Caramel cheesecake recipe | no bake caramel cheesecake recipe | homemade caramel sauce recipe

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

cream cheese

🥗Healthier: ricotta cheese

💰Cheaper: cottage cheese

Ricotta provides a lighter texture.

caramel sauce

🥗Healthier: homemade date caramel

💰Cheaper: store-bought caramel

Date caramel is a healthier alternative.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is a dairy-free substitute.

Prepare the crust by mixing graham cracker crumbs, melted butter, and salt in a bowl until combined.

Press the crust mixture firmly into the bottom of a springform pan to form an even layer.

In a large bowl, beat the cream cheese and sugar together until smooth and creamy.

Add the vanilla extract and lemon juice to the cream cheese mixture and mix until well combined.

In a separate bowl, whip the heavy cream until stiff peaks form.

Gently fold the whipped cream into the cream cheese mixture until fully incorporated.

Pour half of the cream cheese mixture over the crust and spread evenly.

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

Add the remaining cream cheese mixture on top and smooth out the surface.

Drizzle the remaining caramel sauce over the top and use a knife to create a swirled effect.

Refrigerate the cheesecake for at least 4 hours or until set.

Before serving, top with whipped cream, chocolate shavings, and chopped pecans if desired.

Slice and serve chilled.

Cooking Techniques

Spice Level:

Allergens