Go Back
To make these No-Bake Salted Caramel Cheesecake Bars, you'll need: - 1 ½ cups graham cracker crumbs - ½ cup unsalted butter, melted - 1 cup cream cheese, softened - 1 cup powdered sugar - 1 teaspoon vanilla extract - 1 cup heavy whipping cream - ½ cup salted caramel sauce (store-bought or homemade) - Sea salt flakes (for garnish) You can switch some ingredients for different flavors or dietary needs. - Use gluten-free graham crackers for a gluten-free option. - Swap unsalted butter with coconut oil for a dairy-free version. - For a lighter cheesecake, use low-fat cream cheese. - Instead of heavy cream, try coconut cream for a vegan twist. - Make your own salted caramel sauce to control sweetness and ingredients. Choosing the right ingredients makes a big difference in taste. - Select fresh cream cheese. It should be soft but not overly runny. - Use real vanilla extract instead of imitation for a richer flavor. - Look for heavy cream that has at least 36% fat for the best whip. - Choose a salted caramel sauce with few ingredients for the best taste. - Ensure your graham crackers are fresh and crunchy for the perfect crust. These tips help you create cheesecake bars that taste amazing and look great. To start, grab a medium bowl. Add 1 ½ cups of graham cracker crumbs and ½ cup of melted unsalted butter. Mix these together well. You want the crumbs to look like wet sand. Once mixed, press this mixture firmly into a 9x9 inch baking dish. Make sure to cover the bottom evenly. This will be your crust. Chill it in the refrigerator for 15 minutes. This helps it hold its shape. Next, get a mixing bowl. Beat 1 cup of softened cream cheese with an electric mixer. Mix until it is smooth and creamy. Slowly add in 1 cup of powdered sugar and 1 teaspoon of vanilla extract. Keep mixing until it is well combined. In another bowl, whip 1 cup of heavy whipping cream until you see stiff peaks. Gently fold this whipped cream into the cream cheese mixture. Be careful not to overmix. This keeps it light and fluffy. Now, take half of the ½ cup of salted caramel sauce. Drizzle it into the cream cheese mixture. Fold it gently to create a nice marbled look. Spread this cheesecake filling over your chilled crust. Use a spatula to smooth the top. Drizzle the rest of the salted caramel on top. Take a toothpick or knife and swirl it slightly for decoration. Chill the cheesecake bars in the refrigerator for at least 4 hours, or until they are set. When they are ready, cut into bars and sprinkle sea salt flakes on top before serving. Enjoy! When making no-bake cheesecake bars, avoid overmixing your cream cheese. This can lead to a dense texture. Also, be sure to press the crust firmly into the dish. A loose crust will crumble when you cut the bars. Lastly, don’t skip chilling time. If you cut them too early, they will fall apart. To get that creamy texture, whip the heavy cream until stiff peaks form. This airiness makes your cheesecake light. When folding the whipped cream into the cream cheese, do it gently. You want to keep the air in for a fluffy result. Also, make sure your cream cheese is softened. Cold cream cheese can create lumps in your filling. For a stunning look, cut the bars with a sharp knife. Wipe the knife between cuts for clean lines. Drizzle extra salted caramel on top before serving. A sprinkle of sea salt flakes adds a nice touch. Serve these bars on a colorful plate for a pop of color. You can also add fresh fruit on the side for a fresh contrast. {{image_2}} You can add fun flavors to your no-bake salted caramel cheesecake bars. Consider mixing in some cocoa powder to create a chocolate version. Use ¼ cup of cocoa powder with your cream cheese. This gives a rich, chocolatey taste. You might also try adding a splash of coffee or espresso powder. This gives a nice depth and pairs well with caramel. For a fruity twist, blend in some lemon or orange zest. This adds brightness and freshness to the dessert. If you want gluten-free bars, simply use gluten-free graham cracker crumbs. They work just as well in the crust. For a vegan version, swap out cream cheese with vegan cream cheese. Use coconut cream instead of heavy whipping cream. This gives a similar texture and a slight coconut flavor. Check your caramel sauce, too, as some brands may not be vegan. Choose a vegan caramel sauce for the best results. Toppings can change the look and taste of your bars. Try using crushed nuts, like pecans or walnuts, for a crunchy bite. You can also use chocolate chips for added sweetness. Instead of plain sea salt, consider using flavored salt, like smoked salt, for a twist. Drizzle with melted chocolate or a fruit sauce for more color. You can also layer whipped cream on top for a nice finish. These little changes can make your dessert feel new and exciting! To keep your no-bake salted caramel cheesecake bars fresh, store them in an airtight container. This way, they won’t dry out. You can also cover the dish with plastic wrap. Place them in the fridge for best results. If you have leftover salted caramel sauce, store it separately. This keeps the bars from getting too soggy. You can freeze these cheesecake bars for later enjoyment. Cut them into individual bars before freezing. Wrap each bar tightly in plastic wrap and then in aluminum foil. This prevents freezer burn. Place them in a freezer-safe bag or container. They will stay fresh for up to three months. When ready to eat, thaw them overnight in the fridge. These bars will last in the fridge for up to five days. Store them properly, and they will maintain their taste and texture. The longer they sit, the softer they may become. Enjoy them within this time frame for the best flavor and quality. Yes, you can make these bars ahead of time. They taste even better after chilling overnight. This gives the flavors time to meld. Just keep them covered in the fridge. You can serve them the next day, too. If you don’t have salted caramel sauce, you can make your own. Just melt sugar in a pan until it turns golden. Add butter and cream, then sprinkle in some sea salt. Stir until smooth. This will give you a tasty homemade sauce. To know if the cheesecake bars are set, gently touch the top. It should feel firm but still have a slight give. If it feels too soft, let them chill longer. After four hours, they should be ready to cut. Enjoy the creamy texture! In this article, we covered key steps to making delicious cheesecake bars. We discussed choosing quality ingredients, crafting the perfect crust, and creating a smooth filling. Remember to avoid common mistakes and try various flavor options to impress your guests. Proper storage is crucial for keeping them fresh. By following these tips and tricks, you can serve a dessert that looks and tastes amazing. Enjoy the process and happy baking!

No-Bake Salted Caramel Cheesecake Bars

Indulge in the creamy goodness of No-Bake Salted Caramel Cheesecake Bars! This easy recipe combines a buttery graham cracker crust with velvety cream cheese and a drizzle of rich salted caramel. Perfect for any occasion, these desserts are a showstopper that require no baking. Ready in just 20 minutes of prep and chilling time, treat yourself and your guests to this delightful dessert. Click to explore the full recipe and make your own today!
Print Recipe Pin Recipe

Ingredients
  

1 ½ cups graham cracker crumbs

½ cup unsalted butter, melted

1 cup cream cheese, softened

1 cup powdered sugar

1 teaspoon vanilla extract

1 cup heavy whipping cream

½ cup salted caramel sauce (store-bought or homemade)

Sea salt flakes (for garnish)

Instructions
 

In a medium bowl, combine the graham cracker crumbs and melted butter. Mix until the crumbs are well coated and resemble wet sand.

    Press the mixture firmly into the bottom of a 9x9 inch baking dish to form an even crust. Chill in the refrigerator for 15 minutes.

      In a mixing bowl, beat the softened cream cheese using an electric mixer until smooth and creamy.

        Gradually add in powdered sugar and vanilla extract, mixing until well combined.

          In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until just combined.

            Drizzle ½ of the salted caramel sauce into the cream cheese mixture and fold gently to create a marbled effect.

              Spread the cheesecake mixture over the chilled graham cracker crust, smoothing the top with a spatula.

                Drizzle the remaining salted caramel on top and use a toothpick or knife to swirl it slightly for a decorative effect.

                  Chill the cheesecake bars in the refrigerator for at least 4 hours, or until set.

                    Once set, cut into bars and sprinkle with sea salt flakes before serving.

                      Prep Time: 20 minutes | Total Time: 4 hours 20 minutes | Servings: 12 bars