A no-bake dessert made with Ritz crackers, cream cheese, whipped cream, sugar, and salted caramel sauce—sweet, salty, creamy, and wildly comforting.

I didn’t plan to make a Ritz Cracker Salted Caramel Icebox Cake the first time. It just… happened. One of those afternoons where you’re craving something, but not enough to preheat the oven or put on real pants. I was standing in the kitchen, door to the pantry open, doing that stare we all do—like answers might reveal themselves if we look long enough.

Ritz crackers were right there. And I remember thinking, This is either going to be genius or I’ll pretend it never happened. I’d grown up with salty snacks dipped in sweet stuff—crackers with frosting at birthday parties, pretzels dunked in caramel at fall festivals—so it didn’t feel totally wrong. Still, I hesitated. Crackers in dessert feels rebellious in a quiet, Midwestern way.

The first bite? Pause. Actual pause. The kind where you stop chewing and look at the plate like, Wait… did I do this? The crackers softened into these tender layers, the filling was fluffy but rich, and the salted caramel tied it all together like it knew exactly what it was doing. I wasn’t 100% sure it would work going in. But wow. It really, really did.

Why you’ll Love this Ritz Cracker Salted Caramel Icebox Cake?

This dessert is sneaky. The Ritz Cracker Salted Caramel Icebox Cake doesn’t scream for attention—it quietly wins people over. The salty crackers keep the sweetness in check, which I appreciate more and more as I get older (anyone else?). The cream cheese layer is light but indulgent, and the caramel adds that deep, cozy sweetness that feels like late fall even if you’re making it in July.

It’s also one of those desserts that looks humble but tastes… expensive? Like something you’d find at a potluck and immediately ask, “Who made this?” And then you’re shocked when the answer involves crackers and zero baking. I love recipes like that. They feel a little mischievous.

Ingredient Notes

Before you start layering, let’s chat ingredients—because a couple of these really matter.

• Ritz Crackers: These are non-negotiable. Their buttery saltiness is the backbone of this whole icebox cake situation.
• Cream Cheese: Softened means softened. If it’s still cold, you’ll know. And not in a good way.
• Granulated Sugar: Just enough sweetness without pushing things over the edge.
• Heavy Whipping Cream: This is what makes the filling feel airy instead of dense. Please don’t swap it for milk and hope for the best.
• Vanilla Extract: Quiet, supportive, doing important background work.
• Salted Caramel Sauce: Use one you genuinely like. I’ve used store-bought plenty of times—no shame.
• Whipped Cream: Optional garnish, but… also kind of essential? I’ll let you decide.

How to Make Air Ritz Cracker Salted Caramel Icebox Cake?

1. Start by lightly greasing an 8×8-inch baking dish. Nothing dramatic here—just enough so you’re not chiseling slices out later.
2. In a large bowl, beat the cream cheese and sugar until smooth. Take a second to scrape down the sides. This is not the moment to rush. Then add the heavy cream and vanilla and beat until stiff peaks form. You’ll feel very accomplished when the mixer stops and it actually looks fluffy and legit.
3. Now the layers. Lay Ritz crackers across the bottom of the dish. They won’t fit perfectly, and that’s fine. Break a few. Life is messy. Spread one-third of the cream mixture on top, then drizzle one-third of the salted caramel sauce over it. Don’t overthink the drizzle—random is good here.
4. Repeat: crackers, cream, caramel. One more time. Finish with the last of the cream mixture on top. Cover the dish and refrigerate for at least four hours, but overnight is where the Ritz Cracker Salted Caramel Icebox Cake really becomes itself. The crackers soften, everything settles, and it turns into something that feels way more intentional than it started.
5. Slice, add whipped cream if you want, maybe more caramel (you do you), and serve.

Storage Options

Cover the cake tightly and keep it in the fridge. It’ll hold up beautifully for up to four days, and honestly, it’s even better on day two. I wouldn’t freeze it—the texture changes, and it loses that soft, creamy magic. Not that I’ve ever had enough left to try freezing it anyway.

Variations & Substitutions

This Ritz Cracker Salted Caramel Icebox Cake is flexible, which I appreciate.

• Chocolate Drizzle: Add a little between layers if caramel alone feels like it’s not enough (it happens).
• Nutty Add-In: Chopped pecans or toffee bits add a nice crunch.
• Less Sweet Version: Use a little less caramel if you’re not in the mood for full dessert chaos.
• Extra Salty Finish: A pinch of flaky sea salt on top? Not necessary, but very good.

Ever tweak a recipe just a bit and end up liking your version better? Same energy here.

What to Serve With Ritz Cracker Salted Caramel Icebox Cake?

I love this cake with a strong cup of coffee—the kind that makes you squint a little on the first sip. It balances the sweetness perfectly. Fresh berries on the side work too, especially if you’re serving this after a heavy meal. Or just serve it on its own and let it be the main character.

FAQ

Can I make this ahead of time?
Yes, and I recommend it. Overnight chilling makes the texture better. No downside here.

Do the crackers get soggy?
Not soggy. Soft. Like cake layers that used to be crackers. It’s oddly satisfying.

Can I use homemade caramel sauce?
Absolutely. Just make sure it’s cooled and thick enough to drizzle, not pour like soup.

If you’re even slightly curious, I’d say try this Ritz Cracker Salted Caramel Icebox Cake once. Worst case? You learn something. Best case? It becomes one of those recipes people ask you for every time. Let me know which camp you end up in—I’m genuinely curious.

Ritz Cracker Salted Caramel Icebox Cake

A refined no-bake dessert featuring buttery Ritz crackers, a smooth cream cheese filling, and layers of salted caramel, chilled until tender and sliceable for an elegant sweet-and-salty finish.

Print Pin Rate

Course: Dessert

Cuisine: American

Keyword: Ritz Cracker Salted Caramel Icebox Cake

Servings: 8

Ingredients

• 48 Ritz crackers
• 2 packages 8 oz each cream cheese softened
• 1 cup granulated sugar
• 1 cup heavy whipping cream
• 1 teaspoon vanilla extract
• 1 cup salted caramel sauce divided
• Whipped cream for garnish (optional)

Instructions

• Prepare an 8×8-inch baking dish by lightly greasing it with non-stick cooking spray. Set aside.
• In a large mixing bowl, combine the softened cream cheese and granulated sugar. Using an electric mixer set to medium speed, beat until the mixture is completely smooth and uniform in texture.
• Add the heavy whipping cream and vanilla extract to the cream cheese mixture. Continue mixing on medium-high speed until stiff peaks form, approximately 3 to 5 minutes.
• Arrange an even layer of crackers across the bottom of the prepared baking dish. Spread one-third of the cream cheese mixture evenly over the crackers, then drizzle one-third of the salted caramel sauce over the top.
• Repeat the layering process with an additional layer of crackers, followed by one-third of the cream cheese mixture and one-third of the caramel sauce. Add a final layer of crackers and top with the remaining cream cheese mixture, smoothing the surface evenly.
• Cover the dish securely and refrigerate for a minimum of 4 hours, or preferably overnight, to allow the layers to fully set and soften.
• Once chilled, slice the dessert into squares. Garnish with whipped cream and additional caramel sauce, if desired, before serving.

Notes

To prepare this recipe gluten free, substitute the Ritz crackers with a certified gluten-free buttery cracker of similar size and thickness. Ensure the caramel sauce and vanilla extract are also labeled gluten free, as some brands may contain additives with gluten-derived ingredients.