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    Salted Caramel Cheesecake (No Bake)

    27/04/2018 by thebakingexplorer 47 Comments

    Jump to Recipe Jump to Video Print Recipe

    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.

    Salted Caramel Cheesecake

    Ingredient Tips & Equipment Information

    • It is really important to stick to the ingredients and use full fat cream cheese and double cream (a cream with a 48% fat content), both of these ingredients are essential to ensure the no bake cheesecake sets. If you want to make a low fat version, I suggest doing this in small dessert glasses or ramekins as they will not set well enough to be sliced.
    • I am based in the UK and I find that Philadelphia cream cheese is the thickest and best quality cream cheese to use for no bake cheesecakes. I have made many cheesecakes with supermarket own brand cream cheeses too, and they have worked great. If you can though, I think it is worth spending a little more for Philadelphia (and no they haven't paid me to say this!)
    • I like to use digestive biscuits (Graham crackers if you're in the US) for the base, but you could substitute if for another similar biscuit like Hobnobs.
    • You can use either butter or baking spread for the biscuit base, I find that baking spread makes the cheesecake easier to remove from the tin as it doesn't make the base set as solidly.
    • If you need a caramel sauce recipe, try my Homemade Caramel Sauce.
    • You can find lots of answers to common no bake cheesecake questions on my How To Make A No Bake Cheesecake guide. If you've never made a no bake cheesecake before, I highly recommend reading through my guide first!
    • Although I provide cup measurements, I highly recommend weighing your ingredients out using digital kitchen scales*. It is the most accurate way to measure ingredients and will ensure the best results. Digital scales are very low cost and can be purchased for around £12 ($16.50) .
    • For teaspoon (tsp) and tablespoon (tbsp) measurements, please use measuring spoons* and not the type of spoons you eat with. Again this will ensure accuracy and provide the best results.

    For the full recipe with measurements, head to the recipe card at the end of this post.

    How to make Salted Caramel Cheesecake

    To make the biscuit base, blitz the biscuits in a food processor until they become crumbs. Stir in melted butter or baking spread, then press the mixture into the tin until compact and even. Put in the fridge to chill. For the filling, mix the cream cheese, icing sugar and caramel sauce together.

    Mix in the double cream until the mixture is very thick and holds its shape. Spoon the filling into the tin over the biscuit base and smooth it out. Put in the fridge for at least 4 hours to set.

    To decorate and serve, put the salted caramel sauce in a bowl and microwave it for 15 seconds or until you have a pourable texture, then pour it over the cheesecake.

    For the full recipe with measurements, head to the recipe card at the end of this post.

    Salted Caramel Cheesecake

    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.

    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.

    How do you 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 long does the cheesecake last and can it be frozen?

    The cheesecake should be stored in the fridge and will last for 3-4 days. You can freeze the undecorated cheesecake, however you do need to let it set in the fridge first. Setting it in the freezer will affect the texture and it won't be as nice. Once it's set in the fridge, you can remove it from the tin and put the cheesecake in a box or tupperware. You could also slice it up, and freeze in portions. Then you can easily defrost a few slices at a time depending on when you'd like some cheesecake!

    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!

    Salted Caramel Cheesecake

    Can this cheesecake be made gluten free?

    Yes! To make this recipe gluten free, swap the biscuits in the biscuit base for gluten free biscuits. I would also recommend that you check the packaging of everything you're using in the recipe in case of cross contamination. And especially if you're serving this to someone with an allergy or intolerance.

    Can you use mascarpone instead of cream cheese?

    Yes, you can swap the full fat cream cheese for full fat mascarpone cheese. I prefer using cream cheese as it has that slight 'tang' that you expect from a cheesecake. I find mascarpone to be much creamier and a little too rich. But, if you prefer it then you can absolutely use it instead!

    Troubleshooting

    If you have any questions about this recipe, or if something went wrong and you need help, please use the comment form below and I will get back to you. You can also get in touch with me on my Twitter, Instagram or Facebook. I'd love to hear from you!

    Recommended Equipment and Ingredients*

    • 23cm Springform tin
    • Electric hand mixer
    • Food processor
    • Salted Caramel Sauce
    • Angled palette knife
    • Kitchen scales
    • Mixing bowls
    • Measuring spoons

    *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 Cupcakes
    • Salted Caramel Egg Brownies
      Salted Caramel Egg Brownies
    • Salted Caramel Fudge
      Salted Caramel Fudge
    • Salted Caramel Cake
      Salted Caramel Cake
    • Salted Caramel & Chocolate Tart
      Salted Caramel Chocolate Tart
    • Salted Caramel Rocky Road
      Salted Caramel Rocky Road

    Salted Caramel Cheesecake (No Bake)

    Delicious creamy salted caramel flavour cheesecake on a biscuit base and drenched with salted caramel sauce
    5 from 7 votes
    Print Pin Rate
    Course: Dessert
    Cuisine: American
    Keyword: Cheesecake
    Prep Time: 40 minutes minutes
    Setting time: 4 hours hours
    Total Time: 4 hours hours 40 minutes minutes
    Servings: 12
    Author: thebakingexplorer

    Ingredients

    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

    To decorate

    • 250 g Salted caramel sauce good quality shop bought or homemade
    Metric - US Customary

    Instructions

    • To make the base use a food processor to whizz up the biscuits into crumbs, or bash them gently with a rolling pin in a bowl or sandwich bag
    • Mix the melted butter into the biscuit crumbs, 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. 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
    • 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 15-30 seconds so it is pourable. 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 2-3 days
    Made this recipe?Share on Instagram with me @TheBakingExplorer or tag #thebakingexplorer!

    Video

    Notes

    • It is really important to stick to the ingredients and use full fat cream cheese and double cream (a cream with a 48% fat content), both of these ingredients are essential to ensure the no bake cheesecake sets. If you want to make a low fat version, I suggest doing this in small dessert glasses or ramekins as they will not set well enough to be sliced.
    • I am based in the UK and I find that Philadelphia cream cheese is the thickest and best quality cream cheese to use for no bake cheesecakes. I have made many cheesecakes with supermarket own brand cream cheeses too, and they have worked great. If you can though, I think it is worth spending a little more for Philadelphia (and no they haven't paid me to say this!)
    • I like to use digestive biscuits (Graham crackers if you're in the US) for the base, but you could substitute if for another similar biscuit like Hobnobs.
    • You can use either butter or baking spread for the biscuit base, I find that baking spread makes the cheesecake easier to remove from the tin as it doesn't make the base set as solidly.
    • If you need a caramel sauce recipe, try my Homemade Caramel Sauce.
    • You can find lots of answers to common no bake cheesecake questions on my How To Make A No Bake Cheesecake guide. If you've never made a no bake cheesecake before, I highly recommend reading through my guide first!
    • Although I provide cup measurements, I highly recommend weighing your ingredients out using digital kitchen scales*. It is the most accurate way to measure ingredients and will ensure the best results. Digital scales are very low cost and can be purchased for around £12 ($16.50) .
    • For teaspoon (tsp) and tablespoon (tbsp) measurements, please use measuring spoons* and not the type of spoons you eat with. Again this will ensure accuracy and provide the best results.

    Nutrition

    Calories: 527kcal | Carbohydrates: 33g | Protein: 6g | Fat: 42g | Saturated Fat: 24g | Trans Fat: 1g | Cholesterol: 127mg | Sodium: 410mg | Potassium: 142mg | Fiber: 1g | Sugar: 20g | Vitamin A: 1489IU | Vitamin C: 1mg | Calcium: 86mg | Iron: 1mg

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

    « Tomato & Rosemary Focaccia
    Chocolate Orange Baked Donuts »

    Reader Interactions

    Comments

    1. Angela / Only Crumbs Remain

      April 28, 2018 at 6:34 pm

      That looks insanely good Kat! Vey easy to make - and those drips of salted caramel as you say are definitely drool worthy! Serious yum!
      Angela x

      Reply
      • thebakingexplorer

        May 09, 2018 at 1:28 pm

        Thanks Angela! It is so easy to make and really yummy too 😀

        Reply
    2. Sammie

      April 29, 2018 at 7:48 pm

      5 stars
      I adore the simplicity of how this cheesecake looks, it makes me want to dive in for a large slice. Perfect dessert. x

      Reply
      • thebakingexplorer

        May 09, 2018 at 1:29 pm

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

        Reply
        • Tammy

          January 29, 2022 at 4:24 pm

          Hi thankyou for your recipe. Please can you tell me if I can use tinned caramel sauce for this. Many thanks.

          Reply
          • thebakingexplorer

            January 29, 2022 at 11:39 pm

            Hi Tammy, yes as per the recipe you can use shop bought or homemade caramel sauce, I hope you enjoy the cheesecake!

            Reply
    3. Jo Allison / Jo's Kitchen Larder

      April 29, 2018 at 8:32 pm

      5 stars
      Wow Kat! So few ingredients and what a result. I love anything salted caramel and this cheesecake simply looks amazing and no-bake too! Yum! x

      Reply
      • thebakingexplorer

        May 09, 2018 at 1:29 pm

        Me too Jo, salted caramel is my favourite!

        Reply
      • Mandy

        June 06, 2021 at 7:54 am

        5 stars
        Fabulous cheesecake - a real winner and easy recipe to follow
        Can you freeze it .

        Reply
        • thebakingexplorer

          June 06, 2021 at 2:54 pm

          Hi Mandy, yes you can freeze it, once it is set in the fridge overnight, freeze it afterwards

          Reply
    4. Cat | Curly's Cooking

      April 29, 2018 at 8:37 pm

      This looks so decadent! My husband would try to eat the whole thing!

      Reply
      • thebakingexplorer

        May 09, 2018 at 1:30 pm

        Haha I would love to see him attempt that!

        Reply
    5. Jhuls @ The Not So Creative Cook

      April 30, 2018 at 9:09 am

      Ahhhh! I love salted caramel and cheesecake! This looks absolutely delish!! Thanks for sharing at Fiesta Friday party! Have a lovely week, Kat! x

      Reply
      • thebakingexplorer

        May 09, 2018 at 1:30 pm

        Thanks Jhuls! It's a pretty tasty combination!

        Reply
    6. jenny paulin

      April 30, 2018 at 11:17 am

      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

      Reply
      • thebakingexplorer

        May 09, 2018 at 1:31 pm

        Thanks so much Jenny!

        Reply
    7. [email protected]

      April 30, 2018 at 2:13 pm

      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!

      Reply
      • thebakingexplorer

        May 09, 2018 at 1:32 pm

        It is very simple to make Jenny, thanks so much for your comment!

        Reply
    8. jenny walters

      May 01, 2018 at 10:26 am

      Oh my goodness this looks incredible!No bake is my favourite type of cheesecake so I am soooo going to make this!Pinned x

      Reply
      • thebakingexplorer

        May 09, 2018 at 1:42 pm

        Thanks Jenny! Let me know what you think!

        Reply
      • Lynne

        August 15, 2022 at 4:08 pm

        5 stars
        Made this yesterday, it was delicious. Looked and tasted amazing. Easy to make.

        Reply
        • thebakingexplorer

          August 15, 2022 at 8:49 pm

          Thank you so much for the lovely feedback Lynne!

          Reply
    9. Nickki

      May 01, 2018 at 9:13 pm

      Oh my!! I am absolutely mad about salted caramel and this looks amazing!! I could seriously eat the whole lot quite happily!

      Reply
      • thebakingexplorer

        May 09, 2018 at 1:42 pm

        It is very hard to resist a second slice!!

        Reply
    10. Helen at Casa Costello

      May 07, 2018 at 10:49 am

      Ooh those salted caramel drips! This looks completely divine and I love that you explore the origins of salted caramel. Thanks so much for joining in with #BakeoftheWeek once again

      Reply
      • thebakingexplorer

        May 09, 2018 at 1:42 pm

        Thanks Helen! Those drips make me drool every time!

        Reply
    11. Kate - gluten free alchemist

      May 14, 2018 at 12:03 pm

      Who doesn't love salted caramel? or cheesecake? Totally drool-worthy x

      Reply
      • Kat (The Baking Explorer)

        May 23, 2018 at 12:12 am

        Thanks Kate!

        Reply
    12. FrugalHausfrau

      May 23, 2018 at 5:02 pm

      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

      Reply
    13. Debbie

      April 21, 2020 at 8:17 am

      Please tell me why you can’t add gelatine to make the cheesecake set ?

      Reply
      • thebakingexplorer

        April 21, 2020 at 12:33 pm

        Hi Debbie, you don't need to use gelatine for this recipe. The cheesecake will set if you use the ingredients I have specified and follow my method. All of my recipes are suitable for vegetarians, so I do not use gelatine.

        Reply
        • Amanda

          March 13, 2022 at 9:23 am

          Hi there - will it be an issue to not use icing sugar and to add some banana purée to the cheesecake filling. I want a banana caramel flavour - let me know

          Reply
          • thebakingexplorer

            March 13, 2022 at 8:22 pm

            Hi, I would highly recommend using the icing sugar as it sweetens the cheese. You could reduce the amount, but definitely taste the mixture as you make it to check you're happy. I've never added banana puree to a cheesecake so I don't know what would happen. My concern would be that any banana on the outside of the cheesecake would blacken due to oxidation. Of course, you are free to experiment and let me know if you try it! If you want a banana and caramel cheesecake you might like my Banoffee Cheesecake, you can find it here: https://thebakingexplorer.com/banoffee-cheesecake/

            Reply
    14. Ellaaa

      May 27, 2020 at 6:46 pm

      5 stars
      This recipe was super easy to follow and the cheesecake came out perfect! Everyone complimented the cheesecake it tasted as good as it looked. Going to do the lemon curd cheesecake next will definitely be following this page from now on!

      Reply
      • thebakingexplorer

        May 27, 2020 at 8:26 pm

        Thank you Ella!

        Reply
    15. Nicole

      December 02, 2020 at 6:38 pm

      Thanks for this recipe Kat and the history lesson too! 😉 Can't wait to try out the homemade caramel sauce too!

      Reply
    16. Julie

      December 23, 2020 at 5:26 pm

      Hi I want to make this but dont have any caramel extract and unable to get out to get some, can I use anything as a substitute that wont spoil the recipe? I have a tin of the carnation caramel & a jar of joe & sephs salted caramel sauce, could I use some of this? Obviously nit as string as not an extract.

      Reply
      • thebakingexplorer

        December 23, 2020 at 6:37 pm

        Hi Julie, you can leave it out or swap it for vanilla extract, the sauce over the top will give plenty of salted caramel flavour 🙂

        Reply
    17. Ervis

      January 16, 2021 at 4:30 pm

      Amazing thank u

      Reply
    18. Dellascuisine

      April 25, 2021 at 11:39 am

      This is such a delightful cheesecake! There are recipes out there for cheesecakes but believe me this is one you will definitely want to try! And will become a favourite! Thank you - it’s beautiful !

      Reply
      • thebakingexplorer

        April 25, 2021 at 8:47 pm

        Thank you for such lovely feedback!

        Reply
    19. Lau

      June 07, 2021 at 10:34 pm

      5 stars
      What an absolute crowd pleaser and so simple to make. Very difficult to share as it tastes so good!

      Reply
    20. Jacqui Bowman

      May 06, 2022 at 1:55 pm

      5 stars
      My first try at making a cheesecake and everyone raves about it. I’ll be adding this to my recipe book. Absolutely love it!

      Reply
      • thebakingexplorer

        May 06, 2022 at 11:08 pm

        Thank you so much for such lovely feedback Jacqui!

        Reply
        • Anne Marie

          May 03, 2023 at 11:42 am

          Hi kat! I've just come across your site and your recipes look amazing. I want to try and make your salted caramel cheesecake. Could you please tell the recipe you have for the caramel sauce would it be enough for the cheesecake recipe. Please let me know as I want to prepare it for Saturday. Thank you so much😘

          Reply
          • thebakingexplorer

            May 03, 2023 at 1:23 pm

            Hi Anne Marie, I'm so glad you found me! Yes the recipe will make enough for this cheesecake. I hope you enjoy it!

            Reply
            • Anne Marie

              May 03, 2023 at 8:31 pm

              Kat thank you so much for replying so quickly. I'll be making it for the weekend, so I'll let you know how it turns out.

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