Description

This easy no-bake dessert layers buttery Ritz crackers with a velvety cream cheese filling and homemade salted caramel sauce. After a long chill in the fridge, the crackers transform into a tender, cake-like texture that perfectly balances sweet and salty flavors.

Ingredients

1 box (approx. 48 count) Ritz Crackers
16 oz Cream Cheese, softened
2 cups Heavy Cream, divided
1.5 cups Granulated Sugar, divided
4 tbsp Unsalted Butter
2 tsp Vanilla Extract, divided
1/2 tsp Sea Salt
2 tbsp Water

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Instructions

In a medium saucepan over medium heat, combine 1 cup sugar and water; cook without stirring until it reaches a deep amber color.
Carefully whisk in sea salt and 1/2 cup heavy cream, then stir in butter and 1 tsp vanilla; set aside to cool completely.
In a large bowl, beat the softened cream cheese with 1/2 cup sugar until smooth, then beat in remaining 1.5 cups heavy cream and 1 tsp vanilla until fluffy and combined.
Line an 8×8-inch baking dish with plastic wrap, leaving plenty of overhang on the sides.
Place a single layer of 16 crackers on the bottom, then spread one-third of the cream mixture and drizzle with one-third of the caramel.
Repeat the layers twice more, finishing with the cream cheese mixture on top.
Cover tightly and refrigerate for at least 12 hours or overnight to allow the crackers to soften into a cake-like consistency.
Use the plastic wrap to lift the cake out of the dish before slicing into squares to serve.

Notes

For the best texture, ensure your cream cheese is at true room temperature before mixing to prevent any lumps in the filling. If you want a more pronounced salty flavor, you can sprinkle a tiny pinch of extra flakey sea salt over the final caramel drizzle just before serving.

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