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No-bake Caramel Cheesecake from Baking This Simple. This no-bake caramel cheesecake consists of a warm, buttery, graham cracker crust, topped with light, sweet, and tangy cheesecake, finished with a smooth, golden, caramel swirl. Grab the recipe from bakingthissimple.com.
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No-Bake Caramel Cheesecake

Creamy, smooth, no-bake cheesecake, finished with a rich caramel swirl.
Prep Time20 minutes
Chill Time2 hours
Total Time2 hours 15 minutes
Course: Dessert
Cuisine: American
Servings: 12 Slices
Calories: 250kcal

Equipment

  • 9" Spring Form Pan
  • Electric Hand Mixer
  • Food Processor

Ingredients

For the Crust

  • 7 Whole Graham Cracker Sheets
  • 1 Tbsp Granulated Sugar
  • 1/4 Cup Butter melted

For the Cheesecake

  • 1 Cup Heavy Cream
  • 1/4 Cup Sugar
  • 2 tsps Vanilla Extract
  • 2 tsps Lemon Juice
  • 8 oz Cream Cheese
  • 3/4 Cup Powdered Sugar

For the Caramel Sauce

  • 1/2 Cup Granulated Sugar
  • 1/4 Cup Butter
  • 1/4 Cup Heavy Cream
  • 1 tsp Vanilla Extract
  • 1/4 tsp Salt

Instructions

For the Crust

  • Add the graham cracker sheets to the food processor. Pulse until they are fine consistency.
  • Add in the melted butter and sugar. Pulse until the graham cracker crust is wet and begins to sticks together.
  • Press the graham crackers into the bottom of the spring form pan. Use a spatula to press the grahams so they are tightly packed into the bottom of the pan. Place the crust in the fridge.

For the Cheesecake

  • In a mixing bowl, combine the cream cheese and lemon juice. Using an electric hand mixer, mix together until smooth and soft.
  • Add in the powdered sugar, cream until smooth and there are no powdered sugar clumps. Add in one teaspoon of vanilla extract and cream until smooth.
  • In a separate bowl combine the heavy cream, granulated sugar, and remaining vanilla extract. Using the electric hand mixer, cream together until the cream is the consistency of whipped cream; thick and holds it's shape, about 5-6 minutes.
  • Add the cream cheese mixture to the whipped cream. Cream together the cream cheese and whipped cream until the mixture is smooth.
  • Pour the cheesecake mixture on top of the graham cracker crust. Using a spatula, smooth the cheesecake mixture until it's flat and level.
  • Place the cheesecake in the freezer for one hour to set it.

For Caramel Sauce

  • Stirring constantly, add the 1/2 cup of granulated sugar to a medium sauce pan, over medium heat. The sugar will begin to clump together and then melt into a golden liquid.
  • Once the sugar is liquid, continuing to stir, add in the butter. The sugar and butter will begin to turn a caramel color, and will bubble vigorously.
  • As soon as the butter is completely melted, add in the the heavy cream. When you add the heavy cream, the caramel will bubble more and rise in height, keep stirring, and then the bubbles will begin to descend in height. Remove the caramel from the heat.
  • Continuing to whisk the caramel, add in the vanilla extract and the salt. Then pour the caramel into a jar to cool for 20 minutes. As the caramel cools it will thicken.

Assembly

  • Using a knife gently go around the edge of the springform pan to loosen the cheesecake from the edges. Undo the clamp of the pan, and gently push the cheesecake out of the pan.
  • Pour the caramel onto the cheesecake, and use a knife to swirl it on the top of the cheesecake. Put the cheesecake into the fridge for an hour until set.
  • Store the cheesecake in the fridge until you're ready to serve it.

Notes

Caramel - if the caramel cools completely, it will become thick and hard to pour. To soften it, simply fill a medium sauce pan with hot water, and turn the stove top on medium heat. Stick the jar of caramel in the hot water, with the lid off, and using a spoon, stir the caramel until it becomes soft enough to pour again.
Cutting the Cheesecake - this is a soft cheesecake, so when you cut it, the caramel will come up with the knife, that's okay! You can cut it with a sharp knife, or, you can also use a flavorless dental floss. Simply hold the dental floss taunt, with one hand on each end, across the middle of the cheesecake. Move the dental floss straight down through the cheesecake. Then don't lift the dental floss up, just pull it straight through towards yourself. Repeat around the cheesecake.