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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Love love love this
This recipe is amazing! It’s the first of many I have now tried of Jane’s and currently still my favourite!
I am currently In lockdown with my boyfriend and his dad and they’ve been loving the cheesecakes!- Thank you
Had a great disaster with this cheesecake. Followed the recipe to the fine details and used carnation caramel as stated. The mixture was loose and really runny and the fear of not setting became a reality. Had to freeze the cheesecake to set which worked wonders although melts really quickly even when left cooled in the fridge. Also, had a few complaints about being too salty. Never the less, it still tasted delicious to me but not sure what went wrong.
Try watching the video for the cheesecake and you can see it turns lovely and thick, it may help you see where you went wrong – it does take a while when doing this flavour cheesecake in comparison to some, but it definitely does get thick. It probably takes about 3 minutes of whisking in total, but this can differ depending on brand or cream cheese and even type of mixer! I recommend setting the cheesecakes in the fridge in general as frozen ones will thaw, but it does save the mixture when a little runny so it’s better than nothing 😊
Made this for Valentine’s Day and my oh my it’s the best pudding I’ve ever made thank you
I want to make it again but do you think I could freeze half of it?
Awh yay!! Yes you can definitely freeze it – or you can make a half size one which perfectly fits a 6″tin!
I’m going to give the recipe a go at the weekend. Been promising a family member I’d make him a cheesecake for ages. I’ve only ever made one before and it turned out really well. But now I am lactose intolerant so having to use arla lactofree cream cheese and arla lactofree cooking and whipping cream. I’m hoping it will work and set ok.
I would suggest using gelatine to make sure it sets – this cheesecake is probably one of the harder ones because of the caramel, so using a setting agent (As the cream for example is about 14% less fatty, so might not set) would make sure it works!
Thank you. I’ll give that a go. Just realised the last one I made was your kinder bueno one and it was perfect!
Just made one and it was lovely, but a little runny, can I put a little gelatin in the next one I make.
You can but I really don’t think it’s necessary personally – as long as the ingredients are correct (can differ depending on country) and it’s whipped up nice and thick it will set perfectly!
I made this for Christmas day and it went down very well. My base did turn quite hard and stuck to the bottom of the pan (I used gluten free Digestives) but it was soft to eat just difficult to cut whilst keeping everything intact. What would you recommend for next time?
Genuinely the only thing I do is make sure I cut each slice with a sharp knife and it’s easy! Gluten Free can sometimes require less butter depending on the brand of biscuit though!
I just made the salted caramel cheesecake but couldn’t get the mixture to thicken, still quite runny. I don’t have a electric beater, I use a blender would this have been the problem. Thank you.
Yeah… a blender makes things thinner, not thicker.
How can you tell if you’ve under mixed or over mixed? I am a complete amateur and this is my first time.. Followed the ingredients and method as posted and the product tastes amazing! however it is too soft and a bit melty! I am not sure if I am under or over on my mixing and how can you tell?!
Okay so, if it’s too soft, but it’s still smooth and lovely, it’s under whisked. If it’s runnier, and potentially gone a little lumpy, it’s over whisked and starting to split! Have a look at some of my other videos and they may help! If in doubt, shove it in the freezer for a little bit!
Making this today for my husbands birthday cake! He is obsessed with anything caramel! Will let you know how it turns out!
Hiiii Jane !!!! Thanks for the recipe I made it this yesterday and it come out great I think … still haven’t eaten it yet but it looks good just wanted to ask . My base has come out much thicker than yours and I used a 8” spring form cake tin and I followed the recipe to a t ? Do you have any idea why this could have happened ?
Thanks
Hey! How do you know it’s thicker than mine? If you used the correct recipe, and correct tin, it should be the same.
I made this recipe for an afternoon tea I hosted to celebrate my in-laws’ 50th wedding anniversary. Oh my goodness, it was amazing! I’ve got a real thing for salted caramel anyway, but this cheesecake went down a storm! I’ll definitely be trying out some of your other recipes!
How far ahead of time can you make this if kept in the fridge?
It lasts three days once made, as mentioned in the recipe. x
I want to make this, but converting to cups? Im in the USA… does it really take 31.25 cups for the crust?? that has to be a typo opf some sort, I was thinking closer to three cups? Any help is appreciated It looks wonderful I cant wait to try it~
Apologies – it’s an automated system so it converts itself from my gram measurements, but was having a funny five minutes!
Hi sorry to be a pain but I’m in the process of making this cake and just wondering if you use the same carnation caramel for the decoration? If so how do you make it runny enough to drizzle on?
Thank yo
I put my caramel into a piping bag, and squeeze and drizzle! It’s not actually that thick once you move it about a bit x
Once you mix it around it loosens enough to drizzle.
Enjoy the cake is delicious 😋
you’ve saved me a lot of time, I was going to ask the same question. im really looking forward to this one, licking out the bowl told me it’s going to taste amazing
Hi, I am thinking of doing a layered chocolate caramel version. Can i half the mix for caramel layer and use the technique from your triple chocolate for the other layer, maybe with a runny caramel layer between
Yes you can! I’d be careful of the runny caramel however, as it can make it quite sloppy (which is why I just usually drizzle on top!)