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No-Bake Salted Caramel Cheesecake Recipe

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4.1 from 7 reviews

This No-Bake Salted Caramel Cheesecake is a deliciously rich and creamy dessert, perfect for any occasion. With a crunchy biscuit and pretzel base, a smooth salted caramel cheesecake filling, and a delightful topping of toffee popcorn and pretzels, this recipe requires no baking and sets overnight in the fridge.

Ingredients

Biscuit Base

  • 250 g Digestive or Shortbread Biscuits
  • 75 g Salted Pretzels
  • 135 g Unsalted Butter (or Stork, melted)

Cheesecake Filling

  • 500 g Full Fat Cream Cheese
  • 1 tsp Vanilla Extract
  • 100 g Icing Sugar
  • 150 g Caramel (e.g., Carnations)
  • 1–2 tsp Maldon Sea Salt Flakes
  • 300 ml Double Cream

Decoration

  • 100 g Caramel (for drizzling)
  • Toffee Popcorn (as desired)
  • Pretzels (as desired)

Instructions

  1. Prepare the Biscuit Base: Blitz the digestives or shortbread biscuits together with the salted pretzels in a food processor until finely crushed. Combine these crumbs with the melted unsalted butter.
  2. Form the Base: Press the biscuit and butter mixture firmly into the bottom of an 8-inch (20 cm) deep springform tin. Place the tin in the fridge to set while you prepare the filling.
  3. Mix the Cheesecake Filling: Using an electric mixer with a whisk attachment, whisk the full fat cream cheese, vanilla extract, and icing sugar until smooth and creamy.
  4. Add the Caramel: Add 150 g of caramel to the cream cheese mixture and continue whisking at a moderate speed until the mixture is smooth and free of lumps.
  5. Whisk in Cream and Salt: Pour in the double cream along with 1-2 teaspoons of Maldon sea salt flakes. Whisk on medium speed (around level 6 out of 10) for several minutes until the mixture becomes thick, mousse-like, and holds its shape firmly like a meringue.
  6. Assemble the Cheesecake: Spread the whipped cheesecake mixture evenly over the chilled biscuit base. Cover and refrigerate overnight to allow the cheesecake to set completely.
  7. Decorate: Carefully remove the cheesecake from the springform tin. Drizzle over the remaining caramel, then decorate the top with toffee popcorn and pretzels as desired.

Notes

  • Ensure that the cream cheese is room temperature before whisking to achieve a smooth filling.
  • Whisking the cream cheese mixture well is crucial for the cheesecake to set properly.
  • If the mixture is whisked too quickly, it can split, so maintain a medium speed while mixing.
  • You can adjust the amount of sea salt flakes to taste depending on how pronounced you want the salted caramel flavor.
  • This recipe is best set overnight to achieve the perfect texture.
  • Use a deep springform tin (8″/20 cm) for best results.

Find it online: https://bitezly.com/no-bake-salted-caramel-cheesecake-recipe/