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!
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!
– 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
Decorations
– Caramel drizzle
– Toffee Popcorn
– Pretzels
For the Decoration:
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!
Ingredients:
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
Decorations
– Caramel drizzle
– 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!
