A decadent, downright delicious dessert, this no bake salted caramel cheesecake is a pure delight! The combination of the sweet and salty caramel with the creamy cheesecake filling is just divine.
So, you want to know how to make this easy salted caramel cheesecake? It’s brilliantly simple, and I’m going to show you how.
Equipment needed to make this recipe
There are a few important kitchen items you’ll need before you start making this salted caramel cheesecake recipe.
- Food processor – there’s no better way to blitz up your buttery biscuit base than by using a food processor
- 9 inch springform cheesecake pan – the perfect pan for any no bake cheesecake. Don’t be without it, as it makes it so easy much easier to remove the cheesecake
- Weighing scales – make sure you get your measurements right with a proper set of scales
- Mixing bowls – a good mixing bowl is a must when it comes to whipping up a no bake salted caramel cheesecake
- Stand mixer – when it comes to mixing your cheesecake mixture, a stand mixer is the way to go
- Wooden spoon – you’ll need a trusty wooden spoon to stir up your mixture
Why you’ll love this recipe
- The flavour of salted caramel and the creamy luscious cream cheese filling is absolute heaven!
- It’s a no bake cheesecake – so, no need to worry about dealing with a hot oven, which is especially ideal if you’re making this in the summer
- It’s very simple to make
- It looks fantastic – great for showing off your baking skills to friends and family!
FAQs
Salted caramel sauce
To make sure that your cheesecake sets properly, it’s best to leave it in the fridge overnight. You should leave it in the fridge for at least 6 hours, otherwise you risk it ending up too sloppy and separating from the biscuit base.
It’s also really important to whisk the filling properly. If you don’t whisk it enough, the filling won’t be thick and creamy enough. That’s why it’s always a good idea to use a stand mixer when whisking your cheesecake filling.
Lastly, always use full fat cream cheese when making no bake cheesecakes. Reduced fat types just don’t produce the same results. Not only will you end up with a sloppy mixture, but it will also be grainy.
When it comes to making a no bake cheesecake recipe, it’s not necessary to use gelatin. If you whisk the double cream and the cream cheese properly, your cheesecake will set perfectly and without the need for gelatin.
Any kind, as long as it’s full fat cream cheese. A spreadable cream cheese, something like Philadelphia cream cheese, is fine. Just don’t use a low fat version, as your cream cheese mixture will end up too thin and your cheesecake won’t set properly.
Most likely because you didn’t pack the biscuit crumbs down firmly enough. It’s important to get a properly condensed base, otherwise the biscuit crumbs won’t hold together.
It could also be that you didn’t use enough melted butter in the mixture or that you’re using the wrong sized cheesecake tin. Just make sure you follow the measurements and instructions and you’ll be fine!
You could add slices of banana, crushed nuts such as pecans, walnuts, hazelnuts or pistachios, or you could even add toffee popcorn on top – the kids will love it even more!
This cheesecake can serve between 8-12 people. Of course, the fewer people, the more you get to enjoy it!
The best way to store salted caramel cheesecake is in the fridge. Place your cheesecake in an airtight container – either sliced and placed into a small container or left whole and placed in a dedicated cheesecake container.
Salted caramel cheesecake will keep for 2-3 days when stored in an airtight container. Any longer than 3 days and you’re pushing your luck.
Dairy products shouldn’t be left out of the fridge for more than two hours. So, although you can leave it on the counter for a while if you don’t want it fully chilled, don’t leave it for more than 2 hours.
Yes you can! You will lose some of the taste and texture when freezing a cheesecake, but if you want to keep it for longer, it’s the way to go.
I recommend slicing the cheesecake first, then placing parchment paper between each slice. This means you’ll be able to defrost only as much as you need.
It’s best to let your no bake salted caramel cheesecake defrost in the fridge overnight. This way, you’ll minimise the impact on the taste and texture.
Not really. The measurements are precise and it’s important that you use the right amount of ingredients to fit the size of the cheesecake tin.
You can of course double the ingredients and make two cheesecakes!
Yes it can. You can make it up to 48 hours in advance. Either make the whole thing and leave it to set in the fridge, or let it set and then add the decorations on top just before serving.
Removing the cheesecake from the tin can get a little messy if not done right. The last thing you want is to fall at the final hurdle, so it’s important to take your time with this stage of the recipe and make sure that your salted caramel cheesecake is intact when removed.
For me, the easiest way to remove the cheesecake is to use a blowtorch. This might sound extreme, but honestly it’s the best way! These little gizmos are great for getting out of sticking situations and, once you’ve seen how effective it is, you’ll use this method every time.
You can also use a non-stick palette knife. Just dip it in boiling water, and run it around the edge of the tin. Another way is to run a cloth soaked in hot water around the edge of the tin.
Top Tips
- Make sure your cream cheese is full fat. Reduced fat cream cheese doesn’t lend well to no bake cheesecakes, as the filling doesn’t set properly
- Be sure to push down the biscuit base properly so that it sets. You can use the bottom of a large glass
- Get rid of bubbles in the cheesecake filling by dropping the tin onto the counter top 5–10 times from a height of about 5 inches
- For best results, let the cheesecake set in the fridge for about 24 hours
What to serve with salted caramel cheesecake
Wine
A crisp, dry New Zealand Pinot Gris or a dry Amontillado sherry would be an ideal pairing for this salted caramel cheesecake.
Tea or coffee
A lovely cup of tea or your favourite cup of coffee is the perfect drink pairing for this caramel cheesecake. No bake cheesecakes also go really well with my iced rooibos tea with raspberries and mint – perfect for a hot summer’s day!
Popular substitutions for this recipe
Here are a few ideas when it comes to swapping ingredients:
- If you’re in the US, you can swap out the digestive biscuits for Graham crackers. Otherwise, any other plain biscuit will do
- If you can’t get hold of vanilla paste, you can substitute it for vanilla extract. Just use an equal amount
Top Tips
- Make sure your cream cheese is full fat. Reduced fat cream cheese doesn’t lend well to no bake cheesecakes, as the filling doesn’t set properly
- Be sure to push down the biscuit base properly so that it sets. You can use the bottom of a large glass
- Get rid of bubbles in the cheesecake filling by dropping the tin onto the counter top 5–10 times from a height of about 5 inches
- For best results, let the cheesecake set in the fridge for about 24 hours
Other no bake cheesecake recipes you’ll love
Once you’ve mastered this no bake salted caramel cheesecake, try one of these other amazing cheesecake recipes:
- No bake pomegranate cheesecake – fancy something a little fruitier? This one is bursting with flavour. Pomegranate is such an underused fruit and is absolutely perfect for a cheesecake. Make this on a summer’s day and let the day float away
- No bake lemon cheesecake – another fruity cheesecake, this one is absolutely perfect for a spring or summer day. Zesty, refreshing and decadent, all in one
- No bake Oreo cheesecake – speaking of decadent, here’s one for the chocoholics! When it comes to easy desserts that never fail to impress, this recipe is right up the top of the list. Simply sensational!
- No bake mocha cheesecake – one for the coffee lovers! Coffee and chocolate combine for an incredible cheesecake that you’ll go back to again and again
- No bake espresso cheesecake – here’s another coffee flavoured sensation. Creamy, rich and incredible satisfying, this no bake is wonderful
- No bake cherry cheesecake – a big flavoured fruity favoured, this is a cheesecake with lots of flavour and heaps of charm
- Strawberry cheesecake – a light refreshing cheesecake perfect for a tea party, who doesn't love strawberries?
- Easter egg cheesecake – when Easter rolls around, this is the dessert to make! Full on chocolate heaven, with the indulgence factor turned up to 11
- Gin and tonic cheesecake – fresh, vibrant and utterly delicious, this is a cheesecake with a boozy twist
Ingredients
Cheesecake base
- 3 cups digestive biscuits crushed
- 1 tsp sea salt
- ⅔ cup unsalted butter melted
Cheesecake filling
- 3¼ cups cream cheese
- 2 tsp vanilla paste
- 1⅓ cups icing sugar
- ⅔ cup caramel
- 2 tsp sea salt
- 2 cups heavy (double) cream
Cheesecake decoration
- ½ cup heavy (double) cream
- 1 tbsp icing sugar
- 1 tsp vanilla paste
- ½ cup caramel
- 1 tsp sea salt
Instructions
For the Biscuit Base:
- Place the digestive biscuits and sea salt in your food processor and blitz into a crumb. While the food processor is still running add the melted butter and allow to combine which should only take about 15 seconds then turn off.
- Prepare your 23cm (9 inch) springform pan by putting a layer of greaseproof paper over the base and then clasping the springform pan ring around the outside as I find this easier when removing the cheesecake at the end.
- Pour your crumb into the springform pan and flatten evenly - I use the bottom of a large glass.
- Place into the fridge to chill.
Salted Caramel Cheesecake Filling:
- In a stand mixer with the whisk attachment, mix the cream cheese and vanilla paste for a minute or two to loosen it up and then on a low speed gradually add the icing sugar. I add a spoonful at a time and make sure each spoonful is fully incorporated before adding the next one.
- Mix through the caramel and sea salt.
- In a separate bowl whisk the heavy (double) cream until you achieve soft peak consistency.
- Fold the cream cheese and double cream together carefully trying to keep as much air in as possible.
- Remove the biscuit base from the fridge.
- Pour the filling onto the biscuit base.
- Drop the tin onto the counter top to release any bubbles that may have been trapped, I do this 5-10 times from about 5 inches from the counter top.
- Transfer to the fridge and leave to set for around 6 hours or preferably overnight.
- Remove the cheesecake from the fridge and remove the springform tin. I use a blowtorch but you can just run a cloth soaked in hot water around the edge.
- Transfer the cheesecake to the serving plate of your choice.
- To decorate, place the heavy (double) cream, icing sugar, vanilla paste and half of the caramel into a bowl and whisk until you achieve soft peak consistency.
- Transfer the whipped cream to a piping bag and decorate as you so desire.
- Place the remaining caramel in the microwave and blast for 30 seconds, using a spoon drizzle the caramel over the top of the cheesecake (I take my inspiration from Jackson Pollock at this moment) and sprinkle the sea salt over the top. Use our pictures for inspiration. Have fun!
- Portion up. Enjoy!
Nutrition
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