Description

This effortless no-bake dessert combines the buttery saltiness of Ritz crackers with a rich, velvety cream cheese filling and homemade salted caramel. After a slow overnight chill, the layers meld into a tender, cake-like texture that perfectly balances sweet and savory notes.

Ingredients

1 cup granulated sugar
1/4 cup water
1/2 teaspoon sea salt
1/2 cup heavy cream (for caramel)
2 tablespoons unsalted butter
1 teaspoon vanilla extract (for caramel)
8 oz cream cheese, softened
1/2 cup granulated sugar
1 1/2 cups heavy cream (for filling)
1 teaspoon vanilla extract (for filling)
2 sleeves Ritz crackers

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Instructions

In a medium saucepan over medium heat, combine the sugar and water, cooking until it turns a deep amber color without stirring.
Carefully whisk in the sea salt and heavy cream, then remove from heat and stir in the butter and vanilla extract; allow the caramel to cool.
In a large mixing bowl, beat the softened cream cheese and sugar until smooth, then add the heavy cream and vanilla, beating until the mixture is light and fluffy.
Line an 8×8-inch baking dish with plastic wrap and place a layer of Ritz crackers on the bottom.
Spread one-third of the cream cheese filling over the crackers and drizzle with one-third of the cooled caramel sauce.
Repeat the layering process two more times, finishing with a final layer of filling.
Cover and refrigerate for at least 12 hours to allow the crackers to soften into a cake-like consistency.
Lift the cake from the dish using the plastic wrap, slice into squares, and serve with extra caramel.

Notes

To ensure a perfectly smooth filling, bring both the cream cheese and the heavy cream for the filling to room temperature before mixing. If your caramel becomes too thick while cooling, simply whisk in a teaspoon of warm milk to reach a pourable consistency for layering.

Prep Time: 25 mins
Cook Time: 10 mins
Category: Dessert
Method: No-Bake
Cuisine: American