No-Bake Salted Caramel Cheesecake!
*This post may contain affiliate links. Please see my disclosure for more details!*
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!
No-Bake Salted Caramel Cheesecake!
Ingredients
Biscuit Base
- 250 g Digestives/Shortbread Biscuits
- 75 g Salted Pretzels
- 135 g Unsalted Butter (or Stork, melted)
Cheesecake Filling
- 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
Decorations
- 100 g Caramel
- Toffee Popcorn
- Pretzels
Instructions
For the Biscuit Base
- 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!
For the Cheesecake Filling
- 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.
For the Decoration
- 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!
Video
Notes
- 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.
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. ?