Why You’ll Love This Recipe
- No Oven Required: Ideal for warm days or when your oven is occupied, this cheesecake sets beautifully in the refrigerator.
- Homemade Salted Caramel: Enhance the flavor with a simple, homemade salted caramel sauce that elevates the entire dessert.
- Make-Ahead Convenience: Prepare it in advance for gatherings; it needs time to set, making it a stress-free option for entertaining.
Ingredients
- For the Biscuit Base:
- 250g digestive biscuits or graham crackers
- 113g (1/2 cup) unsalted butter
- For the Cheesecake Filling:
- 250g (9 oz) full-fat cream cheese, at room temperature
- 40g (1/3 cup) powdered sugar
- 400ml (1 2/3 cups) heavy whipping cream
- 80ml (1/3 cup) salted caramel sauce (homemade or store-bought)
- For the Topping:
- 80ml (1/3 cup) salted caramel sauce
- Flaky sea salt, for garnish
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
- Prepare the Biscuit Base:
- Crush the digestive biscuits or graham crackers into fine crumbs using a food processor or by placing them in a sealed bag and crushing with a rolling pin.
- Melt the butter and mix it with the biscuit crumbs until the mixture resembles wet sand.
- Press the mixture firmly into the base of a lined 8-inch (20cm) springform pan to form an even layer.
- Refrigerate the base while preparing the filling.
- Prepare the Cheesecake Filling:
- In a bowl, whip the heavy cream until soft peaks form; set aside.
- In a separate bowl, beat the room-temperature cream cheese and powdered sugar until smooth and creamy.
- Add 80ml (1/3 cup) of salted caramel sauce to the cream cheese mixture and blend until fully incorporated.
- Gently fold the whipped cream into the cream cheese mixture until well combined and smooth.
- Assemble the Cheesecake:
- Pour the cheesecake filling over the prepared biscuit base, smoothing the top with a spatula.
- Cover and refrigerate for at least 6 hours, or overnight, until set.
- Add the Topping:
- Once set, pour the remaining 80ml (1/3 cup) of salted caramel sauce over the top of the cheesecake, spreading it evenly.
- Sprinkle flaky sea salt over the caramel layer for garnish.
- Refrigerate until ready to serve.
Servings and Timing
- Servings: This recipe yields approximately 12 slices.
- Preparation Time: 20 minutes
- Chilling Time: At least 6 hours, preferably overnight
Variations
- Chocolate Twist: Incorporate melted chocolate into the filling for a chocolate-caramel fusion.
- Nutty Crunch: Add a layer of chopped toasted nuts, such as pecans or almonds, between the biscuit base and the filling for added texture.
- Fruit Infusion: Top the cheesecake with fresh berries or sliced bananas before adding the caramel layer for a fruity contrast.
Storage/Reheating
- Storage: Keep the cheesecake refrigerated, covered, for up to 3 days.
- Freezing: Freeze individual slices in airtight containers for up to 1 month. Thaw in the refrigerator before serving.
- Reheating: Not applicable, as this is a chilled dessert.
FAQs
What type of cream cheese should I use?
Use full-fat cream cheese for the best texture and flavor. Avoid light or spreadable versions, as they may not set properly.
Can I use store-bought caramel sauce?
Yes, store-bought caramel sauce works well. Ensure it’s a good-quality, thick sauce for optimal results.
How long does it take for the cheesecake to set?
The cheesecake should be refrigerated for at least 6 hours, but overnight chilling is recommended for the best set and flavor development.
Can I make this cheesecake gluten-free?
Yes, substitute the digestive biscuits or graham crackers with gluten-free alternatives to make the crust gluten-free.
How do I prevent the cheesecake from sticking to the pan?
Lining the base and sides of the springform pan with parchment paper helps prevent sticking and allows for easy removal.
Can I add gelatin to ensure the cheesecake sets?
This recipe doesn’t require gelatin, as the cream cheese and whipped cream provide sufficient structure. However, if you prefer a firmer texture, you can dissolve 1 teaspoon of gelatin in 2 tablespoons of warm water and incorporate it into the cream cheese mixture.
What can I use instead of digestive biscuits or graham crackers for the base?
You can use other cookies like shortbread or Oreo cookies (with the filling removed) as alternatives for the crust.
How do I make homemade salted caramel sauce?
Homemade salted caramel sauce can be made by melting sugar until it caramelizes, then adding butter, heavy cream,
No-Bake Salted Caramel Cheesecake
- Total Time: 6 hours 20 minutes (including chilling)
- Yield: 12 slices
- Diet: Vegetarian
Description
Indulge in the creamy decadence of this No-Bake Salted Caramel Cheesecake—featuring a buttery biscuit base, caramel-infused filling, and a luscious homemade salted caramel topping. Perfect for any occasion, this easy-to-make dessert is sure to impress!
Ingredients
- Biscuit Base: 250g digestive biscuits or graham crackers, 113g unsalted butter.
- Cheesecake Filling: 250g cream cheese, 40g powdered sugar, 400ml heavy cream, 80ml salted caramel sauce.
- Topping: 80ml salted caramel sauce, flaky sea salt.
Instructions
- Biscuit Base: Crush biscuits, mix with melted butter, and press into an 8-inch springform pan. Refrigerate.
- Cheesecake Filling: Whip cream to soft peaks. Beat cream cheese with sugar, add caramel sauce, and fold in whipped cream.
- Assemble: Pour filling over base, smooth, and refrigerate for 6+ hours.
- Topping: Spread caramel sauce on top, garnish with sea salt, and chill before serving.
Notes
- For a firmer texture, add gelatin.
- Substitute gluten-free cookies for a GF version.
- Store in the fridge for up to 3 days or freeze slices for a month.
- Prep Time: 20 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American