This no bake Caramel Cheesecake is rich, creamy and packed with caramel from the crust to the topping. With its chocolate crust and Rolo-studded finish, this show stopping dessert is surprisingly simple to make. It’s an easy, decadent treat that’s perfect for parties, holidays or any special occasion!
Craving all things caramel? Try these favorites: Chocolate Chip Salted Caramel Tart, homemade Caramels and these Samoa Cupcakes!
No Bake Caramel Cheesecake
This no bake Caramel Cheesecake is a rich and creamy dessert that comes together quickly without needing to turn on the oven. A chocolate graham cracker crust is filled with smooth, rich caramel cheesecake which needs several hours to chill to perfection. Once set, simply top with a drizzle of caramel sauce (I used this homemade caramel sauce), whipped topping and Rolos. Every bite has the perfect balance of chocolate, caramel and tangy cheesecake flavor.
This easy cheesecake is a wonderful choice for holidays, parties or anytime you need a make-ahead dessert. It’s one of our favorites for summer celebrations! It looks impressive on a serving platter, but the preparation is surprisingly simple. Just allow plenty of time for the cheesecake to chill so the filling becomes firm and easy to slice.
Why You’ll Love This Recipe
This caramel cheesecake delivers plenty of flavor while keeping the preparation simple. It can be assembled well before serving, making it especially helpful when you are planning a party or holiday meal. There’s lots to love about this decadent cheesecake recipe:
- No Oven Required: The crust and filling set in the refrigerator or freezer, so there is no baking or water bath needed.
- Loaded with Caramel Flavor: Caramel topping is added to the crust, filling and top of the cheesecake.
- Make Ahead: Prepare the cheesecake the day before serving and keep it chilled until dessert time.
- Chocolate and Caramel: The chocolate graham cracker crust pairs perfectly with the creamy caramel filling.
How To Make Caramel Cheesecake
This caramel cheesecake is prepared in three simple stages: making the crust, mixing the filling and decorating the chilled cheesecake. Be careful not to overmix once the whipped cream is added, as gentle folding helps keep the filling light.
Here’s a quick look at how to make this cheesecake, and as always, you can find the full printable recipe card at the end of this post.
- Combine chocolate graham cracker crumbs, melted butter and caramel sauce in a medium bowl or bowl of a food processor and mix until it looks like wet sand.
- Press the crust firmly into the bottom and up the sides of the pan about halfway. Cover and chill.
- Beat heavy whipping cream until stiff peaks form, set aside. Beat cream cheese for 2 to 3 minutes until light and fluffy. Beat in powdered sugar until no lumps remain and then beat in the caramel topping.
- Add in the Greek yogurt (or sour cream) and vanilla extract and gently fold in the whipped cream.
- Transfer the filling into the chilled crust. Cover and chill for 4 hours to overnight.
- Drizzle with caramel sauce, top with whipped cream or whipped topping and add Rolos if desired. Slice, serve and enjoy!
Storage Information
This cheesecake needs to remain refrigerated so the filling stays firm and fresh. Keep it covered whenever possible to prevent it from absorbing other flavors from the refrigerator. Decorate just before serving for best results.
- Refrigerator: Store leftover cheesecake in an airtight container or cover the springform pan tightly with plastic wrap. It will keep in the refrigerator for up to 4 days.
- Make Ahead: This cheesecake is an excellent make-ahead dessert because it needs several hours to set. Prepare it up to 24 hours in advance, but wait to add the caramel drizzle, whipped topping and Rolos until shortly before serving for the neatest presentation.
- Freezer: The undecorated cheesecake can be frozen for up to 1 month. Wrap the chilled cheesecake tightly in plastic wrap followed by aluminum foil or place in a freezer safe ziploc bag. Thaw overnight in the refrigerator before decorating and serving. Individual slices can also be frozen. Place the slices on a parchment-lined baking sheet until firm, then transfer them to an airtight freezer-safe container.
Variations To Try
The chocolate, caramel and cheesecake combination is easy to customize with different crusts and toppings. Keep the basic filling the same or use one of these ideas to create a slightly different dessert.
- Classic graham cracker crust: Replace the chocolate graham crackers with regular graham crackers.
- Oreo crust: Use finely crushed chocolate sandwich cookies in place of the graham cracker crumbs.
- Salted caramel cheesecake: Sprinkle flaky sea salt over the caramel drizzle just before serving.
- Chocolate caramel cheesecake: Add chocolate sauce along with the caramel drizzle.
- Pecan caramel cheesecake: Top the cheesecake with chopped toasted pecans for extra crunch.
- Mini cheesecakes: Divide the crust and filling among lined muffin cups to create individual desserts.
- Different candy topping: Replace the Rolos with chopped chocolate-covered caramels, toffee pieces or mini chocolate chips.
Why is my cheesecake filling lumpy?
Lumps usually form when the cream cheese is still cold. Let the cream cheese soften completely at room temperature and beat it until smooth before adding the other filling ingredients.
How do I know when the cheesecake is set?
The center should feel firm and hold its shape when the pan is gently moved. If it still looks loose, continue chilling it until the filling is fully set.
Can I make this cheesecake without a springform pan?
A deep 9-inch pie plate may be used, but the cheesecake will need to be served directly from the dish. A springform pan makes it easier to remove the sides and display the layers.
Trish’s Tips
A little extra care during mixing and chilling will give this cheesecake its smooth texture and polished appearance. These simple tips make the recipe easier to assemble, decorate and serve.
- Bring the cream cheese and Greek yogurt (or sour cream if using) to room temperature before mixing to prevent a lumpy filling.
- Finely crush the graham crackers for the best crust. Use a food processor for the best results.
- Scrape the sides and bottom of the mixing bowl frequently so the caramel and cream cheese blend evenly.
- Press the crust firmly into the pan using the flat bottom of a measuring cup or drinking glass.
- Fold in the whipped cream gently to keep the filling light and fluffy.
- Chill the cheesecake overnight whenever possible for the firmest texture and cleanest slices.
- Add the decorative toppings shortly before serving so the whipped topping and Rolos look fresh.
- Keep the cheesecake refrigerated until you are ready to slice and serve it.
More Cheesecake Favorites
- Cheesecake (A classic!)
- Key Lime Cheesecake
- Black Forest Cheesecake
- Mango Lime Cheesecake
- Mini Kahlua Cheesecakes
No Bake Caramel Cheesecake
Ingredients
Crust:
- 2 cups chocolate graham cracker crumbs
- 4 tablespoons salted butter melted
- ¼ cup caramel sauce or caramel topping
Filling:
- ½ cup heavy whipping cream
- 20 ounces cream cheese full fat, room temperature
- ½ cup powdered sugar
- ¼ cup caramel sauce or caramel topping
- ½ cup plain Greek yogurt or sour cream (full fat versions)
- 1 teaspoon vanilla extract
Topping:
- ¼ cup caramel sauce or caramel topping
- 12 Rolos unwrapped
- 1 cup whipped topping or whipped cream, optional
Instructions
Chocolate Crust
- Lightly spray a 9-inch springform pan with cooking spray. Place 2 long strips of parchment paper perpendicularly to make an X, with the ends hanging over the edge of the pan. Set aside.
- Combine chocolate graham cracker crumbs, melted butter and caramel sauce in a medium bowl and mix until combined and looks like wet sand.2 cups chocolate graham cracker crumbs, 4 tablespoons salted butter, ¼ cup caramel sauce
- Press the crust firmly into the bottom and up the sides of the pan about halfway.
- Cover and chill in the freezer while preparing the cheesecake filling.
Cheesecake Filling
- Beat heavy whipping cream until stiff peaks form using a stand mixer or hand mixer. Set aside.½ cup heavy whipping cream
- Using a hand mixer or stand mixer, beat cream cheese for 2 to 3 minutes on medium-high speed until light and fluffy. Beat in powdered sugar until no lumps remain.20 ounces cream cheese, ½ cup powdered sugar
- Add the caramel sauce and beat in until combined, scraping the bottom and sides of the mixing bowl as needed.¼ cup caramel sauce
- Add in the Greek yogurt (or sour cream) and vanilla extract and beat until well combined. Be sure to scrape the sides and bottom of the bowl.½ cup plain Greek yogurt, 1 teaspoon vanilla extract
- Gently fold in the whipped cream.
- Transfer the filling into the chilled crust. Cover with plastic wrap and chill for 4 hours to overnight in the refrigerator or up to 2 hours in the freezer.
Serving
- Remove the plastic wrap and run a butter knife around the inside edge of the pan to loosen the cheesecake. Remove the outside of the springform pan.
- Use the strips of parchment paper to carefully and gently transfer the cheesecake onto a serving tray or cake plate if desired.
- Drizzle with caramel sauce, top with whipped cream or whipped topping and add Rolos if desired.¼ cup caramel sauce, 12 Rolos, 1 cup whipped topping
- Slice, serve and enjoy!
Notes
Storage Information This cheesecake needs to remain refrigerated so the filling stays firm and fresh. Keep it covered whenever possible to prevent it from absorbing other flavors from the refrigerator. Decorate just before serving for best results.
-
- Refrigerator: Store leftover cheesecake in an airtight container or cover the springform pan tightly with plastic wrap. It will keep in the refrigerator for up to 4 days.
-
- Make Ahead: This cheesecake is an excellent make-ahead dessert because it needs several hours to set. Prepare it up to 24 hours in advance, but wait to add the caramel drizzle, whipped topping and Rolos until shortly before serving for the neatest presentation.
-
- Freezer: The undecorated cheesecake can be frozen for up to 1 month. Wrap the chilled cheesecake tightly in plastic wrap followed by aluminum foil or place in a freezer safe ziploc bag. Thaw overnight in the refrigerator before decorating and serving. Individual slices can also be frozen. Place the slices on a parchment-lined baking sheet until firm, then transfer them to an airtight freezer-safe container.
Equipment Needed (affiliate links): 9 Inch Springform Pan | Glass Mixing Bowls | Electric Mixer (Hand Mixer or Stand Mixer) | Whisk
Please see post above for more information, step-by-step photos, recipe tips and frequently asked questions.
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