Salted Caramel Cheesecake No-Bake

Salted Caramel Cheesecake No-Bake -

is Cheesecake Day you guys !!! Now I'm not sure this is a real vacation, or something my food my blogger friends made so that we would all cheesecakes and post the same day, but somehow it happens.

It does not take much arm pulling to convince me to cook something delicious cheesecake-y today-or in this CASE- well not cook anything. Yup- This is a cheesecake without baking. So creamy, so lush, and not necessary to light the oven! As much as I love me some baked goods, even if my apartment gets toasted, it's really nice to not have to mess with it occasionally.

This cheese is paired with my all-time favorite from the salty caramel sauce that makes it even more sensational. creamy and silky cheesecake, gooey salted caramel sauce and crumbly graham cracker crust-what else is there !?

This recipe could not be easier (although you have to make the caramel sauce, but if you use store bought instead I will not say) and it really looks so chic impressive when all is said and done. Fancy dessert which is easier than it Looks- my kind of recipe you guys!

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Salted Caramel No-Bake Cheesecake

Ingredients

for crust:

• 1½ cups graham cracker crumbs
• 3 tablespoons melted butter
• 2 tablespoons brown sugar

for filling :.

• 12 oz cheese, softened cream
• ⅓ cup white sugar
• juice of ½ lemon
• 1 teaspoon of vanilla extract
• ¾ cup whipping cream
• ½ cup Salted Caramel sauce
• Flakey sea salt for sprinkling

Instructions

1. Combine graham cracker crumbs, brown sugar and melted butter together in a medium bowl and mix.
2. Press the bottom and sides of a 6 or 7 inch springform pan. Refrigerate until ready to use.
3. In the bowl of a stand mixer fitted with a spatula, mix the cream cheese, sugar, vanilla and lemon juice until smooth and creamy.
4. In a bowl, beat the whipping cream until stiff peaks form. Gently fold the whipped cream into cheese mixture to the cream.
5. Transfer half of the mixture prepared in the crust, with an offset spatula to slightly smooth top. Spread ¼ cup caramel sauce over the filling. Dollop the remaining filling on top and smooth with a spatula. Pour remaining caramel sauce on top of the cheesecake.
6. Use a skewer or the back of a knife to swirl the caramel filling. Sprinkle sea salt flakey.
7. Cover with plastic wrap and refrigerate for several hours or overnight.

3.5.3208

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