Salted Caramel Cheesecake Iced Latte Recipe: Dreamy Coffee Dessert

It started as a craving that spiraled into a latte love affair: salted caramel cheesecake iced latte. You bring the espresso, I bring the sticky-sweet syrup, and together we defy coffee gravity. Trust me, this isn’t just a drink—it’s a mood in a cup.

Why this combo works: sweet, salty, creamy, caffeinated

Don’t overthink it. Cheesecake in latte form sounds fancy, but it bites into familiar territory: creamy, tangy cheesecake meets bold coffee. Add salted caramel for that “oh wow, I didn’t know I needed this” moment. The result? A beverage that tastes like dessert but keeps you buzzing through the afternoon.
– Bold espresso acts as the backbone.
– Cream cheese or cheesecake-flavored syrup adds tang.
– Salted caramel brings that note-of-god-sweetness with a pinch of salt.
– Ice keeps it refreshing rather than cloying.
If you’re skeptical, FYI: the balance is the secret. Too much sweetness and you lose the coffee edge; too little and you miss the cheesecake vibe. We’ll walk that tightrope together.

What you’ll need: gear, ingredients, and a vibe check

Let’s line up the essentials so you can actually make this without improv comedy during the kitchen scene.

1. Espresso or strong coffee – 1 shot (about 1 ounce) or 2 if you want a bolder drink.
2. Cream cheese or cheesecakey syrups – 2 tablespoons, softened. This is your cheesecake punch.
3. Salted caramel sauce – 2–3 tablespoons, plus a tiny pinch of sea salt if you’re feeling fancy.
4. Milk of choice – 1/2 to 3/4 cup, depending on how milky you like it.
5. Ice – enough to fill your glass for that bomb-cold sip.
6. Vanilla extract – a small splash to brighten the cheesecake notes.
7. Optional toppings – whipped cream, extra caramel drizzle, a pinch of flaky salt.

A quick pro tip: use a blender or shaker for a smoother, frothier finish. If you don’t have one, a vigorously whisked mixture over ice still tastes like a dream.

Step-by-step: making the Salted Caramel Cheesecake Iced Latte

Here’s the fun part. We’ll keep it simple but flavor-forward so you can brag about it later to your favorite coffee-loving pal.

Step 1: Build the cheesecake base

– Soften the cream cheese and whisk it until it’s silky smooth. No lumps, please—your future self will thank you.
– Stir in a splash of vanilla and a tiny pinch of salt. This is where the cheesecake personality begins to show.

Step 2: Sweeten with caramel

– Add 1 tablespoon of salted caramel sauce to the cream cheese. Mix until glossy.
– If your caramel is thick, warm it a few seconds in the microwave to loosen it up. FYI, patience here prevents clumps.

Step 3: Brew espresso and chill

– Brew a fresh shot or two. If you’re using hot espresso, let it cool a touch so it doesn’t melt your ice too fast.
– Alternatively, chill cold brew for an even smoother finish. The choice is yours, friend.

Step 4: assemble the latte

– In a shaker or large jar, combine the caramel-cheesecake base with milk and the cooled espresso.
– Add 1 tablespoon of extra caramel sauce for depth, then a quick shake or vigorous stir.
– Taste and adjust. Need more cheesecake tang? Add a bit more cream cheese. Want more caramel? Drizzle in more sauce.

Step 5: ice, shake, and serve

– Fill a tall glass with ice.
– Pour the mixture over the ice and give it a gentle stir to chill evenly.
– Top with whipped cream and a final drizzle of caramel if you’re feeling dramatic.

Texture, balance, and flavor notes

What makes this drink sing? It’s all in the texture and the delicate balance between elements.
– Creaminess from the cheesecake base keeps the drink from tasting like a sugary dessert and instead feels like indulgent coffee.
– Salted caramel adds that savory-sweet contrast that stops everything from tipping into cloying territory.
– The espresso anchors the flavors, so every sip remains coffee-forward rather than dessert-first.
If you want extra punch, try using a double shot or extra-strong brew. If you’re avoiding dairy, use a soy or oat version—just keep the cream cheese substitute flavor in mind, as it shifts the vibe slightly.

Variations to customize your vibe

There’s no one right way to enjoy this. Tailor it to your personal flavor horizon.

Cheesecake-free, but still fancy

– Omit the cream cheese and replace with a cheesecake-flavored syrup or a dollop of vanilla yogurt for a lighter twist.

Higher caramel drama

– Increase the salted caramel to 4–5 tablespoons and add a pinch of flaky sea salt on top. You’ll get a more humid, caramel-forward sip.

Vegan-friendly version

– Use plant-based cream cheese or coconut cream in place of dairy, and pick a vegan caramel sauce. Ensure your espresso and milk stay dairy-free if you’re strict.

Serving ideas and presentation tips

We drink with our eyes first, so make that glass look as good as it tastes.
– Rim the glass with a little caramel sauce and a pinch of flaky salt for a fancy first impression.
– Use clear glass so people can see the creamy swirl and caramel ribbons.
– Garnish with a short drizzle of caramel and a light dusting of cinnamon for a cozy vibe.
If you’re serving guests, set out a small tasting station with mini spoons and extra caramel. FYI, it’s a party in a cup that doesn’t require a punch bowl.

Frequently asked questions

Can I make this ahead for the week?

Yes, you can prep the cheesecake base and caramel sauce in advance. Store in the fridge and assemble with milk and espresso when you’re ready to drink. The texture might be a touch looser after chilling, but still delicious.

Can I use decaf coffee?

Absolutely. Decaf keeps the indulgent flavors without the caffeine kick. Just adjust the amount of coffee to your taste.

What substitutes work if I don’t have cream cheese?

Try a thick vanilla yogurt or a dairy-free cream cheese alternative. You might want to adjust the sweetness slightly to keep the balance right.

Is this too sweet for everyday coffee?

Not if you tune it to your palate. Start with less caramel and cream cheese, then add more to taste. You can absolutely drink this as an afternoon treat or a weekend special.

How do I prevent the ice from diluting the flavor too fast?

Use a small amount of ice blended with the base rather than plain ice if you want heavier flavor retention. Or serve over coffee ice cubes to keep the drink cool without watering down the taste.

Conclusion

There you have it: Salted Caramel Cheesecake Iced Latte, your new go-to for those “treat yourself” moments. It’s indulgent enough to feel like dessert, but the caffeine keeps you moving like the responsible adult you are (well, mostly). IMO, this drink is what happens when crust meets crema in the most delightful way. So grab your ingredients, channel your inner barista, and sip with a sly grin. You’ve earned it.