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Side view of salted caramel cheesecake with dripping caramel on a white plate.

Salted Caramel Cheesecake

This Salted Caramel Cheesecake recipe is a super easy to make, no bake cheesecake recipe. A delicious dessert, light and creamy with the rich flavours of salted caramel. The must make pudding for Salted Caramel fans!
Course Dessert
Cuisine Family Food
Prep Time 15 minutes
Total Time 15 minutes
Servings 12 People
Calories 491kcal


  • 250 g Digestive biscuits
  • 125 g Butter Unsalted, melted
  • 450 ml Double cream Whipped until it forms medium soft peaks (like soft serve ice cream)
  • 100 g Icing Sugar Sifted
  • 2 x 280g Tubs of Philadelphia Cream Cheese Full fat
  • Juice of half a lemon
  • 794 g Carnation Caramel (2 x 397g tins)
  • Sea salt flakes


  • Crush the biscuits until they look like lumpy sand. (I did mind in a food processor because I'm lazy!)
  • Mix with the melted butter and press into your 7" 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 2 hours or into the fridge over night.
  • Remove the cheesecake from the tin.
  • Pour the rest of the caramel over the top. Sprinkle with the sea salt.


Calories: 491kcal | Carbohydrates: 68g | Protein: 3g | Fat: 24g | Saturated Fat: 14g | Cholesterol: 74mg | Sodium: 419mg | Potassium: 111mg | Fiber: 1g | Sugar: 14g | Vitamin A: 870IU | Vitamin C: 0.4mg | Calcium: 67mg | Iron: 0.9mg