Indulge in the ultimate dessert experience with this rich Salted Caramel Fudge No-Bake Cheesecake. Layered over a buttery graham cracker crust, this decadent treat features a velvety cream cheese filling studded with chewy caramel fudge bites and topped with a luscious salted caramel swirl, crushed biscuits, and coarse sea salt flakes.

Description

This luscious no-bake cheesecake combines a buttery biscuit base, silky caramel-infused cream cheese, and gooey caramel fudge cubes folded right into the filling. Finished with an elegant caramel drizzle and flaky sea salt, it offers a perfect balance of sweet and savory in every single bite—no oven required!

Ingredients

Crust:

• 1 1/2 cups (150g) graham cracker crumbs (or Digestives/Biscoff biscuits)

• 5 tbsp (70g) unsalted butter, melted

• 1 tbsp light brown sugar

Caramel Cheesecake Layer:

• 16 oz (450g) cream cheese, softened to room temperature

• 1 cup (240ml) heavy whipping cream, cold

• 1/2 cup (60g) powdered sugar

• 1/3 cup (80ml) salted caramel sauce (homemade or store-bought)

• 1 tsp pure vanilla extract

• 3/4 cup (120g) caramel fudge cubes, chopped into small bite-sized pieces

Topping:

• 1/4 cup (60ml) salted caramel sauce (for swirling)

• 1/4 cup caramel fudge cubes

• 2 tbsp graham cracker or biscuit crumbs

• 1/2 tsp flaky sea salt (Maldon salt)

Cooking Instructions

1. Prepare the Crust: In a medium bowl, combine the graham cracker crumbs, melted butter, and light brown sugar until evenly moistened. Press the crumb mixture firmly into the bottom of a 7×7-inch or 8×8-inch container (or divide evenly into individual dessert jars/bowls). Place in the refrigerator to chill while preparing the filling.

2. Whip the Cream: In a chilled bowl, beat the heavy whipping cream on medium-high speed until stiff peaks form. Set aside.

3. Make the Cheesecake Base: In a separate large bowl, beat the softened cream cheese, powdered sugar, 1/3 cup salted caramel sauce, and vanilla extract until completely smooth and creamy.

4. Fold & Combine: Gently fold the whipped cream into the cream cheese mixture using a silicone spatula until combined and airy. Fold in the chopped caramel fudge cubes.

5. Assemble & Swirl: Transfer the cheesecake filling over the chilled crust and smooth the top with a spatula. Drizzle 1/4 cup salted caramel sauce over the top and gently swirl it into the surface using a toothpick or knife tip.

6. Garnish & Chill: Sprinkle extra caramel fudge cubes, crushed biscuit crumbs, and flaky sea salt across the top. Cover tightly and chill in the refrigerator for at least 4 hours (preferably overnight) to set before serving.

Nutritional Information (Per Serving)

• Yield: 8 servings

• Serving Size: 1 portion (~150g)

Nutrients	Amount Per Serving	% Daily Value
Calories	430 kcal	—
Total Fat	28 g	36%
Saturated Fat	16 g	80%
Cholesterol	75 mg	25%
Sodium	310 mg	13%
Total Carbohydrates	41 g	15%
Dietary Fiber	0.8 g	3%
Sugars	31 g	—
Protein	5 g	10%

Related Questions & Expert Tips

1. How do I keep no-bake cheesecake from becoming runny?

To ensure a firm set, make sure your heavy cream is whipped to stiff peaks before folding it into the cream cheese mixture, and use full-fat block cream cheese rather than cream cheese spread from a tub. Adequate chilling time (at least 4 hours) is essential for setting the structure.

2. Can I make this dessert in individual jars for meal prep or parties?

Yes! Layering this recipe in individual 8 oz mason jars or clear dessert cups makes an ideal single-serve treat for gatherings or catering events.

3. How long does no-bake caramel cheesecake stay fresh?

When covered tightly in the refrigerator, this dessert stays fresh and delicious for up to 5 days. You can also freeze it for up to 1 month—thaw overnight in the fridge before serving.