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No-Bake Salted Caramel Cheesecake

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.
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Prep Time 30 minutes
setting time 6 hours
Total Time 6 hours 30 minutes
Course: Dessert
Ingredients Method Notes

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

Method
 

Salted Caramel
  1. In a heavy-bottom medium-size saucepan pan, put sugar and water. Heat it on a medium-low flame. 
  2. 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. 
  3. 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. 
  4. 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. 
  5. Let it cool completely before further use. 
base
  1. Use a food processor to crush the biscuits into crumbs, or bash them gently with a rolling pin in a zip-lock bag
  2. 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
  1. With an electric hand mixer beat heavy cream in a medium bowl. Add powdered sugar consecutively. Beat till cream thickens and stiff peaks appear.
  2. 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
  3. Add the double cream in two parts. Gently fold the cream into the cream cheese mixture with a spatula.
  4. 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.
  5. Then put it in the fridge overnight, or for at least 4 hours, to set
  6. 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.