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This Salted Caramel Cheesecake is a MUST addition to my no bake cheesecake recipes. It’s such a special dessert – rich, creamy and impressive but SO easy to make. This is going to wow all salted caramel fans!
Some foodie trends come and go, but salted caramel doesn’t seem to be going anywhere. But who can even remember life before it?!
It was inevitable that at some point it would find its way into one of my cheesecake recipes.
This homemade Salted Caramel Cheesecake feels unbelievably decadent but, as always, there’s no baking involved and even beginners can create a masterpiece with this simple recipe.
Follow all the tips and tricks for getting a winning dessert for when the occasion calls for it.
Why you’ll love this Easy Salted Caramel Cheesecake recipe
⭐️ Rich, creamy and utterly delicious
⭐️ No baking and easy method
⭐️ Make ahead of time for convenience
Sarah’s Notes
Most of my cheesecake recipes involved setting in the fridge, however this one is slightly different.
This one has a softer consistency than its cheesecake cousins because of the caramel swirled through, so I find it’s best to set it in the freezer rather than the fridge.
Then, once it’s set, keep it in the fridge and serve straight from chilled.
Don’t leave it to come to room temperature as it will become a bit too soft. No less delicious, but a bit messy.
Salted Caramel Cheesecake Ingredients Notes
For the base:
- Digestive biscuits – Crush these up. You can also use another biscuit base, such as shortbread or Hobnobs if you prefer. If you’re in USA or Canada, use graham crackers instead. You may need slightly less butter as they’re richer than digestives.
- Unsalted butter – Melt this quickly in a mug in the microwave.
For the cheesecake filling:
- Double cream – See tips below on the required whipping consistency. Outside the UK? Use heavy whipping cream (if you’re in USA or Canada, with minimum 35% fat) or thickened cream (if you’re in Australia.) Do not use single cream or half-and-half.
- Full fat cream cheese – I like to use Philadelphia brand cream cheese for this recipe. You can use other brands, but I find they are slightly more difficult to combine. Light, reduced-fat, or lactose-free versions contain more water and will prevent the cheesecake from setting.
- Icing sugar – Also known as powdered sugar. This will need sifting.
- Lemon – Juice of half a lemon for a little zesty tang.
- Carnation Caramel – Not condensed milk! Or use another canned caramel. You can also make your own homemade caramel if you prefer.
- Salt – I like to use sea salt for sprinkling over the top of the caramel.
How to make Salted Caramel Cheesecake
1. Crush the biscuits, mix with the melted butter and press into your tin. Combine the whipped cream, icing sugar, cream cheese, lemon juice and half of one tin of caramel, as per the full recipe below.
2. Smooth on top of the biscuit base. Add some of the caramel through it as you go and freeze. Remove from the tin and pour the rest of the caramel over the top. Sprinkle it with sea salt.
Hint: Whip the cream straight from the fridge (this helps to keep it stable) and whip enough so it holds its shape (to the texture of ice cream).
Substitutions
- To make gluten free – Simply use gluten free biscuits instead of standard ones. Always check the labels of your ingredients to double check they’re also gluten free.
Freezing this cheesecake
➡️ You can keep this cheesecake in the freezer in the tin for up to a month.
➡️ When it comes to serving, defrost it in the tin, in the fridge, and serve it when fully thawed.
➡️ Don’t defrost it at room temperature as the cheesecake will collapse!
➡️ It won’t be suitable for refreezing.
Top TipS!
How to crush the biscuits for the base
I use a food processor because it helps get that nice, fine consistency.
If you’d prefer to do it by hand, just put the biscuits in a food bag, seal the top, then bash with a rolling pin or something fairly heavy to get the fine crumble.
Whipping the cream
When whipping the cream, be sure to watch it very carefully. It should be just forming soft floppy peaks, but still hold its shape.
Too runny and the cheesecake will be sloppy, too stiff and it will be too dense. Use an electric whisk if you have one.
Icing sugar sifting
Do sift the icing sugar (po! It will give a much smoother texture to the cheesecake.
Ideal cheesecake consistency
It should be sliceable but not solid (something like room temperature butter), and it should quiver but not wobble.
How to remove the cheesecake successfully from the tin
Use a tin with either a springform (unclippable sides) or removable base (I like these Masterclass 7″ Removable Base tins that I’ve had for years).
Warm a regular dinner knife under a hot tap and then dry it. Use this to run around the outside of the cake, inside the tin, before removing it.
Remove the knife and wipe as you work your way around the cake.
If you have a removable base, sit the tin on a tall glass and carefully press down so the sides of the tin can slip down lower than the cheesecake and you can easily remove it.
For clean slices, dip your knife in hot water and wipe dry between each cut.
More decadent desserts…
Cheesecakes
Ferrero Rocher Cheesecake
Cheesecakes
Vanilla Cheesecake
Cheesecakes
Creme Egg Cheesecake {No Bake Recipe}
Cheesecakes
Biscoff Cheesecake
FAQs
Yes, you can make it ahead and simply store the cheesecake in the freezer.
If you’re not in the UK, you may not have access to double cream. No problem, just use the equivalent of whipping cream or heavy cream instead.
If it’s too runny it’s probably because your cream wasn’t whipped quite enough – it needs to hold its shape (like ice cream) before adding it in top of your base.
No problem – pop it into the freezer for a few hours before serving. This also might happen if you haven’t left it to go cold enough in the fridge in between steps, or if you’ve not used full fat cream cheese, or if you haven’t whipped the cream straight from the fridge.
Yes – cream cheese. But do they taste like cheese? No! They just have a certain kind of creaminess that is so good and honestly does lend itself to a sweet dish.
Let me know how you got on and what you thought of these recipes. Please rate the recipe using the ⭐️ below.
Also I’d LOVE to see your cooking creations. If you’d like to share yours with me, you can tag me on Instagram (@tamingtwins).
Salted Caramel Cheesecake {No Bake Recipe}
Ingredients
For the base:
- 250 g (9 oz) Digestive biscuits (or graham crackers), Crushed
- 125 g (4 oz) Unsalted butter, Melted
For the cheesecake mixture:
- 450 ml (2 cups) Double cream (heavy whipping cream (US/CAN) – min 35% fat – or (AUS) thickened cream), See notes
- 100 g (3.5 oz) Icing sugar (powdered sugar), Sifted
- 560 g (1.2 lb) Full fat cream cheese, 2x280g tubs of Philadelphia
- 1/2 Lemon, Juice only
- 794 g (1.75 lb) Carnation Caramel, 2x397g tins
- Sea salt
Instructions
- Make the base: Crush the biscuits until they look like lumpy sand. (I do mine in a food processor because I'm lazy!)
- Mix with the melted butter and press into your 18cm (7") springform pan (US)/loose-bottomed tin.
- Whip the cream: Take the cream straight from the fridge (this helps to keep it stable) and whip enough so it holds its shape (to the texture of ice cream). Take care with it – too runny and it will be sloppy, too stiff and it will be too dense.
- Make the filling: Combine the whipped cream, icing sugar, cream cheese, lemon juice and half of one tin of caramel (about 200g/7oz). Fold in gently until fully combined.
- Assemble the cheesecake: Smooth on top of the biscuit base, dotting the remainder of one of the tins of caramel through it as you go (about 200g/7oz), and flatten the top with the back of a spoon or a palette knife if you have one.
- Freeze to set: Pop into the freezer for at least 2 hours or overnight.
- Remove the cheesecake from the tin (see notes below).
- Pour the rest of the caramel over the top. Sprinkle with the sea salt. For clean slices, dip your knife in hot water and wipe dry between each cut.
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Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation. Nutritional values are per portion unless otherwise stated.
This post was originally published on February 18, 2018 and updated later to make improvements.
Love this..east peasy recipe. Thanks so much
Love this recipe. A good easy project for kids who like to bake. THANKS
Exactly my cup of tea ! Pinning !
Hi i’ve just made this for the family and i always do an extra 1 for the physio’s that i see weekly and WOW my mother absolutely loves this and so does the physio i would just like to say this is amazing cheesecake . I found for cutting up the eggs for the mix i froze them 1st so didnt all clump together before adding them
Into the mix
I want to dive in right now
YES PLEASE!!
Oh wow, now I’m drooling 😀
…Just watched your pinterest clip on youtube – love it! & the bloopers 🙂
ANOTHER AMAZING CAKE! You my friend? Are a rock star!!!! Happy Easter beautiful xxx
This looks amazing! I love cheesecake anyway, but caramel egg cheesecake? What an awesome idea 🙂
Oh wow. Just wow! I think you may actually break the internet… again x
Omg! I am not that keen on creme eggs either. This is the perfect solution xxx
Me neither! This, however, is totally blowing my mind! I think it would be wrong not to make it.