No-Bake Caramel Cheesecake Recipe

1. Prepare the Crust:
In a bowl, mix the graham cracker crumbs and melted butter until the mixture resembles wet sand.
Press the mixture firmly into the bottom of a 9-inch (23 cm) springform pan or pie dish to form an even crust.
Chill the crust in the refrigerator for at least 30 minutes.
2. Make the Cheesecake Filling:
In a large mixing bowl, beat the cream cheese and sugar together until smooth and creamy.
Add the vanilla extract and mix well.
In a separate bowl, whip the chilled heavy cream until stiff peaks form.
Gently fold the whipped cream into the cream cheese mixture until fully combined.
3. Assemble the Cheesecake:
Pour the cheesecake filling over the chilled crust and spread evenly with a spatula.
Refrigerate for at least 4–6 hours or overnight to set.
4. Prepare the Caramel Sauce:
In a saucepan, combine sugar and water. Heat over medium heat without stirring until the sugar dissolves and turns a deep amber color.
Carefully whisk in the cream and butter (it will bubble vigorously).
Remove from heat and stir in a pinch of salt. Let it cool to room temperature.
5. Add the Caramel Topping:
Once the cheesecake is set, pour the cooled caramel sauce over the top, spreading it evenly.
Return to the refrigerator for 15–30 minutes to allow the caramel to set slightly.
Serving Suggestions:
Garnish with a sprinkle of sea salt, whipped cream, or crushed nuts.
Slice with a clean, warm knife for neat portions.
Tips for Success:
Room Temperature Ingredients: Ensure the cream cheese is softened for a smooth filling.
Custom Crust: Use chocolate cookies or ginger snaps for a different flavor.
Make Ahead: This dessert can be made up to two days in advance.
Enjoy this no-bake caramel cheesecake—a creamy and indulgent dessert that’s sure to impress! 🍮✨