Salted Caramel Cheesecake
Looking for a dessert that’s the perfect mix of sweet and savory? A Salted Caramel Cheesecake is exactly what you need.
With a rich, creamy cheesecake filling topped with a silky caramel sauce and a generous sprinkle of sea salt, this treat is guaranteed to wow your guests and satisfy your sweet tooth.
The contrast between the luscious sweetness of the caramel and the subtle salty bite from the sea salt creates the ultimate flavor combination.
Whether you’re celebrating a special occasion or just indulging yourself (we won’t judge!), this no-bake cheesecake is not only delicious but also incredibly easy to make.
It’s made with simple ingredients and doesn’t require turning on the oven, so you can enjoy all the creaminess of a traditional cheesecake without the stress.
With a buttery graham cracker crust and smooth, decadent layers, this cheesecake is everything you want in a dessert—and more!
Things You Need for This Recipe:
- 9-inch springform pan
- Mixing bowls
- Hand mixer or stand mixer
- Spatula for smoothing
- Saucepan for making caramel
- Fridge for chilling
How To Prepare
Step 1: Prepare the Crust
Start by mixing graham cracker crumbs, sugar, and melted butter in a bowl. Press this mixture into the bottom of your springform pan to form a firm, even crust. Chill the crust in the fridge to set while you make the cheesecake filling.
Step 2: Make the Caramel Sauce
In a saucepan, combine butter, sugar, and heavy cream over medium heat. Stir constantly and let the mixture boil for about 5 minutes, until it thickens. Remove from heat and add vanilla extract and sea salt, stirring until smooth. Set the caramel sauce aside to cool slightly.
Step 3: Prepare the Cheesecake Filling
In a large bowl, beat softened cream cheese with powdered sugar until smooth. Gradually add in the heavy cream and vanilla extract, mixing until fluffy and creamy. Fold in half of the cooled caramel sauce into the cheesecake mixture, making it rich and flavorful.
Step 4: Assemble the Cheesecake
Pour the cheesecake mixture on top of the prepared graham cracker crust and smooth it out with a spatula. Drizzle the remaining caramel sauce on top and swirl gently with a toothpick or knife to create a marbled effect. Chill the cheesecake in the fridge for 4-6 hours or overnight for the best results.
Step 5: Serve and Enjoy
After the cheesecake has set, remove it from the springform pan. Transfer it to a serving platter and slice into generous pieces. Serve with extra caramel sauce, and for a final touch, sprinkle some sea salt over the top to enhance that delightful sweet-and-salty contrast.
Ellie’s Secret Tips on This Recipe:
1- Caramel Perfection: The key to a great salted caramel sauce is constant stirring while boiling to prevent burning. Ensure the sauce is thickened before removing it from heat, and let it cool slightly before adding to the cheesecake filling.
2- Chill for Firmness: Chill the cheesecake for a few hours (overnight is even better) to give it time to firm up and set. This will make the cheesecake smooth and sliceable.
3- Use Room Temperature Cream Cheese: For a super smooth, creamy cheesecake filling, make sure your cream cheese is softened at room temperature before mixing.
4- Sea Salt: Don’t skip the sea salt—it’s the secret ingredient that brings out the caramel’s rich flavors. A little sprinkle on top before serving adds just the right touch of salty contrast.
5- Top with More Caramel: When serving, drizzle extra caramel sauce over the slices for that irresistible glossy finish and more delicious flavor.
Salted Caramel Cheesecake
Ingredients
For the Crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup sugar
- 1/2 cup unsalted butter, melted
For the Caramel Sauce:
- 1/2 cup unsalted butter
- 3/4 cup packed brown sugar
- 1/4 cup heavy cream
- 1 teaspoon vanilla extract
- 1 teaspoon sea salt
For the Cheesecake Filling:
- 2 packages (8 oz each) cream cheese, softened
- 1 cup powdered sugar
- 1 cup heavy whipping cream
- 1 teaspoon vanilla extract
Instructions
For the Crust:
- In a mixing bowl, combine graham cracker crumbs, sugar, and melted butter. Stir to combine.
- Press the crust mixture into the bottom of a 9-inch springform pan to form a firm, even layer.
- Chill the crust in the refrigerator while preparing the filling.
For the Caramel Sauce:
- In a saucepan, melt the butter over medium heat. Add the brown sugar and heavy cream. Stir constantly.
- Bring the mixture to a boil and simmer for 5 minutes, stirring occasionally, until it thickens.
- Remove from heat and add vanilla extract and sea salt. Stir until smooth.
- Set the caramel aside to cool slightly.
For the Cheesecake Filling:
- In a large bowl, beat the softened cream cheese and powdered sugar with an electric mixer until smooth.
- Gradually add the heavy cream and vanilla extract, mixing until the filling is fluffy and thick.
- Carefully fold in half of the cooled caramel sauce into the cream cheese mixture until combined.
Assemble the Cheesecake:
- Pour the cheesecake filling over the chilled graham cracker crust, spreading it evenly with a spatula.
- Drizzle the remaining caramel sauce on top of the cheesecake. Use a knife or toothpick to swirl the caramel into the filling, creating a marbled effect.
- Refrigerate the cheesecake for 4-6 hours, or overnight, to allow it to set and firm up.
