This no-bake salted caramel cheesecake is creamy, rich and decadent but also incredibly easy to make. Top it with any biscuits of your choice, lotus biscuits or Oreo cookies. To get started on this cheesecake you need some salted caramel sauce you can make your own or you can buy readymade. Salted caramel helps cut through the sweetness of the cheesecake. If your caramel sauce is not salted start adding about a teaspoon of flaky salt and mix it in give it a taste and if you want it saltier add a little more. To make the cheesecake base you biscuits you can use digestive biscuits or gram crackers they are basically the same thing.
You need to crush the biscuits you can use a mini food processor but if you do not have a food processor you can use a plastic bag and a heavy object like a frying pan or rolling pin. Put the biscuits to the mini food processor and put the lid on and start processing the biscuits. If you are crashing your biscuits by hand they do not need to be incredibly fine and even just make sure you do not have any large lumps. Remove the blade from the processor and pour your crushed biscuits into a bowl. Next, take your butter stick and place it in a small saucepan if you are melting it on a stovetop or microwave-safe bowl and heat until all your butter is melted.
Pour your melted butter over your crushed biscuits and use a spoon to combine the ingredients together until you have the texture of wet sand. Pour the cheesecake base into a lined 8 inch or 20 cm cake tin and use the back of a spoon to compact it down into an even layer you can bring it up to the side if you like. Place it to the fridge to firm up while we make the filling. First off you need to whip some cream you need cold cream and pour it into a large bowl and start to whisk with a whisk you can use a hand mixer if you prefer but doing it by hand does not take too long.
Whip the cream to the softly whipped staged as it will be whipped more when all of the ingredients have finally mixed together. Set the bowl aside while you prep the remaining ingredients. In a large mixing bowl put your room temperature cheese do not use one straight out of the fridge as it will be very stiff and unable to mix make sure you remove it about 30 minutes before you start making the cheesecake. To sweeten it up just a little add-in icing sugar or powdered sugar along with salted caramel sauce. If you just made your caramel sauce make sure you cool it to room temperature before using to avoid melting other ingredients. If it is still hot put it in the fridge to chill a little for 15 to 20 minutes. Using a wire whisk combine the cheese cream cake ingredients together until smooth.
The cream cheese may be lumpy at the beginning but as long as you whisk it, it may become smooth and creamy. Finally, add the softly whipped cream and use the whisk to combine the ingredients well. Do not be afraid to give it a good mix as the cream was not fully whipped to begin which. When the salted caramel cheesecake filling is thick and creamy, remove the cheesecake base from the fridge and add the filling on top use an offset spatula to smoothen that up then line the top with lotus or digestive biscuits. Place it back to the fridge for at least 6 hours or overnight is best. Make sure your salted caramel sauce is being chilled as well.
Remove the cheesecake from the fridge and pour about ¼ to 1/3 of a cup of the salted caramel sauce over your cheesecake use the spatula to smoothen to the edges but not quite spilling over. Sprinkle the edges with the flaky salt and finally place it in the fridge for about an hour to firm up.
- 1 Cup | 200g Sugar
- 2 Tablespoons | 30ml Water
- ½ Cup | 125ml Cream
- 3 Tablespoons | 42g Butter
- 1 Teaspoon Sea Salt
- 9oz | 250g Digestive Biscuits or Grahm Crackers
- 1 Stick | ½ Cup | 110g Butter
- 1⅔ Cup | 400ml Heavy Whipping Cream
- 9oz | 250g Cream Cheese
- ⅓ Cup | 40g Icing Sugar | Powdered Sugar
- About 6 to 8 biscuits for topping
- To make the salted caramel sauce measure out the sugar and water into a medium-sized saucepan. Place the saucepan over medium heat and stir until the sugar has dissolved.
- Cook the sugar for 8-10 minutes until it has become a deep amber shade.
- Remove from the heat and pour in the cream. The sauce will bubble up but continue to stir until the cream is evenly combined. Add in the butter and mix until combined. Add the salt slowly, tasting before adding more.
- Leave the caramel to cool slightly before placing into an airtight container or jar and placing into the fridge.
- For the cheesecake crush the biscuits with a heavy object or use a food processor. Place the biscuits into a bowl and pour over the melted butter. Mix to combine.
- Press the biscuit base into an even layer in a greased and lined 8 inch of 20cm cake pan and place into the fridge.
Whip the cream until soft peaks and set to the side. Mix together the cream cheese, sugar, and ⅓ Cup of the caramel sauce until smooth. Pour in the softly whipped cream and mix until well combine with a whisk.
- Pour the cheesecake filling into the cake pan and use an offset spatula to smooth out the top then line them with any biscuits of your choice. Place back in the fridge for 6 hours or overnight to set.
- Remove the cheesecake from the cake pan and pour over ⅓ Cup of the chilled salted caramel sauce and spread to the edges. Sprinkle them with flaky sea salt and place back into the fridge for at least 2 hours before serving.