Salted Caramel Cheesecake {No Bake Recipe}

A creamy, rich Salted Caramel Cheesecake on a white plate.

3.95 from 78 votes

Salted Caramel Cheesecake {No Bake Recipe}

This rich and creamy Salted Caramel Cheesecake is a dreamy make-ahead dessert that will impress diners but needs NO BAKING, and is so easy to make.

Prep Time15

Total Time15

Course: Dessert

Cuisine: Family Food

Servings: People

Author: Sarah Rossi

Ingredients

For the base:

250 g Digestive biscuits (or graham crackers) Crushed
125 g Unsalted butter Melted

For the cheesecake mixture:

450 ml Double cream (heavy whipping cream (US/CAN) - min 35% fat - or (AUS) thickened cream) See notes
100 g Icing sugar (powdered sugar) Sifted
560 g Full fat cream cheese 2x280g tubs of Philadelphia
1/2 Lemon Juice only
794 g Carnation Caramel 2x397g tins
Sea salt

Metric - Imperial

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

Digestive biscuits: There is no direct equivalent of these British classics, but you could use graham crackers instead if you can’t get hold of the imported goods.

Double cream alternative: If you’re not in 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.

Butter: I use unsalted butter for this and just melt it quickly in a mug in the microwave.

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. Use full fat cream cheese and drain off any liquid before using. Light, reduced-fat, or lactose-free versions contain more water and will prevent the cheesecake from setting.

Whipping the cream: Whip the cream straight from the fridge and whip enough so it holds its shape (texture of ice cream).

Carnation Caramel: Not condensed milk! You can use another canned caramel. You can also make your own homemade caramel if you prefer.

To make gluten free: Simply use gluten free shortbread biscuits instead of standard ones. Always check the labels of your ingredients to double check they’re also gluten free.

Removing the cheesecake from the tin: Run around the outside of the 18cm (7") springform pan (US)/loose-bottomed tin with a warm knife to easily remove the cheesecake. 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.

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.

Nutrition