Description
This No-Bake Salted Caramel Cheesecake is the ultimate indulgence, featuring a buttery Oreo crust, a rich caramel-infused cheesecake filling, and a silky caramel ganache topping. Perfect for parties, holidays, or a weekend treat, this easy-to-make dessert delivers sweet and salty perfection in every bite. No oven required!
Ingredients
Scale
For the Oreo Crust:
- 2 cups Oreo cookies (about 22 cookies), crushed
- ½ cup unsalted butter, melted
For the Cheesecake Filling:
- 2 cups cream cheese, softened
- 1 cup powdered sugar
- 1 cup caramel sauce (homemade or store-bought)
- 1 teaspoon vanilla extract
- 1 cup heavy cream, whipped
For the Salted Caramel Topping:
- ½ cup caramel sauce
- 1 teaspoon sea salt flakes
For the Chocolate Caramel Ganache:
- ½ cup dark chocolate, chopped
- ¼ cup heavy cream
- 2 tablespoons caramel sauce
Optional Garnishes:
- Whipped cream
- Extra caramel drizzle
- Crushed Oreos
- Chocolate shavings
Instructions
-
Prepare the Oreo Crust:
- Crush the Oreos into fine crumbs using a food processor or rolling pin.
- Mix with melted butter until combined.
- Press firmly into a 9-inch springform pan and refrigerate.
-
Make the Cheesecake Filling:
- Beat cream cheese until smooth. Add powdered sugar, caramel sauce, and vanilla extract.
- In a separate bowl, whip heavy cream until stiff peaks form.
- Gently fold whipped cream into the caramel mixture.
- Spread over the chilled crust and refrigerate for at least 6 hours or overnight.
-
Prepare the Chocolate Caramel Ganache:
- Heat heavy cream until warm but not boiling.
- Pour over chopped dark chocolate and let sit for 2 minutes, then stir until smooth.
- Stir in caramel sauce, then let cool before pouring over the cheesecake.
-
Add the Salted Caramel Topping:
- Drizzle caramel sauce over the cheesecake and sprinkle sea salt flakes on top.
-
Decorate and Serve:
- Garnish with whipped cream, crushed Oreos, and chocolate shavings.
- Serve chilled and enjoy!
Notes
- Use full-fat cream cheese for the best texture and flavor.
- Chill for at least 6 hours to ensure the cheesecake sets properly.
- For a firmer crust, freeze it for 10-15 minutes before adding the filling.
- For clean slices, dip a knife in warm water and wipe dry before cutting.