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Homemade No-Bake Caramel Cheesecake recipe
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5 from 1 vote


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!
Prep Time25 minutes
Cook Time0 minutes
Chill Time8 hours
Total Time8 hours 25 minutes
Course: cheesecake, Dessert
Cuisine: American
Keyword: No-Bake Caramel cheesecake
Servings: 16
Calories: 584kcal


For the crust:

  • 2 cups graham cracker crumbs
  • ½ cup melted unsalted butter
  • 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
  • cup heavy cream


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!


The cheesecake can be made a day ahead and chill for 24 hours.
Store leftover cheesecake in an airtight for up to 4-5 days in the refrigerator.
Caramel can be stored for up to one week in the refrigerator.


Calories: 584kcal | Carbohydrates: 49g | Protein: 4g | Fat: 43g | Saturated Fat: 25g | Trans Fat: 1g | Cholesterol: 128mg | Sodium: 229mg | Potassium: 149mg | Fiber: 1g | Sugar: 42g | Vitamin A: 1490IU | Vitamin C: 1mg | Calcium: 102mg | Iron: 1mg