Salted Caramel No-Bake Cheesecake Recipe

In a mixing bowl, combine graham cracker crumbs and melted butter until well combined. Press the mixture into the bottom of a 9-inch springform pan to form the crust.

In a separate bowl, beat the heavy cream until stiff peaks form. Set aside.

In another bowl, beat the softened cream cheese, powdered sugar, and vanilla extract until smooth and creamy.

Gently fold the whipped cream into the cream cheese mixture until well combined.

Pour half of the cream cheese mixture over the crust in the springform pan. Smooth out the top.

Drizzle half of the salted caramel sauce over the cream cheese layer.

Pour the remaining cream cheese mixture over the caramel layer and smooth out the top.

Drizzle the rest of the salted caramel sauce over the top. Use a toothpick or knife to create swirls.

Sprinkle sea salt over the caramel swirls for an extra touch of saltiness.

Refrigerate for at least 4 hours, or until set.

Remove from the springform pan, slice, and serve.