Caramel Cheesecake Bars

4.34 from 24 votes

It really doesn’t get better than these No Bake Caramel Cheesecake Bars! A simple graham cracker crust topped with a creamy no-bake cheesecake filling and then a batch of gooey homemade caramel drizzled all over.

Prep Time30

Cook Time10

Setting Time4

Total Time4 40

Course: Dessert

Cuisine: American

Keyword: caramel cheesecake, cheesecake bars

Servings: bars

Author: Sweet Basil

Ingredients

Graham Cracker Crust:

2 Cups Graham Cracker Crumbs (8oz)
1/2 Cup Unsalted Butter (1 stick), melted
2 Tablespoons Brown Sugar packed

Cheesecake Filling:

1 Cup Heavy Cream (divided 1/4 + 3/4)
2 teaspoons Powdered Gelatine
1 Pound Cream Cheese softened
3/4 Cup Superfine Sugar
1 teaspoon Vanilla Extract
1/4 teaspoon Salt

Caramel Topping:

1 Cup Superfine Sugar (see notes below)
1/3 Cup Water
2/3 Cup Heavy Cream
1/4 Cup Unsalted Butter (1/2 stick)
1/2 teaspoon Vanilla Extract
1/4 teaspoon Sea Salt Flakes (optional)

US Customary - Metric

Instructions

For the crust:

Grease and line an 8x8-inch square baking tin with baking paper.
In a medium bowl, mix together the crumbs, butter and sugar, then press into the base of the tin firmly.
2 Cups Graham Cracker Crumbs, 1/2 Cup Unsalted Butter, 2 Tablespoons Brown Sugar

For the cheesecake filling:

In a small saucepan, sprinkle the gelatine powder over 1/4 cup of the cream and let it sit for 5 minutes, before heating over low and stirring until dissolved. Set aside to cool slightly.
2 teaspoons Powdered Gelatine, 1 Cup Heavy Cream
In a medium bowl with an electric beater or in a stand mixer with whisk attachment, whip the remaining cream to soft peaks. Set aside.
1 Cup Heavy Cream
In a new bowl, beat the cream cheese and sugar together until smooth and creamy. Add the vanilla, salt and gelatine mixture and beat through just until combined.
1 Pound Cream Cheese, 3/4 Cup Superfine Sugar, 1 teaspoon Vanilla Extract, 1/4 teaspoon Salt
Mix one third of the whipped cream into the cream cheese mixture. Use a spatula to gently fold the rest of the cream through trying not to beat out the air.
Spread the cheesecake filling evenly over the base.

For the caramel topping:

Place the sugar and water in a large heavy based stainless steel saucepan over low heat. Heat, swirling gently from time to time until all the sugar is dissolved. Let it come to bubble until it turns amber in colour.
1 Cup Superfine Sugar, 1/3 Cup Water
Carefully pour in the cream and whisk it in to combine. Be careful as it will start to bubble up.
2/3 Cup Heavy Cream
Stir in the butter until it melts and is combined, add the vanilla and then bring it back to a bubble for a further minute.
1/4 Cup Unsalted Butter, 1/2 teaspoon Vanilla Extract
Let it cool for about 10 minutes before pouring over the cheesecake.
Place in the fridge to set. Sprinkle over the sea salt (if using) right before cutting into squares.
1/4 teaspoon Sea Salt Flakes

Notes

Superfine sugar (not powdered) is best as it will dissolve quicker. If you can only use regular white granulated sugar, just keep the heat a little lower so that it is mostly dissolved before it starts to bubble.
Make sure to use a large saucepan that is perfectly clean to make the caramel.

Cheesecake bars should be covered and stored in the refrigerator.

Nutrition