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Splash of Taste – Vegetarian Recipes

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Home / Desserts

Salted caramel cheesecake

Published February 27, 2021 | Updated December 19, 2022 | By Mandy & Jane

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Delicious salted caramel cheesecake with salted caramel popcorn

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!

Cheesecake base in springform tin

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.

A cheesecake waiting to be decorated

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!

Salted caramel cheesecake ready to eat

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.

A piece of salted caramel cheesecake

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!

Homemade salted caramel cheesecake on a glass serving plate
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Salted caramel cheesecake

Once made and never forgotten, you'll find yourself making this sensational no bake cheesecake again and again!
Prep Time15 mins
Cook Time0 mins
Total Time15 mins
Servings12
Calories444
Course: Dessert
Cuisine: Greek
Author: Mandy Applegate | Splash of Taste
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Utensils

Food processor
Electric mixer
20cm Springform tin or a deep tin with a removable base
Palate knife – optional

Ingredients

Biscuit base

  • ⅔ cup Unsalted butter
  • 10 oz Digestive biscuits/Graham crackers
  • 3.5 oz Salted pretzels

Cheesecake filling

  • 2 oz Full fat cream cheese
  • 3.5 oz Icing sugar
  • 1½ tsp Vanilla extract
  • 2½ tsp Maldon sea salt flakes
  • 5 oz Caramel
  • 1¼ cups Double cream

Topping

  • 5 oz Caramel
  • Pretzels
  • Salted caramel popcorn
US Customary – Metric

Instructions

Biscuit base

  • 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

Filling

  • 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

Topping

  • 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

Nutrition

Calories: 444kcal | Carbohydrates: 51g | Protein: 4g | Fat: 26g | Saturated Fat: 14g | Trans Fat: 1g | Cholesterol: 68mg | Sodium: 300mg | Potassium: 118mg | Fiber: 1g | Sugar: 30g | Vitamin A: 755IU | Vitamin C: 1mg | Calcium: 60mg | Iron: 1mg

Disclaimer

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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Sweet & salty popcorn

Want to make your own popcorn for the cheesecake? It’s easy…

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mandy and jane

About Mandy

A vegetarian for over 35 years, Mandy has taught herself to be creative in the kitchen. Traveling extensively, Mandy loves learning and adapting vegetarian recipes from across the world. Read more...

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Recipe Rating




Comments

  1. Sara Harrison says

    March 3, 2021 at 2:21 pm

    5 stars
    Easy to follow recipe and wow wow wow absolutely scrumptious cheesecake…..more cheesecake recipes please Mandy & Jane

    Reply
    • Mandy from Splash of Taste says

      March 3, 2021 at 2:51 pm

      Glad you enjoyed it and that yours turned out great! There are more cheesecakes planned – watch this space!

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We love sharing our vegetarian food and drink recipes with you. If you’re cutting down on meat, going vegetarian or vegan, there’s something delicious to eat and drink for you here
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