Dessert · American

No-Bake Salted Caramel Cheesecake

Daniel Brooks

Recipe by Daniel Brooks

Grilling & hearty mains · August 5, 2026

This no-bake cheesecake pairs a buttery pretzel and cookie crust with a silky salted caramel filling that sets up thick and mousse-like in the fridge. No oven, no water bath, no stress, just a make-ahead dessert that looks like it came from a bakery. The sweet and salty combo is exactly why everyone goes back for seconds.

Jump to recipe
No-Bake Salted Caramel Cheesecake

Why you'll love this

  • No oven required, just chill and serve.
  • That sweet-salty caramel and pretzel combo is addictive.
  • Make it the night before for stress-free entertaining.
  • Looks impressive but comes together in under 30 minutes of active work.

EveryDayMeal recipe

No-Bake Salted Caramel Cheesecake

Prep
25m
Total
25m
Serves
12
Level
Easy

Ingredients

  • about 9 oz (roughly 2 cups crumbs) graham crackers or digestive cookies
  • about 2.5 oz (roughly 1 cup) pretzels
  • 10 tablespoons (1 stick plus 2 tablespoons) butter, melted
  • 16 oz (two 8 oz blocks) cream cheese, softened
  • 1 teaspoon vanilla extract
  • 3/4 cup powdered sugar
  • 1/2 cup caramel sauce or dulce de leche
  • 1 teaspoon flaky sea salt
  • 1 1/4 cups heavy cream
  • as needed caramel sauce, for drizzling
  • handful toffee popcorn, for topping
  • handful pretzels, for topping

Equipment

  • Food processor
  • 8-inch deep springform pan
  • Electric mixer
  • Rubber spatula

Instructions

  1. Pulse the cookies and pretzels in a food processor until they turn to fine crumbs, then stir in the melted butter until the mixture looks like wet sand and holds together when pressed.
  2. Press the crumbs firmly into the bottom of an 8-inch deep springform pan, using the flat bottom of a glass to pack it down evenly. Chill in the fridge while you make the filling so it firms up.
  3. Using an electric mixer, whisk the softened cream cheese, vanilla, and powdered sugar on medium speed until completely smooth, then add the caramel and whisk again until there are no lumps, a couple of minutes.
  4. Pour in the heavy cream and flaky sea salt, then whisk on medium speed until the mixture is very thick and holds its shape like stiff whipped cream, up to 5 minutes. Stop as soon as it holds firm, because over-whisking or going too fast can make it split.
  5. Spread the filling over the chilled crust, smooth the top, and refrigerate overnight so it sets fully.
  6. Carefully release the springform ring, then drizzle with extra caramel and top with toffee popcorn and pretzels just before serving.

Tips from the kitchen

  • Make sure your cream cheese is fully softened at room temperature so the filling whisks up smooth with no lumps.
  • Whisk the filling until it holds its shape completely, otherwise the cheesecake will not set firm enough to slice cleanly.
  • Wipe your knife clean between slices with hot water for neat, bakery-style pieces.

Estimated nutrition per serving: 420 cal · 5g protein · 38g carbs · 29g fat

Make it your own

  • Swap the toffee popcorn for chopped toasted pecans or a handful of chocolate chips.
  • Use dulce de leche instead of caramel sauce for a deeper, richer flavor.
  • Add a layer of caramel between the crust and filling for extra gooey pockets.

Storing & make-ahead

Keep covered in the fridge for up to 4 days. You can freeze slices wrapped tightly for up to 1 month, then thaw in the fridge overnight. Add the popcorn and pretzel toppings just before serving so they stay crisp.

Good to know

Why won't my cheesecake set?
The most common reason is under-whisking the filling. It needs to be whisked until very thick and able to hold its shape before spreading, and then chilled overnight.
Can I make this ahead?
Yes, it is meant to be made ahead. It needs at least an overnight chill and holds well for a few days in the fridge.
My filling split, what happened?
Whisking too fast or too long once the cream is added can cause it to split. Use medium speed and stop as soon as it holds firm.
Do I have to use pretzels in the crust?
No, but they add a salty crunch that balances the sweetness. You can use all cookies for a classic crust if you prefer.

Related recipes