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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I want to use a 9 inch tin? Shall I alter the recipe, if so, by how much?
You can keep it as is, and have a thinner cheesecake, or use 1/3 more of the ingredients!
I will be making this in a 9inch tin. Shall I increase the recipe? If so, by how much?
You can keep it as is, and have a thinner cheesecake, or use 1/3 more of the ingredients!
What could you put on the top instead of popcorn ?
Literally anything you fancy!
This was the most amazing cheesecake I’ve ever tasted!! Great and so easy, thanks Jane!
I love the look of this recipe! I think I’m going to make mini ones in the tin you use to make your mini sponges. Anything I need to be aware of?
Also i i were to make any of you baked cheesecakes “mini” How long do you think they woulds need cooking for? 25mins?
Also, thank you so much for sharing your recipes. They have allowed me to gain confidence in myself during a very difficult time.
The best blog post to look at is the individual versions of this recipe as that gives the best guidance on no-bake mini ones, the only difference is that they’re in jars! I would also maybe line the sides of a mini tin. And I have a mini egg nest cheesecake post that’s mini and baked! x
Wat can u add instead of pretzels
It’s not available over here
Just use 300g digestives total, and leave them off the decoration!
hiya, just wondering if i could make caramel (dulce de leche kind of) from condensed milk as i can’t find any caramel anywhere.
Hiya – yes you can! It’s worth a google as there are a few different methods such as boiling the tin for a few hours!
I just made this for my 21st, soo good! Such a good balance of sweetness and it’s not too dense, and crumb-to-cheesecake ratio was perf! Mine was a little soft but still set, I probably should’ve whipped a bit longer. Stunning recipe, thank you!
Hello, just wondering if I can use fine sea salt instead of the flakes? I can’t find the flakes in my local supermarket. Or will it not taste the same at all? X
Hey! You can, but generally, with fine salt you need less! X
Can you tell me how much gelatine to use to replace the icing sugar?
The gelatine doesn’t replace the icing sugar… but you need to use whatever packet instructions advise as all brands can vary! You can look at my G&T cheesecake for an example.
How much gelatine would you use in this recipe?
Many thanks Olivia 😊
Hi
Thinking of making this on the weekend but wondered if I can use condensed milk instead of cream.
Thanks
I haven’t tried that, and I imagine it would be very very sweet!
I gave this recipe a go and found it really simple to make and delicious too! I may have added too much salt but will know for next time!
Hi I have made your salted caramel sauce would this be ok to put instead of the caramel and added salt?
I couldn’t find any tinned caramel anywhere so resorted to homemade which is delicious!
Hey! Yes that should be fine!! If you think the mixture is too runny, you can set it in the freeze instead! x
Hi Jane,
I’m planning to make this for a friend’s 30th birthday. I just want to ask,:
If I use gelatin, can I skip the double cream? I don’t know where to buy double cream. 🙁 Thank you!
Best Regards,
Mary Anne
Hello – you still need to use an alternative to the cream – if you are in a different country you will have an alternative, it may just have a different name. Double cream is our fattiest liquid cream that can whip up – without the cream the cheesecake will be very dense and heavy! You can still use gelatine to set it, but you still want the cream.
Fantastic recipe. I also made your salted caramel instead of store bought stuff.
It’s taste great.
It tastes amazing.
Awh yay!! Amazing!
Hi, this makes great recipe. Can I just ask when I drizzled the carnation caramel after being in the fridge it hadn’t stayed like it was drizzled, was as though it melted can this be stopped?
How odd! I guess it depends on how thin the drizzle is, or how much you mix it before drizzling. Often for the drizzle I literally go from tin to piping bag, so it stays thick.