NO-BAKE CARAMEL CHEESECAKE
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 mins
Cook Time0 minutes mins
Chill Time8 hours hrs
Total Time8 hours hrs 25 minutes mins
Course: cheesecake, Dessert
Keyword: No-Bake Caramel cheesecake
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
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.
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