Creamy Caramel Cheesecake Delight — now that sounds like the kind of dessert dreams are made of. We’re talking layers of buttery crust, silky cheesecake, and luscious caramel. Let’s make this showstopper real — it’s part cheesecake, part caramel heaven, all joy.
Creamy Caramel Cheesecake Delight
Three luscious layers:
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Buttery graham cracker crust
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Creamy no-bake cheesecake filling
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Rich caramel topping with a touch of sea salt
Ingredients:
For the Crust:
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1 ½ cups graham cracker crumbs
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¼ cup sugar
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½ cup (1 stick) butter, melted
For the Filling:
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2 (8 oz) blocks cream cheese, softened
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½ cup powdered sugar
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1 teaspoon vanilla extract
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1 cup heavy whipping cream, whipped to stiff peaks
For the Caramel Topping:
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1 cup caramel sauce (store-bought or homemade)
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Optional: pinch of flaky sea salt or a swirl of whipped cream
Instructions:
1. Make the Crust:
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Mix graham crumbs, sugar, and melted butter.
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Press into a 9-inch springform pan or 9×9 dish.
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Chill in the fridge while you make the filling.
2. Make the Filling:
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Beat cream cheese, powdered sugar, and vanilla until smooth.
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Gently fold in the whipped cream (or use Cool Whip if you’re feeling shortcutty).
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Spread evenly over the chilled crust.
3. Top with Caramel:
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Warm caramel sauce slightly so it pours easily.
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Drizzle or spread a thick, even layer on top of the cheesecake layer.
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Chill for at least 4 hours (overnight is best for that perfect set).
To Serve:
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Slice and top with a sprinkle of sea salt, extra caramel drizzle, or crushed toffee bits.
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Serve chilled — no baking required!
Want to level it up even more? I can give you a baked cheesecake version, or a layered caramel apple version for fall vibes. Let me know your mood