A delicious No-Bake Cheesecake packed full of a Salted Caramel Cheesecake filling with Pretzels & Popcorn! – A delicious dessert perfect for every occasion!
YES – That’s right… SALTED CARAMEL 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!
A delicious No-Bake Cheesecake packed full of a Salted Caramel Cheesecake filling with Pretzels & Popcorn! – A delicious dessert perfect for every occasion!
- 250 g Digestives/Shortbread Biscuits
- 75 g Salted Pretzels
- 135 g Unsalted Butter (or Stork, melted)
- 500 g Full Fat Cream Cheese
- 1 tsp Vanilla Extract
- 100 g Icing Sugar
- 150 g Caramel (I used Carnations)
- 1-2 tsp Maldon Sea Salt Flakes
- 300 ml Double Cream
- 100 g Caramel
- Toffee Popcorn
- Pretzels
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!
Using an electric mixer, I use my KitchenAid with the whisk attachment, whisk together the Cream Cheese, Vanilla, and Icing Sugar until smooth.
Add the Caramel and whisk again until smooth and lump free - this could take a little while, I whisk it at half speed so not too quick or slow!
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, or 30 seconds 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. Once mixed, spread over the biscuit base and leave to set in the fridge overnight.
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!
Recipe Video
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!
I recommend using an 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!
ENJOY!
Find my other Cheesecake recipes on my Recipes Page!
You can find me on:
Instagram
Facebook
Pinterest
Twitter
Bloglovin’
Youtube
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.
Hiiii Jane !!!! Thanks for the recipe I made it this yesterday and it come out great I think … still haven’t eaten it yet but it looks good just wanted to ask . My base has come out much thicker than yours and I used a 8” spring form cake tin and I followed the recipe to a t ? Do you have any idea why this could have happened ?
Thanks
Hey! How do you know it’s thicker than mine? If you used the correct recipe, and correct tin, it should be the same.
I made this recipe for an afternoon tea I hosted to celebrate my in-laws’ 50th wedding anniversary. Oh my goodness, it was amazing! I’ve got a real thing for salted caramel anyway, but this cheesecake went down a storm! I’ll definitely be trying out some of your other recipes!
i cant comment on how the recipe has turned out as two hours later the mixture is still runny so ive given up
and put it in the fridge hoping for the best. i have never had any problems making cheesecake but this just doesnt seem to thicken? ive followed the exact recipe ensuring everythkng is full fat, the only thing i can think of is that its because the temperature was 28degrees today. i did freeze the mixing bowl first though! i guess ill just have to freeze it if no luck?
The cheesecake takes longer than two hours to set – I personally never have a problem whisking the mixture up in the heat, and I don’t freeze the bowl before, but if the ingredients had been out for a while or your kitchen was particularly hot then maybe! The mixture does take a while to get to the thickness depending on the caramel you are using, and how you are whisking, but it does come together if you stick with it as shown in the video. But yeah, freeze it if it’s still soft for you!
I accidentally over mixed the cheesecake batter. Should it still set?
It probably won’t set as well if its over mixed x
How far ahead of time can you make this if kept in the fridge?
It lasts three days once made, as mentioned in the recipe. x
I want to make this, but converting to cups? Im in the USA… does it really take 31.25 cups for the crust?? that has to be a typo opf some sort, I was thinking closer to three cups? Any help is appreciated It looks wonderful I cant wait to try it~
Apologies – it’s an automated system so it converts itself from my gram measurements, but was having a funny five minutes!
Hi sorry to be a pain but I’m in the process of making this cake and just wondering if you use the same carnation caramel for the decoration? If so how do you make it runny enough to drizzle on?
Thank yo
I put my caramel into a piping bag, and squeeze and drizzle! It’s not actually that thick once you move it about a bit x
Once you mix it around it loosens enough to drizzle.
Enjoy the cake is delicious 😋
Hi, I am thinking of doing a layered chocolate caramel version. Can i half the mix for caramel layer and use the technique from your triple chocolate for the other layer, maybe with a runny caramel layer between
Yes you can! I’d be careful of the runny caramel however, as it can make it quite sloppy (which is why I just usually drizzle on top!)
Hi Jane
I was just wondering if the caramel you used was the tin caramel same to what you would use for caramel tarts???
Thanks
Hiya! Yes it is! If I’m buying shop bought caramel, I always buy Carnations Caramel that’s ready to use! X
Made this cheesecake yesterday, it was delicious and super easy to make. Used shortbread biscuits for the base as suggested in your recipe, and they were a real hit. This is your 5th cheesecake recipe I have used, all have been great. Which one to make next!
Love this cheesecake recipe. I was wondering if I could use only digestive biscuit and skip the pretzels?
Yes you can, I would use 300g in that case, same amount of butter! x
Is it okay to use fresh cream instead of double cream? Would it make a big difference? Will it affect the thickness, texture and how fast it sets?
I’m not sure on the fat content of ‘fresh cream’ in comparison to double cream? In the UK our double cream has a fat content of about 47%, so it needs to be as close to that. If its less, it can affect how well it sets. x
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!
It should still set in them but they’re a bit faffy to get out that way! X
Is the cream cheese mentioned the same as Philadelphia original full fat soft cheese?
Yes, Philadelphia full fat can be used in this! I use either that, or mascarpone when I make cheesecakes.
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 🙂
You can select what you want to print, you need to do that.
Ok… so I made it and then it was gone! Nothing but crumbs left on the tray. Everyone loved it. Definitely a keeper! Thanks
I made this cheesecake when I was in a bit of a hurry and didn’t have the time to let it set overnight. I followed all the steps but instead of letting it sit in the fridge I put it in the freezer for about 6 hours and then decorated and served, it turned out great!
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
Hiya! Thats amazing, I want a cheesecake wedding cake haha! And I would say probably 15 easily? Wedding cake sizes are cut differently to normal cakes though so its hard to say. And the best website I can recommend is this one (http://www.cakebaker.co.uk/baking-tin-size-conversion-calculator.html) you input the recipe size so 8″, and the tin you then want, and input the ingredients and it’ll tell you how much to use instead for the larger size. Also, its a matter of sliding them on for me, I just hope for the best! And I tend to stick them down with a bit of melted chocolate so they don’t slide about! x
Hi Jane,
I’m planning on making this cheesecake for someone who loves salted caramel, and no bake cheesecake. He prefers these things to be as thick, creamy, and rich as possible, so I wanted to make all of the elements myself. – I noticed that recipe simply used digestives/shortbread biscuits for the base and then a store bought caramel. I would prefer to make the base and salted caramel myself and noticed your recipe for salted caramel millionaires shortbread. I have couple questions: I had planned on making the salted caramel using granulated sugar, butter, heavy cream and salt – Can you tell me why you use caster sugar, golden syrup (is this dark corn syrup??) and Condensed Milk? and do you think I would run into problems making my own salted caramel sauce using sugar, butter and cream? also, what do you think about using this recipe for the shortbread base, and then making my own caramel? Do you see any potential problems consistency wise? Especially considering that I would like the final product to be as thick and rich as possible?
The caramel in the millionaires shortbread is a completely different type of caramel to the one you should use in a cheesecake. The one in the shortbread is designed to set for a layer, whereas one that uses cream for example is more of a sauce so is for cheesecakes. You can use your own caramel as long as its a thick one that will mix into the rest of the ingredients. If you’re worried, use a gelatine.
And shortbread will work on the base, but if its a homemade piece of shortbread it can be harder to cut compared to a standard cheesecake base of blitzed biscuits and butter.
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!
Ahhh thats amazing! I am so glad!!
Would like to make a larger cake, 10”, Can I just double the ingredients?
You could do, but I always use this website as a guide of increasing measurements. http://www.cakebaker.co.uk/baking-tin-size-conversion-calculator.html
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
Yeah it should be fine! The mix freezes well, I often make mini ones and freeze them. x
Thank you, recipe worked a treat and was a hit at my mum’s birthday lunch. Will be trying the rolo cheesecake next!
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?
Thanks.
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. ?
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!)
Aww yay I am so glad! I hope you love the next one! x
The base shouldn’t be that hard, I’ve never struggled with it – try reducing the butter content. If the mixture was still smooth then you hadn’t thickened it enough x
Hi Jane, thank you so much for this recipe! I made this cake for a Birthday-party and everybody loved it! 🙂
Awh yay! That’s amazing!!
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!
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?
I haven’t made cheesecake in a while but this photo has made me want to make some
Oooh yay!!
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.
Umm I would personally wait for the decorations on the top otherwise they might go a bit soggy.. but as this reply is now 14 hours late, I’m sorry if you’ve already done it!! x
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!
Oooh that sounds so yummy! I’ve done that with my Mars Bar cheesecake but I haven’t added salt to it yet, I’ll try it next time!
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 –
The tin you are using isn’t deep enough, as I have room left in my tin when I make this. And I prefer the all in one method but fair enough!
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?
Umm you could, but I wouldn’t say it would travel very well once thawed? Maybe try making mini baked cheesecakes as gifts instead x
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?..
Yes, as long as the salted caramel is a very thick sauce or you might have you use slightly less than stated in the recipe!
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!!?!! ?
Ohh yay! I’m so glad this recipe was such a success! And clearly another cheesecake would be a hit!!
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.
Thanks,
Paul
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.
How do you know if the cheesecake batter has split?
If it suddenly starts getting runnier or very lumpy 🙂
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?
cheers
amira
Noo the recipe would be the same! 🙂 Enjoy! x
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
Fridge is fine for the two days as long as its consumed on the day you actually need it for! 🙂 x
Thank you for your reply. When it looks this delicious I have no doubt it will all be consumed on day!! Xx
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.
Ohhh amazing!! I’m so glad you love it Jenny, thank you for letting me know! ☺️ xx
Is this recipe gluten free?
If you use gluten free biscuits/pretzels, and check all the other ingredients are GF then yes..
Do you have to use the pretzels for the biscuit base? Looks very nice!
Noo you don’t 🙂
Family enjoyed your caramel rolo cheesecake but it was abit too sweet for me.Will have to try this one
Ahh yes, this is the perfect alternative then, I love this one for that reason!
Wooow! That looks really really delicious
Thank you, Rebecca!
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
I did wonder about the temperatures – I shall add that info! and thank you!! x
I HAVE to make this!
You really really should!!
Wow love you website really impressive! I am such a bad baker but I love cheesecake 🙂
Love Katie
http://www.whatskatieupto.com
Thanks Katie! I’m sure you’re not a bad baker!
This looks heavenly as always! I am an absolute sucker for popcorn ? also just spotted your Malteser cheesecake from last May, now I don’t know which to make first!
Hahaha I have so many ? but thank you!! Whichever you choose to make first I hope you love them both equally ?
Wow it just looks so good! It made my mom say mmm sounds good.
Ohh double approval, thank you!!
Oh My! Looks delicious…love the popcorn idea 🙂
Hehe thanks Marisa, the popcorn married the flavouring so well!! 🙂
Omg this looks heavenly!!
Thanks Kerry – it was so so yummy!!
This looks amazing!
Thank you!!
Positively drooling over this cake… It’s not good for me to be reading blog posts before dinner…where can I get a slice?!
Hahaha thanks! Wish I could send some over!