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    Home ยป Cheesecake recipes

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    Ultimate no-bake salted caramel cheesecake

    Jump to Recipe

    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!

    a slice of no-bake salted caramel cheesecake drizzled with caramel sauce and topped with popcorn on a white plate

    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.

    over head view of a slice of no-bake salted caramel cheesecake drizzled with caramel sauce and topped with popcorn on a white plate and a fork cutting a piece away.

    Here's how to make this incredibly decadent salted caramel cheesecake.

    a slice of no-bake salted caramel cheesecake drizzled with caramel sauce and topped with popcorn on a white plate and a fork cutting a piece away.

    Enjoy!

    Ingredients

    For the caramel

    • 225 ml (⅔+¼ cups + 1 tsp) double cream (heavy cream) plus a couple of tablespoons set aside
    • 140 g (1 stick + 2 tbsp) salted butter
    • 140 g (⅔ cup + 1 tbsp) demerara sugar (turbinado sugar)
    • ½ tsp salt

    For the biscuit base

    • 100 g (7 tbsp) salted butter melted, plus a little to grease
    • 250 g (18 sheets) digestive biscuits (graham crackers)

    For the cheesecake filling

    • 600 g (2½ cups) full fat cream cheese
    • 1 tsp vanilla extract
    • 100 g (¾ cups) icing sugar (powdered sugar)
    • 300 ml (1¼ cups) double cream (heavy cream)
    • 100 g (3.5 oz) white chocolate

    To finish

    • 30 g (⅔ cups) caramel popcorn

    Equipment

    • Weighing scales
    • Measuring spoons
    • Saucepan
    • Wooden spoon
    • Food processor
    • Round 23cm (9") springform cake tin
    • Whisk
    • 2 Large mixing bowl
    • Kitchen knife

    Instructions

    Prepare the caramel

    Put the cream, butter, sugar and salt in a pan over a medium heat.

    cream, butter, sugar and salt in a saucepan with ingredients in bowls around the pan.

    Bring to a simmer, stirring regularly. After a few minutes, it will look frothy.

    cream, butter, sugar and salt in a saucepan that has bubbled with ingredients in bowls around the pan.

    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.

    overhead view of creamy caramel sauce in a saucepan with a hand holding a spoon over the top.

    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.

    overhead view of a clear bowl with digestive biscuits in surrounded by ingredients in clear bowls.
    over head view of crushed digestive biscuits in a clear bowl in the centre of the table surrounded by ingredients in more clear bowls.

    Add the melted butter.

    over head view of crushed biscuits and melted butter in a clear bowl surrounded by other ingredients.

    Mix it through the crushed biscuit.

    over head view of crushed biscuits and melted butter combined in a clear bowl surrounded by other ingredients.

    Grease a 23cm springform tin well and then tip the biscuit crumb into it, pressing gently until you have a flat surface.

    over head view of crushed biscuits and melted butter combined in cake tin surrounded by other ingredients.

    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.

    over head view of the biscuit base topped with smooth caramel in a cake tin.

    Shake gently on the countertop to level off.

    over head view of the biscuit base topped with smooth caramel in a cake tin.

    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.

    beaten cream cheese in a clear bowl surrounded by ingredients.

    Add the cream, vanilla and icing sugar.

    beaten cream cheese with cream, vanilla and sugar in a clear bowl.

    Beat until very thick.

    Tip the melted, cooled chocolate into the cream cheese and fold through.

    whisked cream cheese, cream, sugar and vanilla in clear bowl topped with melted white chocolate

    Add the filling

    Remove the tin from the freezer, the caramel should feel firm if you press gently with your finger in the centre.

    frozen cheesecake base topped with caramel in a cake tin.

    Spoon the filling on top.

    frozen cheesecake base topped with caramel and whipped cheesecake mixture in a cake tin.

    Use a silicone spatula to gently work the filling to the edges and level off.

    frozen cheesecake base topped with caramel and whipped cheesecake mixture in a cake tin.

    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.

    a slice of no-bake salted caramel cheesecake drizzled with caramel sauce and topped with popcorn on a white plate and a fork cutting a piece away.

    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:

    Print Recipe
    5 from 15 votes

    Salted Caramel Cheesecake Recipe

    A buttery biscuit base, a layer of sweet and salty caramel, a creamy rich vanilla and white chocolate filling, all topped with an extra drizzle of salted caramel, while caramel popcorn brings the crunch.
    Prep Time30 minutes mins
    Cook Time5 minutes mins
    Chill8 hours hrs
    Total Time35 minutes mins
    Course: Desserts and sweet treats
    Cuisine: American
    Diet: Vegetarian
    Servings: 16 slices
    Author: Emily Leary

    Ingredients

    For the caramel

    • 225 ml (⅔+¼ cups + 1 tsp) double cream (heavy cream) plus a couple of tablespoons set aside
    • 140 g (1 stick + 2 tbsp) salted butter
    • 140 g (⅔ cup + 1 tbsp) demerara sugar (turbinado sugar)
    • ½ tsp salt

    For the biscuit base

    • 100 g (7 tbsp) salted butter melted, plus a little to grease
    • 250 g (18 sheets) digestive biscuits (graham crackers)

    For the cheesecake filling

    • 600 g (2½ cups) full fat cream cheese
    • 1 tsp vanilla extract
    • 100 g (¾ cups) icing sugar (powdered sugar)
    • 300 ml (1¼ cups) double cream (heavy cream)
    • 100 g (3.5 oz) white chocolate

    To finish

    • 30 g (⅔ cups) caramel popcorn

    Equipment

    • Weighing scales
    • Measuring spoons
    • Saucepan
    • Wooden spoon
    • Food processor
    • Round 23cm (9") springform cake tin
    • Whisk
    • 2 Large mixing bowl
    • Kitchen knife

    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

    Don't forget to allow time for your cheesecake to chill - at least 2 hours and ideally overnight.

    Nutrition

    Calories: 517kcal | Carbohydrates: 35g | Protein: 5g | Fat: 41g | Saturated Fat: 24g | Cholesterol: 120mg | Sodium: 397mg | Potassium: 118mg | Fiber: 1g | Sugar: 26g | Vitamin A: 1361IU | Vitamin C: 1mg | Calcium: 80mg | Iron: 1mg
    * Note: nutritional information is estimated, based on publicly available data. Nutrient values may vary from those published. Information on this website should not be taken as medical advice. Cuisines identify the primary region of inspiration for a dish.
    Tried this recipe?Snap a pic and tag @amummytoo on Instagram or tag @EmilyLearyCooks on Twitter. I can't wait to see your posts!

    Enjoy! And don't forget to pin for later.

    Pin this caramel cheesecake

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    Reader Interactions

    Comments

      5 from 15 votes (10 ratings without comment)

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    1. Niamh Harding says

      December 24, 2019 at 12:40 pm

      Worked really well and super easy to make!!

      Reply
      • Emily Leary says

        December 25, 2019 at 10:49 am

        Yay! So glad!

        Reply
    2. lindsay says

      August 13, 2017 at 5:09 pm

      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!!

      Reply
      • Emily Leary says

        August 14, 2017 at 10:27 am

        That is SO lovely to hear - thank you!

        Reply
    3. Louisa says

      April 04, 2017 at 10:53 am

      5 stars
      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!

      Reply
      • Emily Leary says

        April 06, 2017 at 6:28 pm

        I'm so pleased you enjoyed it! Thanks so much for coming back to let me know. Made my day :)

        Reply
    4. Hannah says

      March 04, 2017 at 11:11 pm

      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

      Reply
    5. Honest Mum says

      December 02, 2015 at 11:56 pm

      5 stars
      Oh wow, drooling here, simply stunning-salted caramel must be one of my all-time favourite flavour combinations!

      Reply
    6. Amber H. says

      December 02, 2015 at 3:27 pm

      5 stars
      Wonderful! I very much like to cook something that doesn't necessarily include lots of preparation - keeping the oven turned off from time to time especially around holidays is not an easy task.

      Reply
    7. Katy says

      December 02, 2015 at 9:03 am

      Oooh we have some popcorn in the cupboard- this looks divine!!! x

      Reply
    8. Coombemill says

      December 01, 2015 at 9:47 pm

      5 stars
      So scrummy, I make cheesecake the same way but I just use sweetened condensed milk in place of the cream and icing sugar, love the addition of the salted caramel layer, a bit like banoffee with out the banana, delicious!

      Reply
    9. Mama G says

      December 01, 2015 at 8:23 pm

      Wow! This is definitely being made at some point over Christmas! Salted caramel is a win-win for me any day, on a par with chocolate and peanut butter :-) Looks amazing x

      Reply
    10. Midlife Singlemum says

      December 01, 2015 at 7:47 pm

      5 stars
      I am so bookmarking this recipe. Thank you xxxx

      Reply

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