Updated date:

How To Make The Creamiest No Bake Salted Caramel Cheesecake Recipe

Kim is an aspiring pastry chef. I began cooking since 12 years old. I hope I will be able to inspire you to try a new recipe from here.

Topped with almonds and mango

Topped with almonds and mango

Meet the most craved kind of recipe, the The Creamiest No Bake Salted Caramel Cheesecake – The One Dessert I Never Get Tired of Making. Drizzled on top with homemade caramel sauce, full of Caramel flavor, perfectly balanced sweetness, you will always want it. I have made this recipe over, and over again, since this recipe is the family’s best choice of cake. Not just best but easy to make.

Cook Time

Prep timeCook timeReady inYields

40 min

4 hours

4 hours 40 min

6-8 Slices

Most of my day, I create something good. Especially these days that it’s taking very long to pass. – And, I don’t wait for something exciting to happen. So, what I usually do I spend most of my time in the kitchen, an average of 2-3 hours in preparing and cooking in the kitchen. -- Satisfying my tummy and pampering my loved ones with a variety of foods.

In today's main dessert for my Sister's birthday is her favorite cake of all the Salted Caramel Cheesecake. I prepared and bought the ingredients needed for the recipe a week before her birthday. And bake the cake a day before, because I like freezing my caked a day ahead or 2. So that on the day of the event, all I need is to retouch and decorate the cake.

The Key To Make The Creamiest No Bake Salted Caramel Cheesecake

• Room Temperature Ingredients. Very basic but has a big role in creating a perfect and creamy texture.

Cooking Equipments Needed

Equipments

Chopping Board

Electric Hand Mixer/ Stand Mixer

Knife

Silicone Spatula

Whisk

Ingredients

For The Base Crust:

  • 1 pack or 250g crushed Grahams or Digestive Biscuits
  • 1 stick butter

Cream cheese filling:

  • 250g cream cheese
  • 200ml heavy whipping cream
  • 40g/ 1/2 cup powdeed sugar
  • 1 teaspoon vanilla extract
  • flaky sea salt

Caramel Syrup:

  • 1 cup sugar
  • 1/2 water
  • 125ml all-purpose cream
  • 2 teasespoons butter
  • 1 teasepoon salt

Procedures

  1. For the Biscuit Base: Start by making sure your pan is thoroughly grease. In a medium bowl mix in the crushed biscuits and melted butter until evenly combined. Press tightly down into your pan. For Digestive Biscuits you can place into a food processor to make it crumbs and break up into small pieces. Let it sit in the fridge while you make the batter to set.
  2. For the cheesecake filling, I recommend using an electric mixer for best results. However, do not go over beyond medium speed. You will want to combine the mixture into a large mixing bowl or your stand mixer bowl, using the paddle attachment or mixer, whisk altogether the cream cheese, all-purpose cream, vanilla extract, salt, and powdered sugar. The powdered sugar should be added slowly while mixing. Beat until fluffy. To know if the mixture has already set, scrape from the sides and bottom of the bowl, the batter must be sticky, thick, and steady.
  3. Chill for 4 hours or overnight. Drizzle caramel syrup over your cake or into your slice of cake. Sprinkle with rock salt on top just a pinch or not. Your choice. 😊
Crushed grahams tightly pressed in roun pan.

Crushed grahams tightly pressed in roun pan.

Chilled and ready to decorate-- No Bake Caramel Biscuit Cheesecake

Chilled and ready to decorate-- No Bake Caramel Biscuit Cheesecake

Important Tip

How To Make Caramel Syrup

Turn the heat to medium-high and let it boil but do not stir. Let it do its thing. Sugar will dissolve, eventually.

It will start to create big bubbles and look cloudy. Then it will turn into amber color but again do not stir.

Once the color has gotten golden, turn off the heat and immediately combine the heavy cream.

Lastly, add 2 tablespoons of butter. Continue stirring until it looks foamy and smooth. The caramel sauce will thicken as it cools.

Store in a room temperature.

 

IngredientsInstructionsCaramel Syrup

For The Base Crust:

For the Biscuit Base & Filling

Turn the heat to medium-high and let it boil but do not stir. Let it do its thing. Sugar will dissolve, eventually.

• 1 pack or 250g crushed Grahams or Digestive Biscuits

1.Start by making sure your pan is thoroughly grease. In a medium bowl mix in the crushed biscuits and melted butter until evenly combined. Press tightly down into your pan. For Digestive Biscuits you can place into a food processor to make it crumbs and break up into small pieces. Let it sit in the fridge while you make the batter to set.

It will start to create big bubbles and look cloudy. Then it will turn into amber color but again do not stir.

• 1 stick butter

For the cheesecake filling, I recommend using an electric mixer for best results. However, do not go over beyond medium speed. You will want to combine the mixture into a large mixing bowl or your stand mixer bowl, using the paddle attachment or mixer, whisk altogether the cream cheese, all-purpose cream, vanilla extract, salt, and powdered sugar. The powdered sugar should be added slowly while mixing. Beat until fluffy. To know if the mixture has already set, scrape from the sides and bottom of the bowl, the batter must be sticky, thick, and steady.

Once the color has gotten golden, turn off the heat and immediately combine the heavy cream.

Cream cheese filling:

3. Chill for 4 hours or overnight. Drizzle caramel syrup over your cake or into your slice of cake. Sprinkle with rock salt on top just a pinch or not. Your choice.

Let's stay connected