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+ servings

No bake salted caramel cheesecake

This No-Bake Salted Caramel Cheesecake is a lusciously sweet and salty dessert made with a rich caramel sauce.
Prep Time: 15 minutes
Chill Time: 6 hours
Total Time: 6 hours 15 minutes
Course: Dessert
Cuisine: American
Keyword: how to make salted caramel cheesecake, Salted caramel cheesecake, salted caramel cheesecake recipe, sea salted caramel cheesecake
Servings: 12 slices
Calories: 689kcal

Ingredients

Cheesecake base

  • 3 cups digestive biscuits crushed
  • 1 tsp sea salt
  • cup unsalted butter melted

Cheesecake filling

  • cups cream cheese
  • 2 tsp vanilla paste
  • 1⅓ cups icing sugar
  • 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

Calories: 689kcal | Carbohydrates: 51g | Protein: 7g | Fat: 53g | Saturated Fat: 30g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 14g | Trans Fat: 1g | Cholesterol: 163mg | Sodium: 1161mg | Potassium: 185mg | Fiber: 1g | Sugar: 29g | Vitamin A: 1886IU | Vitamin C: 1mg | Calcium: 121mg | Iron: 1mg
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