This no bake salted caramel cheesecake is absolutely divine! A luscious, easy-to-make cheesecake full of homemade salted caramel sauce!
This indulgent no bake salted caramel cheesecake is very simple to make!
I had leftover salted caramel sauce, so I had to put it to good use! What better way than a no bake caramel cheesecake!
I adapted this recipe from my Mojito Cheesecake. It’s a 6 inch cheesecake, but you can easily double the ingredients for a large 9 or 10 inch springform pan!
Why you'll love this recipe
- It’s easy to make. Even beginners can make this cheesecake! The most difficult step is waiting for the cheesecake to set!
- It has homemade salted caramel sauce. To me, nothing beats homemade caramel sauce, but if you want, you can use store-bought, instead.
- Simple ingredients. There aren’t any unusual or hard-to-find ingredients for this recipe.
- It’s customizable. If you want to use a large springform pan (9 or 10 inch) you can easily double the ingredients!
- Great for get-togethers. This cheesecake is very light and it’s a great way to end a meal!
What does this no bake caramel cheesecake taste like?
This easy no bake caramel cheesecake recipe is very light and airy and not too sweet, despite having caramel in the filling and on top. It has a very creamy texture and the homemade salted caramel sauce makes such a difference! You will love this caramel cheesecake recipe!
WHAT YOU NEED TO MAKE THIS RECIPE
Ingredients for this no bake salted caramel cheesecake recipe
- Cream cheese: I use full fat cream cheese for the riches flavor. I find it easier to mix when it's at room temperature.
- Cookie crumbs: I use Digestive biscuits and crush them in a food processor. You can also use graham crackers. You'll need about 1 ½ cups graham cracker crumbs.
- Powdered sugar: I use a bit of powdered sugar for the filling. I think granulated sugar or light brown sugar would make the filling too gritty.
- Heavy cream: You need heavy whipping cream for this recipe with at least 33% milk fat.
- Salted caramel sauce: I use my own easy salted caramel recipe. If you don’t want to make your own caramel sauce, you can use store-bought, just make sure it’s thick, not too runny.
- Melted butter: I use unsalted butter for the crust.
- Gelatin powder & water: The gelatin really gives the cheesecake a nice, firm texture and it slices nicely, too.
TOP TIP
Check out the recipe for my delicious salted caramel sauce for more detailed information on how to easily make it at home!
EQUIPMENT YOU’LL NEED
- a 6 inch (15cm) springform pan
- a hand mixer
HOW TO MAKE NO BAKE SALTED CARAMEL CHEESECAKE
Step-by-step instructions
First, prepare the pan and make the crust!
STEP 1
First, butter and line the bottom of your pan with parchment paper. Set aside.
STEPS 2- 3
Pour the melted butter over the cookie crumbs and mix it with a spoon.
Mix until everything is well combined and looks like wet sand. When you hold some between your fingers, it should clump together.
STEP 4
Spoon the crumb mixture into your prepared pan and evenly press it into the base. Use a spoon to even out the surface.
Then put the pan in the refrigerator while you make the cheesecake filling.
STEP 1
Beat the cream to soft peaks and set it aside.
STEP 2
Stir the gelatin powder with the cold water and let it sit for about 5 minutes. It will thicken. Set it aside.
STEP 3
In a large bowl, beat the cream cheese, the powdered sugar, and half of the caramel sauce on low-medium speed until it’s smooth and creamy, about 1-2 minutes.
STEP 4
Heat the gelatin mixture in the microwave for a few seconds to warm it. Then stir it until it’s runny. If you don't have a microwave, put the bowl with the gelatin over another bowl of hot water and keep stirring until it dissolves and is runny.
STEP 5
Pour the runny gelatin into the cream cheese mixture and beat until combined.
STEPS 6- 7
Add the whipped cream and beat until just combined and there are no more white streaks in the batter
STEP 8
Take the pan out of the fridge and spoon the filling over the crust. Use the back of a spoon to even out the surface.
Then you refrigerate it for 4-6 hours to set or overnight.
Before serving, run a knife along the edge of the pan and then unlatch it and remove the springform ring.
Pour the remaining salted caramel sauce on top!
Recipe Notes
Storage Tips
Cover with plastic wrap or store in an air-tight container. You can keep the cheesecake in the refrigerator for up to 4-5 days.
Freezing Instructions
This cheesecake freezes really well! I always freeze individual slices, even with the salted caramel sauce on top! My husband actually loves it straight out of the freezer!
Just wrap each slice in plastic wrap and put them in freezer bags or a freezer-safe container. You can freeze this cheesecake for about 1½ months. To thaw, just put it in the refrigerator overnight.
Add Ins & Toppings
- I didn't add any vanilla extract because I wanted the salted caramel flavor to come through, but you could add it if you want.
- Lotus Biscoff cookies would also be another delicious option for the crust instead of Digestive cookies or graham crackers! They have a rich, caramel flavor!
- Make no bake caramel cheesecake bars by using a square pan instead of a round springform pan!
- You can add some flaky salt on top if you want it saltier!
TIPS FOR SUCCESS
- Use heavy whipping cream so that the dessert thickens properly.
- This cheesecake needs time to set! Leave it in the fridge for at least 4 hours, but overnight is even better.
FREQUENTLY ASKED QUESTIONS
It will last for about 4-5 days in the refrigerator as long as it's covered properly.
This cheesecake needs time to set. It won't set properly if you don't wait at least 4 hours. However, leaving it in the refrigerator overnight is even better.
MORE CHEESECAKE RECIPES TO TRY!
Let me know how this no bake salted caramel cheesecake turns out for you in the comments below! I’d love to hear from you!
No Bake Salted Caramel Cheesecake
Equipment
- 1 6-inch springform pan (If you have a large 10-inch (25.5cm) pan, just double all the ingredients)
- hand mixer
Ingredients
For the crust
- 1½ cups (150g / 5.3oz) cookie crumbs (digestive biscuits or graham cracker crumbs)
- 5 tablespoons (75g / 2.6oz) unsalted butter, melted
For the filling
- ¾ cup (200ml) heavy whipping cream with at least 33% milk fat
- 3 teaspoons gelatin powder
- 4 tablespoons cold water
- 17.6oz (500g) full fat cream cheese, at room temperature
- ¾ cup thick salted caramel sauce *(see note below for the link to the recipe)
- 1 cup (130g / 4.8oz) powdered sugar
Instructions
Prep the springform pan & make the crust
- Butter the bottom of the springform pan and then line it with parchment paper.
- In a small bowl, pour the melted butter over the cookie crumbs and mix until well combined. It should look like wet sand that clumps together when you hold some in your hand.
- Spoon the crumb mixture into your prepared pan and evenly press it into the base. Use a spoon to even out the surface. Put the pan in the refrigerator.
Make the filling
- Beat the heavy cream to soft peaks. Set it aside.
- In a small bowl, stir the gelatin powder with the cold water and let it sit for about 5 minutes. It will thicken. Set it aside.
- In a large bowl, beat the cream cheese, the powdered sugar, and half of the caramel sauce on low-medium speed until it’s smooth and creamy, about 1-2 minutes.
- Heat the gelatin mixture in the microwave for a few seconds to warm it. Then stir it until it’s runny. If you don't have a microwave, put the bowl with the gelatin over another bowl of hot water and keep stirring until it dissolves and is runny.
- Pour the runny gelatin into the cream cheese mixture and beat until combined.
- Add the whipped cream and beat until just combined and there aren't any white streaks in the batter.
- Take the pan out of the fridge and spoon the filling over the crust. Use the back of a spoon to even out the surface. Refrigerate it for at least 4-6 hours to set or overnight.
- Before serving, run a knife along the edge of the pan and then unlatch it and remove the springform ring.
- Pour the remaining salted caramel sauce all over the top.
- Enjoy!
Notes
Cover with plastic wrap or store in an air-tight container. You can keep the cheesecake in the refrigerator for up to 4-5 days. Freezing Instructions Wrap each slice in plastic wrap and put them in freezer bags or a freezer-safe container. You can freeze this cheesecake for about 1½ months. To thaw, just put it in the refrigerator overnight. Picture Tutorial & Tips: I have a detailed picture tutorial in my post to help you out with each step of the recipe as well as lots of tips to ensure success. Baking Measurements: I have used weight measurements for all the recipes on this website. Even though I have also included American volume measurements for convenience, I highly recommend using a digital kitchen scale to weigh all ingredients for the most accurate measurements. Digital kitchen scales are more precise than cups, which is so important in baking, and they give the most accurate, consistent results. Happy baking! ©Pastry Wishes
Betty
This cheesecake looks so delicious!
Voula
Thank you! It really is good!