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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Absolutely love this 😍😍😍😋😋😋!
Is there an alternative recipe for a baked version or could I just work with your New York baked cheesecake recipe and add some caramel and salt flakes?
Thank you 🙏🏽
Can you freeze all your cheesecake recipes?
What is the ideal temperature setting (degrees) to refrigerate the cheesecake in?
Hiya! Just fridge temperature is fine! Hope this helps! x
Such an easy recipe to follow! Read the hints and tips from Jane before making so was on the look out for a thick enough mixture so as not to overwhisk it. Currently in the fridge, but it’s safe to say that the bowl and the spoon may have had a little too much left over for tasting! YUM! Looking forward to tasting it properly. Forgot to make yesterday so am hoping 12 hours is long enough for it to set, but it went into the tin really thick and silky, so I’m sure it’ll be great whatever it looks like! Thanks!
Omg this cheesecake is so yummy, first time making, easy to make – I thought my cheesecake mix was good, put the bowl upside down, no movement….chilled overnight, on slicing I could see it was less set than the night before, it was like a mousse but still very good
I find that if you add some melted chocolate to the mixture it’s guaranteed to set. If it’s a white cheesecake I use white chocolate and if it’s a chocolate one I use brown chocolate
I’ve made this a couple of times & it’s real sloppy. Any ideas why it won’t set properly for me. I’ve made loads of your other cheesecakes & they turn out perfectly! Thanks advice appreciate
Hiya! This can depend on how you’re mixing it – usually sloppiness can come from over mixing! Try whipping the cream separately and folding it in. Hope this helps!
I made it today after reading it did not set, when j added the cream j kept whisking until the mixture was very thick and stiff.
Pleaser may I ask if it’s Carnation caramel from a tin you used or caramel drizzling sauce for the cheesecake mixture.
Thanks in advance
I usually use the tin personally x
This sounds so good. Jane what I just want to make enough for 2 people? Do u know that the measurements would be for the ingredients?
2nd or 3rd time I’ve made for my colleagues and they refuse to try anything else because they love it !! Any ideas on calories per slice Jane ? I used to love the little nutritional box at the end of all your recipes. Xx
Loving the look of this in the fridge right now!! Just wondering, how exactly do you drizzle the caramel over the top!
Thank you!! X
Eady just used metal spoon and made zig zag pattern before I put it in the fridge.
Made this yesterday and our guests include a coeliac so used GF digestive x 300g rather than including pretzels. Also used wider tin as seemed a lot of mixture and that worked well too. Everyone loved it. Just used the popcorn on top which is gluten free plus the drizzled caramel. Recommend.
Hi, is it possible to over whip?!
After a few seconds it was super thick. But thought it had only been 6 seconds so can’t be right.
Kept whipping and it was getting runnier and runnier , now it’s a bowl of very tasty slop.
Is it possible to over whip? Where the cheese gets to warm from whipping etc?
Not sure if I need to whip even more ? Or just start again?
Thank you 🙂
Tastes AMAZING
Yes, it definitely can be overwhipped. I personally would use a setting agent so as to not waste the ingredients, but otherwise, it won’t re-whip now. It would make a tasty ice cream though!
Looks delicious! I’ll be making this soon! I was just wondering if I could maybe add some melted white chocolate into the cheesecake mixture and then swirl the caramel in? If so how many grams? As I know cheesecake sets better with chocolate in the mixture.
I’ve been wanting to make a white chocolate and salted caramel cheesecake for a while but I can’t find a recipe believe it or not! 😯
Hey! Yes you can, I would use 200-300g worth of white chocolate!xx
Ok just won’t set ?
I have just put this in the fridge. I beat it for ages and it’s still rather sloppy. Thinking I should’ve put some gelatine in it. 🙁 Might have to be a frozen one.
The mixture certainly tastes good. 🙂
Same here… tastes delicious but didn’t set! Have tried the raspberry and white choc one too, same again, fab but didn’t set.
I can’t wait to try this…just wondering…have you ever tried doing this dairy free with Philadelphia vegan and elmlea plant? Just wondering if it will work. I know low fat options don’t work well so thinking that may be the same with dairy free
Hi. I’m new to all this. When you mention Carnation caramel, do you mean the one in the tin or the drizzling sauce, please?
Thanks in advance x
Are you using the caramel condensed milk in this or do i hve to find a caramel somewhere
Yes I am using carnations caramel there!
Hello, could i use 100g salted caramel sauce on top of the cheesecake instead of plain caramel, or would this make it too salty? X
If you like salted caramel it would be delicious! x