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.
No-Bake Salted Caramel Cheesecake Slice
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).
A homemade salted caramel sauce recipe vs store-bought salted caramel sauce
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!).
How long does it take for a no-bake cheesecake slice to set in the fridge?
This slice will take a few hours to set in the fridge (6 is best)… and definitely make sure you give it that time! If you try and cut it into pieces too quickly, 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 Netflix (… or is that just me!!??).
More salted caramel recipes
If you’re a mega salted caramel fan, then make sure you check out my entire collection of salted caramel recipes by clicking here… YUM!!!
Salted Caramel Cheesecake Slice (No Bake)
Ingredients
- 250 g granita biscuits or similar plain biscuits
- 100 g butter melted
- 150 ml thickened cream
- 250 g cream cheese softened
- 110 g caster sugar 1/2 cup
- 3 tsp gelatine
- 1/4 cup boiling water
- 200 g salted caramel sauce store-bought or homemade
Instructions
Conventional Method
- Grease and line a 20cm X 20cm square baking tin and set aside.
- Crush the biscuits until fine crumbs remain. Add the melted butter and mix together well.
- Press the biscuit base firmly into the prepared baking tin.
- Whip the thickened cream and set aside.
- Beat the softened cream cheese and caster sugar until smooth and creamy.
- In a separate bowl, sprinkle the gelatine over the boiling water and stir until completely dissolved.
- Beat the gelatine through the cream cheese mixture.
- 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).
- Fold through the whipped cream.
- Pour the cream cheese mixture over the biscuit base.
- Swirl the remaining warm salted caramel sauce through the top of the cheesecake (using a skewer or a knife).
- Place into the fridge for 6 hours or until completely set.
- Cut into slices and serve.
Thermomix Method
- Grease and line a 20cm X 20cm square baking tin and set aside.
- Crush the biscuits in the TM bowl by pressing Turbo 5-10 times. Add the melted butter and mix on Speed 3, 5 seconds. Scrape down the sides of the bowl and repeat.
- Press the biscuit base firmly into the prepared baking tin.
- 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!). Set the whipped cream aside in a separate bowl.
- 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.
- In a separate bowl, sprinkle the gelatine over the boiling water and stir until completely dissolved. Add the gelatine mixture through the cream cheese mixture and mix on Speed 4, 10 seconds.
- 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.
- Fold through the whipped cream.
- Pour the cream cheese mixture over the biscuit base.
- Swirl the remaining warm salted caramel sauce through the top of the cheesecake (using a skewer or a knife).
- Place into the fridge for 6 hours or until completely set.
- Cut into slices and serve.
Everyone at morning tea LOVED IT!
Yay!! That’s so great to hear! xx
I tested this at exactly 6 hours in the fridge, and again the next day. Definitely better after being in the fridge overnight! Really easy recipe to follow. Thanks.
Fantastic! Thanks for the feedback! xx
No US Measurement conversion on your cheesecake recipes? They all look wonderful but very time consuming to have to look up and convert. 🙁
Dear Rachel D,
I reckon 80% of recipe content on the internet is American! We Australians pretty much have convert every recipe we find! Also, recipes in grams /weights are more accurate. A kitchen scale is a great investment for a serious baker.
https://futuristrendcast.wordpress.com/2017/03/20/colonial-leftover-which-three-countries-still-use-inches-pounds-gallons-miles-and-fahrenheit/