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No Bake Salted Caramel Cheesecake

A rich and creamy no-bake cheesecake topped with decadent salted caramel sauce, perfect for any occasion.
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Prep Time 20 minutes
Cook Time 4 hours
Total Time 4 hours 20 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 400
Ingredients Method Notes

Ingredients
  

For the crust
  • 200 grams Digestive biscuits or graham crackers Crushed into fine crumbs
  • 100 grams Unsalted butter Melted
For the filling
  • 400 grams Cream cheese Softened at room temperature
  • 100 grams Sugar Adjust to taste
  • 1 teaspoon Vanilla extract Pure for best results
  • 300 ml Heavy cream Whipped until stiff peaks form
For the topping
  • 200 grams Salted caramel sauce Store-bought or homemade

Method
 

Preparation
  1. Crush the digestive biscuits or graham crackers into fine crumbs. Mix with melted butter until combined. Press the mixture firmly into the bottom of a springform pan to create an even layer. Refrigerate while preparing the filling.
  2. In a large bowl, beat the cream cheese until smooth and creamy. Gradually add sugar and keep mixing until fully incorporated. Add vanilla extract and mix again.
  3. In another bowl, whip the heavy cream until it forms stiff peaks. Gently fold it into the cream cheese mixture until no streaks remain.
  4. Pour the cheesecake filling over the chilled crust, smoothing the top with a spatula. Cover and refrigerate for at least 4 hours, or until set.
  5. Once set, drizzle the salted caramel sauce over the top of the cheesecake.
  6. Carefully remove the cheesecake from the springform pan. Slice and enjoy!

Notes

For best texture, use softened cream cheese. Do not overbeat the cream when whipping. Feel free to decorate with whipped cream, chocolate shavings, or a sprinkle of sea salt.