No Bake Caramel Cheesecake
This No Bake Caramel Cheesecake is SO EASY! Creamy, rich caramel filling on a crunchy pretzel crust makes the perfect indulgent dessert.
Equipment
- Mixing Bowl
- Electric Mixer
- 9-inch Springform Pan
- Measuring cups and spoons
- Rubber spatula
- Medium Saucepan
- Food processor or rolling pin
Ingredients
For the Pretzel Crust:
- 1 cup finely crushed pretzels
- 3 tablespoons butter melted
For the Caramel Sauce:
- 11 ounce soft caramels unwrapped
- 3 tablespoons milk
- 1 teaspoon kosher salt
For the Cheesecake Filling:
- 8 ounce cream cheese regular, room temperature
- 1/3 cup salted caramel sauce slightly cooled
- 1/4 cup powdered sugar
Instructions
Prepare the Pretzel Crust
- Finely crush the pretzels in a mixing bowl using a food processor or rolling pin in a zip-top bag.
- Combine the crushed pretzels with melted butter and mix well.
- Press the mixture firmly into the bottom of a 9-inch springform pan and refrigerate to set.
Melt the Caramels
- In a medium saucepan over low heat, combine unwrapped soft caramels and milk.
- Stir continuously until completely melted and smooth.
- Remove from heat and stir in kosher salt. Let the caramel sauce cool slightly.
Make the Cheesecake Filling
- Beat room temperature cream cheese with an electric mixer until smooth and creamy.
- Gradually add powdered sugar and mix until incorporated.
- Pour in the slightly cooled caramel sauce and mix until just combined.
Assemble the Cheesecake
- Pour the cheesecake filling over the chilled pretzel crust and spread evenly with a spatula.
- Smooth the top and refrigerate for at least 4 hours or overnight to set.
Serve
- Remove the cheesecake from the springform pan carefully.
- Drizzle additional salted caramel sauce on top if desired.
- Slice and serve chilled. Enjoy!
Notes
- Use gluten-free pretzels to make this recipe gluten-free.
- Substitute dairy-free cream cheese and coconut milk for a dairy-free version.
- Use store-bought caramel sauce to save time.
- Refrigerate leftovers up to 5 days or freeze up to 2 months.
- Allow cheesecake to chill fully for best texture; overnight is ideal.