No-Bake Salted Caramel Cheesecake!

I have just put this in the fridge. I beat it for ages and it’s still rather sloppy. Thinking I should’ve put some gelatine in it. 🙁 Might have to be a frozen one.
The mixture certainly tastes good. 🙂

Hello, could i use 100g salted caramel sauce on top of the cheesecake instead of plain caramel, or would this make it too salty? X

Hi Jane can you use salted caramel sauce mixed into the cheesecake instead if so how many grams should I mix in ? Thanks

Looks amazing but I underestimated how big it is haha. Can this be frozen? Thanks 🙂

Hi, can I use both digestives and shortbread biscuits for the base or just one of them?

I tried to make this twice today and both times it split on me is it because I used mascarpone do I need to use a Philadelphia cream cheese instead? Help what am I doing wrong as I was whipping it would not go thick enough and then went straight to a curdle 😩

Wat can u add instead of pretzels
It’s not available over here

I just made this for my 21st, soo good! Such a good balance of sweetness and it’s not too dense, and crumb-to-cheesecake ratio was perf! Mine was a little soft but still set, I probably should’ve whipped a bit longer. Stunning recipe, thank you!

I gave this recipe a go and found it really simple to make and delicious too! I may have added too much salt but will know for next time!

Had a great disaster with this cheesecake. Followed the recipe to the fine details and used carnation caramel as stated. The mixture was loose and really runny and the fear of not setting became a reality. Had to freeze the cheesecake to set which worked wonders although melts really quickly even when left cooled in the fridge. Also, had a few complaints about being too salty. Never the less, it still tasted delicious to me but not sure what went wrong.

I’m going to give the recipe a go at the weekend. Been promising a family member I’d make him a cheesecake for ages. I’ve only ever made one before and it turned out really well. But now I am lactose intolerant so having to use arla lactofree cream cheese and arla lactofree cooking and whipping cream. I’m hoping it will work and set ok.

I just made the salted caramel cheesecake but couldn’t get the mixture to thicken, still quite runny. I don’t have a electric beater, I use a blender would this have been the problem. Thank you.

Making this today for my husbands birthday cake! He is obsessed with anything caramel! Will let you know how it turns out!

Love this cheesecake recipe. I was wondering if I could use only digestive biscuit and skip the pretzels?

Hi, will this recipe set in mini moulds, such as a muffin tin with removable bases? I can’t use gelatine and I don’t like baked cheesecakes. I’m ridiculously picky!

So looking forward to eating this! I’m using gluten free pretzels, so fingers crossed they taste as good (we have a coeliac person AND a chocolate free person, so desserts can be tricky!)
Just a tip… I printed out your recipe using the print button at the bottom (in the share section) and then walked away while it was printing. I came back to 31 pages of blog, recipe, ads and comments! Eeek! Is there a way you can adjust it to only print the recipe?
Thanks 🙂

Hi Jane,

Amazing recipe! I have been tasked with making my friends wedding cake….but instead of cake she wants cheesecakes!
There will be 100 people at the wedding and i want to make this recipe in different sizes so i can place them on different height cake stands. How many would you say this 8″ serves? I was thinking of making a 12″, 10″, 8″ and 6″

Please can you also advise on how to best adapt your recipe for the different size cake tins above?
Also another cheeky request…..any help on how best to transfer cheesecake from cake tin to cake board would be really appreciated 🙂

Thanks

I made this cheesecake last night to take to a friend’s cheese and wine night. I stumbled across your page whilst looking for a caramel cheesecake recipe… thank god!
It has turned out brilliantly, and I will be very proud to take it with me!
Your tips at the end have helped me with a life-long/23 year issue of cheese cake not setting. Turns out I was too eager with the mixture, and putting the whisk on too high. Thank you!

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

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 😀

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!)

Is this recipe gluten free?

Family enjoyed your caramel rolo cheesecake but it was abit too sweet for me.Will have to try this one

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