Are you looking for a deliciously sweet dessert to try? This is a salted caramel cheesecake with a buttery biscuit base, a layer of sweet and salty caramel!
This amazing no-bake cheesecake has a creamy, rich vanilla and white chocolate filling. Topped with an extra drizzle of salted caramel, the added caramel popcorn brings the crunch.
Here’s how to make this incredibly decadent salted caramel cheesecake.
Enjoy!
Ingredients
For the caramel
- 225 ml (7.6 floz) double cream plus a couple of tablespoons set aside
- 140 g (4.9 oz) salted butter
- 140 g (4.9 oz) demerara sugar
- 1/2 tsp (1 pinch) salt
For the biscuit base
- 100 g (3.5 oz) salted butter melted, plus a little to grease
- 250 g (8.8 oz) digestive biscuits
For the cheesecake filling
- 600 g (1.3 lb) full fat cream cheese
- 1 tsp vanilla
- 100 g (3.5 oz) icing sugar
- 300 ml (10.1 floz) double cream
- 100 g (3.5 oz) white chocolate
To finish
- 30 g (1.1 oz) caramel popcorn
Equipment
Instructions
Prepare the caramel
Put the cream. butter, sugar and salt in a pan over a medium heat.
Bring to a simmer, stirring regularly. After a few minutes, it will look frothy.
Dip your spoon in, then rest it out of the pan so it cools for a minute until safe to touch. Draw your finger through it and if it leaves a line, it’s ready.
Turn off the heat and set aside to cool.
Prepare the biscuit base
Crush the biscuits with a rolling pin or food processor until you have a coarse crumb.
Add the melted butter.
Mix it through the crushed biscuit.
Grease a 23cm springform tin well and then tip the biscuit crumb into it, pressing gently until you have a flat surface.
Place in the freezer for 10 minutes, then remove.
Add the caramel layer
Pour the cooled caramel into the tin, keeping a couple of tablespoons back.
Shake gently on the countertop to level off.
Return the tin to the freezer while you make the filling (this ensures the caramel layer firms up enough to hold its during assembly shape).
Prepare the filling
Beat the cream cheese to loosen.
Add the cream, vanilla and icing sugar.
Beat until very thick.
Tip the melted, cooled chocolate into the cream cheese and fold through.
Add the filling
Remove the tin from the freezer, the caramel should feel firm if you press gently with your finger in the centre.
Spoon the filling on top.
Use a silicone spatula to gently work the filling to the edges and level off.
Cover and refrigerate overnight.
To finish
To serve, run a little hot water around the outside edges of the tin, then release – it should come away easily. Neaten the edges if necessary by running a warm, dry knife around the outside.
Use last bit of caramel you saved from earlier together to drizzle over your cake.
Scatter the popcorn generously over the top and serve. Popcorn softens in the fridge, so if preferred, keep it in its packet and just add it to the individual portions before you serve them.
What’s your favourite flavour of no-bake cheesecake?
Some helpful hints for making the perfect no-bake cheesecake.
Why did my no-bake cheesecake not set?
If your ingredient quantities are correct and your fridge is suitably chilled the most common answer is ‘because it hasn’t been long enough’. Give it several more hours in the fridge, and preferably overnight, and it should set.
If you’ve left it overnight and it still hasn’t set there’s a good chance you didn’t beat the cream mixture enough. It should be very thick once whisked, and even stiffer once the melted chocolate is added.
Why is my no-bake cheesecake lumpy?
Usually, this is a result of not beating the cream cheese enough first to loosen it properly. You can also give the cream cheese a few minutes to rest and come up to nearer room temperature first which should help get the lumps out.
Will no-bake cheesecake set faster in the freezer?
Possibly, but you’ll run this risk of freezing the outside of the cheesecake if it’s in there for several hours, which will negatively affect the texture.
My base fell apart, how can I make it stick together more?
The most common cause is the biscuit base was not packed down firmly enough, or a too big a tin was used, making the base too thin.
Another tip is to make sure your quantities of biscuit and butter are correct and that your biscuit crumbs are the right consistency. If they’re too big there will be too much space between the crumbs, which will make it crumbly (hah!), and if they’re too small the base will be too dense and difficult to cut without applying a lot of pressure and running the risk of cracking.
Will no-bake cheesecake set without gelatin?
Yes, absolutely, and for the best possible texture I would recommend not using any.
Why did my no-bake cheesecake stick to the pan?
Running a little hot water around the outside of the tin will work wonders when it comes to releasing it neatly from the base. If you’re worried about getting water on your cheesecake you can also run hot water over a clean tea towel and wrap it around the outside of the cake for a minute.
If you’re having trouble getting it off the base of the tin a warm, dry palette knife slid underneath will help. And remember to slide the cheesecake gently onto the plate (a large spatula can help here).
If you used a fix bottom rather than springform tin you will be in trouble though! Your best bet is to cut it into slices inside the tin and try to carefully lift it out with a spatula a slice at a time.
Can no-bake cheesecake be made in advance?
Yes, making the cheesecake the day before won’t impact the flavour or texture and will give it plenty of time to set overnight.
Can no-bake cheesecake be left out of the fridge? Will cheesecake melt?
As it’s a dairy product it should be refrigerated as soon as it’s been made and eaten as soon as it’s out of the fridge. It will not be safe to eat if left out of the fridge for more than two hours. Leaving it out of the fridge will also affect the texture negatively.
Can you freeze no-bake cheesecake?
Yes, although you’ll lose a little of that rich, creamy texture, it will work. Slicing the cheesecake first and carefully placing the sections a centimetre or so apart will let you only take out and defrost only what you need, and take a lot less time to defrost. Make sure to defrost in the fridge overnight and eat the next day.
Print this recipe
Here’s that salted caramel cheesecake recipe again in a printable format:
Salted caramel cheesecake
Ingredients
For the caramel
- 225 ml (7.6 floz) double cream plus a couple of tablespoons set aside
- 140 g (4.9 oz) salted butter
- 140 g (4.9 oz) demerara sugar
- 1/2 tsp (1 pinch) salt
For the biscuit base
- 100 g (3.5 oz) salted butter melted, plus a little to grease
- 250 g (8.8 oz) digestive biscuits
For the cheesecake filling
- 600 g (1.3 lb) full fat cream cheese
- 1 tsp vanilla
- 100 g (3.5 oz) icing sugar
- 300 ml (10.1 floz) double cream
- 100 g (3.5 oz) white chocolate
To finish
- 30 g (1.1 oz) caramel popcorn
Instructions
Prepare the caramel
- Put the cream. butter, sugar and salt in a pan over a medium heat and bring to a simmer, stirring regularly.
- After a few minutes, it will look frothy. Dip your spoon in, then rest it out of the pan so it cools for a minute until safe to touch. Draw your finger through it and if it leaves a line, it’s ready.
- Turn off the heat and set aside to cool.
Prepare the biscuit base
- Crush the biscuits with a rolling pin or food processor until you have a coarse crumb.
- Add the melted butter and mix it through the crushed biscuit.
- Grease a 23cm springform tin well and then tip the biscuit crumb into it, pressing gently until you have a flat surface.
- Place in the freezer for 10 minutes, then remove.
Add the caramel layer
- Pour the cooled caramel into the tin, keeping a couple of tablespoons back.
- Shake gently on the countertop to level off, then return the tin to the freezer while you make the filling (this ensures the caramel layer firms up enough to hold its during assembly shape).
Prepare the filling
- Beat the cream cheese to loosen, then add the cream, vanilla and icing sugar and beat until very thick.
- Tip the melted, cooled chocolate into the cream cheese and fold through.
- Remove the tin from the freezer, the caramel should feel firm if you press gently with your finger in the centre.
Add the filling to the tin
- Spoon the filling on top and use a silicone spatula to gently work the filling to the edges and level off.
- Cover and refrigerate overnight.
To finish
- Run a warm knife around the edge of the tin, then release – it should come away easily. Neaten the edges if necessary by running a warm, dry knife around the outside.
- Use the last bit of caramel you saved from earlier together to drizzle over your cake.
- Scatter the popcorn generously over the top and serve. Popcorn softens in the fridge, so if preferred, keep it in its packet and just add it to the individual portions before you serve them.
Video
Notes
Nutrition
Enjoy! And don’t forget to pin for later.
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Niamh Harding says
Worked really well and super easy to make!!
Emily Leary says
Yay! So glad!
lindsay says
Made the caramel salted cheesecake and have to say not being the best cook was so easy and to top it was the most delicious one i ever tried a thumbs up from kids too!!
Emily Leary says
That is SO lovely to hear – thank you!
Louisa says
I made this cheesecake for a dinner party, without the popcorn, didnt feel we needed it, and it was DEVINE. Looked amazing, and that caramel sauce? We licked the bowl. Thank you!
Emily Leary says
I’m so pleased you enjoyed it! Thanks so much for coming back to let me know. Made my day :)
Hannah says
Hi I want to try this recipe using a doughnut silicone mould. Do you think if I freeze the base and filling seperately in the two halves of the mould, it will be easy to remove and I can fit together?
Thanks, Hannah
Honest Mum says
Oh wow, drooling here, simply stunning-salted caramel must be one of my all-time favourite flavour combinations!