Easy Caramel Cheesecake Bars (No Bake) (2024)

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.

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I am all about simple recipes, especially for dessert! The best part of this recipe is it’s no bake! It’s made without eggs, which means you can lick those spoons and mixing beaters! Ha!

What Type of Crust to Use

Feel free to grab a store-bought graham cracker crust if you want to keep this easy. Below I have outlined how I make a homemade crust using almond flour.

Almond Flour Graham Cracker Crust

This crust is so easy to make and doesn’t require any baking.

1. You will want to start by using blanched almond flour. Add it to a non-stick pan, with no oil on medium-high heat. Stir and toast for 3-4 minutes until fragrant. You don’t want to skip this step. This is where the graham cracker taste comes from.
2. When toasted add it to an 8×8 baking dish along with powdered sweetener, melted butter, salt, and cinnamon.
3. Combine and press the crust into the baking dish.

How to Make No-Bake Cheesecake Bars

1. Add cream cheese and powdered sweetener to a mixing bowl. Beat using a hand mixer or stand mixer until creamy.

2. Add lemon juice, vanilla, and sour cream. Stir to combine.

3. Add heavy cream to a separate bowl. Mix until stiff peaks form.

4. Fold in the whipped cream and stir.

5. Add the filling to the crust and spread it throughout.

6. Refrigerate for 8 hours or overnight or freeze for a minimum of 4 hours. I prefer to freeze it. Thaw the cheesecake bars on the counter for 10-15 minutes before slicing

What Sweetener to Use

Since this is a no-bake recipe with whipped topping I recommend powdered monkfruit sweetener. Monkfruit is natural, zero-calorie, zero-carb, and won’t spike blood sugar.

You should use powdered in this recipe because of the texture. If you use granular, you will be able to feel the crystals of the sweetener.

If you aren’t looking to make this a low carb recipe, you can use the same amount of powdered Confectioner’s sugar.

Topping

I like to add ChocZero Caramel syrup after the bars have set. That way the caramel is more of a drizzle. You can add the caramel to the bars before they set if you wish. That will incorporate the caramel to the top of the bars.

You also want to use coarse, flaky sea salt for these. Regular salt isn’t what you want.

Can You Substitute Coconut Flour

Coconut flour is dense and drying. It does not measure 1:1 to almond flour and is not interchangeable in this recipe.

To make the crust you will need blanched almond flour, as called “super fine.” This means the skin has been removed from the almonds. Blanched almond flour is typically preferred for its fine, smooth, and fluffy texture.

Blanched almond flour is lighter and is much better for creating pastries. Most people who complain about almond flour use aren’t using blanched, and hence why they do not like it.

How Long to Refrigerate

Refrigerate it for a minimum of 8 hours or overnight, for best results, freeze the bars. My favorite way to serve it is after it has been frozen for 4 hours. Thaw it on the counter for 10 minutes prior to slicing.

These bars are cream-based and made without eggs (which provide structure) so it will soften up a lot, especially if haven’t refrigerated for a longer period of time. Keep that in mind if you plan to serve it in hotter temps. You will want to eat it immediately and keep it chilled.

Frozen Cheesecake Bars

You can serve the bars frozen or freeze the leftovers for up to a couple of months. Thaw it on the counter for 10-15 minutes prior to serving.

How to Cut the Bars

I cut them into squares. For clean cuts wipe off the knife in between each slice.

How Long Will it Last in the Fridge?

It will last 3-4 days.

Recipe Tips

• I often use Philadelphia cream cheese. I find that other brands are sometimes too sticky which can be hard to work with. Feel free to use what you prefer.
• Feel free to use parchment paper if you wish. Since this recipe is no-bake, I find that I don’t need it. Be sure to allow the cheesecake to thaw for 10 minutes prior to slicing.
• To reduce the fat in the recipe you can replace heavy whipping cream with sugar-free or fat-free whipped topping or use something like TruWhip (not keto).

More Cheesecake Recipes

Sugar Free Cheesecake
Keto Cheesecake Fat Bombs

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Sugar-Free Apple Pie
Healthy Blueberry Crisp
Sugar Free Popsicles

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