This easy no-bake caramel cheesecake recipe is delicious. Smooth and creamy it's a great recipe for entertaining or indeed any occasion!
Folks if you're looking for a really delicious cheesecake recipe then this easy no-bake caramel cheesecake will not disappoint you!
I know that you guys love my easy cheesecake recipes like my coffee cheesecake in 4 easy steps so I've made this one just as easy as that recipe.
And if you're here on this website for this first time wondering why there's a cheesecake on a healthier recipe blog, it's because we do the 80/20 rule for eating here!
Of the many cheesecakes that I've made and shared with you guys this definitely ranks high up as one of the best cheesecake recipes I've made!
I mean what's not to love about a buttery biscuit base topped with a smooth and creamy caramel sauce infused cheesecake filling?
Then there's the caramel topping sprinkled with broken up pieces of caramel chocolate bar.
It's just caramel cheesecake heaven!
For this easy no-bake caramel cheesecake I haven't made any elaborate caramel sauce.
Nor do you need a water bath or anything complicated like that.
I've nothing against a baked cheesecake recipe it's just I wanted to make this an easy caramel cheesecake.
For the best dessert just follow my easy step-by-step instructions below using all the right ingredients and you'll end up with a masterpiece.
This cheesecake looks and tastes so good you could easy serve it as the perfect dessert at special occasions.
Or just when you need a cheesecake fix!
Jump to:
🥘 Ingredients
- Digestive Biscuits
- Unsalted Butter
- Cream Cheese
- Icing Sugar
- Vanilla Extract
- Double Cream / Heavy Cream
- Caramel Sauce
- Galaxy Caramel Chocolate Bar
See recipe card for quantities.
🔪 How To Make No Bake Caramel Cheesecake
Detailed instructions are in the recipe card below. But here is a quick step by step guide of how to make this easy no-bake caramel cheesecake:
Cheesecake Base
Step 1
- Grease and line cheesecake cake tin.
Step 2
- In a medium saucepan melt butter and stir in biscuit crumbs.
Step 3 & 4
- Spoon buttery biscuit crumbs into prepared pan.
- Press down evenly all over.
- Place cake tin into fridge to chill.
Cheesecake Filling
Step 1
- Whisk together cream cheese, icing sugar and vanilla extract. You can do this in the bowl of an electric mixer or large bowl.
Step 2
- Add double cream and caramel sauce and whisk together.
Step 3 & 4
- Spoon cream cheese mixture onto set biscuit base.
- Chill the cheesecake in the fridge for at least 4 hours but preferably overnight.
Cheesecake Topping
Step 1 & 2
- Remove cheesecake from fridge. Allow to stand at room temperature for 10 minutes. Drizzle over the caramel sauce.
- Remove cheesecake from the cake tin and scatter broken-up pieces of chocolate bar over the top of the cheesecake.
Step 3
- Serve.
📖 Substitutions
- Digestive Biscuits - U.S. readers use Graham Crackers instead.
- Unsalted Butter
- Cream Cheese
- Icing Sugar
- Vanilla Extract
- Double Cream / Heavy Cream
- Caramel Sauce
- Galaxy Caramel Chocolate Bar
🍽 Equipment
For This Caramel Cheesecake You May Need....
The following links and any links in the recipe card below are affiliate links.
This means that if you click on it and then buy that product, I’ll get a small commission (at no extra cost to you of course).
If you do click through, then thanks for being a part of Neil’s Healthy Meals!
This is the KitchenAid Stand Mixer I use. This KitchenAid heavy duty mixer is reliable, durable and efficient.
If you buy a KitchenAid stand mixer it's likely it will last you for life. Mine has so far!
This is the deep round cake tin with loose base that I use in the making of this cheesecake and many of my other cheesecakes too.
It's easy to push the base up slowly keeping the shape of the cheesecake with this cake tin. When you're removing it prior to serving.
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💭 FAQ's
Can I Use Low Fat Ingredients In This Caramel Cheesecake?
Yes you can. Many of my other cheesecake recipes often use low fat ingredients. But the cheesecake takes longer to set. So for ease and to save time I'm using full fat ingredients here.
Do I Need A Stand Mixer To Make This Cheesecake?
No. A stand mixer would take the effort out of making this cheesecake but you can make it in a large mixing bowl with a whisk.
What's the best way to store this cheesecake?
Store your cheesecake in the fridge for up to 3 days.
Can I freeze this cheesecake?
Yes. I find it’s best to cut the cheescake up into individual slices and keep them in individual airtight containers.
🍰 Other Popular Cheesecake Recipes You Might Also Like
📋 Easy No-Bake Caramel Cheesecake Recipe
The following links and any links in the recipe card below are affiliate links.
This means that if you click on it and then buy that product I’ll get a small commission (at no extra cost to you of course).
If you do click through then thanks for being a part of Neil’s Healthy Meals!
Equipment
Ingredients
Cheesecake Base
- 180 g Digestive Biscuits blitzed / crushed into crumbs
- 80 g Unsalted Butter
Cheesecake Filling
- 300 g Full Fat Cream Cheese
- 80 g Icing Sugar
- 1 teaspoon Vanilla Extract
- 250 ml Double Cream
- 150 g Caramel Sauce I used Carnations
Cheesecake Topping
- 150 g Caramel Sauce
- 135 g Galaxy Caramel Chocolate Bar
Instructions
Cheesecake Base
- Grease the sides of a 20cm loose base cake tin and line the bottom with greaseproof paper.
- Melt the butter in a small saucepan and stir in the biscuit crumbs until fully coated in the butter.
- Spoon the warm butter coated biscuit crumbs into the cake tin. Use a metal spoon to press down firmly and evenly all over.
- Chill in the refrigerator for about 20 minutes until set. Meanwhile make the cheesecake filling.
Cheesecake Filling
- In a large mixing bowl or in a stand mixer, whisk the cream cheese, icing sugar and vanilla extract together until well mixed.
- Pour in the double cream and caramel sauce and whisk until the mixture has stiffened.
- Spoon the cream cheese and caramel sauce mixture over the set cheesecake base.
- Chill the cheesecake in the refrigerator for at least 4 hours but preferably overnight until set.
Cheesecake Topping
- When ready to serve remove the set cheesecake from the fridge and allow to sit for 10 minutes.
- Remove from cake tin and drizzle over the caramel sauce then top with broken up pieces of the chocolate bar. *
Notes
*Put the caramel chocolate bar in the fridge for a while to make it easier to cut up for decorating the top.
Nutrition
🧾 Nutrition Label
Nutritional information provided below is calculated using paid for online tools and the exact ingredients and quantities used above.
⭐ Rate The Recipe
If you’ve made this no-bake caramel cheesecake recipe, or any other recipes on Neil's Healthy Meals, then please let me know.
I’d love to hear what you think of my recipe in the comments below and please do rate my recipe 5* if you like it! 🙂
Linger A Little, Kristy Murray
Caramel, cheesecake and no-bake! It just doesn't get any better than that. What a perfect summertime dessert especially since you don't have to turn on the oven. Looks delicious. Will definitely have to try this. Thanks so much Neil for sharing.
Neil
Thanks Kristy. Yeah sometimes it's too hot and too much bother to turn on the oven so this is the perfect easiest dessert for those hot summer days!
Belinda Haley
This cheesecake is absolutely delicious.
Made it for afternoon tea yesterday.
Will definitely be making this again.
Thanks
Neil
Many thanks Belinda! I'm glad you enjoyed the cheesecake and thank you for taking the time to write a review and rate it too. I appreciate that. 🙂
Michelle
What a delicious and easy to make cheesecake! Had me at the caramel sauce... mmm!
Neil
I'm sorry I was too lazy to make my own caramel sauce, which I have done in the past Michelle. I might include it in a future update of the recipe but I'm glad you like the recipe. Thanks!
Charlie DeSando
Looks great, Neil. Love that cheesecake.
Neil
Thanks Charlie. I'm really pleased with how it turned out. 🙂
Ben | Havocinthekitchen
I usually prefer a traditional (Baked) cheesecake because it has a different texture. But oh boy - this no baked version looks terrific too. It's so smooth, silky, and irresistibly delicious!
Neil
I do love a baked cheesecake Ben. Particularly a New York Baked Cheesecake. But I'm often just too busy and too lazy to bake them. That's why I so often go for a no-bake one! 🙂
David @ Spiced
That caramel drizzle on top of this no-bake cheesecake looks amazing, Neil! I do love caramel in desserts, and no bake is the way to go for a hot summer day. I'm thinking I could get on board with a slice of this cheesecake one of these evenings. Thanks so much for sharing!
Neil
Thanks David! I made this with summer in mind. Hopefully you'll get a chance to make it and enjoy it after a good grill-up!
Shashi
Oh, Wow - this here cheesecake is this caramel lover's dream! I so love the fact that this does not involve any sort of baking - perfect for the hot, hot summer we are having here!
Neil
Thanks Shashi. Yeah hopefully we're beginning to see some hotter weather here too!
EASYFOODSMITH
Oooh this looks so good and I especially love the part that says no-bake 😀
Neil
Thank you! 🙂
Raymund | angsarap.net
Wow that cheesecake looks gorgeous! The toppings are so inviting
Neil
Thanks Raymund. Yes seems to be going down well this one. Had quite a few people contact me to say they made it and loved it. 🙂
Sherry M
a no-bake anything is always a great idea neil! Can you believe i don't eat cheesecake?:-) Something about the texture and - don't yell at me but i cannot bear new york style cheesecake.. Sorry!!!!
Neil
Ah sorry to hear you don't like cheesecake Sherry! Still you get plenty of fresh fruits there in Australia I'm sure there's plenty of other choices for delicious desserts!
Agnes
Why cannot we decorate with the topping straight away??? I have made a bigger portion as i had a larger tin, so fingers crossed for tomorrow 🙂
Neil
Agnes, I find the cheesecake needs to set properly before I decorate it. I remove it from the tin and then decorate it as it's then much fresher. The caramel sauce is better when served fresh (I find). I'm sure the recipe will be fine tomorrow. But I can only gaurantee it if you follow my instructions exactly and the cheesecake tin size I recommend, as that's what I made it in. 🙂
Carol Walden
Another fantastic cheesecake Neil, loved the coffee one, now this one is just as delicious, not too sweet & sickly! I'm going to try the chocolate orange one next but can't find light double cream, where do you find it in the UK?
Neil
Thank you for your kind words Carol! I'm thrilled you enjoyed the caramel cheesecake and the coffee one. As for light double cream in the UK, you should be able to find it in most supermarkets. It's often labeled as 'light' or 'reduced-fat' double cream. If you look closely at the photo in this recpe of the recipe ingredients you will see which supermarket I got it from. (I can't mention them directly or promote them). Hope you find it for the chocolate orange cheesecake,happy baking and happy Christmas!