It really doesn’t get better than these No BakeCaramel 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.
Graham Cracker Crust:
2cups(8oz) graham cracker crumbs
1/2cup(1 stick) unsalted butter, melted
2tablespoonsbrown sugar, packed
1cupheavy cream (divided 1/4 + 3/4)
1poundcream cheese, softened
1cupsuperfine sugar(see notes below)
1/4cup(1/2 stick) unsalted butter
1/4teaspoonsea salt flakes (optional)
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.
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.
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.
In a new bowl, beat the cream cheese and sugar together until smooth and creamy. Add the vanilla and gelatine mixture and beat through just until combined.
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.
Carefully pour in the cream and whisk it in to combine. Be careful as it will start to bubble up.
Stir in the butter until it melts and is combined, then bring it back to a bubble for a further minute.
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.
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.
Caramel Cheesecake Bars
Amount Per Serving (95 g)
* Percent Daily Values are based on a 2000 calorie diet.