No Bake Caramel Cheesecake
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You are in for a finger-licking good treat!
No Bake Caramel Cheesecake
Are you ready for a no-bake caramel cheesecake that will make your mouth water? Not only does this cheesecake require no baking, but it’s also packed with the sweet and salty flavors of caramel and pretzels with a classic buttery graham cracker base.
There’s something about the combination of sweet and salty that’s irresistible. This cheesecake is packed with crunchy caramel popcorn and salty pretzels with a thick layer of caramel and creamy cheesecake layer.
I love no-bake cheesecakes. There’s no water bath I need to make, and I don’t have to worry about the top cracking. This cheesecake requires minimal effort to put together!
In just a few simple steps, you can create an impressive dessert that will wow your friends and family. Who doesn’t love cheesecake with a thick caramel layer?
No Bake Caramel Cheesecake Ingredients
This cheesecake uses a few simple ingredients. The caramel popcorn turns this cheesecake into a head-turner.
- graham cracker crumbs
- unsalted butter
- cream cheese
- powdered sugar
- pure vanilla extract
- heavy cream (heavy whipping cream)
- granulated sugar
- caramel popcorn
- pretzels
How to Make No Bake Caramel Cheesecake
Start by preparing the crust. In a large bowl, stir the graham cracker crumbs and melted butter until the mixture resembles wet sand.
Spoon and spread the mixture into the base of an 8” round springform pan, compacting it down with the back of a spoon into a smooth, even layer. Place in the fridge to chill for at least 30 minutes while preparing the filling.
Add the cream cheese, powdered sugar, and vanilla extract to the bowl of an electric stand mixer with the whisk attachment fitted. Beat on a medium speed until smooth. You can also do this with an electric hand whisk if preferred. Add the heavy cream and mix until thick and holding its shape.
Spoon the mixture on top of the chilled cheesecake base and spread it out into an even layer. Chill in the fridge for 4-6 hours or overnight.
Make the sauce by adding the sugar to a saucepan with four tablespoons of water. Heat on a low-medium setting, stirring until the sugar has dissolved.
Turn the heat up to medium, stop stirring, and leave the sugar mixture to bubble until it becomes amber in color. This will take about 8-10 minutes.
Remove the pan from the heat and whisk in the cream. Then add the butter and vanilla extract and whisk again until melted and everything is smooth and combined.
Leave the sauce to cool to room temperature, then chill in the fridge until ready to add to the cheesecake.
Assemble the cheesecake by carefully running a sharp knife around the edge of the cheesecake to loosen it from the side of the pan, then unclip and slowly remove the pan edge. Use a cake lifter or two spatulas to slide underneath the base of the cheesecake and transfer it to your serving plate of choice.
If the caramel sauce has solidified in the fridge, microwave it in 10-second bursts until it becomes spreadable but still thick.
Spoon and spread the caramel all over the top of the cheesecake. If desired, you can create a drip effect by carefully pushing small spoonfuls of the caramel over the edge of the cheesecake.
Decorate with caramel popcorn and pretzels or your toppings of choice.
How to Store No Bake Cheesecake
Store this cheesecake in an airtight container in your refrigerator for up to 4 days. You can also make this cheesecake ahead and garnish it with pretzels and popcorn before serving.
Substitutions & Add-ins
Feel free to substitute the graham crackers for chocolate cookies. You can also use store-bought caramel sauce if desired.
More No Bake Cheesecakes
- No Bake Oreo Cheesecake
- No Bake Spiderweb Cheesecake
- No Bake Strawberry Cheesecake
- Classic No Bake Cheesecake
- No Bake Irish Cream Cheesecake
What do you think of this amazing no bake caramel cheesecake recipe? What would you serve with a slice of this cheesecake? Let me know in the comment section below.
If you share across social media, make sure to tag #aclassictwist, so I can see your beautiful creation come to life!
Happy baking, friends!
No Bake Caramel Cheesecake Recipe
No Bake Caramel Cheesecake
Are you ready for a no bake caramel cheesecake that will make your mouth water? Not only does this cheesecake require no baking, but it's also packed with the sweet and salty flavors of caramel and pretzels with a classic buttery graham cracker base.
Ingredients
For the cheesecake
- • 2 2/3 cups graham cracker crumbs
- • ½ cup unsalted butter (melted)
- • 24 oounces cream cheese (3 1/3 cups)
- • 1 cup powdered sugar
- • 1 teaspoons pure vanilla extract
- • 1 ¼ cups heavy cream (heavy whipping cream)
For the caramel sauce
- • 1 ¼ cups granulated sugar
- • ¾ cup heavy cream
- • ¼ cup unsalted butter
- • ½ teaspoon pure vanilla extract
Toppings (optional)
- • Caramel popcorn
- • Pretzels
Instructions
Prepare the cheesecake
- In a large bowl, stir the graham cracker crumbs and melted butter until the mixture resembles wet sand.
- Spoon and spread the mixture into the base of an 8” round springform pan, compacting it down with the back of a spoon into a smooth, even layer. Place in the fridge to chill for at least 30 minutes while preparing the filling.
- Add the cream cheese, powdered sugar, and vanilla extract to the bowl of an electric stand mixer with the whisk attachment fitted. Beat on a medium speed until smooth. You can also do this with an electric hand whisk if preferred.
- Add the heavy cream and mix until thick and holding its shape.
- Spoon the mixture on top of the chilled cheesecake base and spread it out into an even layer. Chill in the fridge for 4-6 hours or overnight.
Make the sauce
- Add the sugar to a saucepan with four tablespoons of water. Heat on a low-medium setting, stirring until the sugar has dissolved.
- Turn the heat up to medium, stop stirring and leave the sugar mixture to bubble until it becomes amber in color. This will take about 8-10 minutes.
- Remove the pan from the heat and whisk in the cream. Then add the butter and vanilla extract and whisk again until melted and everything is smooth and combined.
- Leave the sauce to cool to room temperature, then chill in the fridge until ready to add to the cheesecake.
Assemble the cheesecake
- Carefully run a sharp knife around the edge of the cheesecake to loosen it from the side of the pan, then unclip and slowly remove the pan edge. Use a cake lifter or two spatulas to slide underneath the base of the cheesecake and transfer it to your serving plate of choice.
- If the caramel sauce has solidified in the fridge, microwave it in 10-second bursts until it becomes spreadable but still thick.
- Spoon and spread the caramel all over the top of the cheesecake. If desired, you can create a drip effect by carefully pushing small spoonfuls of the caramel over the edge of the cheesecake.
- Decorate with caramel popcorn and pretzels or your toppings of choice.
Notes
- Storage: The cheesecake will keep well up to 4 days in an airtight container in the fridge.
- How does it taste?: Creamy, sweet, and indulgent with that classic buttery graham cracker base.
- Substitutions/add-ins: Feel free to substitute the graham crackers for chocolate cookies. You can also use store-bought caramel sauce if desired.
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Nutrition Information:
Yield:
12Serving Size:
1Amount Per Serving: Calories: 657Total Fat: 48gSaturated Fat: 28gTrans Fat: 1gUnsaturated Fat: 16gCholesterol: 134mgSodium: 315mgCarbohydrates: 53gFiber: 1gSugar: 39gProtein: 6g