no bake salted caramel cheesecake

This no bake salted caramel cheesecake with pretzel crust is the ultimate crowd pleaser. It is rich silky and salty sweet in every bite thanks to the smooth caramel filling and that buttery pretzel base. Each slice is a temptation with layers of homemade caramel sauce fluffy cheesecake filling and a topping of whipped cream and extra pretzels for crunch. If you need a dessert that feels impressive but requires almost no oven time this is it. I first made this for a dinner party on a hot day when I refused to turn on the oven and now it is my go to for gatherings year round.

The first time I assembled this cake my family could not believe there was no baking involved. Now it disappears so quickly that I have to make two if I want leftovers.

Ingredients

• Unsalted butter: gives depth to the caramel sauce and helps the crust stick together. Choose a fresh block and if using salted reduce added salt.
• Light brown sugar: adds that classic caramel flavor. Make sure it is firmly packed and moist.
• Vanilla extract: lifts all flavors and rounds out the sweetness. Real vanilla gives the best aroma.
• Heavy cream: brings richness and helps the caramel sauce become silky. Let it sit out so it is room temperature before mixing in.
• Salt: sharpens the caramel and makes each bite more interesting. Use a flaky sea salt for bonus crunch on top.
• Crushed salted pretzels: provide the salty base and a crisp contrast to the creamy filling. Pulse them finely in a food processor for a smooth crust.
• Powdered sugar: sweetens the cheesecake and whipped cream. Sift to avoid clumps.
• Spreadable cream cheese: melts easily into the mix for the smoothest filling. Choose full fat for the creamiest result.
• Sour cream: helps balance out the sweetness in the cheesecake filling and adds that classic tangy finish.
• Extra whole pretzels and caramel sauce: for decorating and even more salty sweet joy on top.

Step by Step Instructions

Make the Salted Caramel Sauce:

Combine butter and brown sugar in a deep saucepan. Melt them together over medium low stirring steadily to prevent scorching. Keep cooking about ten minutes until the mixture looks glossy and combined but do not boil.

Whisk in the Cream and Vanilla:

Slowly stream in room temperature cream while whisking. This helps prevent splitting. Add vanilla extract. Keep whisking until perfectly smooth then raise the heat and let it bubble just a minute.

Cool the Caramel:

Pour the hot caramel into a heatproof bowl. Set aside to cool while you prep the crust.

Prepare the Pretzel Crust:

Line your springform pan with parchment. In a bowl stir together crushed pretzels brown sugar and melted butter until it looks like wet sand. Press this mix firmly onto the bottom and up the sides of the pan with a glass or measuring cup then chill in the refrigerator.

Whip the Cream for Cheesecake Filling:

Beat heavy cream powdered sugar and vanilla until stiff peaks form and the mixture is thick and holds shape easily.

Blend the Cream Cheese Base:

In a separate large bowl beat together cream cheese and brown sugar until very smooth. Add sour cream then a portion of your cooled caramel sauce. Continue beating until velvety with no lumps.

Combine Cheesecake Mixture:

Gently fold whipped cream into the cream cheese mixture with a spatula. Do not rush this step. You want everything to be light and airy.

Fill the Crust and Layer with Caramel:

Pile the cheesecake mixture into the chilled pretzel crust and smooth the top. Drizzle most of your remaining salted caramel sauce on top spreading with a spatula for even coverage. Be sure to save a few tablespoons for the whipped cream topping.

Chill Until Set:

Place the whole cheesecake in the fridge uncovered and let it firm up for at least four hours or overnight for the cleanest slices.

Make the Salted Caramel Whipped Cream:

Beat heavy cream with powdered sugar and the reserved caramel sauce until piping thick.

Decorate and Serve:

Pipe or spoon the whipped cream around the edge of the cheesecake. Garnish with extra pretzels and one last drizzle of caramel just before serving.

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When I first tasted the homemade caramel I realized it was the star ingredient and now I always double the recipe so we have extra for drizzling. My dad always tries to sneak extra caramel before the cake has even set.

Storing Your Cheesecake

Keep the cheesecake in the fridge covered tightly to prevent it drying out. It stays fresh for up to four days and you can even freeze individual slices for a quick treat. Do not leave at room temperature too long or the filling will loosen.

Simple Ingredient Swaps

You can use graham crackers or digestive biscuits if you run out of pretzels. For a lighter version swap in Greek yogurt for sour cream and light whipped topping for heavy cream. Block cream cheese can work but soften it well for a smooth filling.

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Perfect Serving Ideas

Serve chilled from the fridge with an extra handful of pretzels and a little extra caramel on each plate. This cheesecake pairs perfectly with a cup of coffee or a glass of milk. Cut small slices because it is super rich and goes a long way.

Salted Caramel Cheesecake Origins

Salted caramel started as a French chef invention but became a dessert classic everywhere. No bake cheesecakes took off in the US for hot weather and busy bakers. The combo of creamy tangy cake with salty crunchy crust is now a staple in potlucks and holiday feasts.

Recipe FAQs

→ How do you prevent the caramel sauce from seizing?

Keep the cream at room temperature before adding it slowly to the caramelized butter and sugar, whisking continuously to maintain smoothness.

→ What makes the pretzel crust crunchy?

Crushed salted pretzels mixed with brown sugar and melted butter create a crumbly base that crisps up once chilled.

→ How can I ensure the filling sets without baking?

Whip the cream to stiff peaks before folding it into the cream cheese mixture; this aerates the filling, helping it firm up in the fridge.

→ Can I use store-bought caramel sauce?

Yes, store-bought salted caramel sauce can replace homemade for convenience without compromising flavor.

→ What’s the best way to decorate the cheesecake?

Pipe salted caramel whipped cream around the edges and garnish with extra pretzels for texture and appeal.