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This Salted Caramel Cheesecake is a MUST addition to my no bake cheesecake recipes. It’s such a special dessert – rich, creamy and impressive but SO easy to make. This is going to wow all salted caramel fans!
Some foodie trends come and go, but salted caramel doesn’t seem to be going anywhere. But who can even remember life before it?!
It was inevitable that at some point it would find its way into one of my cheesecake recipes.
This homemade Salted Caramel Cheesecake feels unbelievably decadent but, as always, there’s no baking involved and even beginners can create a masterpiece with this simple recipe.
Follow all the tips and tricks for getting a winning dessert for when the occasion calls for it.
Why you’ll love this Easy Salted Caramel Cheesecake recipe
⭐️ Rich, creamy and utterly delicious
⭐️ No baking and easy method
⭐️ Make ahead of time for convenience
Sarah’s Notes
Most of my cheesecake recipes involved setting in the fridge, however this one is slightly different.
This one has a softer consistency than its cheesecake cousins because of the caramel swirled through, so I find it’s best to set it in the freezer rather than the fridge.
Then, once it’s set, keep it in the fridge and serve straight from chilled.
Don’t leave it to come to room temperature as it will become a bit too soft. No less delicious, but a bit messy.
Salted Caramel Cheesecake Ingredients Notes
For the base:
- Digestive biscuits – Crush these up. You can also use another biscuit base, such as shortbread or Hobnobs if you prefer. If you’re outside of the UK, you could swap these for graham crackers
- Unsalted butter – Melt this quickly in a mug in the microwave
For the cheesecake filling:
- Double cream – See tips below on the required whipping consistency. This is also called ‘heavy cream’ or ‘whipping cream’ outside of the UK
- Full fat cream cheese – I like to use Philadelphia brand cream cheese for this recipe. You can use other brands, but I find they are slightly more difficult to combine
- Icing sugar – This will need sifting
- Lemon – Juice of half a lemon for a little zesty tang
- Carnation Caramel – Not condensed milk! Or use another canned caramel. You can also make your own homemade caramel if you prefer
- Salt – I like to use sea salt for sprinkling over the top of the caramel
How to make Salted Caramel Cheesecake
1. Crush the biscuits until they look like lumpy sand. Mix with the melted butter and press into your tin. Combine the whipped cream, icing sugar, cream cheese, lemon juice and half of one tin of caramel.
2. Smooth on top of the biscuit base. Add some of the caramel through it as you go and flatten the top. Freeze. Remove the cheesecake from the tin and pour the rest of the caramel over the top. Sprinkle it with sea salt.
Hint: Whip the cream straight from the fridge (this helps to keep it stable) and whip enough so it holds its shape (to the texture of ice cream).
Substitutions
- To make gluten free – Simply use gluten free biscuits instead of standard ones. Always check the labels of your ingredients to double check they’re also gluten free.
Freezing this cheesecake
➡️ You can keep this cheesecake in the freezer in the tin for up to a month.
➡️ When it comes to serving, defrost it in the tin, in the fridge, and serve it when fully thawed.
➡️ Don’t defrost it at room temperature as the cheesecake will collapse!
➡️ It won’t be suitable for refreezing.
Top TipS!
How to crush the biscuits for the base
I use a food processor because it helps get that nice, fine consistency.
If you’d prefer to do it by hand, just put the biscuits in a food bag, seal the top, then bash with a rolling pin or something fairly heavy to get the fine crumble.
Whipping the cream
When whipping the double cream, be sure to watch it very carefully. It should be just forming soft floppy peaks, but still hold its shape.
Too runny and the cheesecake will be sloppy, too stiff and it will be too dense. Use an electric whisk if you have one.
Icing sugar sifting
Do sift the icing sugar! It will give a much smoother texture to the cheesecake.
Ideal cheesecake consistency
It should be sliceable but not solid (something like room temperature butter), and it should quiver but not wobble.
How to remove the cheesecake successfully from the tin
Use a tin with either a springform (unclippable sides) or removable base (I like these Masterclass 7″ Removable Base tins that I’ve had for years).
Warm a regular dinner knife under a hot tap and then dry it. Use this to run around the outside of the cake, inside the tin, before removing it.
Remove the knife and wipe as you work your way around the cake.
If you have a removable base, sit the tin on a tall glass and carefully press down so the sides of the tin can slip down lower than the cheesecake and you can easily remove it.
More decadent desserts…
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Ferrero Rocher Cheesecake {No Bake recipe}
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Vanilla Cheesecake {Easy No Bake Recipe}
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Creme Egg Cheesecake {No Bake Recipe}
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Biscoff Cheesecake {5 Ingredient Recipe!}
FAQs
Yes, you can make it ahead and simply store the cheesecake in the freezer.
If you’re not in the UK, you may not have access to double cream. No problem, just use the equivalent of whipping cream or heavy cream instead.
This almost always happens when either you haven’t whipped it sufficiently or when it hasn’t been set for long enough. It really does need to be whipped until it is VERY thick.
Yes – cream cheese. But do they taste like cheese? No! They just have a certain kind of creaminess that is so good and honestly does lend itself to a sweet dish.
Let me know how you got on and what you thought of these recipes. Please rate the recipe using the ⭐️ below.
Also I’d LOVE to see your cooking creations. If you’d like to share yours with me, you can tag me on Instagram (@tamingtwins).
Salted Caramel Cheesecake {No Bake Recipe}
Ingredients
For the base:
- 250 g Digestive biscuits, Crushed
- 125 g Unsalted butter, Melted
For the cheesecake mixture:
- 450 ml Double cream, Whipped to form medium soft peaks
- 100 g Icing sugar, Sifted
- 560 g Full fat cream cheese, 2x280g tubs of Philadelphia
- 1/2 Lemon, Juice only
- 794 g Carnation Caramel, 2x397g tins
- Sea salt
Instructions
- Crush the biscuits until they look like lumpy sand. (I do mine in a food processor because I'm lazy!)
- Mix with the melted butter and press into your tin.
- Combine the whipped cream, icing sugar, cream cheese, lemon juice and half of one tin of caramel (about 200g). Fold in gently until fully combined.
- Smooth on top of the biscuit base, dotting the remainder of one of the tins of caramel through it as you go (about 200g), and flatten the top with the back of a spoon or a palette knife if you have one.
- Pop into the freezer for at least 2 hours or overnight.
- Remove the cheesecake from the tin (see notes below).
- Pour the rest of the caramel over the top. Sprinkle with the sea salt.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Just discovered this unbelievable recipe… I will definitely be making this again! Thank you Sarah.