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No Bake Salted Caramel Cheesecake - Creamy, Sweet, 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
  • 1/2 cup (115 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 to room temperature
  • 3/4 cup (90 g) powdered sugar
  • 1 teaspoon pure vanilla extract
  • 1/2 cup (120 ml) salted caramel sauce, plus more for topping
  • 1 cup (240 ml) cold heavy whipping cream
  • 1/4 cup (30 g) powdered sugar (for whipping cream)
  • 1/2 teaspoon fine sea salt or flaky salt, to taste
  • For topping (optional but recommended): Extra salted caramel sauce
  • Flaky sea salt
  • Whipped cream
  • Crushed toffee bits or chopped toasted pecans
  • Equipment: 9-inch (23 cm) springform pan
  • Mixing bowls
  • Hand mixer or stand mixer
  • Rubber spatula

Method
 

  1. Prepare the pan: Lightly grease the bottom and sides of a 9-inch springform pan or line the base with parchment for easy removal.
  2. Make the crust: In a bowl, stir together the cookie crumbs, melted butter, sugar (if using), and a small pinch of salt until the mixture resembles wet sand. It should clump when pressed.
  3. Press and chill: Pour the crumb mixture into the pan and press firmly into an even layer, going slightly up the sides. Use the bottom of a measuring cup to pack it tight. Chill in the fridge for at least 20 minutes.
  4. Beat the cream cheese: In a large bowl, beat the softened cream cheese and 3/4 cup powdered sugar on medium speed until smooth and fluffy, about 2–3 minutes. Scrape the bowl well.
  5. Flavor the base: Beat in the vanilla and 1/2 cup salted caramel sauce until evenly combined. Taste and adjust sweetness if needed.
  6. Whip the cream: In a separate bowl, whip the cold heavy cream with 1/4 cup powdered sugar until medium-stiff peaks form. Don’t overbeat—stop when the cream holds its shape.
  7. Fold it together: Gently fold the whipped cream into the cream cheese mixture in two additions, using a spatula. Keep it airy by folding, not stirring.
  8. Season with salt: Add fine sea salt to taste, starting with 1/4 teaspoon and adding more if you like a stronger salted caramel profile. The salt should brighten the caramel, not dominate it.
  9. Fill the crust: Spoon the filling into the chilled crust and smooth the top. Tap the pan lightly on the counter to release air pockets.
  10. Chill to set: Cover and refrigerate for at least 6 hours, preferably overnight. The longer it chills, the cleaner the slices.
  11. Finish and serve: Just before serving, loosen the pan’s sides with a thin knife and release the springform. Drizzle with extra caramel and sprinkle with flaky sea salt. Add whipped cream and toffee or nuts if you like crunch.