No-Bake Caramel Cheesecake
A rich and creamy no-bake caramel cheesecake with a buttery graham cracker crust and luscious caramel topping.
Equipment
- Mixing bowls
- Springform pan
- Spatula
- Hand mixer or stand mixer
Ingredients
Crust
- 2 cups graham cracker crumbs
- 0.5 cup unsalted butter melted
- 2 tbsp granulated sugar optional
Filling
- 16 oz cream cheese softened
- 1 cup powdered sugar
- 1 tsp vanilla extract
- 1.25 cups heavy whipping cream cold
Topping
- 0.75 cup caramel sauce
- 0.5 tsp flaky sea salt optional
Instructions
- Combine graham cracker crumbs, melted butter, and sugar. Press into a springform pan and chill 20–30 minutes.
- Beat softened cream cheese until smooth. Add powdered sugar and vanilla.
- Whip heavy cream to stiff peaks and fold gently into cream cheese mixture.
- Spread filling over crust and refrigerate at least 4 hours.
- Top with caramel sauce and optional sea salt before serving.
Notes
Chill overnight for best texture and clean slices.