Salted Caramel Cheesecake Iced Latte Recipe – Easy 5-Minute Café Treat

If you’re anything like me, you love a good iced latte—especially when it feels like a treat but is super easy to whip up at home. The first time I made this Salted Caramel Cheesecake Iced Latte, I was honestly just craving something decadent but didn’t want to spend a fortune at the café around the corner. I’m telling you, this drink hits all the right notes: creamy, sweet, salty, and just a little bit fancy without any fuss. You know that moment when you’re torn between dessert and coffee? This latte is like the happy marriage of both. It’s become my go-to for lazy Saturday mornings, post-dinner pick-me-ups, or whenever I just want to spoil myself a bit.

You guys, there’s something magical about salted caramel and cheesecake flavors swirling together over ice, especially when you get to sip it from your favorite glass. And the best part? You can make this in five minutes, literally. No need to change out of your pajamas or brave the coffee shop line. So if you’re a fan of creamy drinks and love a little indulgence now and then, stick around—I can’t wait to walk you through my favorite homemade café treat!

Drink Inspiration & Background

Okay, so let me tell you how this Salted Caramel Cheesecake Iced Latte ended up in my life. I saw a photo on Pinterest (of course!) of a fancy iced latte drizzled with caramel and topped with whipped cream, and I thought, “Why not add a cheesecake twist?” I’ve always been obsessed with that tangy, slightly sweet cream cheese flavor, especially when it’s paired with caramel. The idea of blending all those dessert vibes into my coffee just sounded too good not to try.

Turns out, cheesecake lattes are kind of a hidden gem in the café world—some specialty spots serve them, but most don’t. So, making it at home felt like a fun experiment. And you know what? It’s perfect for all sorts of occasions. I love making it for brunch with friends or as a little afternoon pick-me-up when I want something special but don’t want to bake an actual cheesecake (honestly, who has time?). This drink is especially amazing in the summer, but I’ve made it in winter too, and it’s just as comforting—kind of like a dessert in a glass.

If you’ve ever wondered how to get those café flavors at home, this is your answer. Trust me, once you’ve tried this Salted Caramel Cheesecake Iced Latte, you’ll be hooked. It’s the perfect balance of sweet, salty, creamy, and coffee goodness, and you can totally tweak it to your own taste.

What Ingredients You Will Need

Let’s break down what makes this Salted Caramel Cheesecake Iced Latte so special. The ingredients are simple but work together to create a drink that feels decadent but is super doable for anyone.

• Strong brewed coffee or espresso: I like using chilled espresso for that café kick, but honestly, any strong coffee will do. If you have cold brew on hand, that works great too! The coffee is your base, so go for your favorite roast.
• Cream cheese: This is the secret ingredient. Just a tablespoon or so, softened, gives your latte that cheesecake flavor. Full fat is best for creaminess, but you can use light cream cheese if you want.
• Milk: Any milk works—whole milk makes it super creamy, but almond, oat, or coconut milk are all awesome if you’re dairy-free. I switch it up depending on what’s in my fridge.
• Salted caramel sauce: You can use store-bought or make your own if you’re feeling fancy. The salt is key—it brings out the flavors and gives that “wow” moment. If you don’t have salted caramel, regular caramel plus a tiny pinch of sea salt totally works.
• Sweetener: Depending on how sweet you like your drinks and how sweet your caramel sauce is, you might want a little extra sugar, honey, or maple syrup. I usually taste as I go.
• Ice: Lots of it! This is an iced latte, after all.
• Whipped cream (optional): If you want to make this extra indulgent, a little whipped cream on top is amazing. Sometimes I skip it, but it does make it feel café-worthy.

Here’s a tip: If you can get your hands on flavored cream cheese (like honey or vanilla), that adds a fun twist. Also, don’t stress if you’re missing something—swap in what you have. I’ve used Greek yogurt instead of cream cheese in a pinch, and it was still super tasty.

The real magic is in the balance of strong coffee, creamy milk, tangy cream cheese, and that sweet-salty caramel. It’s like a dessert and a coffee had a baby, and I’m here for it!

Equipment & Tools

I promise you don’t need a ton of fancy gear for this Salted Caramel Cheesecake Iced Latte. Here’s what works best, and what you can use if you’re working with a regular kitchen:

• Coffee maker or espresso machine: Whatever you use to brew strong coffee is perfect. Cold brew is great too!
• Blender or milk frother: For mixing the cream cheese and milk smoothly. I just use my cheap hand blender—it works like a charm.
• Measuring spoons: To help keep the flavors balanced.
• Tall glass: For serving, because this drink looks gorgeous in a clear glass.
• Spoon: For stirring and layering that caramel goodness.

If you don’t have a blender, just whisk the cream cheese and milk together really well. No worries—the drink will still taste amazing!

How to Make It

Alright, here comes the good part—making your own Salted Caramel Cheesecake Iced Latte! Trust me, it’s way easier than it sounds, and you’ll be sipping your café treat in no time.

1. Brew your coffee: Start by making a strong cup of coffee or pulling two shots of espresso. Let it cool, or use cold brew if you have it ready. I usually make mine the night before and stash it in the fridge.
2. Mix the cream cheese and milk: In a blender (or using a milk frother), combine 1 tablespoon of softened cream cheese with 1 cup of milk. Blend until smooth and creamy. If you don’t have a blender, just use a whisk and go to town until there are no lumps.
3. Add caramel: Add 2 tablespoons of salted caramel sauce to the milk mixture. If your caramel isn’t salted, sprinkle in a pinch of sea salt. Blend or stir well. Taste and add sweetener if needed.
4. Assemble the latte: Fill a tall glass with ice cubes—about 1 cup. Pour in your chilled coffee or espresso.
5. Layer the cheesecake milk: Slowly pour your caramel cheesecake milk mixture over the coffee and ice. You’ll see the layers swirl together—it’s seriously pretty.
6. Top it off: If you’re feeling extra, add a generous dollop of whipped cream. Drizzle a little more caramel sauce on top for good measure. Sometimes I even sprinkle a tiny bit more sea salt.
7. Stir & enjoy: Give your drink a gentle stir or leave it layered for that dramatic look. Take a sip and pat yourself on the back—you just made a café-worthy treat in five minutes!

Quick tip: If your cream cheese clumps, don’t panic—just blend a little longer. If you want it extra cold, freeze your glass before assembling. And if you like a stronger coffee kick, use less milk or more espresso.

This recipe is all about finding your sweet spot. Taste as you go, and adjust until it’s perfect for you!

Tips & Tricks

After making this Salted Caramel Cheesecake Iced Latte a bunch of times, I’ve picked up some tricks that’ll make it even better (and save you from a few rookie mistakes):

• Soften your cream cheese: If you forget to take it out early, just pop it in the microwave for 10 seconds. It blends way smoother!
• Chill your coffee: Hot coffee melts the ice too fast and the drink gets watery. I usually brew extra in the morning and let it sit in the fridge until I need it.
• Use good caramel: Quality caramel sauce makes a big difference. If yours is thick, warm it a bit so it blends easily.
• Don’t skip the salt: Even if you’re using regular caramel, a small sprinkle of sea salt brings out the flavors and makes the drink pop.
• Blend well: Cream cheese can be stubborn. If you don’t blend enough, you’ll get little bits floating around (learned that the hard way!).
• Make it ahead: You can prep the cheesecake milk mixture in advance and keep it in the fridge for a couple days. Then it’s even faster to whip up!
• Customize sweetness: Some caramel sauces are super sweet, so taste before adding more sugar. I like mine just sweet enough to feel like dessert but not over-the-top.

Honestly, don’t worry if your first try isn’t “Pinterest perfect.” My first latte was a little lumpy, but still delicious. Each time you make it, you’ll find your groove (and your perfect balance of flavors).

Variations & Customizations

This Salted Caramel Cheesecake Iced Latte is super flexible, so you can play around with it based on what you like or what you have:

• Dairy-free: Use almond, oat, or coconut milk, plus dairy-free cream cheese. Tastes just as creamy!
• Extra strong: Double the espresso shots or use less milk for a bolder coffee flavor.
• Less sweet: Cut back on the caramel sauce or skip extra sweetener if you prefer a more grown-up taste.
• Add a flavor twist: Try vanilla or cinnamon in the cheesecake milk. Sometimes I add a splash of vanilla extract for a bakery vibe.
• Nutty version: Sprinkle chopped pecans or almonds on top of the whipped cream for a little crunch.
• Chocolatey: Mix in a teaspoon of cocoa powder with your cream cheese and milk for a chocolate cheesecake latte!
• Personal favorite: I’ve made a maple caramel version by swapping the caramel for maple syrup and adding a pinch of salt. So good for fall!

Seriously, don’t be afraid to experiment. The base recipe is forgiving, so try new things and make it your own!

Serving & Storage

The best way to serve your Salted Caramel Cheesecake Iced Latte is in a tall, clear glass so you can admire those gorgeous layers. Add plenty of ice to keep it icy cold (trust me, it’s way better that way). I love using a reusable straw, especially for slurping up whipped cream and caramel bits from the top!

If you want to prep ahead, mix the cheesecake milk and caramel together and keep it in the fridge for up to two days. Just give it a good shake before using. You can also chill your coffee in advance for quick assembly. If you’re making a batch for friends, set up a “latte bar” with whipped cream and extra caramel for topping.

This drink is best enjoyed fresh, but if you have leftovers, keep the mixture in a sealed jar in the fridge (without ice) and use within 48 hours. If you ever want it warm, just gently heat the milk mixture and use hot coffee instead—instant cozy vibes!

Health Benefits

While this Salted Caramel Cheesecake Iced Latte is definitely a treat, it can be tweaked to fit your lifestyle. Using dairy-free milk and cream cheese makes it friendly for lactose folks, and you can lower the sugar by choosing unsweetened milk and adjusting the caramel. Plus, coffee itself brings a little energy boost (hello, caffeine!), and you get some calcium from the milk.

If you’re watching calories, just skip the whipped cream or use light cream cheese. It’s all about balance—sometimes you just need a little indulgence, and this latte totally delivers without going overboard.

FAQs

Can I make the Salted Caramel Cheesecake Iced Latte without espresso?

Absolutely! Just use strong brewed coffee or cold brew instead. The flavor will still be rich and delicious.

What if I don’t have cream cheese?

No worries—you can substitute with Greek yogurt or mascarpone. The flavor will be a little different but still super creamy and tasty.

Is there a way to make this drink vegan?

Yes! Use plant-based milk and vegan cream cheese. Most store-bought caramel sauces are vegan, but double-check the label to be sure.

How do I fix clumpy cream cheese in my latte?

Blend a little longer or make sure your cream cheese is fully softened before mixing. If it’s still clumpy, strain the mixture before assembling your drink.

Can I make a big batch for a party?

Definitely! Mix up a big pitcher of the cheesecake milk and caramel, chill your coffee in advance, and serve over ice as needed. It’s a crowd-pleaser for sure!

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