Classic No-Bake Caramel Cheesecake
A rich and creamy cheesecake with a buttery graham cracker crust and luscious caramel topping—no oven needed!
Equipment
- Mixing Bowls
- Electric Mixer
- Springform Pan
- Spatula
Ingredients
Crust
- 1 and 1/2 cups graham cracker crumbs
- 1/3 cup melted butter
- 2 tbsp sugar
Filling
- 16 oz full-fat cream cheese softened
- 1 cup powdered sugar
- 1 tsp vanilla extract
- 1 cup heavy whipping cream cold
Topping
- 1/2 cup thick caramel sauce store-bought or homemade
- sea salt optional, for garnish
Instructions
- In a bowl, mix graham cracker crumbs, melted butter, and sugar until well combined.
- Press mixture into the bottom of a springform pan and chill in the fridge.
- In a large bowl, beat softened cream cheese until smooth.
- Add powdered sugar and vanilla extract, then mix until creamy.
- In a separate bowl, whip cold heavy cream until stiff peaks form.
- Gently fold the whipped cream into the cream cheese mixture.
- Spread the filling over the crust and smooth the top.
- Drizzle caramel sauce over the top and sprinkle sea salt if desired.
- Chill for at least 6 hours or overnight before serving.
Notes
Use full-fat cream cheese for best results. To make it gluten-free, use almond flour instead of graham crackers. Store leftovers in the fridge for up to 5 days.