Salted Caramel No Bake Cheesecake Recipe

By Becky Hardin

Updated Jul 14, 2026

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This Salted Caramel No Bake Cheesecake is rich and decadent with that perfect mix of salty and sweet flavors. I take a graham cracker crust, layer on a homemade caramel sauce, top it with a whipped cream and cream cheese-based cake, and then I pour another layer of caramel sauce over the top. Let me tell you, this is one truly indulgent and delicious dessert worthy of any special occasion.

Decadent No Bake Cheesecake

Cheesecakes are one of my favorite desserts, especially no bake cheesecakes, because they are creamy and rich, and I love all of the different variations you can make. This salted caramel is completely next level. I take a basic graham cracker crust and then top it with homemade caramel sauce, the cheesecake filling made with whipped cream and cream cheese, and then I add another layer of caramel sauce. Finally, I sprinkle the whole cake with toffee bits to add even more decadence and a touch of crunch.

This cake does take some time to prepare, so I usually plan to make it over the weekend. It also needs time to set, unlike baked cheesecakes; this one needs a good 8 hours in the fridge. I find the hardest part about making this cake is waiting for the cake to set in the fridge before taking that first irresistible bite. Because this cake is very indulgent, I only need a small slice to satisfy my sweet tooth, which means I can easily feed a small crowd.

Tips for Beginners

• Stir the condensed milk. When making the caramel sauce in the oven, be sure to stir every thirty minutes to help it bake evenly.
• If you don’t have a stand mixer. Whip the cream and mix the ingredients by hand. It will work but just take longer.
• Allow enough time to make this recipe. The cheesecake will need about 8 hours to set in the fridge, so make sure to allocate the time.

Recipe Card

Salted Caramel No Bake Cheesecake Recipe

Difficulty: Medium

4.57 from 74 votes

Prep: 1 hour hr

Cook: 1 hour hr 30 minutes mins

Chilling time: 8 hours hrs 30 minutes mins

Total: 11 hours hrs

Servings: 8 slices

Author: Becky Hardin

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This Salted Caramel No Bake Cheesecake is rich and decadent with that perfect mix of salty and sweet flavors.

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Ingredients 

1x2x3x

For the Caramel Layer

• ▢ 14 oz. sweetened condensed milk 396g (1 can)
• ▢ ½ tsp Flake sea salt 1.3g, Maldon or Fleur de sel

For the Crust

• ▢ 2¼ cups graham cracker crumbs 320g (about 20 cracker sheets)
• ▢ 2 tbsp granulated sugar 25g
• ▢ 2 tbsp light brown sugar 27g
• ▢ ¼ tsp kosher salt 2g
• ▢ 10 tbsp unsalted butter 141g, melted (1¼ sticks)

For the No-Bake Cheesecake layer

• ▢ 1⅛ cups heavy whipping cream 255g, COLD (18 tbsp)
• ▢ 24 oz. full-fat cream cheese 681g, room temperature (3 bricks)
• ▢ 6 tbsp granulated sugar 75g
• ▢ 2 tbsp powdered sugar 14g
• ▢ ¼ cup sour cream 57g, room temperature
• ▢ ½ lemon juiced
• ▢ 1 tsp pure vanilla extract 4g

For the Topping (optional)

• ▢ caramel sauce homemade or storebought
• ▢ English toffee bits Heath recommended

Instructions 

For the Caramel Layer

• Heat oven to 425°F and pour the sweetened condensed milk into a 9×13-inch glass baking dish. Sprinkle the flake sea salt evenly over the milk.
  14 oz. sweetened condensed milk, ½ tsp Flake sea salt
• Cover the dish with foil, being careful the foil doesn’t hang over the sides too much (about 1 inch is best). Place the baking dish in a larger roasting pan, and add enough hot water to reach about ⅓ of the way up the sides of the glass baking dish.
• Bake 1½-2 hours, stirring every 30 minutes, until the condensed milk is dark golden brown and thickened. Check the water level when stirring the milk, and if it looks very low, add boiling water to the roasting pan. Be sure the water doesn’t come up too high. The caramel will probably be a little lumpy, but it will smooth out as it chills.
• When the caramel is ready, very carefully remove both pans together from the oven. After removing the pans from the oven, carefully lift the glass dish up and away from the roasting pan with the water. The glass dish will be very hot. Set the caramel aside to cool for about 5 minutes, then dry the outside of the glass dish and pour the caramel into a heat-resistant glass bowl. Set the caramel aside to cool to room temperature.

For The Crust

• While the caramel develops, prepare the crust.
• Combine graham cracker crumbs, granulated sugar, brown sugar, and salt in a medium-sized bowl and mix well to blend.
  2¼ cups graham cracker crumbs, 2 tbsp granulated sugar, 2 tbsp light brown sugar, ¼ tsp kosher salt
• Drizzle the butter over the crumb mixture and mix until all crumbs have been coated with the butter.
  10 tbsp unsalted butter
• Pour the crust mixture into the springform pan and spread in an even layer. Use a flat-bottom measuring cup to press the crust firmly in the pan and almost all the way up the sides of the pan.
• Freeze the crust until the caramel is ready.

For the No-Bake Cheesecake layer

• In the bowl of a stand mixer fitted with the whisk attachment, whisk the heavy cream on medium-high until stiff peaks form. The whipped cream should be stiff, but don’t whisk too long or it will turn to butter. Carefully transfer the whipped cream to a separate bowl and set aside.
  1⅛ cups heavy whipping cream
• Remove the whisk attachment on the mixer and replace it with the paddle attachment. In the same bowl, place the cream cheese, granulated sugar, and powdered sugar and beat on medium speed until creamy and completely incorporated, about 3 minutes.
  24 oz. full-fat cream cheese, 6 tbsp granulated sugar, 2 tbsp powdered sugar
• Add the sour cream, lemon juice, and vanilla. Beat an additional 2 minutes until the mixture is very smooth.
  ¼ cup sour cream, ½ lemon, 1 tsp pure vanilla extract
• Set the mixer on the lowest speed and add the whipped cream. Mix 10 seconds then use a rubber spatula to finish folding-in the whipped cream by hand.

To Assemble the Pie

• Remove the crust from the freezer and pour the caramel over the crust. Use an offset spatula to smooth it out evenly. Cover and refrigerate the pie 30 minutes.
• After 30 minutes, cover the caramel layer with the cheesecake mixture. Add enough cheesecake to come within ¼ inch from the top edge of the crust.
• Cover, being careful NOT to let the covering touch the cheesecake, and refrigerate at least 8 hours or up to 48 hours in advance.

To serve

• Remove the cheesecake from the pan, drizzle with caramel and sprinkle with English Toffee Bits
  caramel sauce, English toffee bits

Equipment

• Kitchen Scale
• 9×13 Baking Pan
• 9-inch Springform Pan
• Stand Mixer

Becky’s Tips

• Stir the condensed milk every thirty minutes so it bakes evenly.
• Mix the ingredients and whip the cream by hand; it will take longer, but still work. 
• Be prepared to let the cheesecake set for 8 hours. 
• Store in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months.

Serving: 1sliceCalories: 878kcalCarbohydrates: 68gProtein: 12gFat: 64gSaturated Fat: 38gPolyunsaturated Fat: 3gMonounsaturated Fat: 17gTrans Fat: 1gCholesterol: 182mgSodium: 718mgPotassium: 391mgFiber: 1gSugar: 54gVitamin A: 2249IUVitamin C: 3mgCalcium: 279mgIron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Did you make this? Leave a comment!

How to Store

Store leftovers in an airtight container in the fridge for up to 3 days.

Make Ahead

This cheesecake can be made up to 48 hours ahead of time, making it a great dessert to serve at a dinner party or special occasion. The crust can be made up to two days ahead if covered and kept refrigerated.

Freeze

The cheesecake can also be frozen for up to 3 months. Build the cheesecake and then freeze it in the springform pan. Once frozen, place in a freezer bag. Defrost in the fridge overnight before serving.

Serving Suggestions

I like to serve this salted caramel cheesecake with a tall glass of milk or creamy oat milk. Though it also tastes great with a mug of bulletproof coffee or a creamy flat white. This decadent cheesecake is one I like to save for special occasions and holidays, as it does take some time to prepare. Thankfully, because each slice delivers an uber amount of indulgence, I can serve a small crowd with one cake.

More Cheesecake Recipes To Try

• This Strawberry Cheesecake is a creamy, tangy cheesecake prepared with fresh, juicy strawberries.
• I make this Easy Cheesecake, which turns into the creamiest, fluffiest, most flavorful classic cheesecake filling on a graham cracker crust.
• This New York Cheesecake is smooth, rich, and balances the sweet and tangy flavors perfectly.

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