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Judy John

No Bake Caramel Dessert Recipe

This no bake caramel dessert layers buttery crumbs, creamy filling, and glossy caramel for an easy chilled treat. It tastes rich, smooth, and wonderfully indulgent.
Print Recipe
Prep Time 20 minutes
Cook Time 0 minutes
Chill Time 4 hours
Total Time 20 minutes
Servings: 18 slices
Course: Dessert, Snack
Cuisine: American
Calories: 315
Ingredients Equipment Method Notes

Ingredients
  

Crust
  • 2 cups graham cracker crumbs fine crumbs
  • 6 tbsp unsalted butter melted
  • 2 tbsp granulated sugar
Caramel Filling
  • 16 oz cream cheese room temperature
  • 1 cup powdered sugar
  • 2 cups heavy cream cold
  • 1 tsp vanilla extract
  • 1/2 cup caramel sauce thick, cooled
Topping
  • 1/2 cup caramel sauce for topping
  • 1/2 tsp sea salt optional

Equipment

  • Mixing Bowl
  • 9x13 Pan
  • Hand Mixer
  • Whisk
  • Rubber Spatula
  • Measuring Cups
  • Refrigerator
  • Freezer
  • Knife
  • Food Processor

Method
 

  1. Grease a 9x13-inch pan or line it with parchment.
  2. Mix crumbs, melted butter, and sugar until evenly moistened. Press firmly into the pan base.
  3. Chill crust for 15 minutes while preparing the filling.
  4. Beat cream cheese, powdered sugar, vanilla, and caramel sauce until smooth and fluffy.
  5. Whip heavy cream to stiff peaks in a separate bowl.
  6. Fold whipped cream into the caramel mixture gently until silky and fully combined.
  7. Spread filling over chilled crust. Smooth the top evenly with a spatula.
  8. Refrigerate at least 4 hours or freeze 1 hour for faster setting.
  9. Drizzle with remaining caramel and sprinkle sea salt if desired. Slice into squares and serve cold.

Notes

For a softer mousse-like texture, chill 4 hours. For firmer bars, chill overnight or freeze briefly before slicing. Freeze tightly wrapped portions for up to 2 months; thaw in the refrigerator. Use thick caramel so layers stay neat. Add pecans, chocolate chips, apples, or espresso for flavor twists. Store covered in the refrigerator up to 5 days.