This salted caramel cheesecake is sensational – it’s no bake too!
A homemade salted caramel cheesecake is an amazing centre piece on anyone’s dessert table.
Indulgent, decadent and outrageously tasty, this is a total crowd pleaser – you will become a legend!
Is this cheesecake difficult to make?
No, it’s not difficult.
But as in life, all good things come to he or she who waits.
You’ll need to chill the salted caramel cheesecake in the fridge overnight.
Why do you do that? It’s simply to make sure that it’s not runny. Runny cheesecakes aren’t good.
You could reduce the time and make the base early in the morning and leave it for six to eight hours but why would you want to risk it? This needs to be perfect!
Apart from that, yes it’s a pretty easy desert to make!
How come I don’t have to bake this cheesecake?
You don’t have to bake this cheesecake because there are no eggs in this recipe.
Baked cheesecakes are normally a whole lot denser than their lighter fluffier no-bake cheesecake cousin.
Another great no-bake cheesecake is our Oreo cheesecake.
Do I have to use a springform tin to make this salted caramel cheesecake?
No you don’t, we did but you don’t have to.
The most important thing is to have a deep enough tin and with a removable flat base.
How do I make this cheesecake from scratch?
Like all of the recipes on our website, if you follow our step by step instructions, then you can’t go wrong!
For all of our visitors who use the cup measurement system, then don’t worry, take a look under the ingredients and you’ll see a toggle button which you can press and then it automatically converts to cups – just like magic!
Enjoy your cheesecake and please let us know how you get on!
Salted caramel cheesecake
- 155 g Unsalted butter
- 300 g Digestive biscuits/Graham crackers
- 100 g Salted pretzels
- 50 g Full fat cream cheese
- 100 g Icing sugar
- 1½ tsp Vanilla extract
- 2½ tsp Maldon sea salt flakes
- 150 g Caramel
- 300 ml Double cream
- 100 g Caramel
- Salted caramel popcorn
- You need to start with the base so it has time to set
- Take the pretzels and biscuits, put them in the blender and blitz them
- Melt the butter and then mix with the biscuit blend
- Now you need to place the mixture into the tin, spread it out evenly and then press it down quite firmly, put it in the fridge and leave to set
- While the base is setting, make the filling
- Whisk together the icing sugar, vanilla and cream cheese until it's lovely and smooth
- Then put in the caramel and whisk it again, you need it to be smooth with no lumps
- Next to go in is the double cream and the salt flakes, keep mixing for as long as it takes for it to be able to hold itself just like a meringue does, make sure it's mixed well or it won't set but not too quickly as you don't want it to split
- When it's ready spread it evenly on the biscuit base, even the top and make it nice and smooth and then put it in the fridge to set overnight
- Remove from the tin and place on a serving plate
- You can pretty much top the cheesecake in any style you like
- We piped on caramel and placed our salted caramel popcorn over
Please note that nutrient values are estimates only. Variations can occur due to product availability and manner of food preparation. Nutrition may vary based on methods of origin, preparation, freshness of ingredients, and other factors.
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