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–+ servings

No Bake Salted Caramel Cheesecake Bars

These no bake salted caramel cheesecake bars are easy to make, so delicious, packed with salted caramel, and have no bake time. They are the perfect cozy treat for the Fall season, although I have a feeling you will be making these all year round.
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Prep Time 20 minutes
Chill Time 5 hours
Total Time 5 hours 20 minutes
Servings 8 bars

Equipment

Ingredients
 

Salted Caramel

  • 1 cup (200 grams) granulated sugar
  • 6 tablespoons (85 grams) salted butter room temperature, cubed
  • ½ cup (120 mL) heavy cream room temperature
  • 1 teaspoon vanilla extract
  • 1 teaspoon salt

Graham Cracker Base

  • 3 cups (360 grams) graham cracker crumbs about 23 full sheets
  • ½ cup (100 grams) granulated sugar
  • ¼ teaspoon salt
  • 10 tablespoons (142 grams) unsalted butter melted

Filling

  • 2 8 oz packages of cream cheese room temperature
  • salted caramel sauce
  • ½ cup (60 grams) powdered sugar
  • 2 teaspoons vanilla extract
  • 1 cup (240 mL) heavy cream cold

Pumpkin Whipped Cream

  • 1 cup (240 mL) heavy cream cold
  • ⅓ cup (40 grams) powdered sugar
  • 1 teaspoon vanilla extract
  • ½ teaspoon ground cinnamon optional
  • 2 tablespoons (30 grams) pumpkin puree optional

Instructions

Salted Caramel

  • Add the sugar to a medium-large sauce pan. Place the pan on the stove on low-medium heat while continuously stirring and moving the sugar around the pan. The sugar will clump up before it completely melts.
  • Once the sugar completely melts, it will be a smooth amber/caramel colored liquid. It can take anywhere from 8-12 minutes to completely melt.
  • Once completely melted, add the cubed butter. It will bubble up. Whisk vigorously until the butter is completely melted into the sugar and they are homogeneous. Let the mixture sit and bubble for 30 seconds to one minute without stirring.
  • Slowly add in the heavy cream. The mixture will bubble up again. Whisk until the heavy cream is combined. Allow the mixture to boil for 30 seconds to one minute without stirring. During this time, it will rise in the pan - let it!
  • Remove from the heat and add the vanilla extract and salt and whisk to combine. Pour it into a bowl and let it cool and thicken while you make the base of the bars.
  • The caramel sauce needs to be cool when we make the filling. It doesn’t need to be completely cold, but it just can’t be too warm otherwise it will melt the cream cheese.

Graham Cracker Base

  • Line a 9x9 or 8x8 inch pan with parchment paper so there is enough hanging over the sides. This will make it easier to pull out the bars when they are finished.
  • In a food processor, pulse the graham crackers until they turn into fine crumbs. Add the granulated sugar and salt and pulse a few more times so they are mixed together.
  • With the food processor running on low, add the melted butter and process until the mixture is combined and sandy.
  • I prefer to do this in a food processor, but you can also do it by hand if you don't have a food processor/blender. To make the base by hand, put the graham crackers in a zip lock bag and gently hit them with the back of a wooden spoon until they are crumbs. Then, in a bowl, mix the crumbs with the granulated sugar, salt and unsalted butter until combined.
  • Firmly press the mixture into the bottom of the prepared pan - you can do this with an offset spatula or the back of a measuring cup. Place in the fridge while you make the filling.

Filling

  • In a medium-sized bowl or the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese on medium-high speed until it is fluffy and creamy, about 5 minutes. It needs to be completely at room temperature to get it smooth, otherwise there will be bigger chunks of cream cheese.
  • Add all of the cooled caramel and beat on medium-high speed until combined, scraping down the sides and bottom of the bowl as necessary.
  • Add the powdered sugar and vanilla extract and beat on low speed for 10-15 seconds, then turn up to medium speed and beat until combined. Set aside.
  • In a separate medium-sized bowl, or the bowl of a stand mixer fitted with the whisk attachment, beat the heavy cream until stiff peaks form - about 3-4 minutes.
  • Fold half of the whipped cream into the caramel/cream cheese mixture until incorporated, then fold in the other half.
  • Take your pan out of the fridge and pour the cheesecake filling on top of it, making one smooth and even layer. 
  • Place back in the fridge and let chill for 5 hours or overnight, until the filling has set. 

Assembly

  • Once the cheesecake has set, lift them out of the pan using the parchment paper and transfer to a cutting board.
  • Using a sharp knife, trim any uneven edges and cut into 8 bars (all measuring 4x2 inches). Make sure to wipe the knife clean after each cut.

Pumpkin Whipped Cream

  • You can make pumpkin whipped cream or regular whipped cream. If making regular whipped cream, do not include the ground cinnamon or pumpkin puree.
  • In a medium-sized bowl or the bowl of a stand mixer fitted with the whisk attachment, beat the heavy cream, powdered sugar, vanilla extract, and cinnamon (if using) on medium-high speed for 3-4 minutes until stiff peaks form. Do not just turn on your mixer and walk away - this will lead to over whipping. Fold in the pumpkin puree (if using).
  • Transfer to a piping bag fitted with a star tip (I used a Wilton 1M) and pipe swirls on top of each bar. Sprinkle with cinnamon and serve. 
Tried this recipe?Let us know how it was!