This salted caramel no-bake cheesecake is a dream come true for anyone craving a luxurious dessert without turning on the oven. You’ll love this easy no bake cake recipe because it’s simple to make and incredibly satisfying. Get ready for a delicious treat that combines creamy texture with sweet and salty caramel perfection.
Key Ingredients & Substitutions
- Cream Cheese: Full-fat block cream cheese is best for a rich texture.
- Heavy Cream: Whipping cream also works; ensures a fluffy cheesecake.
- Graham Cracker Crumbs: You can use crushed digestive biscuits or vanilla wafers for the crust.
- Caramel Sauce: Store-bought or homemade salted caramel sauce works great.
Ingredients
For the Crust:
- 1 ½ cups graham cracker crumbs
- ¼ cup granulated sugar
- 6 tablespoons unsalted butter, melted
For the Cheesecake Filling:
- 2 (8-ounce) blocks cream cheese, softened
- ¾ cup granulated sugar
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- 1 ½ cups heavy cream, cold
For the Salted Caramel Topping:
- ½ cup prepared salted caramel sauce
- Flaky sea salt, for garnish (optional)
How Much Time Will You Need?
- Total Time: 4 hours 20 minutes
- Prep Time: 20 minutes
- Chill Time: 4 hours
- Servings: 8
- Tools Needed: 9-inch springform pan, electric mixer, mixing bowls
Step-by-Step Instructions
1. Prepare the Crust
Combine graham cracker crumbs, sugar, and melted butter in a medium bowl. Press this mixture firmly into the bottom of a 9-inch springform pan. Place the crust in the refrigerator to chill while you prepare the filling.
2. Make the Cheesecake Filling
In a large bowl, beat the softened cream cheese, sugar, vanilla extract, and salt until smooth and creamy. In a separate bowl, whip the cold heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until just combined.
3. Assemble the Cheesecake
Spoon the cheesecake filling evenly over the chilled crust. Use an offset spatula or the back of a spoon to smooth the top. Cover the cheesecake loosely with plastic wrap.
4. Chill the Cheesecake
Refrigerate the cheesecake for at least 4 hours, or preferably overnight, until it is firm and set. This is crucial for a perfectly sliceable no bake cake. Ensure it’s fully chilled before moving to the next step.
5. Add the Salted Caramel Topping
Once the cheesecake is firm, carefully remove it from the springform pan. Drizzle the salted caramel sauce generously over the top of the cheesecake. If desired, sprinkle with flaky sea salt for an extra touch.
Variation Ideas
- Chocolate Swirl: Melt some chocolate chips and swirl into the cheesecake filling before chilling.
- Cookie Crust: Use crushed oreo cookies or shortbread cookies for a different crust flavor.
- Fruit Topping: Top with fresh berries or sliced bananas for a fruity twist.
- Nutty Crunch: Add chopped pecans or walnuts to the crust mixture for extra texture.
Storage Instructions
Store any leftover salted caramel no-bake cheesecake in an airtight container in the refrigerator. It will stay fresh for up to 4-5 days. For the best flavor and texture, serve it chilled.
Frequently Asked Questions
Q: Can you freeze this no bake cake?
A: Yes, you can freeze it for up to 1 month. Wrap it tightly in plastic wrap and then foil before freezing. Thaw in the refrigerator overnight.
Q: Why is my cheesecake not setting?
A: Ensure you are using full-fat cream cheese and that your heavy cream is whipped to stiff peaks. Proper chilling time is also essential for a firm no bake cake.
Q: Can I use light cream cheese?
A: It’s not recommended for this specific recipe, as full-fat cream cheese provides the best texture and helps the cheesecake set properly.
Q: How do I get clean slices?
A: Dip your knife in hot water and wipe it clean between each slice. This will help you achieve neat, clean cuts.
Q: Can I make the caramel sauce from scratch?
A: Absolutely! If you have a favorite homemade salted caramel recipe, you can definitely use it for this cheesecake.
Q: What if I don’t have a springform pan?
A: You can use a 9×13 inch pan and line it with parchment paper for easier removal, or serve it directly from the pan.