No-Bake Salted Caramel Cheesecake!
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A delicious No-Bake Cheesecake packed full of a Salted Caramel Cheesecake filling with Pretzels & Popcorn! – A delicious dessert perfect for every occasion!
YES – That’s right… SALTED CARAMEL CHEESECAKE! Hello my actual heaven. After the undoubted & continued success of my No-Bake Caramel Rolo Cheesecake I decided that it was time to share this beauty – which in my opinion is utterly scrumptious. How can it not be? Its no-bake, its creamy, its delicious, and its heavenly salted caramelly – with popcorn & pretzels involved!
The recipe is very similar to my No-Bake Caramel Rolo Cheesecake as its the same sort of base recipe, with a couple of alterations to fit the delicious salty sweet flavouring. This Cheesecake is so incredibly easy to make – simply crush the biscuits & pretzels, mix with the butter, and press to make the base. Cream together the cream cheese, vanilla, and sugar in an electric mixer, add the caramel and mix again, and the cream & salt and mix again and its all done! Decorate how you please!
I have had several comments over my year of blogging about how amazing my cheesecakes are (thank you!) and that I am indeed the Cheesecake Queen (I’m blushing) but I have had many many many questions about how they set so well without any additions to help it – if you use FULL FAT ingredients, you follow my method, and you’re brave – there is no reason why it won’t work!
You have to stick at it – you have to make sure the mixture is thick and delicious, but not be impatient and make it too quickly – because the mixture might fail! I have personally never ever had a problem – but I do make them pretty damn often as you can tell!
The Pretzels in the base of the cheesecake give it the slightly salty edge that the base desires, with even more pretzels and TOFFEE POPCORN on top, and of course – oodles and oodles of caramel sauce! Seriously though – I adore this recipe, its is delicious, and I know you will all love it too!
No-Bake Salted Caramel Cheesecake!
Ingredients
Biscuit Base
- 250 g Digestives/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 (I used Carnations)
- 1-2 tsp Maldon Sea Salt Flakes
- 300 ml Double Cream
Decorations
- 100 g Caramel
- Toffee Popcorn
- Pretzels
Instructions
For the Biscuit Base
- Blitz the Biscuits and the Pretzels in a food processor and mix the biscuits with the melted Butter.
- Spread on the bottom of an 8"/20cm Deep Springform Tin and press down firmly. Leave to set in the fridge whilst you make the rest!
For the Cheesecake Filling
- Using an electric mixer, I use my KitchenAid with the whisk attachment, whisk together the Cream Cheese, Vanilla, and Icing Sugar until smooth.
- Add the Caramel and whisk again until smooth and lump free - this could take a little while, I whisk it at half speed so not too quick or slow!
- Pour in the Double Cream & Salt flakes and continue to whisk for a couple of minutes until its very thick and mousse like.
- I mix it on a medium speed, level 6/10 - Now this could take up to 5 minutes, or 30 seconds depending on your mixer, but you seriously have to stick at it. It will hold itself completely when finished mixing (like a meringue does!)
- If you don't mix it enough it will not set well enough, but don't get impatient and whisk it really quick because that'll make it split. Once mixed, spread over the biscuit base and leave to set in the fridge overnight.
For the Decoration
- Remove the Cheesecake from the tin carefully and decorate the cheesecake - I drizzled over some of the spare caramel, and then some Toffee Popcorn and more Pretzels!
Video
Notes
- If it looks like your cheesecake isn't setting, or its a but sloppy, or you're even not sure.. try it anyway. Try to set the mix anyway! If it still doesn't set, freeze it and have an Ice Cream Cheesecake!
- I recommend using an 8"/20cm Deep Springform Tin in this recipe!
- It is very important to use salt flakes, not finely ground salt - but if you have to, then use 1/4tsp and taste test it till you reach your desired taste, it is a lot more concentrated when finely ground!
- You have to make sure that it is Full-Fat cream cheese that you use so you know its going to set
- I also always set my cheesecakes in the fridge overnight otherwise they risk being a little runny still and slipping off the biscuit base but if you want to risk it then go for it! If you think its not setting, 99% of the time its because you didnt whip it enough!
ENJOY!
Find my other Cheesecake recipes on my Recipes Page!
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J x
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Hi Jane,
I’m planning on making this cheesecake for someone who loves salted caramel, and no bake cheesecake. He prefers these things to be as thick, creamy, and rich as possible, so I wanted to make all of the elements myself. – I noticed that recipe simply used digestives/shortbread biscuits for the base and then a store bought caramel. I would prefer to make the base and salted caramel myself and noticed your recipe for salted caramel millionaires shortbread. I have couple questions: I had planned on making the salted caramel using granulated sugar, butter, heavy cream and salt – Can you tell me why you use caster sugar, golden syrup (is this dark corn syrup??) and Condensed Milk? and do you think I would run into problems making my own salted caramel sauce using sugar, butter and cream? also, what do you think about using this recipe for the shortbread base, and then making my own caramel? Do you see any potential problems consistency wise? Especially considering that I would like the final product to be as thick and rich as possible?
The caramel in the millionaires shortbread is a completely different type of caramel to the one you should use in a cheesecake. The one in the shortbread is designed to set for a layer, whereas one that uses cream for example is more of a sauce so is for cheesecakes. You can use your own caramel as long as its a thick one that will mix into the rest of the ingredients. If you’re worried, use a gelatine.
And shortbread will work on the base, but if its a homemade piece of shortbread it can be harder to cut compared to a standard cheesecake base of blitzed biscuits and butter.
I made this cheesecake last night to take to a friend’s cheese and wine night. I stumbled across your page whilst looking for a caramel cheesecake recipe… thank god!
It has turned out brilliantly, and I will be very proud to take it with me!
Your tips at the end have helped me with a life-long/23 year issue of cheese cake not setting. Turns out I was too eager with the mixture, and putting the whisk on too high. Thank you!
Ahhh thats amazing! I am so glad!!
Would like to make a larger cake, 10”, Can I just double the ingredients?
You could do, but I always use this website as a guide of increasing measurements. http://www.cakebaker.co.uk/baking-tin-size-conversion-calculator.html
Hi Jane, just made your cheesecake – looks gorgeous! There was lots left over as I only had a small tin to do. I’ve made some individual cheesecakes in ramekins, can I freeze them? Gemma
Yeah it should be fine! The mix freezes well, I often make mini ones and freeze them. x
Thank you, recipe worked a treat and was a hit at my mum’s birthday lunch. Will be trying the rolo cheesecake next!
Hi,
I’m looking to make this for my daughter’s birthday (she loves cheesecake) but was wondering where you get the caramel drizzle from. Is it shop bought or do you make it yourself, and if shop bought can you recommend a brand/shop to get it from?
Thanks.
The caramel I use for the cheesecake filling and the drizzle is the same – its the carnations caramel which will be found next to the condensed milks in nearly all supermarkets. ?
I’ve just made this cheesecake for fathers day this weekend…I’m so excited 😀 it is now in the fridge setting, whipped up perfectly and a quick lick of the bowl says this is the perfect recipe for a caramel lover.
Tip for anyone struggling to get the base flat – I used a potato masher to squish it down!
Jane, you’re a genius 😀
I love cheesecake and have made a few, I’m always nervous trying out a new recipe but made this at the weekend for a family gathering-Went down a treat! Trying the malteaser cheesecake for Easter weekend- will be trying many more of your delicious looking recipes (my waist will not be thanking me lol!)
Aww yay I am so glad! I hope you love the next one! x
The base shouldn’t be that hard, I’ve never struggled with it – try reducing the butter content. If the mixture was still smooth then you hadn’t thickened it enough x
Hi Jane, thank you so much for this recipe! I made this cake for a Birthday-party and everybody loved it! 🙂
Awh yay! That’s amazing!!
This is amazing Jane! Just made this for Christmas Day tomorrow – fingers crossed it all sets!
Any chance next time you make this (or other recipes) you can upload pictures of what the texture should look like to be able to tell if it has been whipped enough? It would be super helpful! I whipped to the point where the ripples in the cream mixture remained solid, however the mixture still pours rather than staying solid and needing to be spooned out (hope that makes sense), was fearful the mixture was about to split at any second!
Hiya! Yeah if its pourable it sounds a bit too sloppy, chances are you were very very close to splitting so it was getting looser again. A couple of my cheesecake posts to have photos of what it should look like though like the Toblerone one I think?
I haven’t made cheesecake in a while but this photo has made me want to make some
Oooh yay!!