No Bake Salted Caramel Cheesecake

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Serves 12-15
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″ Deep Springform Cake Tin and press down firmly. Leave to set in the fridge whilst you make the rest.
  2. Using an electric mixer, 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 it’s very thick and mousse like (I mix it on a medium speed, level 6/10)
  4. 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.
  5. Remove the Cheesecake from the tin carefully and decorate the cheesecake
  6. drizzled over some of the spare caramel, and then some Toffee Popcorn and more Pretzels!

Tips and Ideas

  • 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

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