No-Bake Salted Caramel Cheesecake Bars

5 from 4 votes

No-Bake Salted Caramel Cheesecake Bars

These No-Bake Salted Caramel Cheesecake Bars are a rich, decadent dessert that tastes heavenly. Made with a buttery graham cracker crust and a cheesecake filling that is smooth and creamy, this no-bake cheesecake will become your new favorite dessert!

Prep Time45

Chill Time3

Total Time3 45

Course: Dessert

Cuisine: American

Keyword: Cheesecake Bars, No Bake Cheesecake, Salted Caramel

Servings: bars

Calories: 468kcal

Author: Mike Johnson

Ingredients

For the Salted Caramel (yield: ~285g/10 tbsp):

150 g granulated sugar
42 g Karo® Light Corn Syrup
30 g water
60 g unsalted butter
60 g heavy cream
¾ teaspoon vanilla extract
½ teaspoon fine sea salt

For the Graham Cracker Crust:

300 g graham cracker crumbs approximately 18 full-sheet graham crackers
110 g light brown sugar
¼ teaspoon fine sea salt
115 g unsalted butter melted
42 g Karo® Light Corn Syrup

For the No-Bake Cheesecake:

8 g powdered gelatin (1 packet)
420 g heavy cream divided
450 g cream cheese softened
85 g Karo® Light Corn Syrup
285 g salted caramel divided
60 g powdered sugar
1 teaspoon vanilla bean paste
½ teaspoon fine sea salt

Metric - US Customary

Instructions

To Make the Salted Caramel:

Combine the sugar, Karo® Light Corn Syrup, and water in a small saucepan. Bring the mixture to a boil over medium-high heat, stirring before it comes to a boil to help dissolve the sugar but stopping once it starts to boil.
150 g granulated sugar, 42 g Karo® Light Corn Syrup, 30 g water
Continue to boil the syrup until it becomes a medium amber color. Once the syrup starts to color, tilt the pan occasionally—it’s easier to see the true color of the caramel when you’re looking at less of it (otherwise it may seem darker than it really is).
As soon as the caramel is close to medium amber, turn off the heat—the caramel will retain heat and continue to cook, so you want to allow for the carry-over cooking. Add the butter and stir gently to combine.
60 g unsalted butter
Carefully stir in the cream—the caramel is likely to bubble up and steam a lot; just keep stirring and it will die down. The caramel should be smooth and creamy.
60 g heavy cream
Stir in the salt and vanilla extract. Let cool to room temperature. The sauce may firm up as it sits. If necessary, rewarm the sauce in 15-second bursts in the microwave to make it more fluid.
¾ teaspoon vanilla extract, ½ teaspoon fine sea salt

To Make the Graham Cracker Crust:

Line a 9 x 9–inch (22 x 22–cm) pan with parchment paper, extending the parchment paper over the sides to form a sling. In the bowl of a food processor, pulse the graham crackers, light brown sugar, and salt until the crackers resemble fine crumbs. Transfer the mixture to a medium bowl. Add the melted butter and Karo® Light Corn Syrup and mix to combine; it should have the consistency of wet sand.
300 g graham cracker crumbs, 110 g light brown sugar, ¼ teaspoon fine sea salt
Pour the crust into the prepared pan and pat it down until smooth using the bottom of a flat glass or a measuring cup, ensuring that it is an even thickness. Place the crust in the fridge while you prepare the cheesecake filling.
115 g unsalted butter, 42 g Karo® Light Corn Syrup

To Make the No-Bake Cheesecake Filling:

In a small saucepan over low heat, dissolve the gelatin in ½ cup (120 g) of heavy cream. Set it aside.
8 g powdered gelatin, 420 g heavy cream
In a large bowl using a whisk, whip the remaining 1¼ cups (300 g) of heavy cream until medium peaks form. Transfer it into a separate bowl and set aside.
420 g heavy cream
In the same bowl used to whip the heavy cream (there’s no need to wash it), beat the cream cheese until smooth. Add the Karo® Light Corn Syrup, 7 tablespoon (175 g) of salted caramel, powdered sugar, vanilla bean paste and salt and beat to incorporate, then add the gelatin and cream mixture and mix well.
450 g cream cheese, 85 g Karo® Light Corn Syrup, 285 g salted caramel, 60 g powdered sugar, 1 teaspoon vanilla bean paste, ½ teaspoon fine sea salt
Using a spatula, gently fold the whipped cream into the cream cheese mixture. Spoon the filling over the prepared crust, tapping to remove any bubbles, then spread with an offset spatula.
Evenly distribute the remaining salted caramel over the surface of the filling, and gently swirl a skewer or toothpick through to make a marbled effect.
Refrigerate the cheesecake for at least 3 hours or until set. Using the parchment paper as a sling, remove the cheesecake from the pan. Cut into squares using a knife that has been run through hot water and then dried before cutting. Cover and store leftover bars in an airtight container in the refrigerator for 5 to 7 days.

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