No-Bake Salted Caramel Cheesecake

why make this recipe

No Bake Salted Caramel Cheesecake is a delightful dessert that offers the rich flavors of cheesecake without the hassle of baking. This recipe is perfect for warm days and busy schedules. It combines creamy cheese with the sweet and salty taste of caramel, making it a favorite among dessert lovers. Plus, it’s easy to prepare, requiring only a bit of chilling time in the refrigerator.

how to make No Bake Salted Caramel Cheesecake

Ingredients:

• 1¼ cups cookie crumbs (digestive biscuits or graham cracker crumbs)
• 5 tablespoons unsalted butter, melted
• ¾ cup heavy whipping cream (at least 33% milk fat)
• 3 teaspoons gelatin powder
• 4 tablespoons cold water
• 17.6oz full fat cream cheese, at room temperature
• ¾ cup thick salted caramel sauce
• 1 cup powdered sugar

Directions:

1. Prepare a springform pan by greasing it and lining the bottom with parchment paper.
2. In a bowl, combine cookie crumbs and melted butter, then press the mixture into the bottom of the springform pan to form the crust.
3. In another bowl, dissolve the gelatin in cold water and let it sit for a few minutes.
4. In a large mixing bowl, beat the cream cheese until smooth, then add the powdered sugar and beat until combined.
5. Whip the heavy cream in a separate bowl until stiff peaks form.
6. Gently fold the whipped cream and salted caramel sauce into the cream cheese mixture.
7. Heat the gelatin mixture until dissolved and let it cool slightly before folding it into the cheesecake filling.
8. Pour the filling into the prepared crust and smooth the top.
9. Refrigerate for at least 4 hours or until set.
10. Once set, remove the cheesecake from the springform pan and drizzle additional salted caramel sauce on top before serving.

how to serve No Bake Salted Caramel Cheesecake

Serve this cheesecake chilled, topped with extra salted caramel sauce. You can also add whipped cream and chocolate shavings for added flavor and texture. Slice it into wedges and enjoy it with a cup of coffee or tea for a delightful dessert experience.

how to store No Bake Salted Caramel Cheesecake

Store any leftover cheesecake in the refrigerator. Cover it with plastic wrap or keep it in an airtight container. It is best enjoyed within 3-4 days. However, it can last a bit longer if kept properly refrigerated.

tips to make No Bake Salted Caramel Cheesecake

• Make sure your cream cheese is at room temperature for easier mixing.
• Use high-quality salted caramel sauce for the best flavor.
• Allow the cheesecake to set for at least 4 hours, or overnight for a more stable texture.
• Experiment with different cookie crumbs for the crust, like Oreos or chocolate biscuits, to change the flavor.

variation

You can add chocolate chips or crushed nuts to the cheesecake filling for added texture and flavor. Another variation is to use fruit toppings like sliced strawberries or bananas for a fresh twist.

FAQs

Can I make this cheesecake dairy-free?
Yes, you can use dairy-free cream cheese and coconut cream as a substitute for the heavy whipping cream.

How long does it take to set?
The cheesecake should be refrigerated for at least 4 hours, though overnight is ideal.

Can I freeze the cheesecake?
Yes, you can freeze the cheesecake. Wrap it tightly in plastic wrap and then in aluminum foil. Thaw it in the refrigerator before serving.

No Bake Salted Caramel Cheesecake

This No Bake Salted Caramel Cheesecake is a delightful dessert that combines creamy cheese with sweet and salty caramel, perfect for warm days and busy schedules.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Total Time 4 hours hrs

Servings: 8 pieces

Course: Dessert

Cuisine: American

Calories: 430

Ingredients Method Notes

Ingredients

  

Crust

• 1.25 cups 1¼ cups cookie crumbs (digestive biscuits or graham cracker crumbs)
• 5 tablespoons 5 tablespoons unsalted butter, melted

Filling

• 0.75 cups ¾ cup heavy whipping cream (at least 33% milk fat)
• 3 teaspoons 3 teaspoons gelatin powder
• 4 tablespoons 4 tablespoons cold water
• 17.6 oz 17.6oz full fat cream cheese, at room temperature
• 0.75 cups ¾ cup thick salted caramel sauce
• 1 cup 1 cup powdered sugar

Method

 

Preparation

1. Prepare a springform pan by greasing it and lining the bottom with parchment paper.
2. In a bowl, combine cookie crumbs and melted butter, then press the mixture into the bottom of the springform pan to form the crust.

Filling

1. In another bowl, dissolve the gelatin in cold water and let it sit for a few minutes.
2. In a large mixing bowl, beat the cream cheese until smooth, then add the powdered sugar and beat until combined.
3. Whip the heavy cream in a separate bowl until stiff peaks form.
4. Gently fold the whipped cream and salted caramel sauce into the cream cheese mixture.
5. Heat the gelatin mixture until dissolved and let it cool slightly before folding it into the cheesecake filling.
6. Pour the filling into the prepared crust and smooth the top.

Chilling

1. Refrigerate for at least 4 hours or until set.
2. Once set, remove the cheesecake from the springform pan and drizzle additional salted caramel sauce on top before serving.

Notes

Store any leftover cheesecake in the refrigerator, covered with plastic wrap or in an airtight container. Best enjoyed within 3-4 days. Ensure cream cheese is at room temperature for easier mixing and use high-quality salted caramel sauce for best flavor. Allow the cheesecake to set for at least 4 hours or overnight for a more stable texture.