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.
Servings: 12 People
Ingredients
For the base:
- 250 g Digestive biscuits Crushed
- 125 g Unsalted butter Melted
For the cheesecake mixture:
- 450 ml Double cream Whipped to form medium soft peaks
- 100 g Icing 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
Instructions
- 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 tin.
- 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.
- 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.
- 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.
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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, you may not have access to double cream. No problem, just use the equivalent of whipping cream or heavy cream instead
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
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 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
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
Calories: 491kcal | Carbohydrates: 68g | Protein: 3g | Fat: 24g | Saturated Fat: 14g | Cholesterol: 74mg | Sodium: 419mg | Potassium: 111mg | Fiber: 1g | Sugar: 14g | Vitamin A: 870IU | Vitamin C: 0.4mg | Calcium: 67mg | Iron: 0.9mg