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Mini Caramel Cheesecake Topped With Rich Caramel Drizzle And Chunks Of Milk Chocolate, On A Chocolate Cookie Crust.
Chef Leena

Classic No-Bake Caramel Cheesecake

A rich and creamy cheesecake with a buttery graham cracker crust and luscious caramel topping—no oven needed!
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Prep Time 20 minutes
Cook Time 0 minutes
Total Time 20 minutes
Servings: 8 slices
Course: Dessert
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

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

Equipment

  • Mixing Bowls
  • Electric Mixer
  • Springform Pan
  • Spatula

Method
 

  1. In a bowl, mix graham cracker crumbs, melted butter, and sugar until well combined.
  2. Press mixture into the bottom of a springform pan and chill in the fridge.
  3. In a large bowl, beat softened cream cheese until smooth.
  4. Add powdered sugar and vanilla extract, then mix until creamy.
  5. In a separate bowl, whip cold heavy cream until stiff peaks form.
  6. Gently fold the whipped cream into the cream cheese mixture.
  7. Spread the filling over the crust and smooth the top.
  8. Drizzle caramel sauce over the top and sprinkle sea salt if desired.
  9. 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.