No Bake Salted Caramel Cheesecake

My friends and family are seemingly as hooked as I am on cheesecake recipes – at least that’s what everyone says. This no bake salted caramel cheesecake recipe is my latest offering. It’s easy to make – and even easier to polish off (the lot). It is rich – but the savoury soft cheese does help to cut through that. Unlike with a cake, where any icing only increases the sweetness.

You can make this cheesecake with white or milk chocolate. The latter transforms it into a no bake salted caramel and chocolate cheesecake, while the former lets the salted caramel flavour take centre stage. Using a ready made caramel sauce makes matters so much simpler. This is easy to make ahead of time: in fact you need to allow 3-4 hours or more for it to set in the fridge anyway.

I used ‘Bronze Crunch’ from Waitrose for decoration, with aim of adding a little sprinkle of glamour. This no bake caramel cheesecake recipe might well have been inspired by their shimmering salted caramel and chocolate tart, in fact. Another glam option is Dr Oetker ‘Glamour and Sparkle’ sprinkles, which I’m a big fan of. You don’t really need to add the salt if using a salted caramel sauce.

Makes 1 large salted caramel cheesecake

No bake salted caramel cheesecake ingredients

Base

• Shortbread fingers, 300g
• Butter, 100g, melted

Filling

• Full fat cream cheese, 600g
• Extra thick double cream or clotted cream, 200g
• Icing sugar, 150g
• Vanilla extract, 1 tsp
• Milk or white chocolate, 200g, melted

Topping

• Salted caramel sauce, Dulce de Leche or caramel sauce, about 1/2 tin/jar
• Sea salt
• Sprinkles, to decorate

Equipment

• Food processor
• Springform tin
• Rolling pin
• Mixing bowl
• Wooden spoon
• Silicone spatula
• Palette knife

How to make caramel cheesecake

• Process the biscuits into fine crumbs, then mix with the butter. Press into a springform tin to make the biscuit base. I then use the end of a rolling pin to press down firmly. Then chill the base while you make the cheesecake filling.
• Once the melted chocolate has cooled a little and is closer to room temperature – but is not yet solid – add it to a large, clean mixing bowl. Working quickly, add the cream cheese, cream, sugar, and vanilla, then stir well with a wooden spoon. Once the cheesecake mixture is well combined, spoon over the biscuit base and smooth over. (Don’t worry if some of the chocolate has solidified into chip-like pieces, after coming into contact with colder cream cheese and cream. This simply adds interest to the texture of the finished cheesecake.)
• Then, run a palette knife around the edge. This point of this is to make the finished dessert much easier to remove later on.
• Chill for about 3-4 hours, or ideally, overnight.
• Just before serving, remove from the fridge and spread some sauce over the top to create the caramel layer (that palette knife is once again ideal here). Then, grind over some sea salt, and add some sprinkles to finish.

Related recipes:

• No bake white chocolate cheesecake
• Twix cheesecake
• Baked Bailey’s cheesecake
• Toffee and banana cheesecake
• Chocolate orange cheesecake
• KitKat cheesecake

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