Caramel Cheesecake Bars

The swirl of salty caramel is the star! It balances the dessert so you can enjoy the creamy and crunchy textures, traditional sweet and tart flavors, and a salty twist. The best part is that you only have to bake the crust, which is super quick and easy, so you can spend less time in the kitchen!

If you like easy caramel recipes, you will love this caramel Cinnamon Pull Part Bread and my luscious Caramel Cookie Bars.

• It’s quick to prepare: I love how fast I can put this dessert together. Delicious treats don’t have to be time-consuming.
• It’s budget-friendly: The ingredients used in this caramel cheesecake bar recipe are affordable even on a tight budget. This makes it ideal if you need to double the batch for party guests.
• It’s a crowd favorite: I haven’t met anyone who doesn’t love these decadent cheesecake squares. They have a lovely caramel flavor that compliments the classic cheesecake.

I included all of the components for the baked crust and the tasty layers of the filling to ensure you can make a successful dessert. All of these items can be easily found at any grocery store!

• Flour: I add this to the crust to help hold it together. Since it contains all-purpose flour, it must be baked for food safety. It’s ready pretty quickly, so it’s not a long step.
• Graham crackers: Feel free to use any variety of graham crackers that you like. I enjoy classic honey for this recipe, but cinnamon would be wonderful as well.
• Butter: Melted butter is the “glue” for this graham cracker crust. Ensure it is melted but not super hot when you combine it with the other ingredients. I like salted butter to bring all the flavors together but unsalted is just fine.
• Cool Whip: The stability of whipped topping is perfect for a no-bake cheesecake filling. It helps the final product hold its shape without melting or becoming soupy. I use half of it for the topping, too.
• Cream cheese: This is obviously an essential ingredient for cheesecake. It adds that recognizable tangy flavor. Ensure it is softened before use so you don’t have a lumpy filling.
• Powdered sugar: This is the perfect sweetener because it mixes with the other ingredients seamlessly without having a gritty texture.
• Heavy cream: This mixes well with the pudding mix to help it set. I prefer it over milk for this recipe.
• Vanilla pudding mix: Vanilla works great because it doesn’t mask the caramel flavor. Ensure it’s an instant mix so you get the right consistency.
• Caramel sauce: Choose your favorite caramel sauce for this. It will be well mixed into the cheesecake filling, and then a little will be drizzled on top to make the squares extra pretty!

See the recipe card below for exact ingredient amounts, nutritional information, and detailed instructions.

• Salted caramel cheesecake bars: Add a pinch of sea salt to the filling and then more as a garnish on top for a salty contrast and subtle texture.
• Chocolate caramel cheesecake bars: Prepare this with chocolate graham crackers in the crust and chocolate pudding mix. The rich chocolate perfectly pairs with the caramel.
• Butterscotch cheesecake bars: Try this recipe using butterscotch sauce instead of caramel sauce for a brand-new delicious treat.

Before you get started on your cheesecake bars, ensure that you grease your 9x13 pan with nonstick cooking spray. Then, preheat your oven to 350 degrees F so you can bake the crust.

Step 1: Prepare and bake the crust. Mix the crushed graham crackers with the flour and butter in a mixing bowl. Transfer it to the greased 9x13 pan. Gently press the crust mixture evenly into the bottom and pop it into the oven for 20 minutes.

Step 2: Make the filling. Add the cream cheese, powdered sugar, and half the Cool Whip to a large bowl. Beat until it's smooth and creamy. Then, combine the pudding mix, heavy cream, and caramel in a second bowl. Mix until it’s well combined.

Step 3: Spread over the crust. Pour and spread the cream cheese mixture over the crust. Then, add the caramel mixture on top.

Step 4: Chill and serve. Finish it with the remaining Cool Whip and a generous drizzle of caramel sauce. Cover and chill in the freezer for 4 hours before you slice it into squares. Enjoy!

• Use room-temperature cream cheese: Leave the cream cheese out for up to an hour to reach room temperature. The softer it is, the easier it is to mix and the better you can ensure there are no clumps.
• Swirl caramel for presentation: Instead of mixing the caramel into the filling, swirl it in with a knife or a skewer to get a fun effect when you slice into it.
• Ensure the crust isn’t greasy: Too much butter can give the crust a greasy texture. Ensure there’s enough to coat the crust ingredients but not too much to leave a residue after it bakes.

If you love recipes like this no-bake caramel dessert, you may also enjoy this recipe for Dulce de Leche Fudge.

• Storing: Place leftovers in an airtight container and store them in the refrigerator for up to 3 days. Use a freezer-safe container and freeze them for up to 2 months.
• Make Ahead: I like to prepare the crust ahead and keep it in the refrigerator. Since the filling needs time to set as well, it’s easy to prepare the components up to 24 hours in advance—especially if you’re serving the bars at a party.

• Sprinkle some nuts like these candied walnuts on top for texture and crunch. You can also opt for toasted nuts too!
• Enjoy a scoop of ice cream with your cheesecake bar. Great flavors that compliment the caramel are peanut butter ice cream and monster cookie ice cream.
• Serve an easy and yummy dinner like my slow cooker French onion chicken or meatball Parmigiana and then have caramel cheesecake for dessert.

Of course! As long as the caramel sauce is completely cooled, homemade would taste amazing in this recipe.

Of course! I like to make this type of crust for extra stability, but omit the flour and add a few extra graham crackers to make a no-bake crust. Allow it to set in the refrigerator for about 30 minutes before you add the cheesecake.

This can happen if it’s been overbaked. Keep an eye on it in the oven. It is ready once the edges start to brown. Allowing it to bake longer for more color can cause it to lose extra moisture.

Do you like no-bake recipes? Here are some you may also like to try.

Easy Rice Krispie Cookies (No Bake)

No Bake Layered Mint Cheesecake

Easy No Bake Banana Pudding Cups

No Bake Pretzel Cookies

If you try this recipe and love it please leave a star rating in the recipe card below or even better, drop a review in the comment section, I always appreciate your feedback. Be sure to follow along with me on Facebook, Pinterest, and YouTube for more easy recipes!