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No-Bake Butterscotch Sea Salt Cheesecake Bars

Butterscotch And Sea Salt Cheesecake

Sara Coleman
A velvety smooth, baked cheesecake featuring a rich, homemade butterscotch swirl and a delicate crunch of flaky sea salt. This dessert perfectly balances deep caramelized sweetness with a sophisticated savory finish.
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Prep Time 30 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 35 minutes
Servings 8 servings
Calories 540 kcal

Ingredients
  

Ingredients

  • 1.5 cups graham cracker crumbs finely crushed
  • 6 tbsp unsalted butter melted
  • 24 oz cream cheese softened to room temperature
  • 1 cup granulated sugar
  • 3 large eggs room temperature
  • 1 cup sour cream full fat
  • 1 tbsp vanilla extract
  • 0.5 cup butterscotch chips melted for swirling
  • 0.25 cup heavy cream used to thin the butterscotch
  • 1 tsp flaky sea salt such as Maldon, for topping

Notes

For the best results, ensure all dairy ingredients are at room temperature before mixing to prevent lumps. Store leftovers in an airtight container in the fridge for up to 5 days. Do not add the sea salt until right before serving to prevent it from dissolving into the moisture of the cake.