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Easy Caramel Cheesecake Bars (No Bake)

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.
Course Dessert
Cuisine American
Keyword Caramel Cheesecake Bars, Cheesecake Bars, No Bake Cheesecake Bars
Prep Time 15 minutes
Cook Time 5 minutes
freezing 4 hours
Total Time 4 hours 20 minutes
Servings 16 servings
Calories 300kcal

Ingredients

Crust

Cheesecake Filling

  • 16 oz cream cheese room temperature
  • 3/4 cup powdered sweetener or powdered sugar
  • 1/3 cup Greek yogurt or sour cream room temperature
  • 1 teaspoon vanilla
  • 2 teaspoons fresh lemon juice
  • 1 cup heavy whipping cream
  • Caramel Syrup For Topping.
  • Coarse, flaky sea salt For Topping

Instructions

Crust

  • Line an 8x8 baking dish with parchment paper or spray with cooking oil.
  • Place a non-stick skillet on medium-high heat. When hot, add the almond flour. Stir for 2-4 minutes to toast the almond flour until it's golden and fragrant. This adds flavor.
  • Add the toasted almond flour to an 8x8 baking dish along with the cinnamon, powdered sweetener, and salt.
  • Gradually add in the butter and mix to combine. Press the crust into the bottom of the baking dish.

Cheesecake Filling

  • Add the cream cheese and powdered sweetener to a mixing bowl. Beat using a hand mixer or stand mixer until creamy.
  • Add in the lemon juice, vanilla, and sour cream. Stir to combine.
  • Add the heavy cream to a separate bowl. Mix until it forms stiff peaks. Stiff peaks in the whipped cream stand straight up when the beaters are lifted.
  • Fold in the whipped cream with the cream cheese mixture and stir.
  • Add the filling to the crust and spread it throughout.
  • 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.
  • Top with caramel and sea salt. 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.

Notes

  • Macros assume 8 tablespoons of ChocZero Caramel for the entire recipe.
  • If you aren't looking to make this a low carb recipe, you can use the same amount of powdered Confectioner's sugar.
  • You can use store-bought graham cracker crust if you wish.
  • You should use powdered sweetener in this recipe because of the texture. If you use granular, you will be able to feel the crystals of the sweetener.
  • You can substitute butter for coconut oil, or your desired oil.
  • The bars are cream based 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.
  • 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.

Nutrition

Serving: 1bar | Calories: 300kcal | Carbohydrates: 2g | Protein: 6g | Fat: 29g