No-Bake Salted Caramel Cheesecake

Cool, creamy salted caramel cheesecake that slices into clean wedges—set entirely in the fridge with no gelatin, no oven, and no shortcuts.

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Why This Recipe Works

Thick, cooled salted caramel adds flavor without loosening the filling. Block cream cheese provides structure that firms as it chills.

Whipped cream beaten to stiff peaks creates lift that stabilizes in the fridge. Gentle folding preserves air so the filling sets instead of slumping.

Extended refrigeration allows the fat and air structure to fully firm for clean cuts.

Ingredients & Substitutions

Salted caramel: Use a thick, spoonable salted caramel that has cooled completely. It should hold soft mounds, not pour freely.

Cream cheese: Full-fat block cream cheese forms the backbone of the filling and sets cleanly when chilled.

Heavy cream: Cold heavy whipping cream must reach stiff peaks to support the structure.

Powdered sugar: Dissolves smoothly and helps maintain a dense, silky texture.

Graham crackers & butter: A firmly packed no-bake crust supports clean slices without crumbling.

Salt: A small amount sharpens the caramel and keeps the sweetness balanced.

Essential Equipment

• 9-inch springform pan
• Electric mixer
• Mixing bowls
• Rubber spatula
• Offset spatula (helpful for leveling)

How to Make No-Bake Salted Caramel Cheesecake

Caramel prep

1. Measure the salted caramel and let it cool fully to room temperature if it’s warm.
2. The caramel should be thick and spoonable before it goes into the filling.

Crust

1. Mix graham cracker crumbs with melted butter and salt until evenly moistened.
2. Press firmly into the base of a lined springform pan, compacting tightly.
3. Chill while you prepare the filling.

Filling

1. Beat the cream cheese until completely smooth.
2. Add powdered sugar and cooled salted caramel and beat again until thick and uniform, scraping the bowl so no streaks remain.
3. In a separate bowl, whip the cold heavy cream to stiff peaks. The peaks should stand upright without bending.
4. Fold the whipped cream gently into the caramel cream cheese mixture in two additions.
5. Stop as soon as the mixture looks fluffy and evenly combined.
6. Spread the filling into the chilled crust and smooth the top. Cover tightly.

Chilling & setting

1. Refrigerate for at least 8 hours, preferably overnight, until the cheesecake is fully firm.
2. The surface should look matte and hold a clean line when lightly pressed.

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Expert Tips

• Use only thick, fully cooled caramel or the filling will soften.
• Whip the cream to true stiff peaks so the structure holds as it chills.
• Fold gently to keep the air that helps the cheesecake set.
• Compact the crust firmly so slices lift cleanly.
• Release the springform only when the cheesecake is fully cold.

Storage & Freezing

To Store: Refrigerate covered for up to 4 days.

To Freeze Baked: Freezing is not recommended for this recipe.

To Freeze Dough: Freezing is not recommended for this recipe.

FAQ

1. Why didn’t my no-bake salted caramel cheesecake set firmly?
   Most often, the caramel was too warm or thin, the cream wasn’t whipped to stiff peaks, or the cheesecake didn’t chill long enough.
2. My filling looked soft after mixing—is that normal?
   Yes. It firms only after extended refrigeration.
3. How thick should the caramel be before mixing?
   It should be spoonable and mound slightly, not pour like a sauce.
4. How long does it need to chill for clean slices?
   At least 8 hours; overnight gives the cleanest cut.

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No-Bake Salted Caramel Cheesecake

Recipe by Elle RiversCourse: DessertsCuisine: AmericanDifficulty: Easy

Servings

12

slices

Prep time

25

minutes

Cooking time

1

minute

Calories

450

kcal

Total time

8

hours 

25

minutes

Creamy no-bake salted caramel cheesecake that sets cleanly in the fridge without gelatin using thick caramel, whipped cream structure, and a full chill.

Ingredients

• 2 cups graham cracker crumbs (240g)

• 8 tbsp unsalted butter, melted (113g)

• 1/4 tsp fine salt (1g)

• 24 oz full-fat block cream cheese, cool room temperature (680g)

• 1 cup powdered sugar (120g)

• 3/4 cup thick salted caramel, fully cooled (180g)

• 1 1/4 cups cold heavy whipping cream (300ml)

Directions

• Line a 9-inch springform pan with parchment.
• Mix graham crumbs, butter, and salt; press firmly into pan and chill.
• Beat cream cheese smooth; beat in powdered sugar and cooled caramel until thick.
• Whip cream to stiff peaks.
• Fold whipped cream gently into filling.
• Spread into crust, smooth top, cover, and refrigerate at least 8 hours.
• Slice cold with a hot, wiped knife.

Notes

• Key texture marker: Center feels firm to light pressure and slices lift cleanly.
  Storage: Refrigerate up to 4 days.
• INTERNATIONAL SUBSTITUTIONS
  Graham crackers: digestive biscuits
  Powdered sugar: icing sugar
  Heavy whipping cream: thickened cream
  Cream cheese: full-fat block style only