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No Bake Caramel Cheesecake

Karissa Parrish
This no bake caramel cheesecake recipe has a buttery graham cracker crust, a no bake cheesecake filling, and is topped with a homemade salted caramel sauce! 
5 from 5 votes
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Prep Time 30 minutes
Chill Time 6 hours
Total Time 6 hours 30 minutes
Course Dessert
Cuisine American
Servings 12 slices

Equipment

  • 9 Inch Springform Pan
  • Food Processor
  • Electric Stand Mixer
  • Rubber Spatula
  • Saucepan

Ingredients:
 
 

Graham Cracker Crust

  • 16 graham crackers (about 2 ¼ cups)
  • ¼ cup brown sugar
  • 9 tablespoons unsalted butter, melted

Cheesecake

  • 1 ¼ cups heavy whipping cream
  • 24 ounces block-style cream cheese, room temperature
  • ½ cup sugar
  • ¼ cup yogurt (plain or vanilla), room temperature
  • 1 teaspoon vanilla extract

Salted Caramel Sauce

  • 1 cup sugar (make sure it's labeled "pure cane")
  • 6 tablespoons unsalted butter, cubed, room temperature
  • ½ cup heavy whipping cream, room temperature
  • 1 teaspoon salt
  • ½ teaspoon vanilla extract

Instructions:
 

Graham Cracker Crust

  • Spray a 9-inch springform pan with nonstick spray. Line the bottom with parchment paper and then more nonstick spray. Set aside.
  • Use a food processor or blender to pulse the graham crackers into fine crumbs. In a medium bowl, mix together the graham cracker crumbs, brown sugar, and melted butter.
  • Pour the crumbs into the prepared pan and use your fingers or the bottom of a ¼ measuring cup to press the crumbs into the bottom of the pan and up the sides.
  • Place the pan in the freezer while you make the cheesecake filling.

Cheesecake

  • In the bowl of an electric stand mixer using the whisk attachment, beat the heavy whipping cream on high speed until stiff peaks (2-3 minutes). Scrape the whipped cream into a small bowl and set aside.
  • In the same bowl (you don't have to clean it first) but using the paddle attachment, beat the cream cheese and sugar on medium-high speed until smooth and creamy (1-2 minutes). Scrape the sides of the bowl a few times during this process.
  • Add the yogurt and vanilla extract and mix on medium speed until combined. Remove the bowl from the stand mixer and use a rubber spatula to gently fold in a ½ cup of whipped cream. Once combined, fold in the rest.
  • Pour the cheesecake filling over the graham cracker crust and use an offset spatula to spread it out evenly. Cover with foil and place in the refrigerator to chill for at least 6 hours.

Salted Caramel Sauce

  • In a medium saucepan over medium-heat, add the sugar. Once the sugar starts to melt and clump together, continuously whisk it until completely melted. Allow the melted sugar to sit until it starts to turn amber in color (about 10-15 seconds). Then remove it from the heat.
  • Add the cubed butter and constantly whisk it until melted. Then add the heavy whipping cream, whisking constantly until incorporated. Then whisk in the salt and vanilla extract.
  • Pour the hot caramel into a glass bowl, jar, or container and cool completely before using. The caramel will thicken up as it cools down.

Assemble

  • Once the cheesecake has chilled, remove the pan. Pour on the salted caramel sauce and serve.
  • Keep any leftover cheesecake slices in an airtight container in the refrigerator for up to 5 days.

Nutrition

Serving: 1sliceCalories: 503kcalCarbohydrates: 50gProtein: 12gFat: 29gSaturated Fat: 18gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.2gCholesterol: 85mgSodium: 728mgPotassium: 233mgFiber: 1gSugar: 38gVitamin A: 715IUVitamin C: 0.2mgCalcium: 243mgIron: 1mg
Keyword caramel cheesecake, easy cheesecake recipe, graham cracker crust, no bake caramel cheesecake, no bake cheesecake
US Customary - Metric
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