Salted Caramel Cheesecake Slice

Salted Caramel Cheesecake Slice (No Bake)

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!
5 from 1 vote
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Course: Dessert
Cuisine: Cheesecake
Prep Time: 15 minutes
Chilling time: 6 hours
Total Time: 6 hours 15 minutes
Servings: 16 serves
Calories: 257

Equipment

  • Food processor or Thermomix
  • Beaters, stand-mixer or Thermomix

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.

Nutrition

Calories: 257kcal | Carbohydrates: 28g | Protein: 3g | Fat: 15g | Saturated Fat: 9g | Cholesterol: 44mg | Sodium: 218mg | Potassium: 60mg | Fiber: 1g | Sugar: 12g | Vitamin A: 515IU | Vitamin C: 0.1mg | Calcium: 33mg | Iron: 0.7mg