Simple No-Bake Caramel Cheesecake Bars

Indulge in the ultimate dessert experience with these Easy Salted Caramel Cheesecake Bars. Perfectly crafted for convenience, this no-bake treat features a delightful almond flour graham cracker crust, a creamy, luscious cheesecake filling, and is generously drizzled with rich caramel sauce before being finished with a sprinkle of flaky sea salt. It’s the ideal blend of sweet and savory, all without ever turning on your oven. Whether you’re a seasoned baker or a kitchen novice, these bars promise a fuss-free dessert that tastes utterly divine.

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When it comes to desserts, simplicity is often the key to true enjoyment, and this recipe for no-bake cheesecake bars embodies just that! The beauty of this recipe lies in its effortlessness – no oven required, and no eggs needed. This means you can freely enjoy licking the spoons and beaters, savoring every last bit of that creamy, dreamy batter without a worry in the world. This dessert is designed for maximum flavor with minimal fuss, making it a perfect choice for any occasion, from casual family gatherings to elegant dinner parties. Prepare to impress with a treat that tastes incredibly complex yet is surprisingly easy to create.

The Irresistible Charm of No-Bake Desserts

No-bake desserts hold a special place in the hearts of busy home cooks and anyone who appreciates a delicious treat without the fuss of baking. These no-bake cheesecake bars are particularly appealing because they eliminate the need for an oven, making them perfect for hot summer days or when your oven is already occupied. The ease of preparation, combined with the rich, creamy texture and the delightful combination of sweet caramel and salty notes, makes this recipe a standout. Plus, the absence of eggs in the filling means you can safely enjoy a taste test (or two!) of the batter, a perk that traditional baked cheesecakes can’t offer.

Crafting the Perfect Graham Cracker Crust (Low-Carb Style)

While you can certainly opt for a store-bought graham cracker crust for ultimate convenience, creating a homemade crust from scratch elevates these salted caramel cheesecake bars to another level. Our recipe features a simple yet incredibly flavorful almond flour crust, designed to be both easy to make and friendly for those following a low-carb or keto lifestyle. This crust provides the perfect textural contrast to the smooth, creamy filling, offering a subtle crunch and a hint of cinnamon spice that complements the caramel and cheesecake beautifully.

Why Almond Flour?

Our choice of blanched almond flour for the crust is strategic. It offers a naturally gluten-free and low-carb alternative to traditional graham crackers, without sacrificing flavor or texture. The key step to achieving that authentic “graham cracker” taste in this no-bake crust is toasting the almond flour. This simple process brings out a nutty, deeper flavor profile that mimics the warmth and richness of baked goods. Don’t skip this crucial step!

1. To begin, select blanched almond flour, often labeled “super fine,” which means the almond skins have been removed. This results in a finer, smoother texture ideal for crusts. Add the almond flour to a non-stick pan over medium-high heat, without any added oil.
2. Stir the almond flour continuously for 3-4 minutes until it turns a light golden brown and releases a fragrant, toasted aroma. This toasting step is essential for developing the deep, graham cracker-like flavor that makes this crust so special.
3. Once toasted, transfer the almond flour to an 8×8 baking dish. Incorporate powdered sweetener, melted butter, a pinch of salt, and ground cinnamon.
4. Mix these ingredients thoroughly until well combined. Then, firmly press the mixture into the bottom of the baking dish, creating an even and compact crust. This foundation is now ready for your creamy cheesecake filling.

The Silky Smooth Salted Caramel Cheesecake Filling

The heart of these easy no-bake cheesecake bars is undoubtedly the filling: a wonderfully creamy, rich, and perfectly balanced cheesecake. Achieving that signature smooth texture and stability for a no-bake dessert requires specific techniques and careful ingredient handling. Using room-temperature cream cheese and Greek yogurt (or sour cream) is crucial, as this ensures a lump-free mixture that blends effortlessly. The addition of freshly whipped heavy cream then folds in air, giving the cheesecake a light, airy, yet incredibly satisfying consistency that melts in your mouth.

1. In a large mixing bowl, combine softened cream cheese and powdered sweetener. Beat these ingredients together using a hand mixer or a stand mixer on medium speed until the mixture is completely smooth and creamy, with no lumps remaining. This forms the base of your cheesecake.
2. Next, incorporate fresh lemon juice, vanilla extract, and room temperature sour cream (or Greek yogurt) into the cream cheese mixture. Stir gently until all ingredients are just combined. Be careful not to overmix at this stage.
3. In a separate, chilled bowl, pour the heavy cream. Using clean beaters, whip the heavy cream on high speed until stiff peaks form. Stiff peaks are achieved when the whipped cream holds its shape firmly and stands upright when the beaters are lifted. This step is essential for the cheesecake’s structure and lightness.
4. Carefully fold the whipped cream into the cream cheese mixture. Use a spatula to gently incorporate the whipped cream, preserving as much of the air as possible. This creates a light and airy cheesecake texture.
5. Evenly spread the prepared cheesecake filling over the pressed crust in your baking dish, ensuring a smooth top surface.
6. Finally, cover the dish and refrigerate for a minimum of 8 hours or, ideally, overnight. For an even firmer and faster set, freeze the bars for at least 4 hours. If frozen, allow the cheesecake bars to thaw on the counter for 10-15 minutes before slicing to achieve the perfect texture.

Sweetening Your Cheesecake: Choices and Tips

For this no-bake keto cheesecake recipe, the choice of sweetener is paramount, especially when aiming for a smooth, crystal-free texture. I highly recommend using powdered monk fruit sweetener. Monk fruit is a fantastic natural, zero-calorie, and zero-carb option that won’t cause spikes in blood sugar, making it ideal for low-carb and keto diets. Its powdered form is crucial in a no-bake recipe because granular sweeteners, like erythritol or regular granulated sugar, can leave a gritty texture in the finished product. The powdered version dissolves seamlessly into the cold cream cheese mixture, ensuring a perfectly smooth and luxurious mouthfeel.

If you’re not concerned with keeping this recipe low-carb, you can easily substitute the monk fruit sweetener with an equal amount of powdered confectioners’ sugar. This will yield a similarly smooth texture and a classic sweet flavor profile, making the recipe adaptable to various dietary preferences.

The Dazzling Topping: Salted Caramel Perfection

The crowning glory of these salted caramel cheesecake bars is, of course, the salted caramel topping. For a beautiful drizzle effect, I prefer to add ChocZero Caramel Syrup after the bars have fully set and chilled. This allows the caramel to sit attractively on top, providing a distinct layer of flavor and texture. If you prefer the caramel to be more integrated into the top layer of the cheesecake, you can drizzle it over the filling before it sets. Both methods are delicious, so choose based on your desired aesthetic and taste.

Equally important is the salt component of “salted caramel.” For the best flavor and visual appeal, use coarse, flaky sea salt. The larger crystals of flaky sea salt provide bursts of intense saltiness that perfectly cut through the sweetness of the caramel and cheesecake, creating that addictive sweet-and-salty contrast. Avoid using regular table salt, as its fine texture and sharper taste won’t deliver the same nuanced experience.

For an extra touch, consider additional toppings like chopped pecans, a sprinkle of toasted coconut flakes, or a delicate grating of dark chocolate to elevate the presentation and add another layer of flavor complexity.

Flour Fundamentals: Almond vs. Coconut

A common question in low-carb baking is whether coconut flour can be substituted for almond flour, especially in crusts. It’s crucial to understand that these two flours are not interchangeable in this recipe due to their vastly different properties. Coconut flour is significantly more absorbent and dense than almond flour. It soaks up liquids much more readily, which can result in a very dry, crumbly, and unpleasant crust if used as a 1:1 substitute. Moreover, coconut flour has a distinct flavor that might not complement the caramel cheesecake as well as almond flour does.

For this recipe’s crust, you specifically need blanched almond flour, often referred to as “super fine” almond flour. Blanched means the almond skins have been removed before grinding, resulting in a much finer, smoother, and lighter texture compared to almond meal (which still contains skins). This fine texture is paramount for creating a delicate, cohesive crust that holds together beautifully without baking. Many people who report disliking almond flour in recipes often inadvertently use almond meal instead of blanched almond flour, leading to disappointing results. Always ensure you’re using blanched almond flour for optimal pastry-like outcomes.

Achieving Optimal Cheesecake Set

For perfect no-bake salted caramel cheesecake bars, proper chilling is non-negotiable. These bars are cream-based and rely on cold temperatures to firm up their rich, velvety texture, as they lack the structural support that eggs provide in baked cheesecakes. We recommend refrigerating the bars for a minimum of 8 hours, or preferably overnight, to allow them to fully set. This extended chill time ensures the bars are firm enough to slice cleanly and maintain their shape beautifully.

However, for the absolute best results and a quicker set, freezing the bars is my preferred method. Four hours in the freezer will give you perfectly firm bars. When serving from the freezer, simply allow them to thaw on the counter for about 10 minutes before slicing. This brief thaw softens them just enough to be easily cut and enjoyed, while still maintaining a delightfully cool and firm consistency.

It’s important to keep in mind that these bars will soften considerably, especially if they haven’t been adequately chilled or if served in warmer temperatures. If you plan to serve them outdoors or in a warm environment, ensure they are kept well-chilled until the last moment and consumed immediately for the best experience.

Serving and Storage for Lasting Enjoyment

How to Cut Cheesecake Bars

Achieving perfectly clean and presentable slices of your no-bake cheesecake bars is simple with a few tricks. Use a sharp, thin-bladed knife and wipe it clean with a warm, damp cloth after each slice. This prevents the cheesecake from sticking to the knife and ensures smooth, neat edges for every bar. Cut them into desired squares or rectangles, depending on your preference.

Storing Leftovers

These easy salted caramel cheesecake bars are fantastic for making ahead, and any leftovers store beautifully. In the refrigerator, they will remain fresh and delicious for 3-4 days when stored in an airtight container. For longer storage, the bars can be frozen. Simply place them in an airtight freezer-safe container, separating layers with parchment paper if stacking, and they will keep well for up to a couple of months. When you’re ready to enjoy a frozen bar, just take it out and let it thaw on the counter for 10-15 minutes before serving.

Expert Tips for No-Bake Cheesecake Success

• Cream Cheese Choice: The quality of your cream cheese can significantly impact the final texture. I often opt for Philadelphia cream cheese due to its consistent creaminess and ease of blending. Some other brands can be stickier or firmer, making them harder to work into a smooth filling. However, feel free to use your preferred brand. Ensure it is at room temperature for optimal smoothness.
• Parchment Paper: While this no-bake recipe generally doesn’t require parchment paper for easy removal, you can certainly use it if you prefer. Lining your 8×8 baking dish with parchment paper, leaving an overhang on the sides, can make lifting the entire cheesecake out of the pan a breeze before slicing.
• Fat Reduction: If you’re looking to lighten up the recipe slightly, you can substitute the heavy whipping cream with a sugar-free or fat-free whipped topping. Products like TruWhip (though not keto) can also be used as an alternative to reduce the fat content while maintaining a light, airy texture.
• Room Temperature Ingredients: Always ensure your cream cheese, Greek yogurt, or sour cream are at room temperature. This is vital for achieving a smooth, lump-free cheesecake filling. Cold ingredients will resist blending, leading to a lumpy texture.
• Don’t Overmix the Filling: Once the whipped cream is folded in, mix just enough to combine. Overmixing can deflate the whipped cream, resulting in a denser cheesecake.
• Adjust Sweetness: Taste your cream cheese mixture before folding in the whipped cream and adjust the sweetness to your preference. Remember, the flavors will mellow slightly once chilled.

More Delicious Dessert Inspirations

Other Cheesecake Delights

• Sugar-Free Cheesecake
• Keto Cheesecake Fat Bombs

Assorted Dessert Recipes

• Healthy Apple Crisp
• Sugar-Free Apple Pie
• Healthy Blueberry Crisp
• Sugar-Free Popsicles

Popular Savory Recipes You Might Love

• Keto Bacon Cheeseburger Casserole
• Keto Philly Cheesesteak Casserole
• Keto Shrimp Alfredo
  

Easy Salted Caramel Cheesecake Bars (No Bake) – The Recipe

These Easy Salted Caramel Cheesecake Bars are the perfect no-bake dessert with a graham cracker crust, drizzled with caramel sauce, and then sprinkled with flaky sea salt.

Print Recipe

Pin Recipe

Course: Dessert

Cuisine: American

Keywords: Caramel Cheesecake Bars, Cheesecake Bars, No Bake Cheesecake Bars, Keto Cheesecake, Low Carb Dessert

Prep Time: 15 minutes

Cook Time: 5 minutes

Chill Time: 4 hours (minimum freeze) / 8 hours (minimum fridge)

Total Time: 4 hours 20 minutes (including minimum freeze time)

Servings: 16 servings

Calories: 300kcal per serving

Author: Brandi Crawford

Ingredients

Crust

• 2 cups blanched almond flour
• 1 teaspoon cinnamon
• ½ cup powdered sweetener or powdered sugar
• ¼ teaspoon salt
• ½ cup butter (1 stick), melted

Cheesecake Filling

• 16 oz cream cheese, room temperature
• ¾ cup powdered sweetener or powdered sugar
• ⅓ cup Greek yogurt or sour cream, room temperature
• 1 teaspoon vanilla extract
• 2 teaspoons fresh lemon juice
• 1 cup heavy whipping cream, chilled
• Caramel Syrup (for topping)
• Coarse, flaky sea salt (for topping)

Instructions

Crust

1. Line an 8×8 baking dish with parchment paper or spray generously with cooking oil.
2. Place a non-stick skillet on medium-high heat. Once hot, add the almond flour. Stir constantly for 2-4 minutes until the almond flour is golden brown and fragrant. This step significantly enhances the flavor of the crust.
3. Transfer the toasted almond flour to the 8×8 baking dish, then add the cinnamon, powdered sweetener, and salt.
4. Gradually pour in the melted butter and mix well until all ingredients are thoroughly combined. Press the mixture firmly and evenly into the bottom of the baking dish to form the crust.

Cheesecake Filling

1. In a large mixing bowl, add the room temperature cream cheese and powdered sweetener. Beat with a hand mixer or stand mixer until the mixture is completely creamy and smooth.
2. Stir in the lemon juice, vanilla extract, and room temperature sour cream (or Greek yogurt) until just combined.
3. In a separate, clean and chilled bowl, whip the heavy cream on high speed until stiff peaks form. The cream should hold its shape firmly when the beaters are lifted.
4. Gently fold the whipped cream into the cream cheese mixture using a spatula, being careful not to deflate the mixture. Stir just enough to combine everything evenly.
5. Spread the creamy cheesecake filling over the prepared crust in the baking dish, ensuring an even layer.
6. Cover the dish and refrigerate for a minimum of 8 hours or, for best results, overnight. Alternatively, freeze for a minimum of 4 hours to achieve a firmer set. If frozen, thaw the cheesecake bars on the counter for 10-15 minutes before slicing.
7. Just before serving, drizzle with caramel syrup and sprinkle generously with coarse, flaky sea salt. You can also add the caramel before the bars set if you prefer it to be incorporated into the top layer.

Recipe Notes

• Macros provided assume 8 tablespoons of ChocZero Caramel for the entire recipe.
• For a non-low-carb version, simply substitute the powdered monk fruit sweetener with an equal amount of powdered confectioners’ sugar.
• A store-bought graham cracker crust can be used for added convenience.
• Always use powdered sweetener in this no-bake recipe to avoid a gritty texture from granular sweeteners.
• Butter in the crust can be substituted with coconut oil or your preferred oil.
• Since this is a cream-based, no-egg recipe, the bars will soften more quickly in warm environments. Keep them chilled and serve immediately in hotter temperatures.
• Philadelphia cream cheese is often recommended for its consistent texture, but any preferred brand will work, ensuring it’s at room temperature.
• Parchment paper can be used for easy removal, but it’s not strictly necessary for no-bake recipes. Allow a slight thaw before slicing.
• To reduce fat, heavy whipping cream can be replaced with sugar-free or fat-free whipped topping (e.g., TruWhip, if dietary needs allow).

Nutrition Information

Serving: 1 bar | Calories: 300kcal | Carbohydrates: 2g | Protein: 6g | Fat: 29g

Nutrition is displayed with net carbs. Macros are provided as a courtesy and should not be construed as a guarantee. This information is calculated using MyFitnessPal.com. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.

Recommended Kitchen Tools

To make these delicious no-bake salted caramel cheesecake bars, these tools will be helpful:

• 8×8 Baking Dish
• Hand Mixer
• Mixing Bowl Set
• Silicone Spatula
• Non-stick skillet (for toasting almond flour)
• Sharp knife

Additional Resources and Community

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