The Ultimate, No-Fail Salted Caramel Cheesecake Recipe

The Ultimate, No-Fail Salted Caramel Cheesecake Recipe

Have you ever tried making a salted caramel cheesecake only to be left with a soggy crust and running batter? Well, we've all been there. But don't worry, heartache no more! We've got the ultimate recipe that is virtually fail-proof and sure to impress your family and friends. With its creamy cheesecake base, rich salted caramel topping, and crunchy cookie crumble crust, you can’t go wrong. The best part? You just need 5 ingredients *spoiler alert: you probably already have them in your kitchen!* 

Trust us– once you take your first bite into this masterpiece your taste buds will never be the same.

No-Bake Salted Caramel Cheesecake Recipe

Salted Caramel Cheesecake is a dessert that is hard to resist. The combination of creamy cheesecake with the rich and salty sweetness of caramel makes for a flavour explosion in every single bite. The saltiness of the caramel cuts through the richness of the cheesecake, creating a balance that's both satisfying and indulgent. Additionally, the combination of textures, with the smooth and light cheesecake contrasted by the sticky, gooey caramel, is simply irresistible. 

Did we make your mouth water? Let’s get our hands into the batter *literally*!


  • 2 cups (200g) graham cracker crumbs or digestive biscuit crumbs
  • 1/2 cup (113g) unsalted butter, melted
  • 2 cups (480g) cream cheese, softened
  • 1 cup (300g) Skinny Mixes Sugar-Free Salted Caramel Syrup 
  • 1 cup (240ml) heavy whipping cream


  1. In a medium-sized bowl, mix the graham cracker crumbs with the melted butter until well combined. Press this mixture firmly into the bottom of a 9-inch (23 cm) springform pan to create the crust. Refrigerate for at least 30 minutes to set.
  2. In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy. Add 3/4 cup (225g) of the Skinny Mixes Sugar-Free Salted Caramel Syrup to the cream cheese and mix until well combined.
  3. In a separate bowl, whip the heavy whipping cream until it forms stiff peaks. Gently fold the whipped cream into the cream cheese and caramel mixture until fully combined.
  4. Pour the cheesecake filling over the prepared crust in the springform pan. Smooth the top with a spatula or the back of a spoon.
  5. Refrigerate the cheesecake for at least 6 hours or overnight for best results.
  6. When ready to serve, remove the cheesecake from the springform pan, drizzle the remaining 1/4 cup (75g) of salted caramel syrup on top, and sprinkle with a pinch of sea salt if desired. Slice and enjoy your delicious no-bake salted caramel cheesecake!


  • How do you know when your cheesecake is set?
  • Knowing when your no-bake cheesecake is set can be determined by checking its firmness and texture. Here are a few tips to help you figure out if your cheesecake is ready:

    • Refrigeration time: Generally, a no-bake cheesecake requires at least 6 hours or overnight refrigeration to set properly. This allows the filling to firm up and hold its shape when sliced.
    • Firmness: Gently touch the surface of the cheesecake with your fingertip or the back of a spoon. If it feels firm but still slightly soft and retains its shape without sticking to your finger or the spoon, the cheesecake is likely set.
    • Slight wobble: When you gently shake the pan, the center of the cheesecake should have a slight wobble, while the outer edges should be more stable. This indicates that the cheesecake has set enough.
  • Why is my salted caramel cheesecake not set?
  • There could be several reasons why your cheesecake is not set properly. Some common issues include:

    1. Insufficient refrigeration time: No-bake cheesecakes typically require at least 6 hours or overnight refrigeration to set. If you haven't allowed enough time for the cheesecake to chill, it may not hold its shape well.
    2. Overmixing or undermixing ingredients: When mixing the cream cheese and other ingredients, ensure that they are well combined but not overmixed, as this can incorporate too much air and cause the cheesecake to be unstable. On the other hand, undermixing can result in a lumpy texture that doesn't set evenly.
    3. Softened cream cheese: Make sure your cream cheese is properly softened before mixing it with other ingredients. If it's too cold, it won't blend smoothly, and if it's too warm, it can cause the mixture to be too soft.
    4. Whipped cream issues: If you're using whipped cream in your cheesecake recipe, ensure that it's whipped to stiff peaks before folding it into the cream cheese mixture. Under-whipped cream may not provide enough structure to the cheesecake, while over-whipped cream can become grainy and break down, leading to a less stable filling.
    5. Ingredient ratios: Double-check your recipe to make sure you've used the correct amounts of each ingredient. An incorrect ratio of ingredients can affect the consistency and setting of your cheesecake.

    If your no-bake cheesecake still isn't setting properly despite addressing these issues, you can try placing it in the freezer for a couple of hours to help it firm up. Keep in mind that no-bake cheesecakes tend to have a softer texture compared to baked ones, so they may not be as firm as you expect.

    Get Our Skinny Mixes Sugar-Free Salted Caramel Syrup

    Your cheesecake won’t be perfect unless you add our Sugar-Free Salted Caramel Syrup as the cherry on top! This goodie will give you the perfect balance of sweetness with hinges of sea salt your cheesecake needs to taste like heaven! 

    Visit our shop today and get ready to make the most delicious salted caramel cheesecake ever!