No Bake Salted Caramel Cheesecake

This post may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases. Please read my disclosure.

Few desserts disappear faster than a cold slice of no bake salted caramel cheesecake. Between the buttery biscuit crust, silky cream cheese filling, and ribbons of homemade caramel sauce, my no-bake dessert tastes indulgent in the best way possible.

Creamy caramel desserts have always been popular in my house, but baked cheesecakes can sometimes be a little too heavy after dinner. Which is one of the reasons I started making this lighter no-bake version, along with my no bake chocolate cheesecake. If you are looking for a summertime dessert that has all the sweetness without any oven time, then this recipe is for you.

The first time I made this recipe, I served it for one of my best friends’ birthdays. It was an unseasonably warm day, and I decided against the baked cheesecake I had intended on making. Luckily, I had homemade caramel in the fridge, so all I needed to do was whip everything up and chill it overnight. The thing is, this particular friend stands firm in her belief that cheesecakes should be baked. Instead of blaming the heat, I told her that since she is another year older, it was time to be a bit more open-minded. Once she got a taste of that caramel sauce, her slice disappeared very quickly. I made sure to reward her with a more traditional passionfruit cheesecake the next year, for being such a brave girl. Ha!

Latest Recipe Video!

🥘 Ingredients

These are the simple ingredients I use to create a smooth filling, crisp crust, and rich sauce in this salted caramel cheesecake:

Caramel biscuits: I crush caramel biscuits into fine crumbs for a buttery crust with a slightly richer flavor than plain graham crackers. 

Butter: I use melted butter to help the crust firm up properly once chilled.

Cream cheese: Full-fat cream cheese gives the filling its smooth texture and signature tangy flavor.

Heavy whipping cream: Whipped cream keeps the cheesecake light and airy instead of overly dense.

Sour cream: I add a little sour cream to soften the richness.

Powdered sugar: This blends smoothly into the filling without leaving a grainy texture behind.

Vanilla extract: I add vanilla to round out the caramel flavor and balance the cream cheese.

Granulated sugar: Sugar melts down to form the base of my homemade caramel sauce.

Heavy cream: I use this to transform the caramel into a silky sauce.

Butter: I stir a small amount of butter into the caramel for extra richness.

Sea salt: Flaky sea salt balances out the sweetness and gives the cheesecake its signature salted caramel flavor.

🔪 How To Make

I make this no-bake salted caramel cheesecake in stages. This is exactly how I do it:

Start caramel sauce: First, I heat the sugar and water in a saucepan over medium heat. I do not stir this mixture after the sugar has melted.

Add cream: Once the sugar mixture turns a dark amber color, I remove it from the heat and quickly but carefully stir in the heavy cream.

Stir in butter and salt: Then I add the butter and sea salt, stirring until the entire mixture is uniform in color and consistency.

Prepare the crust: While the caramel cools, I crush the caramel biscuits into fine crumbs and mix them with melted butter. After pressing the mixture firmly into a springform pan, I refrigerate the crust until firm.

Whip the cream: In a large mixing bowl, I whip the heavy cream until stiff peaks form.

Mix the cheesecake filling: Next, I beat the cream cheese, sour cream, powdered sugar, vanilla extract, and cooled caramel sauce until completely smooth and lump-free. 

Fold everything together: Then, using a spatula, I gently fold the whipped cream into the cream cheese mixture until fully combined while keeping the filling light and airy.

Chill the cheesecake: Once the filling is spread over the crust, I refrigerate the cheesecake overnight so the texture firms up, enough for clean slices.

Decorate and serve: Right before serving, I drizzle extra caramel sauce over the cheesecake along with a pinch of flaky sea salt.

📖 Variations

I have tested several versions of this cheesecake over the years, depending on the season and who I am serving:

Chocolate caramel: I fold 1/4 cup melted dark chocolate into the filling for a richer dessert. I have made this for my husband for his birthday many times. I serve it with an extra drizzle of healthy vegan chocolate sauce.

Apple topping: I spoon over a few slices of apples baked with cinnamon and brown sugar. This deliciously sticky topping replaces the surface drizzle of caramel. I love making this version during the fall and serving it with anything pumpkin-spiced.

Pecan crunch: I scatter 1/3 cup candied pecans over the top for extra texture. This has replaced a traditional pecan pie at quite a few Thanksgiving dinners. My kids always pick the pecans off the top and eat them if I am not watching like a hawk. 

🍽 Serving Suggestions

This salted caramel cheesecake is a great dessert option if you are hosting a dinner. You can make it the day before and then serve it decorated with a handful of vegan caramel popcorn. It also pairs really well with a warm spiced beverage like my Biscoff latte.

Last year, I held a small workshop at home for a few of my friends’ kids who were headed off to college. Apart from the healthy meal planning, I also showed them a few no-bake desserts that they could easily make in their dorm rooms. I made some no-bake cookies without peanut butter and healthy no-bake peanut butter bliss balls. This salted caramel cheesecake was definitely the crowd favorite, and when one of the teens asked how they were going to store leftovers in their small fridges, another asked her why there would even be leftovers. Ha! 

🧊 Storing And ♨️ Reheating

Refrigeration: Leftover cheesecake stays fresh covered in the refrigerator for up to 5 days.

Freezing: I freeze individually wrapped slices, stored in airtight containers for up to 3 months. 

Reheating: There is no reheating required. This cheesecake is best served chilled or at room temperature.

❓Recipe FAQs

📋 Recipe Card