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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
Setting time 4 hours
Total Time 4 hours 40 minutes
Servings 12
Calories 527kcal
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

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

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