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.
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
- Use full-fat cream and cream cheese.
- While making caramel do not stir before the colour changes.
- 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.
- Let the cheesecake sit in the fridge for 6 hours-12 hours for proper setting.