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To make these no-bake salted caramel chocolate cheesecake bars, you need: - 1 ½ cups graham cracker crumbs - ½ cup unsalted butter, melted - 2 cups cream cheese, softened - 1 cup powdered sugar - 1 teaspoon vanilla extract - 1 cup heavy whipping cream - 1 cup chocolate chips (dark or semi-sweet) - ½ cup caramel sauce (homemade or store-bought) - Flaky sea salt for garnish These ingredients come together to create a creamy, rich dessert with a crunchy crust. For an extra touch, consider adding: - Extra caramel sauce for drizzling - Small chocolate shavings - Fresh berries for color These garnishes not only enhance the look but also add layers of flavor. If you need to make swaps, here are some ideas: - Use gluten-free graham crackers for a gluten-free crust. - Swap cream cheese with a vegan cream cheese for a dairy-free option. - Replace heavy cream with coconut cream for a lighter option. These substitutions help you adapt the recipe to fit your needs while keeping the delicious taste. Start with your graham cracker crumbs. In a medium bowl, mix 1 ½ cups of crumbs and ½ cup of melted butter. Stir until every crumb is coated. This mixture gives the bars a great base. Next, line an 8x8 inch baking pan with parchment paper. Pour the crumb mixture into the pan. Press it down firmly using the back of a measuring cup. This helps create a solid crust. Chill the pan in the fridge for 15 minutes. This step firms up the crust. Now, let's make the cheesecake filling. In a large bowl, beat 2 cups of softened cream cheese with an electric mixer. Mix until smooth. Slowly add 1 cup of powdered sugar and 1 teaspoon of vanilla extract. Keep mixing until creamy. In another bowl, whip 1 cup of heavy cream until soft peaks form. Gently fold the whipped cream into the cream cheese mixture. This makes the filling light and fluffy. It’s time to layer our bars. Pour half of the cheesecake filling over the chilled crust. Smooth it out evenly. Drizzle half of the ½ cup of caramel sauce over the filling. Use a knife or spatula to create swirls. Now, pour the remaining cheesecake filling on top. Smooth it out again. Drizzle the rest of the caramel sauce and make more swirls if you like. Cover the pan with plastic wrap and refrigerate for at least 4 hours. This lets the bars set properly. Once set, pull them out using the parchment paper edges. Cut into bars and sprinkle flaky sea salt on top for a delicious finish. To get the best texture for your cheesecake bars, use room-temperature cream cheese. Cold cream cheese makes lumps. Beat it well until it is smooth. This step is key for a creamy filling. When you whip the heavy cream, stop when soft peaks form. This keeps the mixture light and fluffy. Folding it gently into the cheesecake mix is essential. Do not stir too hard or you will lose the air. If you have leftovers, store them in the fridge. Place the bars in an airtight container. They will stay fresh for about 3 to 5 days. You can also cover the dish with plastic wrap. Just make sure the bars are fully cooled before covering. This prevents condensation, which can make them soggy. For serving, slice the bars into even squares. A sharp knife works best for clean cuts. You can garnish each bar with a sprinkle of flaky sea salt. This adds a nice touch! Drizzling extra caramel on top makes them even more tempting. Consider serving these bars with a scoop of vanilla ice cream for a treat. {{image_2}} You can change the flavors in your cheesecake bars. For a fun twist, try peanut butter. Just add 1 cup of creamy peanut butter to the cheesecake filling. This makes a rich, nutty flavor. You can also use fruit. Add mashed bananas or pureed strawberries for a fruity taste. Swirl in some fruit puree with the caramel sauce for a colorful look. Making these bars vegan is easy. Use dairy-free cream cheese and coconut cream instead of heavy cream. For a gluten-free option, swap the graham cracker crumbs for gluten-free cookies or crushed nuts. This way, everyone can enjoy these delicious bars. They will taste just as good! You can control the sweetness of your cheesecake bars. If you like it less sweet, cut back on powdered sugar. Try using a sugar substitute like stevia or monk fruit. On the other hand, if you want it sweeter, add more caramel sauce. Taste as you go and find the perfect balance for you! You want to keep your no-bake salted caramel chocolate cheesecake bars fresh. After cutting them, place the bars in an airtight container. If you don't have one, wrap them tightly with plastic wrap. Make sure they are in the fridge. This keeps them cool and tasty. If you want to save some for later, freezing is easy. Place the bars in a freezer-safe container. Use parchment paper between layers for easy removal. Seal the container well to avoid freezer burn. They can stay in the freezer for up to three months. When ready to eat, let them thaw in the fridge overnight. These cheesecake bars last about five days in the fridge. After that, they may lose their great taste and texture. If you notice any off smells or changes, it’s best to throw them away. Enjoy them fresh for the best flavor! Yes, you can use different crusts for your cheesecake bars. A cookie crust works well. Try using Oreo crumbs or even crushed nuts for a unique flavor. Just make sure to mix them with melted butter, just like the graham cracker crust. The bars need to chill for at least four hours. This time helps the filling set up nicely. If you can wait longer, it will taste even better! Overnight chilling is ideal for a firmer texture. If your filling is too runny, you can fix it easily. Try adding more whipped cream or a bit more cream cheese. Mixing in a little powdered sugar can also help thicken it up. Just beat it until smooth and fluffy again. Cheesecake bars are simple and fun to make. We covered the main ingredients you'll need and some great ways to dress them up. I shared step-by-step instructions to help you craft the perfect dessert. Tips like storage and serving ideas will ensure your bars stay fresh. We also explored tasty variations to suit different diets. Remember, with a little practice, you can create delicious cheesecake bars that everyone will love. Dive in and enjoy your baking journey!

No-Bake Salted Caramel Chocolate Cheesecake Bars

Indulge in a sweet treat with these No-Bake Salted Caramel Chocolate Cheesecake Bars! This easy-to-follow recipe features a creamy cheesecake filling layered with rich caramel and topped with a sprinkle of flaky sea salt. Perfect for any occasion, these delightful bars are sure to impress your friends and family. Click through to explore the full recipe and treat yourself to a delicious dessert without turning on the oven!
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Ingredients
  

1 ½ cups graham cracker crumbs

½ cup unsalted butter, melted

2 cups cream cheese, softened

1 cup powdered sugar

1 teaspoon vanilla extract

1 cup heavy whipping cream

1 cup chocolate chips (dark or semi-sweet)

½ cup caramel sauce (homemade or store-bought)

Flaky sea salt for garnish

Instructions
 

Prepare the Crust: In a medium bowl, combine the graham cracker crumbs and melted butter. Stir until the crumbs are fully coated.

    Press the Crust: Line an 8x8 inch square baking pan with parchment paper. Pour the crust mixture into the pan and press it down firmly using the back of a measuring cup to create an even layer. Chill in the refrigerator for 15 minutes.

      Make the Cheesecake Filling: In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth. Gradually add the powdered sugar and vanilla extract, mixing until creamy and well combined.

        Whip the Cream: In another bowl, whip the heavy cream until soft peaks form. Gently fold the whipped cream into the cheesecake mixture until fully integrated and fluffy.

          Layer the Filling: Pour half of the cheesecake filling over the chilled crust and smooth it out. Drizzle half of the caramel sauce over the filling, using a knife or spatula to create swirls.

            Add Remaining Filling: Pour the remaining cheesecake filling on top and smooth out. Drizzle the rest of the caramel sauce over this layer and make additional swirls if desired.

              Chill: Cover the pan with plastic wrap and refrigerate for at least 4 hours or until set.

                Serve: Once set, remove from the pan using the edges of the parchment paper. Cut into bars and sprinkle each bar with flaky sea salt for an extra flavor punch.

                  Prep Time: 20 minutes | Total Time: 4 hours 20 minutes | Servings: 16 bars

                    - Presentation Tips: Arrange the bars on a decorative plate. You can drizzle extra caramel sauce over them and garnish with small chocolate shavings for a beautiful finish.