No Bake Salted Caramel Cheesecake Recipe | No Bake Cheesecake Recipe

Prepare salted caramel sauce or use store-bought; if using regular caramel, add 1 teaspoon of flaky salt and mix.

Crush 250g of digestive biscuits using a mini food processor or a plastic bag and a heavy object until there are no large lumps.

Melt 110g of butter in a small saucepan or microwave-safe bowl until fully melted.

Pour the melted butter over the crushed biscuits and mix until the texture resembles wet sand.

Press the biscuit mixture into a lined 8-inch (20cm) cake tin, compacting it down evenly and optionally up the sides.

Place the cheesecake base in the fridge to firm up while preparing the filling.

Whip 400ml of cold cream in a large bowl until softly whipped; set aside.

In a separate bowl, add room temperature cream cheese (removed from fridge 30 minutes prior) and 1/3 cup icing sugar; mix until smooth.

Add 1/3 cup of cooled salted caramel sauce to the cream cheese mixture and whisk until combined and creamy.

Gently fold the whipped cream into the cream cheese mixture until well combined, ensuring the mixture is thick and creamy.

Remove the cheesecake base from the fridge and pour the filling on top, smoothing it out with an offset spatula.

Chill the cheesecake in the fridge for at least 6 hours or overnight for best results.

After chilling, pour 1/4 to 1/3 cup of salted caramel sauce over the cheesecake and smooth it to the edges without spilling over.

Sprinkle the edges with flaky salt and return the cheesecake to the fridge for at least 1 hour to firm up.

Equipment Needed

Spice Level:

Allergens