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Salted Caramel Cheesecake Recipe

I am a big fan of no-bake cheesecake recipes. There's nothing really to go wrong unless you use the cheap or low-fat cream cheese, use single cream.

Double (heavy) cream is most certainly the way to go in order to get your cheesecake to set.

Salted Caramel Cheesecake on a serving plate. I used a no bake cheesecake recipe to make it..

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Now, I came across this recipe at The Baking Explorer who by the way, makes amazing cakes and cheesecakes, so you might want to check her out!

This Philadelphia no-bake cheesecake was a great success - however, mine isn't as perfect looking as the baking explorer's. 

Salted Caramel Sauce

For quickness, and laziness on my part, I used shop-bought Tesco Finest Salted Caramel Sauce.

Cheesecake Base

I went for McVitie's Hobnob biscuits rather than digestive as I like the oaty taste they add to a cheesecake base and I used Hobnobs in my first no-bake toblerone cheesecake recipe

What makes salted caramel so popular? 

The appeal of the sweet and salty combination is quite addictive! Apparently, there is a scientific reason you can’t stop eating salted caramel, and no, it’s not just because you’re greedy says The Independant. 

It was first created by a chocolatier called Henri Le Roux more than three decades ago. Since then it has quickly taken over the Western world and has become one of the most addictive substances of the confectionery world.

Ingredients in this recipe

  • Hobnob Biscuits
  • Butter 
  • For the cheesecake filling
  • Full fat cream cheese
  • Icing sugar
  • Salted caramel sauce 
  • Double (heavy) cream

To Decorate

  • Salted caramel sauce

Reccomended equipment

What's that about a cake lifter?! Yes indeed, I bought a cake lifter years ago when I made my first ever Christmas cake. I didn't think I'd use it much but it turns out it is brilliant at getting a pizza in and out of the oven!

How to make a No-bake Cheesecake

Make the base by using a food processor to whizz up the biscuits into crumbs.

Biscuit cheesecake base

Mix in the melted butter and, using the back of a dessert spoon, press the mixture into the bottom of a 23cm springform tin until it is compact and even and then put it in the fridge while you make the filling.

Cheesecake base in a tin

For the cheesecake filling use either a food mixer with a whisk attachment or an electric hand whisk to mix together the cream cheese, icing sugar and salted caramel sauce.

Once it's nice and smooth, add the double cream and whisk until it is thick and holds its shape.

Cheesecake mixture spread over the biscuit base.

Smooth the mixture into the tin on top of the biscuit base, then put it in the fridge overnight, or for at least 4 hours, to set.

Remove the cheesecake from the tin and put it onto a plate.

Cheesecake removed from the tin

Put the salted caramel into a bowl and microwave it for 30 seconds so becomes runny - if your sauce is already runny you can skip this bit.

Let the sauce cool for a minute or so before pouring it over the cheesecake - let it spread and drip down the sides.

You can use a palette knife to smooth it out and push it to the edges if it doesn't spread or drip enough - I'm sure you'll make a better job than I did!

Serve immediately or pop the cheesecake into the fridge. You can then store any leftovers in the fridge and eat within 2 days.

No-Bake Salted Caramel Cheesecake

Salted Caramel Cheesecake - No-bake Recipe

Have you tried this recipe? Please leave a ⭐️⭐️⭐️⭐️⭐️ star rating in the recipe card below!

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Jan