Salted Caramel No Bake Cheesecake with Toffee Bits
A silky no bake cheesecake with a graham cracker crust, caramel layers, flaky sea salt, and toffee bits.
Equipment
- 9-inch springform pan
- Electric mixer
- Mixing bowls
- Rubber spatula
Ingredients
Main Ingredients
- 14 oz sweetened condensed milk 1 can
- ½ tsp flaky sea salt
- 2 ¼ cup graham cracker crumbs about 20 cracker sheets
- 2 tbsp granulated sugar
- 2 tbsp light brown sugar
- ¼ tsp kosher salt
- 10 tbsp unsalted butter melted
- 1 ⅓ cup cold heavy whipping cream
- 24 oz full fat cream cheese room temperature, 3 bricks
- ¼ cup sour cream room temperature
- ½ lemon juiced
- 1 tsp pure vanilla extract
- ¾ cup caramel sauce homemade or store bought, divided
- ¼ cup English toffee bits
Instructions
Cooking
- Salt the milk. Stir the condensed milk and flaky salt together.
- Press the crust. Mix the crumbs, sugars, kosher salt, and butter, press into a 9 inch springform pan, and refrigerate.
- Whip. Whip the cold cream to stiff peaks.
- Mix the filling. Beat the cream cheese smooth, then mix in the sour cream, lemon juice, vanilla, and condensed milk. Fold in the whipped cream.
- Layer. Spread half the filling in the crust, drizzle with half the caramel, add the remaining filling, and smooth the top.
- Chill. Top with caramel and toffee bits, then refrigerate 4 hours or overnight.
Notes
Substitutions: Use dulce de leche in place of caramel sauce.
Tips: Whip the cream to stiff peaks and fold gently. The condensed milk sweetens the filling, so no extra granulated sugar is needed.
Storage: Refrigerate up to 3 days. Do not freeze.