This Caramel No-Bake Cheesecake is the best way to eat a cheesecake without having to bake one! It's decadent but also light and fluffy, and it's topped with a delicious salted caramel sauce.
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If you love cheesecake but don't love the process of baking one, then you are in luck! This easy, caramel no-bake cheesecake is light and fluffy yet still decadent. Plus it is topped with a rich salted caramel sauce, which might be the best part! No oven is necessary to make this cheesecake!
A graham cracker and butter mixture is frozen to form the crust, and the filling is made of cream cheese, greek yogurt, sugar, and whipped cream. It's super light and fluffy, yet still rich and you get the cheesecake taste. It's not as dense as a traditional cheesecake, but it makes an amazing dessert for a get-together.
Ingredients Needed for this Salted Caramel No-Bake Cheesecake
Here are some notes on a few ingredients- please see the full ingredient list in the recipe card below!
- cream cheese- I recommend using full-fat cream cheese and using the block style over the tubs of cream cheese. Make sure you take them out about an hour before starting so they can get soft and be easier to mix.
- greek yogurt- I made this recipe using full fat plain greek yogurt
- heavy cream- this is used to make the whipped cream that is folded into the cream cheese mixture. You want your heavy cream to be cold when you start whipping it.
- lemon juice- the acid from the lemon helps with both the taste and texture of the cheesecake.
- graham cracker crumbs- Use a food processor or a blender to turn graham crackers into fine crumbs.
Step by Step Instructions
Step 1: Make the crust
Using a food processor or a blender, pulverize the graham crackers into a fine crumb. Add this to a bowl with the brown sugar and mix. Pour in the melted butter and mix.
Pour the crust mixture into the springform pan. Spread the crumbs out across the bottom and up the sides of the pan. Use a measuring cup to gently pack the crust evenly on the bottom and sides of the pan. Place the crust into the fridge or freezer for 15-20 minutes while continuing with the recipe.
Step 2: Make the filling
In a large bowl, use an electric mixer on medium speed to beat the cream cheese until smooth, about 1-2 minutes. Add the powdered sugar and mix again until smooth. Then add in the vanilla extract and lemon juice. Mix in the greek yogurt.
In a separate large bowl, beat the cold heavy cream on medium-high speed until still peaks form. fold this mixture into the cream cheese mixture.
Pour the filling into the crust and gently spread it out around the edges. Place in the fridge overnight, or for at least 4 hours.
Step 3: Make the caramel sauce
In a large heavy bottom pot, heat the water and sugar together over medium heat, stirring until the sugar has dissolved and the mixture starts to bubble a little bit.
Increase the heat to high and bring the mixture to a boil. Once boiling, stop stirring completely. Let the mixture continue to boil until it turns an amber color (can take 5-10 minutes). Remove from the heat completely and add the heavy cream slowly. This will make the mixture bubble up rapidly at first so be careful. Then add in the butter, vanilla, and salt one at a time.
Pour the caramel sauce into a dish to allow it to cool. The caramel will thicken up a bit once it's cooled. You can store it in the fridge to thicken it up more or if you're making it the day before.
Step 4: Serve
Once the cheesecake has set for at least 5 hours (preferably overnight), remove the sides of the springform pan. You can either pour the caramel sauce over top of the entire cheesecake and then slice, or you can pour it individually over each slice. Just be aware that the caramel sauce is a bit runny so as you cut the cheesecake it will run down the sides.
Frequently Asked Questions
if you're in a rush, you can let the cheesecake set in the fridge for 5 hours. I recommend at least 8-12 or overnight if possible. The longer it sets the better it is and easier it is to slice. Don't let the cheesecake set in the freezer to try and speed things up, it won't set up the same.
Might be a few reasons- you didn't whip the whipped cream until you got stiff peaks, you overmixed the whipped cream into the cream cheese, causing the air to deflate and thus losing its texture, or you didn't let the cheesecake set long enough. I highly recommend making the cheesecake the day before the letting it sit in the fridge overnight.
I recommend using one, I got this one off amazon and it's perfect! It makes it super easy to remove the sides of the pan and leaves you with just the cheesecake to slice. If you don't have a springform pan, you can use a 9-inch pie plate, just know that it will be harder to slice and serve.
Absolutely! If salted caramel isn't your thing, you can eat this cheesecake plain, or add
Tips and Tricks
- Use room temperature ingredients- using room temp cream cheese and sour cream makes this recipe so much easier and it makes your cheesecake creamier with fewer clumps. I like to take my ingredients out of the fridge at least an hour before beginning. *reminder that the heavy cream should be cold in order to make whipped cream.
- Gently fold in the whipped cream- You want to gently fold the whipped cream into the cream cheese mixture without mixing it too much, which can cause the air in the whipped cream to deflate and the cheesecake won't be as light and fluffy.
- Let it set in the fridge- this is so so important in a no-bake recipe, especially a no-bake cheesecake. It needs time to set in the fridge, at least 5 hours but I recommend overnight to ensure that it is completely set up. Do not set the cheesecake in the freezer, it will not set up properly.
Storing & Freezing
This cheesecake should be stored in the fridge and will stay good for 2-3 days. If you want to make this ahead of time, you can make it a day or 2 in advance and leave it in the fridge.
You can also freeze the cheesecake once it has completely set- let it sit in the fridge overnight and then wrap it and place it in the freezer for up to 3 months. Place in the fridge to defrost.
Any extra caramel sauce can be stored in an airtight jar or container in the fridge for 1 month. Caramel will harden in the fridge, so either leave it out until it comes to room temperature or warm it up in the microwave or on the stove.
Want to try more cheesecake recipes?
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📖 Recipe
Salted Caramel No-Bake Cheesecake
Ingredients
Crust
- 1½ cups graham cracker crumbs about 12 crackers
- 3 tablespoon brown sugar
- 6 tablespoon unsalted butter melted
Cheesecake
- 16 oz cream cheese at room temperature
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1½ teaspoon lemon juice
- ⅓ cup plain greek yogurt at room temperature
- 1½ cup heavy whipping cream cold
Salted Caramel
- 1 cup sugar
- ¼ cup water
- ⅔ cup heavy cream
- 3 tablespoon salted butter
- 1 tsp vanilla extract
- ¾ teaspoon sea salt
Instructions
Crust
- Using a food processor or a blender, pulverize the graham crackers into a fine crumb. Add this to a bowl with the brown sugar and mix. Pour in the melted butter and mix until coated.
- Pour the crust mixture into the springform pan. Spread the crumbs out across the bottom and start pressing them up the sides of the pan. Use a measuring cup to gently pack the crust evenly among the bottom and sides.
- Place the crust into the fridge or freezer for 15-20 minutes while continuing with the recipe.
Filling
- In a large bowl, use an electric mixer on medium speed to beat the cream cheese until smooth, about 1-2 minutes. Add the powdered sugar and mix again until smooth. Then add in the vanilla extract and lemon juice. Mix in the greek yogurt.
- In a separate large bowl, beat the cold heavy cream on medium-high speed until still peaks form. fold this mixture into the cream cheese mixture.
- Pour the filling into the crust and gently spread out around the edges. Place in the fridge overnight, or for at least 4 hours.
Caramel sauce
- In a large heavy bottom pot, heat the sugar and water together over medium heat, stirring until the sugar has dissolved and the mixture starts to bubble a little bit.
- Increase the heat to high and bring the mixture to a boil. Once boiling, stop stirring completely. Let the mixture continue to boil until it turns an amber color (can take 5-10 minutes). Remove from the heat completely and add the heavy cream slowly. This will make the mixture bubble up rapidly at first so be careful. Then add in the butter, vanilla, and salt one at a time.
- Pour the caramel sauce into a dish to allow it to cool. The caramel will thicken up a bit once it's cooled. You can store it in the fridge to thicken it up more or if you're making it the day before.
Serve
- Once the cheesecake has set for at least 5 hours (preferably overnight), remove the sides of the springform pan. You can either pour the caramel sauce over top of the entire cheesecake and then slice, or you can pour it individually over each slice. Just be aware that the caramel sauce is a bit runny so as you cut the cheesecake it will run down the sides.
Notes
- If you want to make regular caramel instead of salted caramel, just use ¼ teaspoon of salt
- Use room temperature ingredients- using room temp cream cheese and sour cream makes this recipe so much easier and it makes your cheesecake creamier with fewer clumps. I like to take my ingredients out of the fridge at least an hour before beginning. *reminder that the heavy cream should be cold in order to make whipped cream.
- Gently fold in the whipped cream- You want to gently fold the whipped cream into the cream cheese mixture without mixing it too much, which can cause the air in the whipped cream to deflate and the cheesecake won't be as light and fluffy.
- Let it set in the fridge- this is so so important in a no-bake recipe, especially a no-bake cheesecake. It needs time to set in the fridge, at least 5 hours but I recommend overnight to ensure that it is completely set up. Do not set the cheesecake in the freezer, it will not set up properly.
Nutrition
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