A deliciously sweet and creamy no-bake Salted Caramel Cheesecake is the perfect dessert for any occasion. Just 15 minutes prep time and absolutely NO cooking required!
If you're making dessert for a Christmas party, a family dinner or summer BBQ, a luscious cheesecake is always a favourite option!
Whether it's a classic baked cheesecake or a simple no-bake cheesecake (like this salted caramel version!), you're sure to have a show-stopping, delicious dessert that EVERYONE will love!
Looking for more delicious cheesecake recipes? Try this Toblerone Cheesecake, Blackberry Cheesecake Tart, or Caramilk Cheesecake Balls!
Why You're Going To Love This Recipe
- No bake - this cheesecake doesn't require any cooking time at all - perfect for hot summer days when you don't want the oven on. Just prep and chill!
- Easy to make - salted caramel cheesecake is simple and straightforward and takes very little time to prepare.
- Rich and creamy - the cheesecake filling is made with cream cheese and whipping cream, so it's guaranteed to be rich and creamy.
- Feeds a crowd - cheesecake is very filling so you only need a small slice... making this a great option for large parties and celebrations.
- Conventional and Thermomix- this recipe can be made conventionally or in a Thermomix. You will find both methods in the recipe card at the bottom of the post.
What You Need
Salted caramel cheesecake is made using just a handful of ingredients:
Note: Please scroll to the recipe card at the bottom for ingredient quantities and the full detailed method.
- Plain sweet biscuits - like Arnotts Scotch Finger or Nice biscuits. Alternatively, you can use any kind of plain sweet cookies you prefer.
- Butter - melted. Either salted or unsalted butter is fine to use.
- Gelatine powder - to be dissolved in boiling water. I generally use McKenzies brand which is popular here in Australia. Gelatine helps the cheesecake to set and hold it's shape when served.
- Thickened cream - use heavy, thickened or whipping cream.
- Cream cheese - softened to room temperature. I use blocks of full fat Philly cream cheese as it's perfect for the creamiest cheesecake, but you can swap for the 'light' version too, if you prefer.
- Caster sugar - also known as superfine sugar.
- Nestle Top N Fill Caramel- or use Carnation Caramel, a condensed caramel or thick dulce de leche.
- Sea salt
- Caramel sauce and sea salt flakes - to decorate (optional).
Equipment Required
You will need either a stand mixer, food processor or Thermomix for this salted caramel cheesecake, and a 20cm round springform pan.
If you don't have a food processor or Thermomix to crush the biscuits, you can always use a rolling pin or jar to crush them with.
Step By Step Instructions
The simple biscuit base is made first, then filled a with deliciously creamy salted caramel filling.
Note: Please scroll to the recipe card at the bottom of the post for ingredient quantities and the full detailed method.
Step 1 - Make The Base
Grease the base and sides of a 20cm round springform pan.
Crush the biscuits using a food processor until fine crumbs remain. Add the melted butter and mix together well.
Press the biscuit base firmly into the prepared baking tin.
Step 2 - Whip The Cream And Dissolve The Gelatine
Whip the thickened cream and set aside.
In a separate bowl, sprinkle the gelatine over the boiling water and stir until completely dissolved. Set aside.
Step 3 - Mix The Filling Ingredients
Beat the softened cream cheese, caster sugar, caramel, and sea salt until smooth and creamy.
Add the gelatine mixture to the caramel filling and beat through.
Fold through the whipped cream.
Spread the cream cheese mixture over the biscuit base.
Step 4 - Chill And Decorate
Place the cheesecake into the fridge for 6 hours or until completely set (overnight is best).
Decorate by drizzling caramel sauce over the top of the cheesecake and adding an extra sprinkle of sea salt (optional).
Expert Tips
- If you don't have time to wait for the cream cheese to soften to room temperature, place it in the microwave for 30-60 seconds or until soft.
- For a lighter cheesecake, you can use 'light' cream cheese instead of full fat.
- If you don't have a food processor, you can crush the biscuits by placing them in a ziplock bag and crushing them with a rolling pin.
- If you cannot purchase Nestle Caramel Top N Fill or Carnation Caramel, you can substitute it for store-bought or homemade thick dulce de leche or any tin of condensed caramel.
- Chill salted caramel cheesecake overnight (or for a minimum of 6 hours).
- Store cheesecake in the fridge and consume within 3 days.
FAQ's
Nestle Caramel Top N Fill is a can of thick condensed caramel made by Nestle. If you can't find this at the supermarket, you can use Carnation Caramel (sold in the UK), or alternatively a thick dulce de leche or any other condensed caramel.
Ensure your cream cheese is at room temperature as it will blend so much easier with the caster sugar, caramel and other ingredients.
Technically you can, however, the texture of the cheesecake will not be as smooth and creamy as it would be when the cheesecake is eaten fresh.
You can freeze cheesecake, either as a whole or in individual portions. Wrap in a layer of plastic wrap and then a layer of foil and freeze for up to 1 month.
Related Recipes
You simply cannot beat a delicious cheesecake for a show stopping decadent dessert!
I hope you enjoy this salted caramel cheesecake as much as I do. Here's a few of my most popular no-bake cheesecake recipes:
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Salted Caramel Cheesecake
Ingredients
- 250 g plain sweet biscuits like Arnotts Scotch Finger or Nice
- 125 g butter melted
- 3 tsp gelatine powder
- ¼ cup boiling water
- 500 ml thickened cream whipped
- 500 g cream cheese softened to room temperature
- 110 g (½ cup) caster sugar
- 395 g Nestle Top N Fill or Carnation caramel or thick dulce de leche
- 1 tsp sea salt
- caramel sauce and sea salt flakes to decorate (optional)
Instructions
Conventional Method
- Grease the base and sides of a 20cm round springform pan.
- Crush the biscuits using a food processor 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.
- In a separate bowl, sprinkle the gelatine over the boiling water and stir until completely dissolved. Set aside.
- Beat the softened cream cheese, caster sugar, caramel and sea salt until smooth and creamy.
- Beat the dissolved gelatine through the cream cheese mixture.
- Fold through the whipped cream.
- Spread the cream cheese mixture over the biscuit base.
- Place into the fridge for 6 hours or until completely set.
- Decorate by drizzling caramel sauce over the top of the cheesecake and adding an extra sprinkle of sea salt (optional).
Thermomix Method
- Grease the base and sides of a 20cm round springform pan.
- Place the butter into the Thermomix bowl and melt for 3 minutes, 80 degrees, Speed 2.Add the biscuits and mix for 8 seconds, Speed 8. Scrape down the sides of the bowl and repeat until combined.
- Press the biscuit base firmly into the prepared baking tin.
- In a clean and dry Thermomix bowl, whip the cream on Speed 3 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.
- In a small bowl, sprinkle the gelatine over the boiling water and stir until completely dissolved.
- Mix the softened cream cheese, caster sugar, caramel and sea salt for 10 seconds, Speed 5. Scrape down the sides of the bowl and repeat until smooth and creamy.
- Add the gelatine mixture through the cream cheese mixture and mix for 10 seconds, Speed 4.
- Fold through the whipped cream with the spatula.
- Spread the cream cheese mixture over the biscuit base.
- Place into the fridge for 6 hours or until completely set.
- Decorate by drizzling caramel sauce over the top of the cheesecake and adding an extra sprinkle of sea salt (optional).
Notes
- If you don't have time to wait for the cream cheese to soften to room temperature, place it in the microwave for 30-60 seconds or until soft.
- For a lighter cheesecake, you can use light cream cheese instead of full fat.
- If you don't have a food processor, you can crush the biscuits by placing them in a ziplock bag and crushing them with a rolling pin.
- If you cannot purchase Nestle Top N Fill or Carnation caramel, you can substitute it for store-bought or homemade thick dulce de leche or any other condensed caramel.
- Chill the cheesecake overnight (or for a minimum of 6 hours).
- Store cheesecake in the fridge and consume within 3 days.
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