This Salted Caramel Cheesecake Slice is so quick and easy to prepare… AND it’s totally addictive! Best of all, it’s completely no-bake, so there’s no need to turn the oven on!
HELLOOOOO total and utter deliciousness. I know I say this a lot, but seriously…. this Salted Caramel Cheesecake Slice is freaking awesome. In fact, it’s so good, it deserves some kind of cheesecakey medal (if only there were such a thing!).
My love of anything salted caramel flavoured runs deep. And don’t even get me started on cheesecake. Geez!!! There is absolutely no way I could ever work at The Cheesecake Shop – I wouldn’t fit through the door after 2 days. Lucy + cheesecake = zero self control.
Soooo lets talk about this Salted Caramel Cheesecake Slice. Well! First of all, it’s no bake. Which is the BEST. That’s right – you just whip it up and pop it in the fridge, let it set and then devour every single mouthful like there’s no tomorrow (ok, ok – maybe leave a piece or two for your hubby and kids… maybe).
If you’re feeling super excited then totally go ahead and make your own salted caramel sauce. It’s a great thing to do (although it’s also very dangerous as you end up eating half of it as you go!). BUT do not feel bad if you use a store-bought salted caramel sauce. No guilt whatsoever!!! I used a bought version in this recipe and it tasted awesome. I’m all for making your own sauce, but with a little bubba in the house, time is of the essence here.
Most of the salted caramel sauce is used in the actual cheesecake mixture to give it that kick-ass delicious flavour. But keep a little aside to swirl through the top. There’s no real reason for doing so, except that it looks pretty (and that’s just as important a reason as any!).
This slice will take a few hours to set in the fridge… and definitely make sure you give it that time! Try and cut it into pieces too quickly and you’ll have a big mushy mess – and no-one likes a mushy mess, right!? But in all seriousness, it will only take a few hours, so sit back and have a cuppa, watch a soppy movie, do the 50 loads of washing that need to be done and then you’ll be right!
This Salted Caramel Cheesecake Slice really is the perfect thing to enjoy with your afternoon cuppa, but it also makes for one super awesome late night treat while watching Orange Is The New Black (… or is that just me!!??).
If you’re a mega salted caramel fan, then make sure you check out my Salted Caramel Mud Cake (the most over-the-top cake ever!), Homemade Salted Caramel Popcorn and my Salted Caramel Crunch Brownie. Umm yeah, there might be just a tiny addiction going on here.
Salted Caramel Cheesecake Slice (No Bake) - Conventional Method
Ingredients
- 1 X 250g packet granita biscuits or similar plain biscuits
- 100 g butter melted
- 150 ml thickened cream
- 1 X 250g packet cream cheese softened
- 110 g caster sugar 1/2 cup
- 3 teaspoons gelatine
- 1/4 cup boiling water
- 200 g salted caramel sauce store-bought or homemade
Instructions
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Grease and line a 20cm X 20cm square baking tin and set aside.
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Crush the biscuits until fine crumbs remain.
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Add the melted butter and mix together well.
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Press the biscuit base firmly into the prepared baking tin.
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Whip the thickened cream and set aside.
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Beat the softened cream cheese and caster sugar until smooth and creamy.
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In a separate bowl, sprinkle the gelatine over the boiling water and stir until completely dissolved.
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Beat the gelatine through the cream cheese mixture.
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Beat through 150g of the salted caramel sauce (you may need to pop it in the microwave for a few seconds so that it is runny).
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Fold through the whipped cream.
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Pour the cream cheese mixture over the biscuit base.
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Swirl the remaining warm salted caramel sauce through the top of the cheesecake (using a skewer or a knife).
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Place into the fridge for 6 hours or until completely set.
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Cut into slices and serve.
Salted Caramel Cheesecake Slice (No Bake) - Thermomix Method
Ingredients
- 1 X 250g packet granita biscuits or similar plain biscuits
- 100 g butter melted
- 150 ml thickened cream
- 1 X 250g packet cream cheese softened
- 110 g caster sugar 1/2 cup
- 3 teaspoons gelatine
- 1/4 cup boiling water
- 200 g salted caramel sauce store-bought or homemade
Instructions
-
Grease and line a 20cm X 20cm square baking tin and set aside.
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Crush the biscuits in the TM bowl by pressing Turbo 5-10 times.
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Add the melted butter and mix on Speed 3, 5 seconds. Scrape down the sides of the bowl and repeat.
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Press the biscuit base firmly into the prepared baking tin.
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In a clean and dry TM bowl, whip the cream on Speed 3.5 with the MC lid removed (the time taken will depend on the freshness of the cream - it can be anywhere from 10 seconds to a couple of minutes!).
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Set the whipped cream aside in a separate bowl.
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Mix the softened cream cheese and the caster sugar on Speed 5, 10 seconds. Scrape down the sides of the bowl and repeat until smooth and creamy.
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In a separate bowl, sprinkle the gelatine over the boiling water and stir until completely dissolved.
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Add the gelatine mixture through the cream cheese mixture and mix on Speed 4, 10 seconds.
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Add 150g of the salted caramel sauce (you may need to pop it in the microwave for a few seconds so that it is runny) and mix on Speed 4, 10 seconds.
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Fold through the whipped cream.
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Pour the cream cheese mixture over the biscuit base.
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Swirl the remaining warm salted caramel sauce through the top of the cheesecake (using a skewer or a knife).
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Place into the fridge for 6 hours or until completely set.
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Cut into slices and serve.
You had me at salted caramel! YUM!
A delicious combination – I can tell just by looking at it
Thanks Bron! xx
Get outta my way and let me at this fabulous cheesecake slice! How perfect.
Thank you so much!
After salted caramel cheese cake recipe, looks yummy
I’m new to your website but it looks yummy
Thank you Helen! xx
Could I freeze the slice
Hmm I don’t usually freeze cheesecakes so I’m not sure!
So looking forward to receiving more yummy recipes.
Thank you!
This was delicious, I even made your caramel sauce. Loved by everyone who tried it. I’ll b making it for Christmas dessert now
Fantastic!!!! I’m so thrilled to hear that!!
Would this work in a springform round tin? Would I have to double the cheesecake filling to make a good looking cake?
Hi Haylz, absolutely you could do it in a springform round tin!! But yes, I’d be increasing the ingredients so you get a nice, big cheesecake!
I always love your cheesecake recipes! Do you think this would work in a round tin with no centre (aka like a Christmas wreath)?
Hi Cindy, Hmm I would just be a bit worried that it would be difficult to get out of a bundt tin??!!
Can I substitute thickened cream with sweet Greek Jalna yogurt? That’s the closest thing in my fridge!
Hmm I’m not sure if that will work – sorry!!
Just made a doubled up version for my daughters birthday cake tomorrow! Another great recipe, I love your website!
Fantastic!!!! Happy birthday to your daughter Kim!!! I hope she has the best day! xx
Can you make this as a cake instead of as a slice?
Absolutely!!!
Would this have to be kept refrigerated? Wanted to take to a party but would likely end up being out of a fridge for quite a few hours
Hi Naomi, if you can keep it in an esky or with ice-packs on the trip and for as long as possible when you get there it should be fine (as long as it’s not sitting out in hot weather at the party?). xx