Can I use store-bought caramel?

Absolutely! A good-quality store-bought caramel works beautifully. For richer flavor, warm it slightly and stir in a pinch of sea salt before using.

How long does it take to set?

The cheesecake needs at least 6 hours in the fridge , but overnight chilling gives the best firm, sliceable texture.

Can I make it without gelatin?

Yes — this recipe is naturally stable without gelatin. The whipped cream and caramel help the filling hold its shape while remaining smooth and light.

How can I make it less sweet?

Reduce the caramel slightly or balance with an extra pinch of salt. You can also use unsweetened whipped cream for a milder sweetness.

Caramel Cheesecakes – Easy No-Bake Salted Caramel Dessert

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This No-Bake Caramel Cheesecake is a rich, creamy dessert with a buttery biscuit crust, smooth caramel-infused filling, and luscious salted caramel topping. Perfect for any occasion, it’s indulgent yet effortless — no oven required.

Author: Emily
Prep Time: 20 minutes
Cook Time: 0 minutes
Total Time: 6 hours 20 minutes (including chilling)
Yield: 8–10 servings 1x
Category: Dessert
Method: No-Bake
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

10 oz (280 g) digestive biscuits or graham crackers
1/2 cup (115 g) unsalted butter, melted
Pinch of salt
16 oz (450 g) full-fat cream cheese, room temperature
3/4 cup (180 ml) caramel sauce (store-bought or homemade)
1/2 cup (60 g) powdered sugar
3/4 cup (180 ml) heavy cream, whipped
1 tsp vanilla extract
1/4 cup (60 ml) extra caramel sauce (for topping)
Sea salt flakes, for garnish
Chocolate curls or toffee bits (optional, for decoration)

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Instructions

Crush the biscuits into fine crumbs using a food processor or rolling pin.
Mix the crumbs with melted butter and a pinch of salt until evenly combined.
Press the mixture firmly into the base of a springform pan or ramekins. Chill for 30 minutes.
In a large bowl, beat the cream cheese until smooth and creamy.
Add caramel sauce and powdered sugar; beat until fully combined and silky.
Whip the heavy cream separately until soft peaks form, then gently fold it into the caramel mixture along with vanilla extract.
Pour the cheesecake filling over the chilled crust and smooth the top evenly.
Refrigerate for at least 6 hours or overnight until set.
Before serving, drizzle extra caramel sauce on top, sprinkle sea salt flakes, and decorate with chocolate curls or toffee bits if desired.

Notes

Use full-fat cream cheese for the creamiest texture — low-fat versions can make the filling watery.
For a firmer crust, bake the base at 350°F (175°C) for 5 minutes, then cool completely before adding the filling.
To make it less sweet, reduce the caramel slightly and add a bit more salt to balance the flavors.
Store in the fridge for up to 4 days or freeze for up to 2 months (without the topping).
Thaw frozen cheesecake overnight in the refrigerator before serving.

Nutrition

Serving Size: 1 slice
Calories: 420
Sugar: 28g
Sodium: 240mg
Fat: 31g
Saturated Fat: 18g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 32g
Fiber: 0g
Protein: 5g
Cholesterol: 95mg

Find it online: https://recipeshots.com/caramel-cheesecakes/