Salted Caramel Cheesecake Bars
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These salted caramel cheesecake bars are quick to make, with a creamy filling, buttery base, and a thick layer of salted caramel sauce on top.
Why You’ll Love These Salted Caramel Cheesecake Bars
If you’re a salted caramel fan like me, these salted caramel cheesecake bars will become your new go-to dessert. They’re rich, creamy, and perfectly balanced with a sweet and salty flavour.
With just five main ingredients, these bars are simple yet indulgent. The buttery biscuit base, creamy cheesecake filling, and thick caramel topping create layers of irresistible flavour and texture.
What Makes This Recipe Special?
These cheesecake bars are perfect for any occasion. The combination of creamy salted caramel and a buttery base makes every bite a delight.
Their easy preparation and impressive presentation make them ideal for parties, family gatherings, or a midweek dessert. Plus, the addition of fudge chunks and flaky sea salt on top takes them to the next level!
Equipment You’ll Need
To make these bars, you’ll need:
- 8×8-inch square tin – The perfect size for even cheesecake bars.
- Mixing bowls – For combining the base and filling.
- Spatula or metal spoons – For smoothing out each layer.
- Parchment/baking paper – To line the tin for easy removal.
Tips for the Perfect Cheesecake Bars
- Use Thick Caramel Sauce: A thick, high-quality caramel sauce ensures the layers stay distinct and the topping doesn’t run or slide off.
- Pack the Base Firmly: Press the biscuit mixture tightly into the tin to create a sturdy base for the filling.
- Decorate Just Before Serving: Add fudge chunks and flaky sea salt right before serving for the freshest look and texture.
Ingredients for Salted Caramel Cheesecake Bars
Base:
- 250 g digestive biscuits, finely crushed (2 ¼ cups graham crackers in the US)
- 125 g unsalted butter, melted (½ cup)
Filling:
- 500 g cream cheese, room temperature (2 cups)
- 150 g thick salted caramel sauce (½ cup)
- 80 g icing sugar (⅔ cup powdered sugar)
Topping:
- 250 g thick salted caramel sauce (1 cup)
Optional Decoration:
- Fudge chunks
- Flaky sea salt
How to Make Salted Caramel Cheesecake Bars
Step 1: Prepare the Tin
Line an 8×8-inch tin with parchment paper, ensuring it extends slightly over the edges for easy removal.
Step 2: Make the Biscuit Base
In a large mixing bowl, combine the finely crushed digestive biscuits and melted butter until the mixture resembles wet sand.
Press the mixture firmly into the base of the prepared tin, creating an even layer. Chill in the fridge while you prepare the filling.
Step 3: Make the Cheesecake Filling
In a separate bowl, beat the cream cheese, salted caramel sauce, and icing sugar with an electric mixer until fully combined and no lumps remain.
Spread the cheesecake filling over the chilled biscuit base, smoothing it out with a spatula or the back of a spoon.
Step 4: Add the Caramel Topping
Melt the salted caramel sauce in the microwave for about 30 seconds (it might need less) until it’s smooth and pourable, then let it cool for a couple of minutes so it’s no piping hot.
Gently pour it over the cheesecake, smoothing it out evenly. You can always add another layer for a thicker topping.
Step 5: Chill and Decorate
Return the tin to the fridge and chill for at least 4 hours or overnight to ensure the cheesecake and topping are set.
Before serving, place little fudge chunks around the edge of the cheesecake to create a border, then sprinkle flaky sea salt all over the top for a decorative and flavorful finish. (If you don’t want an extra salty topping, skip the additional salt at the end).
Step 6: Slice and Serve
Carefully remove the cheesecake slab from the tin using the parchment paper. Slice into 16 squares using a sharp knife, wiping the blade clean between each cut for a neat finish.
Why These Bars Are Perfect for Any Occasion
These salted caramel cheesecake bars are versatile enough for casual get-togethers or elegant celebrations. Their creamy, rich texture pairs beautifully with the sweet and salty flavours, making them a crowd-pleaser every time.
Because they’re no-bake, they’re also a convenient dessert to prepare in advance. Simply keep them chilled until you’re ready to serve.
Tips for Success
- Choose High-Quality Cream Cheese: Full-fat cream cheese creates the smoothest, creamiest filling that sets mostly firmly. Some cream cheeses can be a bit watery, so I recommend using something like Philadephia cream cheese, which is nice and thick.
- Chill Thoroughly: Make sure you allow your cheesecake to set in the fridge for long enough so the filling and topping set firmly before you cut it.
- Customise the topping: If you don’t want to add a full layer of salted caramel sauce, just add a drizzle along with a sprinkle of fudge chunks instead.
Serving Suggestions
Serve these cold out of the fridge, and if you’re anything like my dad, you can also serve it whipped cream!
Watch My Step-by-Step Video
Want to see how these cheesecake bars come together? Watch my full video tutorial on the Fitwaffle Kitchen YouTube channel.
Follow me on Instagram @fitwafflekitchen and TikTok @fitwaffle for more quick and delicious dessert ideas!
Why You’ll Keep Coming Back to This Recipe
These salted caramel cheesecake bars are the perfect blend of sweet and salty, creamy and crunchy. They’re easy to make but taste like they came from a fancy restaurant.
Whether you’re sharing them at a party or enjoying them at home, these bars are guaranteed to impress every time.
Other Recipes to Try
If you loved this recipe, check out these other cheesecakes from Fitwaffle Kitchen:
- No-Bake Biscoff Cheesecake: The ultimate caramelized, creamy cheesecake with a buttery Biscoff biscuit base.
- No-Bake Twix Cheesecake: This showstopping cheesecake has a buttery shortbread base, a creamy caramel filling, topped with salted caramel and chocolate ganache, encased in Twix fingers!
Both recipes are easy to make and perfect for any occasion.
Salted Caramel Cheesecake Bars
Ingredients
For the Base:
- 250 g digestive biscuits finely crushed (2 ¼ cups graham crackers in the US)
- 125 g unsalted butter melted (½ cup)
For the Filling:
- 500 g cream cheese room temperature (2 cups)
- 150 g thick salted caramel sauce ½ cup
- 80 g icing sugar ⅔ cup powdered sugar
For the Topping:
- 250 g thick salted caramel sauce 1 cup
Optional Decoration:
- Fudge chunks
- Flaky sea salt
Instructions
Step 1: Prepare the Tin
- Line an 8x8-inch tin with parchment paper, ensuring it extends slightly over the edges for easy removal.
Step 2: Make the Biscuit Base
- In a large mixing bowl, combine the finely crushed digestive biscuits and melted butter until the mixture resembles wet sand.
- Press the mixture firmly into the base of the prepared tin, creating an even layer. Chill in the fridge while you prepare the filling.
Step 3: Make the Cheesecake Filling
- In a separate bowl, beat the cream cheese, salted caramel sauce, and icing sugar with an electric mixer until fully combined and no lumps remain.
- Spread the cheesecake filling over the chilled biscuit base, smoothing it out with a spatula or the back of a spoon.
Step 4: Add the Caramel Topping
- Melt the salted caramel sauce in the microwave for about 30 seconds (it might need less) until it's smooth and pourable, then let it cool for a couple of minutes so it's no piping hot.
- Gently pour it over the cheesecake, smoothing it out evenly. You can always add another layer for a thicker topping.
Step 5: Chill and Decorate
- Return the tin to the fridge and chill for at least 4 hours or overnight to ensure the cheesecake and topping are set.
- Before serving, place little fudge chunks around the edge of the cheesecake to create a border, then sprinkle flaky sea salt all over the top for a decorative and flavorful finish. (If you don't want an extra salty topping, skip the additional salt at the end).
Step 6: Slice and Serve
- Carefully remove the cheesecake slab from the tin using the parchment paper. Slice into 16 squares using a sharp knife, wiping the blade clean between each cut for a neat finish.
