This Salted Caramel Cheesecake has a buttery biscuit base, is infused with salted caramel in it's creamy no bake filling, and then a rich luxurious salted caramel sauce is drizzled all over it. It's easy to make, there's no baking involved, and the decoration is simply a gorgeous golden sauce.
Why is salted caramel so popular?
Mixing salt with super sweet caramel started in France, and it's taken the world by storm. You can now get salted caramel ice cream, salted caramel drinks at your favourite coffee shop, salted caramel fudge, salted caramel chocolate... the list goes on! I have to admit I was skeptical when the flavour first started getting popular, it just didn't sound right to me. But now, well nothing could sound more right! It's the perfect balance of salty and sweet and we all can't get enough of it.
How to make Salted Caramel Cheesecake...
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 and caramel sauce.
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 15 seconds so it was more runny, then I let it cool for a couple of minutes before pouring it over the cheesecake.
What caramel sauce is best to use?
My favourite caramel sauce to use is my Homemade Caramel Sauce, it's rich, smooth and absolutely divine! You can also easily add salt to it to make it into a salted caramel sauce. If you don't want to make your own, it's quite easy nowadays to find a good quality ready made caramel (or salted caramel) sauce in the shops or online. I have used Tesco's Finest, Bonn Maman and Carnation Caramel in the past with great results.
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!
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.
How do you remove a no bake cheesecake from the tin?
To see step by step photos and a video showing you how to remove a no bake cheesecake from the tin, as well as the answers to lots of other common no bake cheesecake questions, check out my How to make a No Bake Cheesecake guide!
Recommended Equipment and Ingredients*
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More Salted Caramel recipes...
Salted Caramel Cheesecake (No Bake)
For the base
- 300 g Digestive Biscuits
- 135 g Butter or baking spread melted
For the cheesecake filling
- 750 g Full fat cream cheese
- 125 g Icing sugar
- 150 g Salted caramel sauce good quality shop bought or homemade
- 300 ml Double cream
- 250 g Salted caramel sauce good quality shop bought or homemade
- 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 or sandwich bag
- Mix in the melted butter and press the mixture into the bottom of a 23cm springform tin until compact and even. Put it in the fridge while you make the filling
- 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 and salted caramel sauce
- Once it is smooth with no lumps, add the double cream and whisk until it is very thick and holds it's shape
- 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 from the tin and put on your serving plate. Smooth the sides with a butter knife to create a neater finish
- 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 a minute or so, so you're not pouring hot liquid onto the cheesecake
- 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
- Serve immediately, store any leftovers in the fridge and eat within 2 days