Creamy Caramel Cheesecake Delight 🍮🍯
A luscious no-bake cheesecake layered with buttery caramel, a crunchy crust, and silky cream cheese filling—perfect for caramel lovers!
Ingredients
For the Crust:
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1 ½ cups (150g) graham cracker crumbs (or digestive biscuits)
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⅓ cup (75g) unsalted butter, melted
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2 tbsp brown sugar
For the Cheesecake Filling:
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16 oz (450g) cream cheese, softened
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½ cup (100g) granulated sugar
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1 tsp vanilla extract
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1 cup (240ml) heavy cream, whipped to stiff peaks
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½ cup (120g) caramel sauce (store-bought or homemade), plus extra for drizzling
For the Topping:
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½ cup caramel sauce
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Sea salt flakes (optional)
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Whipped cream (optional)
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Chopped pecans or toffee bits (optional)
Instructions
1. Make the Crust
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Mix graham crumbs, melted butter, and brown sugar until combined.
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Press firmly into the bottom of a 9-inch springform pan or pie dish.
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Chill in the fridge for 15 minutes to set.
2. Prepare the Cheesecake Filling
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Beat cream cheese + sugar until smooth. Add vanilla.
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Gently fold in whipped cream until fully incorporated.
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Swirl in ½ cup caramel sauce (don’t overmix—keep it marbled).
3. Assemble & Chill
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Pour filling over the crust and smooth the top.
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Drizzle with extra caramel sauce and swirl with a knife.
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Refrigerate for at least 4 hours (or overnight) until firm.
4. Serve & Garnish
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Run a warm knife around the edges before releasing the springform pan.
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Top with more caramel, sea salt, whipped cream, or nuts.
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Slice and enjoy chilled!
Tips for Success
✔ Use room-temperature cream cheese for a lump-free filling.
✔ For a firmer crust, bake at 350°F (175°C) for 8 minutes before chilling.
✔ Homemade caramel? Simmer 1 cup sugar + ¼ cup water until amber, then stir in ½ cup warm cream + 2 tbsp butter.
Why You’ll Love This Dessert
💛 No-bake & easy—no water bath or oven stress!
💛 Silky, creamy, and not too sweet—balanced by the salty caramel.
💛 Stunning presentation (drizzle extra caramel on each slice!).
Want a twist? Try adding chocolate ganache or sliced bananas between layers! 😋
Need a lighter version? Swap heavy cream for Greek yogurt (just drain excess liquid). Let me know if you’d like adjustments!