No bake salted caramel cheesecake is a dreamy dessert that’s creamy, smooth, and just the right amount of sweet with a little salty twist. The rich caramel sauce swirled through a light cheese filling makes it something special without ever needing to turn on the oven.
I love making this cheesecake because it’s so simple to put together, especially when you want something impressive but quick. Plus, the salty caramel topping adds such a nice contrast to the sweet, creamy cheesecake. I always find myself sneaking little bites while I’m assembling it—it’s that good!
My favorite way to serve this cheesecake is chilled straight from the fridge with a sprinkle of flaky sea salt on top and maybe a few extra drizzles of caramel. It’s perfect for sharing with friends or enjoying on a quiet night in. This dessert always feels like a little celebration in every slice.
Key Ingredients & Substitutions
Graham cracker crumbs: These make a crunchy, buttery crust. If unavailable, digestive biscuits or even crushed pretzels work well for a salty twist.
Cream cheese: The star of any cheesecake! Use full-fat for best creaminess. For a lighter option, cream cheese alternatives like Neufchâtel can work, but texture may vary.
Gelatin: It’s what helps the cheesecake firm up without baking. If you prefer vegetarian, agar agar is a good substitute—just follow package instructions carefully.
Salted caramel: Homemade caramel sauce offers the best flavor. If short on time, good-quality store-bought caramel sauce mixed with a pinch of sea salt can save the day.
Heavy cream: Whipping cream adds air and lightness. Don’t substitute with half-and-half as it won’t whip properly.
How Can You Make the Perfect Salted Caramel Sauce Without Burning It?
Caramel can be tricky because sugar can quickly go from melted to burnt. Here’s what helps:
- Use a heavy-bottomed pan to distribute heat evenly.
- Heat sugar over medium, stirring constantly with a heatproof spatula to avoid burning.
- Patience is key—watch for the sugar to fully melt and turn a deep amber color; don’t rush or the caramel will taste bitter.
- Add butter carefully—the mixture bubbles, so stir gently until smooth.
- Slowly pour in warmed cream while stirring to avoid clumping.
- Finally, mix in sea salt for that perfect sweet-salty balance.
Let the caramel cool to thicken before drizzling over the cheesecake for that gorgeous oozy look and rich flavor.
Equipment You’ll Need
- 9-inch springform pan – makes it easy to remove the cheesecake without breaking its shape.
- Mixing bowls – you’ll need a few for the crust, filling, and whipping cream separately.
- Electric mixer or hand mixer – helps you beat the cream cheese smooth and whip the cream to stiff peaks.
- Small saucepan – perfect for dissolving gelatin and making the caramel sauce.
- Spatula – great for folding whipped cream gently into the cream cheese mixture and smoothing the cheesecake top.
Flavor Variations & Add-Ins
- Swap pretzels for crushed nuts like pecans or walnuts in the crust for a nutty crunch.
- Add a swirl of chocolate ganache on top for extra richness and a chocolate-caramel mix.
- Mix in a teaspoon of espresso powder to the filling for a coffee-flavored kick that pairs well with caramel.
- Use a cookie crust made from crushed gingersnaps or chocolate cookies for a different base flavor.
No Bake Salted Caramel Cheesecake
Ingredients You’ll Need:
For the Crust:
- 1 ¾ cups (about 180g) graham cracker crumbs (or digestive biscuits, crushed)
- 6 tbsp (85g) unsalted butter, melted
- 2 tbsp granulated sugar
For the Cheesecake Filling:
- 16 oz (450g) cream cheese, softened
- 1 cup (240ml) heavy cream, cold
- ½ cup (100g) granulated sugar
- 1 tsp vanilla extract
- 2 tsp powdered gelatin (or a vegetarian substitute)
- 3 tbsp cold water
For the Salted Caramel Sauce:
- 1 cup (200g) granulated sugar
- 6 tbsp (85g) unsalted butter, cut into pieces
- ½ cup (120ml) heavy cream, warmed
- 1 tsp sea salt (adjust to taste)
For Garnish:
- Whipped cream
- Pretzels (optional)
- Flaky sea salt (optional)
How Much Time Will You Need?
You’ll spend about 25 minutes prepping and assembling this cheesecake. Then, you’ll need to chill it in the fridge for at least 4 to 6 hours, or overnight if possible, to let it fully set and get that perfect creamy texture.
Step-by-Step Instructions:
1. Preparing the Crust:
Mix the graham cracker crumbs, melted butter, and sugar in a bowl until everything is well combined. Press this mixture firmly into the bottom of a 9-inch springform pan to create an even crust. Pop it into the fridge while you get the filling ready.
2. Blooming the Gelatin:
Sprinkle the gelatin over cold water in a small bowl and let it sit for about 5 minutes to soften. Then gently warm it in a small saucepan just until the gelatin dissolves. Don’t let it boil! Set this aside to cool a bit.
3. Making the Cheesecake Filling:
Beat the softened cream cheese and sugar together in a large bowl with a mixer until nice and smooth. Stir in the vanilla and the dissolved gelatin gently until well combined.
In a separate cold bowl, whip the heavy cream until stiff peaks form, then carefully fold it into the cream cheese mixture to keep things light and fluffy.
4. Assembling and Chilling:
Pour the creamy cheesecake filling over your crust and smooth out the top with a spatula. Cover the pan and refrigerate for at least 4 to 6 hours, or overnight, until the filling is firm.
5. Making the Salted Caramel Sauce:
Heat sugar slowly in a heavy-bottomed saucepan over medium heat, stirring constantly. First, the sugar will clump, then melt into a smooth amber liquid—be patient and keep stirring to avoid burning.
Add the butter carefully (the mixture will bubble up), stirring until melted and smooth.
Slowly pour in the warmed cream while stirring; the caramel will bubble again. Stir until everything is combined and silky. Remove from heat and mix in the sea salt. Let cool to room temperature, where it will thicken slightly.
6. Serving:
Once the cheesecake has set, pour the salted caramel sauce over the top, letting it drip generously down the sides. Add dollops of whipped cream, a few pretzels, and a pinch of flaky sea salt for a little extra crunch and flavor if you like.
Slice, serve chilled, and enjoy every rich, creamy bite!
Can I Use Agar Agar Instead of Gelatin?
Yes! Agar agar is a great vegetarian substitute. Use about the same amount but follow the package instructions carefully, as it usually needs to be boiled to activate.
How Long Should I Chill the Cheesecake?
Chill for at least 4 to 6 hours to let the filling fully set, but overnight is best for a firmer texture and easier slicing.
Can I Prepare This Cheesecake Ahead of Time?
Absolutely! Make it a day ahead and keep it refrigerated. Just add the caramel sauce and garnishes right before serving for the freshest taste.
How Do I Store Leftovers?
Keep leftovers covered in the fridge for up to 3 days. Let it come to room temperature for 10-15 minutes before serving for the best texture.
