This No Bake Caramel Cheesecake is smooth, creamy, and packed with rich caramel in every bite. With a sweet graham cracker crust and a caramel cheesecake filling, it's an easy dessert with just a few minutes of prep.
No-bake cheesecakes are the best dessert during the summer when I don't want to heat up the kitchen with the oven. This one has just the right balance of tangy cream cheese and sweet caramel, and the drizzle of caramel sauce on top makes it feel bakery-worthy with very little effort.
If you love caramel desserts, be sure to try my Caramel Mousse and Caramel Crunch Ice Cream too.
Before You Get Started
- Let the cream cheese soften to room temperature before blending for the smoothest filling.
- Bloom the gelatin completely and strain any lumps.
- Use a good-quality caramel sauce for the best flavor.
- Chill the cheesecake for at least 3 to 4 hours before slicing. Overnight is even better.
- Run a thin knife around the edge of the pan for clean slices.
Ingredients
- Graham cracker crumbs - For that classic cheesecake crust. You can buy this premade, but making cookie crumbs in the food processor only takes a few seconds.
- Butter - Helps the crust hold together. I use salted butter to balance the cheesecake's sweetness.
- Sugar - Just a bit to sweeten the graham crumbs. White sugar or brown sugar both work.
- Gelatin - Sets the cheesecake.
- Cream cheese - Use full-fat for the richest filling.
- Sour cream - Balances the flavor of the cream cheese.
- Caramel sauce - Thick sauce works best in this recipe.
- Vanilla extract - Enhances the other flavors.
- Coarse sea salt (optional) - Gives a nice sweet-and-salty flavor.
See recipe card for quantities.
How to Make a No Bake Caramel Cheesecake
Step One: Process the graham crackers in a food processor to make fine crumbs. Add the melted butter and sugar and mix until the mixture resembles wet sand. Press it firmly into the bottom and up the sides of a standard 9-inch pie plate.
Step Two: Sprinkle the gelatin over cold water and let it bloom for 5 minutes. Stir the hot water into the bloomed gelatin until completely dissolved, then strain out any lumps if needed.
Step Three: Add the cream cheese, sour cream, vanilla, and dissolved gelatin mixture to a food processor. Blend well.
Step Four: Pour in the caramel sauce and blend again until smooth and creamy. Scrape down the sides as needed.
Step Five: Spread the cream cheese mixture in the prepared crust. Refrigerate the no bake caramel cheesecake recipe for at least 3 to 4 hours, or until fully set.
Step Six: Drizzle with additional caramel sauce. Sprinkle with coarse sea salt, if desired, before serving.
Top Tip
Make sure the cream cheese is soft before blending. It helps prevent lumps in the finished cheesecake.
Variations
- Salted Caramel - Sprinkle on a little flaky sea salt or make the cheesecake using salted caramel sauce.
- Chocolate Caramel - Sprinkle with mini chocolate chips or drizzle on melted chocolate.
- Pecan Caramel - Add chopped roasted salted pecans before serving.
- Mini Cheesecakes - Divide the crust and filling among muffin tins lined with paper liners for individual desserts.
If you love no bake cheesecake recipes, make sure to try this No Bake Blueberry Cheesecake Pie or No Bake Passion Fruit Cheesecake next.
Equipment
You can make this in a pie plate or an 8-inch springform pan. You'll also need a food processor, measuring cups and spoons, and a rubber spatula.
Storage
Store leftover cheesecake covered in the refrigerator for up to 5 days.
You can also freeze cheesecake for up to 2 months. You can freeze it whole or in individual slices. I wrap slices in plastic wrap for a quick dessert. You can thaw them completely in the fridge or eat partially frozen as I do.
Common Questions
Yes, it's even better when made a day ahead. The flavors meld, and you'll know it is fully set.
Gelatin helps the cheesecake firm up to create clean slices.
Yes. A 9-inch crust from the grocery store works well if you'd like to save a little time. You could also switch it up and use Biscoff cookies, Oreos, or another cookie to make crumbs for the crust.
Yup! I like to use homemade when I have some. You can even make and use our 2 Ingredient Caramel Sauce in this recipe.
The cheesecake should feel firm around the edges with only a slight jiggle in the center. This takes about 3 to 4 hours.
Whipped cream is a great one. Just whip some heavy whipping cream in a large bowl until stiff peaks form. Add sugar to taste. Other options are chocolate shavings, melted chocolate, or fruit (bananas go well with caramel).
Related
Looking for other recipes like this? Try these:
- No Bake Passion Fruit Cheesecake
- Honey Cheesecake Recipe
- Little Debbie Christmas Tree Cheesecake
- Cranberry Cream Cheese Bread Recipe
📖 Recipe
No Bake Caramel Cheesecake
Ingredients
Crust
- 1.5 cups graham cracker crumbs from about 9 whole crackers
- 5 tablespoon butter melted
- 2 tablespoon sugar
Filling
- 4 teaspoon gelatin divided
- 12 oz cream cheese (1.5 packages)
- ½ cup sour cream
- ½ cup caramel sauce (not syrup)
- 1 teaspoon vanilla extract
- 1 graham cracker crust
Topping
- ¼ cup caramel sauce
- ½ teaspoon coarse sea salt optional
Instructions
Crust
- Combine the ingredients in a food processor and process until they come together in large crumbs. Press firmly into the bottom and up the sides of a 9-inch pie plate or an 8-inch springform pan.
Filling
- To bloom the gelatin, sprinkle it on 3 tablespoons of cold water in a small dish. Let it sit for 5 minutes. Add 2 tablespoons of hot water and stir until the gelatin is dissolved. Strain out any lumps.
- Combine the bloomed gelatin with the cream cheese, sour cream, caramel sauce, and vanilla in the food processor and process until smooth. Scrape down the sides as needed.
- Pour into the prepared crust.
- Chill the cheesecake for at least 3-4 hours before serving.
Topping
- Drizzle the caramel sauce over the chilled cheesecake.
- Sprinkle with salt, if desired, for a salted caramel cheesecake.
Nutrition
Like what you see? Follow us on Facebook and Instagram! Love this recipe? Leave a comment & a 5-star rating right here! Make sure you don’t miss new recipes by getting email updates!
Comments
No Comments