This No-Bake Caramel Cheesecake is a creamy, indulgent dessert that’s surprisingly easy to make. With a buttery graham cracker crust, a rich caramel-infused cheesecake filling, and a decadent caramel topping, it’s the perfect dessert for any occasion. Plus, there’s no need to turn on the oven!
Why You’ll Love This Recipe
- No Baking Required: Perfect for hot days when you don’t want to use the oven.
- Easy to Make: Simple ingredients and straightforward steps make this recipe approachable for bakers of all levels.
- Rich and Creamy: The smooth caramel cheesecake filling is perfectly balanced with the buttery crust and caramel drizzle.
- Make-Ahead Friendly: Ideal for parties or gatherings since it can be prepared in advance.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
For the Crust:
- Graham cracker crumbs
- Unsalted butter (melted)
- Granulated sugar
For the Cheesecake Filling:
- Cream cheese (softened)
- Powdered sugar
- Heavy cream
- Caramel sauce (store-bought or homemade)
- Vanilla extract
For the Topping:
- Caramel sauce
- Optional: Sea salt, whipped cream, or chopped nuts for garnish
Directions
- Prepare the crust: In a mixing bowl, combine graham cracker crumbs, melted butter, and sugar. Mix until the texture resembles wet sand. Press the mixture evenly into the bottom of a springform pan. Chill in the refrigerator for 20-30 minutes to set.
- Make the filling: Beat the softened cream cheese until smooth and creamy. Add the powdered sugar and mix until well combined. Stir in the caramel sauce and vanilla extract. In a separate bowl, whip the heavy cream until stiff peaks form, then gently fold it into the cream cheese mixture until smooth.
- Assemble the cheesecake: Pour the filling over the chilled crust, spreading it evenly. Smooth the top with a spatula. Cover and refrigerate for at least 6 hours or overnight for the best results.
- Add the topping: Before serving, drizzle caramel sauce over the top of the cheesecake. Optionally, garnish with sea salt, whipped cream, or chopped nuts for extra flair.
- Serve: Slice the cheesecake and enjoy its creamy, caramel-rich flavor!
Servings and Timing
- Servings: This recipe serves 10-12 slices.
- Prep Time: 20 minutes
- Chill Time: 6-8 hours
- Total Time: 6 hours 20 minutes
Variations
- Salted Caramel Cheesecake: Add a pinch of sea salt to the caramel topping for a sweet-and-salty twist.
- Chocolate-Caramel Cheesecake: Swirl melted chocolate into the cheesecake filling before chilling or add a layer of chocolate ganache on top.
- Oreo Crust: Replace the graham cracker crust with crushed Oreo cookies for a chocolaty base.
- Mini Cheesecakes: Make individual portions by using a muffin tin lined with cupcake wrappers.
- Fruit Garnish: Add fresh fruit like sliced bananas or berries for a fruity contrast to the caramel flavor.
Storage/Reheating
- Storage: Store the cheesecake in the refrigerator, covered, for up to 4 days.
- Freezing: Wrap the cheesecake tightly in plastic wrap and aluminum foil, then freeze for up to 2 months. Thaw overnight in the refrigerator before serving.
- Reheating: Not applicable for this no-bake dessert, but enjoy it chilled or slightly softened at room temperature.
FAQs
1. Can I use a different crust?
Yes, you can use crushed Oreos, digestive biscuits, or even pretzels for a unique twist.
2. How do I prevent the crust from crumbling?
Make sure to press the crust mixture firmly into the pan and chill it before adding the filling to help it set.
3. Can I make this cheesecake ahead of time?
Yes, this cheesecake is perfect for making ahead. Prepare it up to 2 days in advance and keep it refrigerated.
4. Can I use homemade caramel sauce?
Absolutely! Homemade caramel sauce adds a rich, fresh flavor, but store-bought works just as well for convenience.
5. Can I use a hand mixer instead of a stand mixer?
Yes, a hand mixer works perfectly fine for both the filling and whipping the cream.
6. How do I ensure the cheesecake sets properly?
Make sure to chill the cheesecake for at least 6 hours or overnight to allow the filling to firm up.
7. What size pan should I use?
A standard 9-inch springform pan works best for this recipe.
8. Can I substitute the heavy cream?
You can use whipped topping as a substitute, but heavy cream provides the best texture and flavor.
9. How do I prevent lumps in the filling?
Ensure the cream cheese is fully softened before mixing to achieve a smooth and creamy consistency.
10. Can I make this cheesecake dairy-free?
Yes, use dairy-free cream cheese, coconut cream, and a plant-based butter alternative to make this recipe dairy-free.
Conclusion
This No-Bake Caramel Cheesecake is the ultimate dessert for caramel lovers. With its creamy filling, buttery crust, and luscious caramel topping, it’s as indulgent as it is easy to make. Whether you’re serving it at a special event or simply treating yourself, this cheesecake is guaranteed to impress. Try it today and savor every decadent bite!
Print
- Prep Time: 20 minutes
- Cook Time: 6 hours
- Total Time: 6 hours 20 minutes
- Yield: 8-10 slices 1x
- Category: Dessert
- Method: No-Bake
- Cuisine: America
Description
This no-bake caramel cheesecake is a creamy, rich dessert with a buttery biscuit crust, smooth caramel-flavored filling, and a decadent caramel drizzle. Topped with whipped cream, chocolate drizzle, and caramel candy chunks, this indulgent treat is perfect for any occasion!
Ingredients
For the Crust:
- 2 cups (200g) graham cracker or digestive biscuit crumbs
- 1/2 cup (115g) unsalted butter, melted
- 2 tbsp brown sugar
For the Cheesecake Filling:
- 2 cups (500g) cream cheese, softened
- 1/2 cup (100g) granulated sugar
- 1 cup (250ml) heavy cream, whipped
- 1/2 cup (120ml) caramel sauce
- 1 tsp vanilla extract
For the Topping:
- 1/2 cup (120ml) caramel sauce
- 1/2 cup (60g) whipped cream
- 1/2 cup (80g) caramel candy bars (like Twix or Toffee), chopped
- 1/4 cup (50g) chocolate chips, melted
Instructions
Step 1: Make the Crust
- In a bowl, mix graham cracker crumbs, melted butter, and brown sugar until well combined.
- Press the mixture firmly into the bottom of a 9-inch springform pan.
- Chill in the refrigerator while preparing the filling.
Step 2: Make the Cheesecake Filling
- In a large bowl, beat cream cheese and sugar until smooth and creamy.
- Add vanilla extract and caramel sauce, mixing well.
- Gently fold in whipped cream until fully incorporated.
- Pour the filling over the crust, smoothing the top with a spatula.
- Chill for at least 6 hours (or overnight for best results).
Step 3: Decorate and Serve
- Drizzle caramel sauce over the cheesecake.
- Pipe whipped cream around the edges and sprinkle with chopped caramel candy bars.
- Drizzle melted chocolate over the top for extra indulgence.
- Slice and enjoy!
Notes
- For a deeper caramel flavor, use dulce de leche instead of caramel sauce.
- Store in the refrigerator for up to 5 days.
- Freeze for up to 2 months and thaw in the fridge before serving.
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