Salted Caramel Cheesecake

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!

5 from 7 votes

Print Pin

Course: Dessert

Cuisine: Cheesecake

Prep Time: 15

Chilling time: 6

Total Time: 6 15

Servings: serves

Calories: 382kcal

Author: Lucy - Bake Play Smile

Cost: $10

Equipment

Food processor or Thermomix
Beaters, stand-mixer or Thermomix

Ingredients

250 g plain sweet biscuits like Arnotts Scotch Finger or Nice
125 g butter melted
3 teaspoon 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 teaspoon sea salt
caramel sauce and sea salt flakes to decorate (optional)

Metric - US Customary

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

RECIPE NOTES & 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 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.

Nutrition