Go Back

No Bake Sea Salt Caramel Cheesecake - Creamy, Silky, and Effortless

Print Recipe Pin Recipe
Prep Time 20 minutes
Total Time 20 minutes
Servings: 12 servings
Ingredients Method

Ingredients
  

  • For the crust: 10 ounces (about 285 g) graham crackers or digestive biscuits, crushed into fine crumbs
  • 6 tablespoons (85 g) unsalted butter, melted
  • 2 tablespoons granulated sugar (optional, for extra sweetness)
  • Pinch of fine sea salt
  • For the filling: 16 ounces (450 g) full-fat cream cheese, at room temperature
  • 1 cup (240 ml) cold heavy cream
  • 1/2 cup (120 g) powdered sugar
  • 1 teaspoon pure vanilla extract
  • 1/2 cup (120 ml) jarred salted caramel sauce (plus more for topping)
  • 1 teaspoon fresh lemon juice (optional, brightens flavor)
  • Pinch of fine sea salt
  • For the topping: 1/2 to 3/4 cup (120–180 ml) salted caramel sauce, warmed slightly to pour
  • Flaky sea salt, such as Maldon, for sprinkling
  • Tools: 9-inch (23 cm) springform pan
  • Mixing bowls and a hand mixer or stand mixer
  • Rubber spatula
  • Parchment paper (optional, for easier release)

Method
 

  1. Prepare the pan. Lightly grease a 9-inch springform pan. For clean slices, line the bottom with a circle of parchment.
  2. Make the crust. In a bowl, mix the crushed graham crackers, sugar, and a pinch of salt. Stir in the melted butter until the crumbs look like wet sand and clump when pressed.
  3. Press and chill. Pour the crumbs into the pan and press firmly into an even layer, going slightly up the sides. Use the bottom of a flat glass to compact it. Chill the crust for 15 minutes while you make the filling.
  4. Whip the cream. In a cold bowl, whip the heavy cream to medium-stiff peaks. Don’t overbeat. Set aside.
  5. Beat the cream cheese. In a separate bowl, beat the cream cheese until completely smooth, about 2 minutes. Add the powdered sugar, vanilla, lemon juice (if using), and a pinch of salt. Beat until creamy and no lumps remain.
  6. Add caramel. Beat in 1/2 cup caramel sauce until fully blended and the filling turns a pale caramel color.
  7. Fold in the whipped cream. Using a spatula, gently fold the whipped cream into the caramel cream cheese in 2–3 additions. Keep it airy; don’t deflate.
  8. Fill the crust. Spoon the filling over the chilled crust. Smooth the top with an offset spatula. Tap the pan lightly on the counter to release air bubbles.
  9. Chill to set. Cover and refrigerate for at least 6 hours, preferably overnight. The longer chill gives the cleanest slices.
  10. Add the caramel topping. Warm your caramel sauce just until pourable, not hot. Release the cheesecake from the springform ring. Pour caramel over the top, tilting the cake slightly for an even layer. Let it sit 5–10 minutes to thicken.
  11. Finish with sea salt. Right before serving, sprinkle flaky sea salt over the caramel. Slice with a warm, dry knife for neat wedges.