No-Bake Salted Caramel Cheesecake!

A delicious No-Bake Cheesecake packed full of a Salted Caramel creamy cheesecake filling with Pretzels & Popcorn! – A delicious dessert perfect for every occasion!


YES – That’s right… SALTED CARAMEL NO-BAKE 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!


This recipe makes an 8″/20cm cheesecake.


Biscuit Base
– 250g Digestives/Shortbread Biscuits
– 75g Salted Pretzels
– 135g Unsalted Butter, melted

Cheesecake Filling
– 450g Full-Fat Cream Cheese
– 1tsp Vanilla Bean Extract
– 100g Icing Sugar
– 150g Caramel – I use Carnations Caramel (Dulce de Leche will work)
– 1tsp Maldon Sea Salt Flakes*
– 300ml Double Cream

– Caramel drizzle
– Toffee Popcorn
– Pretzels



1) 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!

2) Using an electric mixer, I use my KitchenAid with the whisk attachment, whisk together the cream cheese, vanilla, and icing sugar until smooth and then add the caramel and whisk again until smooth and lump free – this could take a couple of minutes, I whisk it at half speed so not too quick or slow!

3) 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 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! Spread over the biscuit base and leave to set in the fridge overnight.

4) 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!


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!


Tips and Ideas

I recommend using a 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! 🙂

I have noted from comments on other Cheesecake recipes that sometimes the mixture splits – this might be because you have mixed it for too long – you need to keep an eye on it and check it every so often so that you don’t over whip it – but I have also had comments from people saying they have used Handheld Blenders & Liquidisers & Food processors and this hasn’t worked – this is because it won’t be whipping it! The idea is to get air into and thicken it like Meringue or Whipped Cream!

I have done some reading after some shock and horror that I don’t use gelatine to help make my cheesecakes set – if you would like a firmer set, or you don’t want to risk it – you can mix in one sachet of powdered gelatine mixed with 1+1/2tbsps boiling water (till the gelatine has dissolved) and gradually mix into the cheese mix – but this does make it ever so slightly jelly like – just to warn you – and I much much prefer it without the gelatine!!



Find my other Cheesecake recipes on my Recipes Page!

You can find me on:

J x

© Jane’s Patisserie. All images & content are copyright protected. Do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words and credit me, or link back to this post for the recipe.



  1. Hi Jane, just made your cheesecake – looks gorgeous! There was lots left over as I only had a small tin to do. I’ve made some individual cheesecakes in ramekins, can I freeze them? Gemma

  2. Thank you, recipe worked a treat and was a hit at my mum’s birthday lunch. Will be trying the rolo cheesecake next!

  3. Hi,

    I’m looking to make this for my daughter’s birthday (she loves cheesecake) but was wondering where you get the caramel drizzle from. Is it shop bought or do you make it yourself, and if shop bought can you recommend a brand/shop to get it from?


    1. The caramel I use for the cheesecake filling and the drizzle is the same – its the carnations caramel which will be found next to the condensed milks in nearly all supermarkets. ?

  4. I’ve just made this cheesecake for fathers day this weekend…I’m so excited 😀 it is now in the fridge setting, whipped up perfectly and a quick lick of the bowl says this is the perfect recipe for a caramel lover.
    Tip for anyone struggling to get the base flat – I used a potato masher to squish it down!
    Jane, you’re a genius 😀

  5. I love cheesecake and have made a few, I’m always nervous trying out a new recipe but made this at the weekend for a family gathering-Went down a treat! Trying the malteaser cheesecake for Easter weekend- will be trying many more of your delicious looking recipes (my waist will not be thanking me lol!)

  6. Hi,

    I have just tried to make this cheesecake (it was my first cheesecake ever) so I had 2 problems:
    1-the base was very hard, I could not slice it through so it did not come out of the tin
    2-the filling wasnt very firm, it was too creamy, more like a yogurt texture.
    Could you please advise what did I do wrong?

  7. This is amazing Jane! Just made this for Christmas Day tomorrow – fingers crossed it all sets!

    Any chance next time you make this (or other recipes) you can upload pictures of what the texture should look like to be able to tell if it has been whipped enough? It would be super helpful! I whipped to the point where the ripples in the cream mixture remained solid, however the mixture still pours rather than staying solid and needing to be spooned out (hope that makes sense), was fearful the mixture was about to split at any second!

    1. Hiya! Yeah if its pourable it sounds a bit too sloppy, chances are you were very very close to splitting so it was getting looser again. A couple of my cheesecake posts to have photos of what it should look like though like the Toblerone one I think?

  8. Hi Jane, thank you so much for this recipe! I made it a few weeks ago and it was so delicious! Have just made it again for Christmas Day lunch (in about 48 hours) My question is – is it ok to put the decorations on now or should I wait until Christmas morning. It will be stored in an airtight container in the fridge until then.

  9. I went a little off piste & made a milk chocolate & salted caramel cheesecake (combining 2 of your yummy recipes) TOTALLY scrummy!!! It’s now on my Christmas dinner menu, thank you!

  10. Hi – recently tried this recipe but found the biscuit base mix far too much for a 20cm tin and had to discard a third as would have been way too thick ! Also whipped the cream separately and folded into cream cheese mix just in case it might split, a method which I’ve used previously. Thanks for sharing this recipe –

  11. Hi Jane, I love to bake and give some goodies to a few of my friends for Christmas. This looks absolutely yummy and I was just wondering if I could make it in advance and slice up, then freeze before gifting?

  12. Hai Jane, i’ve tried some of yr recipes and love the result. My question is, is it ok if I use salted caramel rather than unsalted caramel and I dont put salt flakes. is it ok?..

  13. Great recipe Jane! Love your website – it inspired me to do more baking!
    Loved the salted caramel cheesecake recipe and so easy to follow! Also received very positive comments for my cheesecake!! I’ve already recommended your site to friends!! Hmm what to make next!!?!! ?

  14. Hi Jane,

    A great recipie I keep coming back to. Like others though I’ve struggled to get the mixture to set enough at times. Especially if transporting / leaving at room temperature.

    Any idea how many sheets of gelatin / water ratio I’d need to use if I wanted to add it to the mixture.



    1. Hiya – The cheesecake needs to be kept in the fridge, it’s not designed to be kept at room temperature, so it wouldn’t set very well at all if kept at room temp.
      Chances are that those times it hasn’t set very well then it needed to be whipped up a bit more!
      I wouldn’t know about the gelatin I’m afraid as I’m not a fan of using it – but usually packets of gelatin will explain how much you will need for what level you want.

  15. This cheesecake sounds amazing!!!! I am hoping to make this on friday. I just wanted to see if I want to make it in individual serving glasses will I need to do anything different to the recipe?


  16. Hello I have just made this for 2 days time as only chance I had to do is it ok in fridge or should I fr eye it do you know? Obviously I have not done decoration yet! Thanks D

      1. Thank you for your reply. When it looks this delicious I have no doubt it will all be consumed on day!! Xx

  17. Tried and tested and loving it. Made it for a family gathering. Got good reviews from the family and extended clan. Gonna try the other recipes.

  18. Ooh this cheesecake sounds delicious and looks amazing. Just a quick note about people’s cheesecake mixture splitting – this could also be if ingredients are at different temperatures the mixture is more likely to split. I so have to make this, the toffee popcorn and salted pretzels are my kind of tastes. Brilliant and thanks for sharing. Sammie x

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