Salted Caramel Cheesecake Recipe
This no bake fully loaded Salted Caramel Cheesecake, with homemade salted caramel sauce, is extra delicious, super sweet and really easy to make. If you make this, you’re sure to impress your friends and be their favourite person for a really long time! I’ve made this a few times now and it goes down a treat… every time!
The great thing about a fully loaded cheesecake is that you can switch up the same recipe and make it look different and impressive each time. Oh, and it has a really thick biscuit base
This recipe is suitable for a deep 8 inch cake tin.
250g Digestive Biscuits
130g Salted Butter (melted)
Use my easy homemade salted caramel sauce recipe
300ml Double Cream (or heavy cream)
450g Full Fat Cream Cheese
1tsp Vanilla Extract
100g Icing Sugar
Salted Caramel Sauce
1x 12g sachet of Gelatin
1 1/2 tablespoons Boiling Water
Any decoration of your choice.
I chose salted pretzels, caramel biscuit fingers, Forrero Rocher, toffee popcorn, Rolos, caramac chocolate, caramel chocolate and chocolate eggs.
Crush the digestive biscuits into a fine crumb mixture. You could blitz them in a food processor, or use the old school method of gently crushing in a bowl with a rolling pin.
Gently heat the butter in a heavy bottomed saucepan on a medium heat. Once all melted, remove from the heat and mix the crushed biscuits in until all well coated in the butter.
Pour into an 8 inch tin lined with grease proof paper and press down firmly with the back of a metal spoon.
Refrigerate while you make the caramel sauce and filling.
Salted Caramel Sauce
Make up a batch of my quick and easy salted caramel sauce.
Spread some of the sauce mixture over the biscuit base, sprinkle with about 1/2 teaspoon of salt flakes if desired for an extra salty tang, and return to the fridge.
Salted Caramel Cheesecake Filling
In an electric mixer, whisk the double cream until it’s a nice thick whipped consistency and set aside.
In a separate bowl, mix the cream cheese, vanilla, about 100ml of the caramel sauce and icing sugar until combined and smooth.
Gently fold in the whipped cream, but don’t over mix.
In a small bowl, add the boiling water to a sachet of gelatin and mix well. Once mixed you will need to work quickly. Pour the gelatin into the cheesecake mix and whisk quickly until completely mixed in. This will help to set the mixture.
Spread the salted caramel cheesecake mix into the tin, smooth the top and refrigerate for a couple of hours, or overnight if possible.
Once the cheesecake has set, drizzle the remaining caramel sauce over the top and decorate with any toppings of your choice.
If you liked this recipe, be sure to check out my super sweet Caramac sponge cake recipe too!