Description

This decadent no-bake dessert layers buttery Ritz crackers with a tangy cream cheese fluff and rich homemade salted caramel. After a long chill in the refrigerator, the crackers transform into tender, cake-like layers that provide the perfect salty counterpoint to the sweet caramel.

Ingredients

48 Ritz crackers
1.5 cups granulated sugar, divided
1/4 cup water
2 cups heavy cream, divided
4 tablespoons unsalted butter
2 teaspoons vanilla extract, divided
1 teaspoon sea salt
16 ounces cream cheese, softened

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Instructions

In a medium saucepan, melt sugar and water over medium heat until it turns a deep amber color, then whisk in sea salt and 1/2 cup of heavy cream.
Stir in the butter and 1 teaspoon of vanilla extract until smooth, then set the caramel aside to cool completely.
In a large mixing bowl, beat the softened cream cheese and remaining sugar until smooth, then add the remaining heavy cream and vanilla, beating on high until thick and airy.
Line an 8×8-inch dish with plastic wrap and arrange 16 crackers in a single layer at the bottom.
Spread one-third of the cream cheese filling over the crackers and drizzle with one-third of the cooled caramel.
Repeat the layering process twice more, finish with a caramel drizzle, and cover tightly with plastic wrap.
Refrigerate the cake for at least 12 hours or overnight to allow the crackers to soften and the flavors to meld.
Lift the cake from the pan using the plastic wrap, slice into squares, and serve with an optional dollop of whipped cream.

Notes

For the best results, use a heavy-bottomed saucepan for the caramel to ensure even heating and prevent burning. If your caramel becomes too firm while cooling, you can microwave it for a few seconds to reach a pourable consistency before drizzling over the cream layers.

Prep Time: 30 mins
Cook Time: 10 mins
Category: Dessert
Method: No-Bake
Cuisine: American