This Salted Caramel No Bake Cheesecake is rich and decadent with that perfect mix of salt and sweety flavors. The creamy cheesecake is topped with caramel sauce for a truly indulgent and delicious dessert.

Salted Caramel No Bake Cheesecake with a slice cut out

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Cheesecakes are one of my favorite desserts (especially no bake cheesecakes), creamy and rich and I love all of the different variations you can make. This salted caramel cheesecake is totally next level, I just know you guys are going to love it!

How to Make Salted Caramel No Bake Cheesecake

Be sure to see the recipe card below for full ingredients & instructions!

  1. Carmel Layer: Add the condensed milk and salt to a baking dish, cover and cover with foil. Place in a baking dish filled with water and bake in a preheated oven until it is dark and thick. Set to one side to cool.
  2. Crust: Add the graham cracker crumbs, granulated sugar, brown sugar and salt to a bowl and combine. Pour over melted butter and place the crust in a springform pan and press it in. Freeze.
  3. Cheesecake Layer: Whisk the cream in a stand mixer until stiff and set aside and then beat together the cream cheese, sugars, sour cream and lemon juice. Add the whipped cream and fold the mixture together
  4. Assemble: Pour the caramel over the crust and refrigerate before adding the cheesecake mixture. Chill until set and drizzle with caramel sauce and toffee bits to serve.
A cheesecake drizzled in caramel sauce
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Salted Caramel No Bake Cheesecake on a cake stand

Can you make this salted caramel cheesecake ahead of time?

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 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.

What’s the difference between a baked and no bake cheesecake?

A no bake cheesecake doesn’t contain eggs, and therefore it doesn’t have to be baked. It is still deliciously smooth and creamy, but it means that you don’t need to be watching the oven.

Sauce being drizzled over the dessert
Close up of a slice of cheesecake on a plate

How long does it take to make a salted caramel no bake cheesecake?

This is a recipe that takes about 4 hours to make with an additional refrigeration time of (at least) 8 hours. BUT…it is worth the time and effort, and a lot of that time is hands off. The crust can be made up to two days ahead if covered and kept refrigerated.

A slice of Salted Caramel No Bake Cheesecake served with a fork
Salted Caramel No Bake Cheesecake on a plate being cut with a fork

Top Tips To Make Salted Caramel No Bake Cheesecake

  • When making the caramel, be sure to stir the cream every thirty minutes to help it bake evenly.
  • If you don’t have a stand mixer, you can whip the cream and mix the ingredients together by hand. It will take longer to whip the cream and ensure that everything is well combined.
  • Allow enough time to make this recipe, the cheesecake will need about 8 hours to set in the fridge.
Close up of the point on a slice of Salted Caramel No Bake Cheesecake

For more cheesecake recipes:

If you make this recipe be sure to upload a photo in the comment section below or leave a rating. Enjoy!

Recipe Card

Salted Caramel No Bake Cheesecake Recipe

4.57 from 74 votes
Prep: 1 hour
Cook: 1 hour 30 minutes
Chilling time: 8 hours 30 minutes
Total: 11 hours
Servings: 8 slices
Author: Becky Hardin
slice of salted caramel cheesecake on plate
This Salted Caramel No Bake Cheesecake is rich and decadent with that perfect mix of salt and sweety flavors. The creamy cheesecake is topped with caramel sauce for a truly indulgent and delicious dessert.
Save this recipe!
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Ingredients 

For the Caramel Layer

  • 14 ounces sweetened condensed milk 396 grams (1 can)
  • ½ teaspoon Flake sea salt Maldon or Fleur de sel

For the Crust

  • cups graham cracker crumbs 320 grams (about 20 cracker sheets)
  • 2 tablespoons granulated sugar 25 grams
  • 2 tablespoons light brown sugar 27 grams
  • ¼ teaspoon kosher salt
  • 10 tablespoons unsalted butter 141 grams, melted (1¼ sticks)

For the No-Bake Cheesecake layer

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

For the Topping (optional)

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 ounces sweetened condensed milk, ½ teaspoon 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 additional 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 no worries – it will smooth as it chills.
  • When the caramel is ready, very carefully leave both pans together and remove it 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 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 tablespoons granulated sugar, 2 tablespoons light brown sugar, ¼ teaspoon kosher salt
  • Drizzle the butter over the crumb mixture and mix until all crumbs have been coated with the butter.
    10 tablespoons 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 ounces full-fat cream cheese, 6 tablespoons granulated sugar, 2 tablespoons 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 teaspoon 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. (Alternately, the cheesecake can be frozen up to 3 months)

To serve

  • Remove the cheesecake from the pan, drizzle with caramel and sprinkle with English Toffee Bits
    Homemade Caramel Sauce, English Toffee Bits

Becky’s Tips

This is a recipe that takes about 4 hours to make with an additional refrigeration time of (at least) 8 hours. BUT…it is worth the time and effort. The crust can be made up to 2 days ahead if covered and kept refrigerated.
  • When making the caramel, be sure to stir the cream every thirty minutes to help it bake evenly.
  • If you don’t have a stand mixer, you can whip the cream and mix the ingredients together by hand. It will take longer to whip the cream and ensure that everything is well combined.
  • Allow enough time to make this recipe, the cheesecake will need about 8 hours to set in the fridge.
  • Nutritional information does not include optional toppings.
Storage: Store salted caramel no bake cheesecake 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!

Meet Becky Hardin

Becky Hardin is a wife and mother living in Saint Louis Missouri. She founded The Cookie Rookie in 2012 as a creative way to share recipes. Now, she is a trusted resource for easy cooking around the world, being featured in Taste of Home, The Kitchn, ABC’s Home and Family, and more. Here at The Cookie Rookie she is the editor in chief of all recipes and continues to enjoy sharing her passion for cooking for busy families. She has since founded two additional food blogs, Easy Chicken Recipes and Easy Dessert Recipes.

4.57 from 74 votes (70 ratings without comment)
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15 Comments
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Samantha Marceau
October 30, 2023 9:23 am

Hi Reuben, no bake refers to the style of cheesecake, one that doesn’t have to be baked in the oven! You can also use canned dulce de leche in place of the condensed milk, and you will not have to bake that. Sorry for the confusion!

Rhonda
Rhonda
October 15, 2022 5:58 pm

I’m not clear if the caramel layer is the same caramel as you are meant to put on the top or is this a different caramel sauce, either bought or homemade?

Samantha Marceau
October 17, 2022 9:24 am
Reply to  Rhonda

The caramel layer is made from the sweetened condensed milk and sea salt, whereas for the topping, you can use homemade or store-bought caramel sauce!

Sue
Sue
June 8, 2023 7:14 am

Can you use a can of Dulce le lech?
Sweetened condensed milk already caramelized instead of making the caramel?

Samantha Marceau
June 8, 2023 4:25 pm
Reply to  Sue

Yes! We have a recipe for homemade dulce de leche on our sister site!

Ruth
Ruth
September 16, 2021 8:25 am

Awesome recipe! I sometimes substitute a chocolate crust, and skip the caramel layer when I’m in a hurry!5 stars

Becky Hardin
Becky Hardin
September 22, 2021 10:18 am
Reply to  Ruth

Thanks for stopping by, Ruth!

Becky Hardin
Becky Hardin
December 11, 2020 3:27 pm

Try whipping it more and see if that helps! I’m so sorry it didn’t work out for you!

Rachelle
Rachelle
February 12, 2022 1:07 pm
Reply to  Becky Hardin

What size pan?

Becky Hardin
Becky Hardin
February 16, 2022 11:53 am
Reply to  Rachelle

You can do 10 inches!

Ana
Ana
February 26, 2020 5:17 am

This cheesecake looks amazing! I’m not sure about the quantity of cream cheese: is 38 ounce (1077 grams)?
Thanks

Becky Hardin
Becky Hardin
June 4, 2020 12:33 pm
Reply to  Ana

You only need three 8 oz packages for the recipe!

Taylor
Taylor
December 9, 2019 10:38 am

This cheesecake is what dreams are made of! So many delicious layers and full of caramel flavor.5 stars

Suzy
Suzy
December 9, 2019 10:25 am

I love the idea of not having to use eggs to make this cheesecake! That caramel layers sounds insanely good!5 stars

Jen
Jen
December 9, 2019 9:57 am

I love that you can make this ahead of time. So much easier when hosting a holiday party.5 stars