Go Back
Seven no-bake salted caramel cheesecake cups on a parchment-lined sheet pan, drizzled with caramel and topped with flaky salt.

Best Easy No-Bake Salted Caramel Cheesecake Cups

Creamy no-bake salted caramel cheesecake cups with a buttery cookie crust and a clean caramel layer. No baking needed. Chill until firm, then serve with a caramel drizzle and a pinch of flaky salt.
Print Recipe Pin Recipe
Prep Time 20 minutes
Chill Time (overnight best) 4 hours
Total Time 4 hours 20 minutes
Course Dessert
Cuisine American
Servings 8 cups (4–6 oz each)
Calories 420 kcal

Ingredients
  

Crust

  • 1 1/2 cup cookie crumbs (graham cracker crumbs or Biscoff crumbs)
  • 6 tbsp unsalted butter, melted
  • 1 tbsp granulated sugar (optional, skip if using sweet cookies)
  • Pinch of Salt

Cheesecake Filling

  • 16 ounces block cream cheese, softened
  • 1/2 cup powdered sugar
  • 1 1/2 tsp vanilla extract
  • 1 cup heavy whipping cream, cold
  • 1 tbsp lemon juice (optional, helps balance sweetness)

Salted Caramel + Topping

  • 1/2 to 3/4 cup salted caramel sauce, cool and thick (plus more for drizzling)
  • Flaky sea salt, for topping (tiny pinch per cup)

Instructions
 

  • Make the crust: In a bowl, mix cookie crumbs, melted butter, pinch of salt, and sugar (if using). The mixture should look like wet sand and hold together when you squeeze it. Divide into 8 cups and press firmly into the bottom of each cup. Chill while you make the filling.
  • Whip the cream to stiff peaks:
    In a cold bowl, whip the heavy cream until stiff peaks form. When you lift the beaters, peaks should stand up. If you tip the bowl slightly, the cream should stay put.
  • Make the cream cheese base: In a separate bowl, beat softened cream cheese until completely smooth. Add powdered sugar and vanilla (and lemon juice if using) and mix until smooth. Taste and adjust if needed.
  • Fold in the whipped cream: Add whipped cream to the cream cheese mixture in two additions. Fold gently with a spatula until just combined and smooth. Stop as soon as it looks even. Do not overmix.
  • Layer the cups: Spoon or pipe cheesecake filling over the chilled crust. Add a layer of cool caramel (about 1–2 teaspoons per cup, or to taste). Top with the remaining cheesecake filling. If you want sharper layers, chill 10–15 minutes after the first cheesecake layer before adding caramel.
  • Chill until set: Cover and refrigerate at least 4 hours. Overnight is best for a firm set and clean layers.
  • Finish and serve: Right before serving, drizzle with more caramel and add a tiny pinch of flaky sea salt on top. Serve cold.

Notes

Caramel tip: Use caramel sauce, not thin caramel syrup. Warm caramel can melt into the filling and blur layers, so let it cool before layering.
Cream cheese tip: Block cream cheese sets better than tub/spreadable cream cheese.
Make-ahead: Best made 12–24 hours ahead.
Storage: Keep covered in the fridge 3–4 days. Add the final drizzle and salt close to serving for the best look.
Doubling: You can double the recipe. If your mixer bowl is small, whip the cream in two batches.
Nutrition (estimate per serving)
Calories: 420
Carbohydrates: 32g
Protein: 5g
Fat: 30g
Saturated Fat: 18g
Cholesterol: 95mg
Sodium: 260mg
Sugar: 22g
Fiber: 1g
Keyword no-bake salted caramel cheesecake cups