Salted Caramel Cheescake
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11 Ingredients
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30 min total
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Serves Serves 12
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Medium
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United States
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Dessert
Recipe byThe ZestyPlate Kitchen
A no-bake cheesecake with a biscuit-and-pretzel base and a rich, mousse-like salted caramel filling, topped with toffee popcorn and pretzels.
This no-bake salted caramel cheesecake brings together a buttery biscuit and pretzel base, a smooth caramel filling and a topping of more caramel, toffee popcorn and pretzels. The pinch of salt keeps it from feeling overly sweet. There's no oven involved; it sets in the fridge, so all it asks for is a little patience.
Jump to recipe
Prep 30 min
Total 30 min
Medium
Scale:
- 250g Digestive Biscuits
- 135g Butter
- 450g Cream Cheese
- 1tsp Vanilla Extract
- 100g Icing Sugar
- 150g Caramel
- 1tsp Sea Salt
- 300ml Double Cream
- drizzle Caramel Sauce
- Top Toffee Popcorn
- Top Pretzels
Preparation
- Blitz the biscuits and pretzels in a food processor, then mix with the melted butter. Spread over the bottom of an 8-inch (20cm) deep springform tin and press down firmly. Leave to set in the fridge while you carry on.
- Using an electric mixer with the whisk attachment, whisk the cream cheese, vanilla and icing sugar until smooth, then add the caramel and whisk again until smooth and lump-free. This can take a couple of minutes at half speed.
- Pour in the double cream and salt flakes and whisk for a couple of minutes more, at medium speed, until very thick and mousse-like. Depending on your mixer this can take up to five minutes, so keep going until it holds itself completely, like a meringue. Under-whisked, it won't set well; whisk too fast and it will split. Spread over the biscuit base and leave to set in the fridge overnight.
- Carefully release the cheesecake from the tin and decorate: drizzle over some spare caramel, then scatter with toffee popcorn and a few more pretzels.
Tips from the ZestyPlate Kitchen
- Press the base in firmly and chill it well so it holds together under the knife.
- Whisk the filling to a thick, mousse-like state so it sets, but stop before it splits.
- Leave it overnight for the cleanest slices and the best texture.
- Scatter on the popcorn and pretzels only just before serving so they keep their crunch.
Frequently Asked Questions
Usually the filling needed more whisking to reach a thick, mousse-like consistency before chilling, along with a proper overnight set in the fridge.
Yes, it suits making ahead. It needs the overnight chill anyway and keeps for a couple of days. Just hold the toppings back until serving.
This one is built as a no-bake, set cheesecake. A baked version would need a different method involving eggs and a water bath.
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