No Bake Caramel Cheesecake

Slice of caramel cheesecake on small dessert plate topped with whipped cream and rolo candy.

Course: Dessert

Cuisine: American

Keyword: caramel cheesecake, chocolate caramel cheesecake, no bake caramel cheesecake

Prep Time: 20

Cook Time: 4

Total Time: 4 20

Servings:

Calories: 475kcal

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 dessert that’s perfect for parties, holidays or any special occasion!

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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

Using store bought caramel sauce or topping? The thicker the better! It will keep the cheesecake from becoming too soft and also won't run off the top of the cheesecake should you choose to drizzle it on top.

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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