Can I make One Pot Salted Caramel Cheesecake without baking?

Yes! This is a no-bake cheesecake recipe. The filling sets in the refrigerator, making it an easy and hassle-free dessert.

What is the best type of caramel sauce for cheesecake?

The best caramel sauce is thick and rich. Homemade salted caramel or high-quality store-bought caramel with a deep flavor works best.

How do I prevent my cheesecake from being too soft?

To prevent a soft cheesecake, use full-fat cream cheese, chill for at least 4 hours (preferably overnight), and avoid overmixing the filling.

Can I make this recipe in an Instant Pot?

Yes! To make this in an Instant Pot, use a springform pan, wrap the base in foil, and cook on high pressure for 30 minutes, followed by a natural release.

One Pot Salted Caramel Cheesecake – Easy & Creamy Dessert 2025

Description

This One Pot Salted Caramel Cheesecake is a rich, creamy, and indulgent no-bake dessert that’s incredibly easy to make! With a buttery biscuit base, a smooth caramel-infused cream cheese filling, and a luscious caramel drizzle, this dessert is perfect for any occasion. Made in just one pot, it requires minimal effort and cleanup, making it a must-try for busy home bakers!

Ingredients

Scale

For the Base:

1 ½ cups digestive biscuits or graham crackers, crushed
5 tbsp unsalted butter, melted

For the Cheesecake Filling:

2 cups cream cheese, softened
½ cup icing sugar
½ cup salted caramel sauce (plus extra for topping)
1 tsp vanilla extract
½ cup whipped cream (optional, for extra fluffiness)

For the Toppings:

Extra salted caramel drizzle
¼ cup fudge pieces (optional)
A pinch of flaky sea salt

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Instructions

1. Prepare the Biscuit Base:

Crush the digestive biscuits or graham crackers using a food processor or by placing them in a sealed bag and crushing them with a rolling pin.
In a bowl, mix the crushed biscuits with melted butter until the texture resembles damp sand.
Press the mixture firmly into the base of a small pot or serving dish, ensuring an even layer.

2. Make the Cheesecake Filling:

In a large mixing bowl, beat the cream cheese and icing sugar together until smooth and creamy.
Add the salted caramel sauce and vanilla extract, mixing until fully combined.
If using, fold in whipped cream to make the filling extra light and fluffy.

3. Assemble the Cheesecake:

Pour half of the cheesecake filling over the prepared biscuit base and spread it evenly.
Drizzle a layer of salted caramel sauce over the filling.
Add the remaining cheesecake mixture on top and smooth out the surface with a spatula.

4. Chill and Serve:

Cover the pot and refrigerate for at least 4 hours, or overnight for best results.
Before serving, drizzle with extra salted caramel, sprinkle with fudge pieces, and add a pinch of flaky sea salt for the perfect finishing touch.
Slice, serve chilled, and enjoy!

Notes

For a firmer texture, refrigerate the cheesecake overnight.
For a deeper caramel flavor, add an extra drizzle of caramel between the cheesecake layers.
To make it extra creamy, replace icing sugar with condensed milk for a silkier consistency.
For a vegan version, use plant-based cream cheese and coconut-based caramel sauce.

Prep Time: 15 minutes
Cook Time: 0 minutes (no-bake)
Category: Desserts
Method: No-Bake, One Pot
Cuisine: American, European