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No Bake Caramel Swirl Cheesecake – Creamy, Luscious, and Effortless

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Prep Time 20 minutes
Total Time 20 minutes
Servings: 12 servings
Ingredients Method

Ingredients
  

  • For the crust: 2 cups (200 g) graham cracker crumbs or digestive biscuit crumbs
  • 6 tablespoons (85 g) unsalted butter, melted
  • 2 tablespoons granulated sugar (optional, for extra sweetness)
  • Pinch of fine sea salt
  • For the filling: 24 oz (680 g) full-fat cream cheese, softened
  • 3/4 cup (90 g) powdered sugar
  • 1/3 cup (80 ml) sour cream or plain Greek yogurt
  • 2 teaspoons pure vanilla extract
  • 1 tablespoon fresh lemon juice (for brightness)
  • 1 cup (240 ml) cold heavy whipping cream
  • For the caramel swirl: 1 cup (300 g) thick caramel sauce or dulce de leche, room temperature
  • 1/2 teaspoon flaky sea salt (optional, for a salted caramel finish)
  • Equipment: 9-inch (23 cm) springform pan
  • Mixing bowls and hand mixer or stand mixer
  • Rubber spatula
  • Offset spatula or knife for swirling
  • Parchment paper (optional)

Method
 

  1. Prep the pan: Line the bottom of a 9-inch springform pan with parchment paper for easy release. Lightly grease the sides if you like.
  2. Make the crust: In a bowl, combine graham crumbs, melted butter, sugar, and a pinch of salt. Stir until the mixture resembles damp sand and holds together when pressed.
  3. Press and chill: Pour the crust mixture into the pan and press it firmly into an even layer using the bottom of a flat glass. Push some crumbs slightly up the sides. Chill while you make the filling.
  4. Beat the cream cheese: In a large bowl, beat softened cream cheese until very smooth, about 2–3 minutes. Scrape the bowl a couple of times to avoid lumps.
  5. Add flavor and sweetness: Beat in powdered sugar, sour cream, vanilla, and lemon juice until creamy and well combined.
  6. Whip the cream: In a separate cold bowl, whip the heavy cream to stiff peaks. Don’t overbeat—you want it firm and fluffy, not grainy.
  7. Fold it in: Gently fold the whipped cream into the cream cheese mixture in two additions. Use a light hand to keep the mixture airy.
  8. Layer the cheesecake: Spoon half the cheesecake filling over the crust and spread it evenly. Drizzle about half of the caramel over the top.
  9. Swirl: Use a butter knife or skewer to gently swirl the caramel through the filling. Aim for broad, lazy curves—don’t overmix or you’ll lose the pattern.
  10. Repeat: Add the remaining cheesecake filling and smooth the top. Drizzle the remaining caramel in thin ribbons, then swirl again. Sprinkle with flaky sea salt if using.
  11. Chill to set: Cover and refrigerate for at least 6 hours, preferably overnight, until firm enough to slice cleanly.
  12. Release and serve: Run a warm knife around the edge of the pan, then release the springform. Slice with a hot, dry knife, wiping the blade between cuts for neat slices.