Caramel Cheesecake

Caramel Cheesecake is a nobake dessert with a buttery shortbread crust layered with a glorious layer of homemade caramel and a smooth creamy cheesecake filling. Then its topped with more crumbled shortbread cookies dollops of whipped cream and caramel for a sweet rich and tangy treat! If this sounds like your kind of dessert you will also love my NoBake Caramel Shortbread Pie.
Ingredients Substitutions
Crust When coating the shortbread crumbs in butter make sure they are completely coated. This is the glue that holds the cookie crumbs together. You may also want to add extra shortbread cookie crumbs for the topping. You could use a storebought crust or a graham cracker crust if preferred.

Butter I used unsalted butter in both the crust and the caramel layer. It gives you more control over the salt in sweet treats like this one. If using salted butter you may want to lessen or omit the salt.
Sweetened Condensed Milk You will only use half of a 14ounce can of sweetened condensed milk 7 ounces. But dont let the other half go to waste its the perfect amount to make my Strawberry Shortcake Trifle!
Corn Syrup Light corn syrup is an important ingredient in this homemade caramel. It is processed from cornstarch and gives the caramel layer a smooth glossy texture. It also keeps it from being grainy.
Brown Sugar Light brown sugar adds flavor texture and color to the caramel layer. In a pinch you could use dark brown sugar which will intensify the flavor and color. It may also change the texture of the caramel a bit.
Cheesecake The filling for this nobake cheesecake recipe is made with a special ingredient heavy whipping cream. Using heavy cream makes this nobake cheesecake stand up to classic baked cheesecake.
Individual Caramel Cheesecakes
Its easy to make nobake cheesecakes into individualsized portions. Its a lovely way to serve the dessert. First prepare the crust. Next press an equal amount of crust into each serving vessel like ramekins. Then make the caramel sauce as instructed. Top the crusts with an equal amount of caramel and chill the cheesecakes in the refrigerator. When ready make the cheesecake filling and add an equal amount to each ramekin over the caramel layer. Place the cheesecakes back into the refrigerator to set for at least 6 hours up to overnight. When ready to serve top each with a dollop of whipped cream a sprinkle of shortbread cookie