Salted Caramel Cheesecake

Ready to satisfy that sweet tooth craving? Anytime is a perfect time to make this sumptuous no-bake cheesecake. Want to add that extra layer of delight and sweetness? Use our recipe to make a batch of our luscious fresh caramel sauce to top your cheesecake. Add some coarse sea salt and pecans and you’ve got a dessert you’ll want to show off (or keep to yourself. We won’t judge.)

Yield: 12 servings
Calories per serving: 446



  • 2½ cups gluten free graham cracker crumbs
  • ½ cup Crystal Margarine, melted
  • 2 tbsp light brown sugar
  • ¼ tsp kosher salt


  • 3x 250 gram bricks of cream cheese, softened
  • 1 cup powdered sugar
  • 1 tbsp freshly squeezed lemon juice
  • 1½ tsp vanilla extract
  • 1 cup heavy whipping cream


  • ½ tsp coarse sea salt
  • ½ cup pecan halves


  1. In a medium sized mixing bowl, combine gluten-free graham cracker crumbs, melted Crystal Margarine, light brown sugar, and salt. When well mixed, press into the bottom of a 9” springform pan and about 1” up the sides.
  2. Beat the softened cream cheese in a large bowl with an electric or stand mixer until smooth. Add powdered sugar, lemon juice, vanilla extract, and beat on high until mixture is smooth.
  3. Slowly add heavy whipping cream to the mixture, beat on low until well mixed and adjust to a higher speed. Mix until mixture has thickened and turned fluffy.
  4. Pour cream cheese mixture into prepared springform pan. Cover and refrigerate for a minimum of 8 hours.
  5. Drizzle with our Crystal Margarine Caramel Sauce, a pinch of coarse sea salt per serving, and pecan halves.