No-Bake Salted Caramel Cheesecake

A buttery biscuit base, creamy cheese filling infused with caramel flavours and a caramel top with fudge make this no-bake salted caramel cheesecake an exquisite dessert.

The salted caramel has taken the world by storm. The salt balances the sweetness of the caramel and creates this rich flavour which is to die for. Nowadays you can find salted caramel flavour in ice creams to cakes. And when this flavour is infused with already perfect cheesecake, the result is to die for.

Also, this cheesecake is a no-bake cheesecake. No-bake cheesecakes are far easier and simpler than baked cheesecakes. They can be prepared in advance and easily customizable.

Ingredients required to make cheesecake:-

(This is a preview, find the recipe card below for the detailed ingredients list)

Salted caramel

• Sugar
• Water
• Cream
• Butter
• Salt

Cheesecake

• Biscuit- I’ve used glucose biscuits for this recipe. You can use any biscuits or cookies of your choice.
• Brown sugar
• Powdered Sugar
• Salt
• Butter(melted)
• Heavy/whipping cream- It is necessary to use heavy cream otherwise the cheesecake won’t set.
• Cream cheese- For the proper setting of cheesecake make sure not to buy cream cheese spread. I’ve used homemade cream cheese for this recipe and it worked perfectly fine.

Garnish

• Chocolate and caramel fudge(optional)

HOW TO MAKE SALTED CARAMEL CHEESECAKE

(This is a preview, for the detailed recipe find the recipe card below)

Salted Caramel

• Put sugar and water into a heavy-bottom medium-size saucepan. Heat it until sugar melts and bubbles appear. Reduce the heat till bubbles subside and colour change occurs.
• Switch off the heat and add warm cream in little parts. Mix with a spatula till well combined.
• Add butter and salt. Mix till well combined with no lumps.
• Let it cool down completely before further use.

Note: This recipe makes about 250 ml/1 cup of salted caramel. Store in an airtight container in the fridge for 1 month and in freezer for 3 months.

Biscuit Base

• Crust biscuits with a food processor or rolling pin. Add salt, brown sugar, Melted butter, and some salted caramel. Mix till well combined.
• Transfer the crumbs into a lined springform tin. Spread and press evenly.
• Put in the freezer till filling is prepared.

Cream Cheese Filling

• In a bowl beat cream and powdered sugar till the cream thickens.
• In another bowl beat cream cheese and salted caramel till a creamy and smooth mixture is formed.
• Add thickened cream in two parts to the cream cheese mixture and gently fold in.

Assembly

• Transfer this filling on top of the biscuit base and smooth the surface with a palette knife.
• Pour the remaining salted caramel and place some caramel and chocolate fudge on top.
• Set it in the fridge.

Storage of no-bake salted caramel cheesecake:-

The cheesecake can be stored in the fridge for 3-4 days.

To freeze first set it in the fridge. Once it’s set in the fridge, you can remove it from the tin and put it in an airtight box. You could also slice it up, and freeze it in portions. Then you can easily defrost a few slices at a time depending on when you’d like some cheesecake! They can stay frozen for up to 2 months.

Why can’t we put the cheesecake in the freezer to set?

Setting it in the freezer will affect the texture of the cheesecake. The filling will get too soft and mushy whereas the biscuit base may get hard as a rock.

Why didn’t my cheesecake set or firm up properly?

There are a few reasons for this:-

1. Not using heavy/whipping cream or not properly beating the cream to thicken:-  Beating the cream till it thickens is a necessary step. If not thickened enough not only it will spread but the texture of the cheesecake will also be affected.
2. Using cream cheese spread:-  Cream cheese spreads have been added with chemicals that stop the cheese from setting. Make sure to buy full-fat cream cheese.
3. Not getting enough time to set:- Many times the cheesecake doesn’t get enough time to chill. So it’s best to leave cheesecake in the fridge overnight or at least for 6 hours before removing from tin.

No-Bake Salted Caramel Cheesecake

This no-bake salted caramel cheesecake has a biscuit base, creamy caramel filling, and salted caramel top. Far easier than a baked cheesecake.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

setting time 6 hours hrs

Total Time 6 hours hrs 30 minutes mins

Course Dessert

Ingredients

  

Salted Caramel

• 200 g Sugar(granulated) 1 cup
• 66 g Water ¼ cup
• 175 g Fresh Cream ¾ cup
• 50 g Butter (unsalted) ¼ cup
• ¼ tsp salt

Cheesecake

• 200 g Biscuits/cookies
• 15 g Brown Sugar 1 tbsp
• 90 g Butter(melted) ⅜ cup
• 30 g Sugar(powdered) ¼ cup
• 200 g Cream Cheese 1 cup
• 320 g Whipping/Heavy cream 1⅓ cups
• a pinch Salt

Instructions

 

Salted Caramel

• In a heavy-bottom medium-size saucepan pan, put sugar and water. Heat it on a medium-low flame. 
• Soon it will start to bubble vigorously. Reduce the flame to low. Do not mix during the whole process. After the bubbling decreases there will be a change in colour of the sugar. Mix with a spatula to check if the caramel has achieved the desired colour. If not let it sit for a few more seconds. 
• Turn off the flame and add hot/warm cream to the caramel little by little. After the bubbling resides mix with a spatula till thoroughly mixed. 
• Into this add butter and salt and mix till combined. Place the saucepan on medium-high heat and stir. After everything has properly combined with no lumps take it off heat. 
• Let it cool completely before further use. 

base

• Use a food processor to crush the biscuits into crumbs, or bash them gently with a rolling pin in a zip-lock bag
• Mix the melted butter and 1 tbsp of salted caramel into the biscuit crumbs, and press the mixture into the bottom of a 7 inch lined springform tin until compact and even. Put it in the freezer while you make the filling

Cream Cheese Filling

• With an electric hand mixer beat heavy cream in a medium bowl. Add powdered sugar consecutively. Beat till cream thickens and stiff peaks appear.
• In a large bowl beat cream cheese with an electric mixer until smooth. Into this add around ⅔ part of salted caramel. Beat till it is smooth with no lumps
• Add the double cream in two parts. Gently fold the cream into the cream cheese mixture with a spatula.
• Transfer the mixture into the tin on top of the biscuit base. Smooth the surface with a palette knife or the back of the spoon. Pour the remaining salted caramel on top, and smooth it out with a palette knife or the back of the spoon. Add some chocolate and salted caramel fudge on top.
• 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. Serve immediately, store any leftovers in the fridge and eat within 3-4 days.

Notes

1. Use full-fat cream and cream cheese.
2. While making caramel do not stir before the colour changes.
3. The recipe (of salted caramel) makes about 250 ml/1 cup of salted caramel. It can be stored in an airtight container in the fridge for 1 month and freezer for 3 months.
4. Let the cheesecake sit in the fridge for 6 hours-12 hours for proper setting.

Keyword caramel, cheesecake, cream cheese, no bake, salted caramel