This easy no bake salted caramel cheesecake has such amazing flavor! Caramelized bananas, hello. The almond crust lends great texture and means that this dessert is gluten free!
Originally posted August 27, 2015
Last Sunday I was sitting in church when I felt something tickle my arm. I paused for a moment and congratulated myself for not immediately freaking out and swiping away whatever creepy crawly my brain immediately fabricated.
My hair has been long for a while now. It’s gotten to the point that when I wear it down, I notice it all the time on my arms. And since I maybe kinda have arachnophobia, I’m always checking, just to make sure that it’s not a spider this time.
WELL GUESS WHAT. Apparently I was lulled into a false sense of security, because that day in church when I managed to control the girly swiping I looked down at my arm and THERE WAS A SPIDER. Just hangin out. Right there on my arm. GAH!
Rest assured that I will be flipping out at every brush of hair from now on. Let the girly swiping ensue.
How to make Salted Caramel Cheesecake with Caramelized Bananas
Recipe time! You ready for this? Today I’m that super annoying food blogger with an over the top recipe title like No-Bake Salted Caramel Cheesecake with Caramelized Bananas. That’s right, I said caramel, TWICE. Go ahead, get all your hate out. I don’t even care. I’m just going to pretend I can’t hear you and keep eating this delicious slice of heaven.
Did I mention the Salted Caramel Almond crust? I’m lucky I even made it to the crust part, because I was popping these almonds like candy. You will need to buy 2 cans for the recipe. DO IT. They are amazing!
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One year ago: 10 Minute Sautéed Zucchini and Squash Side Dish
Two years ago: Nana’s Fall-Off-The-Bone Ribs and “Barb”-ecue Sauce
Three years ago: Cauliflower Rice Skillet with Zucchini and Kielbasa
No Bake Salted Caramel Cheesecake with Caramelized Bananas
Ingredients
For the crust:
- 2 cups Salted Caramel Blue Diamond Almonds*
- 1 tablespoon sugar
- 4 tablespoons butter, melted
- dash salt
For the cheesecake:
- 16 ounces cream cheese, room temperature
- 1 10-oz jar salted caramel sauce, buy the good stuff
- 3/4 cup heavy cream, cold
- 1 tablespoon powdered sugar
- 1/2 teaspoon vanilla
For the bananas:
- 2 tablespoons butter
- 2 tablespoons brown sugar
- 2 bananas, ripe, cut into 1 or 2 inch pieces
- salted caramel sauce, for drizzling
Instructions
- Preheat the oven to 350 degrees F.
- Add the almonds to a food processor and pulse until ground (see photos).
- Add the sugar and melted butter and pulse once or twice to combine. Don't let the food processor run or you will end up with almond butter.
- Press the mixture into a 9-inch springform pan. Press the crust at least 1 inch up the sides of the pan. I like to use a measuring cup to press it evenly.
- Bake at 350 for 10 minutes. Remove from the oven and immediately press the crust down again, as it will have puffed up while baking. Place in the freezer to cool.
- Once the crust is not hot anymore, make the cheesecake filling. In a large bowl, beat the cream cheese until smooth. Add the jar of salted caramel and beat well.
- In another bowl, beat the cream until soft peaks form, about 2-3 minutes. Beat in the powdered sugar and vanilla.
- With a rubber spatula, stir about one-third of the whipped cream into cream cheese mixture, then fold in remainder. It should be fully incorporated, but try hard not to overwork it.
- Scrape the mixture into the cooled crust and even out the top. Refrigerate until chilled, at least 2-3 hours.
- Caramelize the bananas. In a large saucepan over medium-high heat, add the butter and brown sugar. Continually stir the sugar so that it doesn’t scorch. Cook until the butter and sugar have melted together.
- Add the bananas and cook for 1-2 minutes. You want the edges to caramelize and coat in the sugar but you don’t want them to get too soft. Gently turn the bananas so that each side gets caramelized. Turn off the heat and remove to a plate to let cool. I stuck mine in the freezer to speed it up.
- Once the cheesecake and the caramelized bananas are cold, arrange the bananas on top of the cheesecake. Drizzle with more salted caramel sauce. Enjoy!
Notes
Nutrition
MORE cheesecake please!
No Bake Dulce de Leche Cheesecake with Caramelized Peaches: (this is legit guys.)
Maple Cheesecake with Roasted Pears:
Blackberry Lemon Cheesecake Bars:
No Bake Cheesecake Parfait Bar: (This is the best dessert for parties and showers. THEE BEST.)
More salted caramel goodness from friends:
Pecan and Salted Caramel Cheesecake from Bake or Break
Salted Caramel Chocolate Cheesecake Cake from Shugary Sweets
Salted Caramel Oreo Ice Box Cake from Inside BruCrew Life
This post is sponsored by Blue Diamond Almonds. I love this brand so much! My grandpa used to grow almonds for them, so cool right? (You can read about it here.) Thanks for supporting the brands that keep The Food Charlatan up and running!
I’m not sure if this cheesecake was supposed to be soft but that’s how mine turned out. It tastee great but it wasn’t firm like store bought. Our market doesn’t carry the suggested variety of Blue Diamond Almonds so I used walnuts and it was good. I’m interested to find out what it would taste like with the salted caramel almonds. I have to have them special ordered..small town. I enjoy your recipes and like I said this cheesecake was very good. Thanks for the great recipes.
Hi Peggy, thank you for the feedback! Yes, no bake cheesecakes have an entirely different texture from regular baked cheesecakes. I wish we had a different name for them! They are meant to be much softer. I’m so glad you enjoyed it, good luck finding the salted caramel almonds!
Hi, does this cheesecake filling get fairly stiff after cooling? This recipe sounds so good, and I’d love to make this as a filling for a cake, but if it doesn’t have a chance of holding after being froze, I’ll have to find a different recipe.
Hey Samantha! No, it doesn’t thicken up quite that much. It’s not baked, so it’s more of a firm pudding texture than a baked cheesecake texture. Hope this helps!
OH LORD!!! I am thankful to God that I found you just before Thanksgiving! This is just sick!!! Myself and two others polished this off in two days. I am going to go forward with that crust on soooo many other recipes! Thank you and I am so sorry to hear about that spider. Even after a career landscaping they creep me out and I would have hit a very high note in that church. Just an aside, I have test spots set up, to see where spiders stop abandon established corners, and so far Chestnuts in the corners seems to be the best, followed by cedar, and any citrus oil you choose. You can always work the chestnuts into an amazing recipe if they fail. Merry Christmas and
Happy Holidays!
Awesome Sheri, I’m so glad you guys liked the cheesecake! It is so good! And great tip about the spiders, thank you! Good to know I’m not alone in my squealy-ness.
Karen, I just made two more of these, warning people of how addictive they are!! I made my own caramel this time, they are gifts to friends who are gluten intolerant..best tasting gluten free thing ever!!! Oh, and the chestnuts worked best for spiders, as did salt water spray..they don’t like it on their feet! For body, any citrus fragrance should do..I like Fresh “Life”. Hope you never go through it again!
So….how did you get RID of the spider? Did you THEN girly swat and squeal at it in the middle of church??
Having a spider crawling on you is an unpleasant surprise!
Girl, I hate me some spiders. I can’t even think about spiders at this moment, because my brain is full of no-bake cheesecake. How I would love to take this down! Pinned.
I seriously would have had a mini (ha, major, let’s be honest) panic attack! Spiders freak me out. So much. This cheesecake, on the other hand, does not. Love it!
Oh my goodness- this cheesecake is totally speaking to my soul. It’s screaming DEVOUR me! In ONE sitting! Seriously this cheesecake is unreal! No bake? Yes! Salted caramel almond crust?! Gimme! Salted caramel?! Swoon! AND carmelized bananas!? I DIE! For real. I need this. Stat! Pinned! Cheers, girlie!
You knocked this one out of the park Karen! What a gorgeous and amazing cheesecake! LOVE!
Thanks Trish! You are so sweet! :)
That is so scary!! I thought you were going to just say it was your hair and that’s that..but there really was a spider!! Girl swiping is mandatory from now on, for sure!
This cheesecake looks so freakin good. Look at that luscious caramel swirling down on top of the bananas…drooling. I can’t wait to try this!!
Gaah, I’m terrified of spiders and would have freaked out too.
But this cheesecake? Oh my goodness, it’s glorious!!! The caramel clearly needed to be used twice because that crust is everything! Love those salted almonds!