Salted Caramel Cheesecake (No Bake)

Salted Caramel Cheesecake

When I make a recipe with a certain flavour component that is very well known, I like to do a bit of research on how the flavour become so popular. I find food trends very interesting, so I really enjoy finding out more about their invention and their route from inception to world wide phenomenon. I found an interesting article about salted caramel, which I recommend reading if you are as geeky as me! This Salted Caramel Cheesecake is infused with caramel flavour and a hint of salt, then a rich luxurious salted caramel sauce is drizzled all over it. I used a shop bought sauce as there a so many good quality ones available now, but of course you can make your own too if you like.

Jump straight to the recipe!

To make the base I used my food processor to whizz up the biscuits into crumbs. I mixed in the melted butter and pressed the mixture into the bottom of a 23cm springform tin. I put it in the fridge for 30 minutes to set.

For the cheesecake filling I used my electric hand whisk to mix together the cream cheese, icing sugar, caramel extract and salt.

 

Once it was smooth with no lumps I added the double cream and whisked until it was very thick and held it’s shape. I smoothed the mixture into the tin on top of the biscuit base, then put it in the fridge overnight to set.

To decorate, I put the salted caramel sauce in a bowl and microwaved it for 30 seconds so it is more runny, then I let it cool for 5 minutes.

Salted Caramel Cheesecake

I poured the sauce over the Salted Caramel Cheesecake and let it spread and drip down the sides. Then I used my palette knife to smooth it out and push it to the edges to create those drool worthy drips!

Salted Caramel Cheesecake

The Salted Caramel Cheesecake was absolutely decadent and luxurious. The creamy cheesecake and salted caramel sauce combined to make such a gorgeous flavour!

How do I make sure the cheesecake sets?

When you’re mixing the filling, you want it to get to a stage where you can scoop some up with your spatula or spoon and you have to give it a tap on the side of the bowl or slight flick of the wrist to get the mixture off the spoon. If it’s sloppy and slides right off the spoon without any encouragement needed, then you need to mix it more. Always use an electric mixer for best results. It’s also very important to use full fat cream cheese and double cream (heavy cream), as any low fat versions will affect the setting of the cheesecake. I always set my cheesecake overnight in the fridge, I’d suggest a minimum of 4 hours.

Recommended Equipment and Ingredients*

23cm Springform tin Electric hand mixer Food processor
Caramel extract Salted Caramel Sauce Piping bags

*I earn a small amount of money if you buy the products after clicking on the links. You will not be charged anything extra for this. Thank you for supporting The Baking Explorer!

More Salted Caramel recipes…

Salted Caramel Cupcakes Salted Caramel Egg Brownies
Salted Caramel Cupcakes Salted Caramel Egg Brownies Salted Caramel Fudge
Salted Caramel Cake
Salted Caramel Cake

Salted Caramel Cheesecake
5 from 2 votes
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Salted Caramel Cheesecake (No Bake)

Delicious creamy salted caramel flavour cheesecake on a biscuit base and drenched with salted caramel sauce

Course Dessert
Cuisine American
Keyword Cheesecake
Prep Time 40 minutes
Total Time 40 minutes
Servings 12
Author thebakingexplorer

Ingredients

For the base

  • 300 g Digestive Biscuits
  • 125 g Butter or baking spread melted

For the cheesecake filling

  • 750 g Full fat cream cheese
  • 125 g Icing sugar
  • 4 tsp Caramel extract I used Dr Oetker
  • 1 tsp Salt
  • 300 ml Double cream

To decorate

  • 250 g Salted caramel sauce I used Tesco's finest

Instructions

  1. To make the base use a food processor to whizz up the biscuits into crumbs, or bash them with a rolling pin in a bowl

  2. Mix in the melted butter and press the mixture into the bottom of a 23cm springform tin. Put it in the fridge for 30 minutes to set

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

  4. Once it is smooth with no lumps, add the double cream and whisk until it is very thick and holds it's shape

  5. 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

  6. Remove from the tin and put on your serving plate. Smooth the sides with a butter knife to create a neater finish

  7. To decorate, put the salted caramel in a bowl and microwave it for 30 seconds so it is more runny. If your sauce is already runny you don't need to do this. Let it cool for 5 minutes so you're not pouring hot liquid onto the cheesecake

  8. Pour the sauce over the cheesecake and let it spread and drip down the sides. Use a palette knife to smooth it out and push it to the edges if it doesn't spread/drip enough

  9. Serve immediately, store any leftovers in the fridge and eat within 2 days

If you like this, check out more of my Cheesecake recipes!

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23 comments / Add your comment below

    1. Thanks Sammie! I decided simple was best with this cheesecake so I’m glad it’s still tempting you!

  1. oh my goodness me!!!! This looks insanely divine and delicious and I would love to try a large slice!!! wow! just yummy. thank you for sharing with #Bakeoftheweek Kat x

  2. Caramel is one of my favorites! I would love to try a slice of this! It looks very fancy and elegant, yet the recipe looks fairly easy and simple. Sounds like a great thing to me! Thank you for sharing at Fiesta Friday!

  3. I see British bakers using different products from Tescos that look marvelous! I don’t know that we can get a store-bought thick salted caramel like that. I’m really admiring this cheesecake, especially for a no-bake cheesecake! I might have to see what we can do here w/o double cream – this is so gorgeous, Kat!! I’m so happy to have found you on FF! I can’t wait to explore more.

    Mollie

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