like the sweet salty combo.

The cheesecake needs to be served chilled as it will start to soften at room temperature. If you would like to serve it at room temperature gelatine needs to be added.

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Nutrition Information:
Yield: 12 Serving Size: 1 Slice
Amount Per Serving: Calories: 416Total Fat: 32gSaturated Fat: 19gTrans Fat: 1gUnsaturated Fat: 10gCholesterol: 81mgSodium: 252mgCarbohydrates: 32gFiber: 0gSugar: 25gProtein: 4g

Nutrition information isn't always accurate

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