NO-BAKE CARAMEL CHEESECAKE is a deliciously creamy cheesecake recipe topped with a simple homemade caramel sauce. Easy no-bake cheesecake with 3 ingredient caramel that everyone loves!
With this dessert recipe, you are sure to make a statement at the next gathering, party, or at the dinner table. The compliments, the look of satisfaction on everyone’s faces, and the cleared plates afterward are all I need to know this recipe is a surefire winner. What’s even better is how easy it is to prep!
What is no bake caramel cheesecake?
This recipe easy caramel cheesecake is made with a homemade caramel sauce, graham cracker crust, and a creamy cheesecake filling. No eggs or baking involved. This recipe is perfect for novice chefs and professionals alike and every bite tastes incredible and almost gourmet.
Caramel cheesecake ingredients
For the crust, you will need:
-Graham cracker crumbs: We want to use 2 cups of graham cracker crumbs to make sure we have enough cookie crumbs for the bottom of the pie pan.
-Butter: 1/2 cup of melted butter will act as a binder to moisten and hold the crumbs together.
-Brown sugar: Using 1/3 cup of brown sugar we can sweeten our crust and make it taste fabulous.
For the cheesecake, you will need:
-Heavy cream: Adding a rich and creamy texture while thinning down the filling enough to spread it around is 1 cup of chilled heavy cream.
-Cream cheese: We need 3 packages (8 ounce bars) of cream cheese so that there’s enough to fill our cheesecake.
-Sugar: Adding 1/2 cup of granulated sugar into the batter will make our cheesecake sweet.
-Sour cream: We want to add 1/4 cup of sour cream into the cheesecake filling because it adds a nice flavor while not taking away from the texture.
-Powdered sugar: Also known as confectioners sugar, we want to use a tablespoon of powdered sugar to add sweetness while keeping the mixture smooth.
-Vanilla: We need 1 teaspoon of vanilla to help enhance flavors. Use stronger high-quality vanilla for better flavor enhancement or use what you have on hand.
For the sauce, you will need:
-Butter: We want 1 cup of unsalted butter (this is two sticks). It will make our caramel taste rich and flavorful.
-Brown sugar: Adding 2 cups of light brown sugar to our caramel sauce gives us the caramelization as it cooks, the color we want, and the sweetness we are looking for.
-Heavy cream: We will need 2/3 cups of heavy cream to thicken our caramel sauce, making it rich and creamy.
How to make no bake caramel cheesecake
Mix together the graham cracker crumbs, butter, and brown sugar for the cheesecake crust in a medium sized bowl.
Place parchment paper at the bottom of your springform pan (this makes it easier to remove the cheesecake later).
Press the graham mixture into the bottom of the pan. Use the back of a spatula to press down to adhere them well and prevent crumbling later. Place pan in the freezer while prepping the filling.
Prepare the filling by beating the heavy cream for 4-5 minutes until thickened and stiff peaks form. Set aside.
Blend together the softened cream cheese and granulated sugar in a large mixing bowl until creamy and smooth.
Add in the sour cream, powdered sugar, and vanilla. Blend for one minute.
Add in the heavy cream by hand or with a mixer until just combined.
Remove the crust from the freezer and pour the cheesecake filling into the pan. Smooth the top of the cheesecake with a knife or a frosting spatula. Carefully cover the cheesecake and place it in the fridge for 8 hours or overnight.
Meanwhile, prepare the caramel sauce.
In a medium sized saucepan, melt your butter. reduce the heat to medium and add int the brown sugar and heavy cream. Stir constantly until the sugar is dissolved.
Allow the mixture to come to a boil and remain so for 2-3 minutes, stirring constantly. do not overcook the caramel sauce.
Remove the pan from the heat and allow the sauce to cool.
Once the cheesecake has been chilled, use a knife around the edges of the pan then help remove it from the springform pan.
Remove the cheesecake and peel off the parchment paper.
Transfer to a serving dish.
Drizzle the top with the caramel sauce and slice before serving. Enjoy!
NO-BAKE CARAMEL CHEESECAKE
Ingredients
For the crust:
- 2 cups graham cracker crumbs
- ½ cup melted unsalted butter
- ⅓ cup packed light brown sugar
For the cheesecake:
- 1 cup heavy cream chilled
- 24 oz cream cheese three 8-oz packages
- ½ cup granulated sugar
- ¼ cup sour cream
- 1 tablespoon confectioners sugar
- 1 teaspoon vanilla extract
For the Caramel sauce:
- 1 cup unsalted butter
- 2 cups light brown sugar
- ⅔ cup heavy cream
Instructions
Easy No-Bake Crust
- In a medium bowl, mix together the graham cracker crumbs, butter, and brown sugar until well combined.
- Place parchment paper into the bottom of your springform pan and press the graham cracker crumbs into the bottom of the pan. Use the back of a spatula or spoon to tightly pack the crust into the pan to prevent crumbling when serving. Place the pan into the freezer while preparing the cheesecake filling.
No-Bake Cheesecake Filling
- Using a whisk or electric mixer, beat the heavy cream for 4-5 minutes until thickened with peaks forming. Set aside.
- In a large bowl, blend the softened cream cheese and granulated sugar with a mixer until creamy and smooth. Add in the sour cream, confectioners sugar and vanilla extract and blend for 1 minute. Whip in the heavy cream by hand or with a mixer until just combined.
- Remove the crust pan from the freezer and pour the cheesecake mixture into the pan. Smooth the top of the cheesecake with a knife or frosting spatula. Carefully cover and refrigerate for 8 hours or overnight.
Homemade 3-Ingredient Caramel Sauce
- In a medium saucepan, melt the butter. Reduce to medium heat and add in the brown sugar and heavy cream. Stir continuously until the sugar dissolves.
- Allow the mixture to come to a boil for 2-3 minutes, stirring constantly. Do not overcook. Remove the pan from heat and allow the sauce to cool.
Just before serving
- Once the cheesecake has chilled, use a knife around the edges of the cake to help for a smooth release from the springform pan. Remove the cake and peel off the parchment paper to transfer to a serving dish. Drizzle the caramel sauce over the top of the cake. Slice and serve!
Notes
Nutrition
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How long is easy no bake caramel cheesecake good for?
This cheesecake if covered and stored in the fridge can last about 4-5 days and still taste great. For best results, I recommend eating within 2 days of adding the caramel sauce.
What to do with leftover caramel sauce?
If you find yourself with leftover caramel sauce you can keep it stored, covered in the fridge for 1 week. You can use it up by drizzle it over ice cream, brownies, chocolate cookies, or even a nice apple pie or crisp. For a different experience, you can adorn it with flakey salt and have a salted caramel sauce with your favorite desserts.
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You’re going to love this easy no bake caramel cheesecake recipe. It’s a made-from-scratch dessert that’s easy to make, fun to eat, and so delicious you can’t help but reach for another slice.
NO-BAKE CARAMEL CHEESECAKE is a deliciously creamy cheesecake recipe topped with a simple homemade caramel sauce. Easy no-bake cheesecake with 3 ingredient caramel that everyone loves!
Jessica Formicola says
I absolutely love no bake desserts, and this cheesecake looks incredible! I can’t wait to try it!