No Bake Salted Caramel Cheesecake
This no bake salted caramel cheesecake is absolutely divine! A luscious, easy-to-make cheesecake full of homemade salted caramel sauce!
Servings 6 -8, approximately
Equipment
- 1 6-inch springform pan (If you have a large 10-inch (25.5cm) pan, just double all the ingredients)
- hand mixer
Ingredients
For the crust
- 1¼ cups cookie crumbs (digestive biscuits or graham cracker crumbs) (150g)
- 5 tablespoons unsalted butter, melted (75g)
For the filling
- ¾ cup heavy whipping cream with at least 33% milk fat (200ml)
- 3 teaspoons gelatin powder
- 4 tablespoons cold water
- 17.6oz full fat cream cheese, at room temperature (500g)
- ¾ cup thick salted caramel sauce (200ml)
- 1 cup powdered sugar (120g)
Instructions
Prep the springform pan & make the crust
- Butter the bottom of the springform pan and then line it with parchment paper.
- In a small bowl, pour the melted butter over the cookie crumbs and mix until well combined. It should look like wet sand that clumps together when you hold some in your hand.1¼ cups cookie crumbs (digestive biscuits or graham cracker crumbs) (150g), 5 tablespoons unsalted butter, melted (75g)
- Spoon the crumb mixture into your prepared pan and evenly press it into the base. Use a spoon to even out the surface. Put the pan in the refrigerator.
Make the filling
- Make the whipped cream: Beat the heavy cream to soft peaks. Set it aside.¾ cup heavy whipping cream with at least 33% milk fat (200ml)
- In a small bowl, stir the gelatin powder with the cold water and let it sit for about 5 minutes. It will thicken. Set it aside.3 teaspoons gelatin powder, 4 tablespoons cold water
- In a large bowl, beat the cream cheese, the powdered sugar, and half of the caramel sauce on low-medium speed until it’s smooth and creamy, about 1-2 minutes.17.6oz full fat cream cheese, at room temperature (500g), 1 cup powdered sugar (120g)
- Heat the gelatin mixture in the microwave for a few seconds to warm it. Then stir it until it’s runny. If you don't have a microwave, put the bowl with the gelatin over another bowl of hot water and keep stirring until it dissolves and is runny.
- Pour the runny gelatin into the cream cheese mixture and beat until combined.
- Add the whipped cream and beat until just combined and there aren't any white streaks in the batter.
- Take the pan out of the fridge and spoon the filling over the crust. Use the back of a spoon to even out the surface. Refrigerate it for at least 4-6 hours to set or overnight.
- Before serving, run a knife along the edge of the pan and then unlatch it and remove the springform ring.
- Pour the remaining salted caramel sauce all over the top.
- Enjoy!
Notes
Storage Tips
Cover with plastic wrap or store in an air-tight container. You can keep the cheesecake in the refrigerator for up to 4-5 days. Freezing Instructions Wrap each slice in plastic wrap and put them in freezer bags or a freezer-safe container. You can freeze this cheesecake for about 1½ months. To thaw, just put it in the refrigerator overnight. Picture Tutorial & Tips: I have a detailed picture tutorial in my post to help you out with each step of the recipe as well as lots of tips to ensure success. Baking Measurements: I have used weight measurements for all the recipes on this website. Even though I have also included American volume measurements for convenience, I highly recommend using a digital kitchen scale to weigh all ingredients for the most accurate measurements. Digital kitchen scales are more precise than cups, which is so important in baking, and they give the most accurate, consistent results. Happy baking! ©Pastry Wishes
Cover with plastic wrap or store in an air-tight container. You can keep the cheesecake in the refrigerator for up to 4-5 days. Freezing Instructions Wrap each slice in plastic wrap and put them in freezer bags or a freezer-safe container. You can freeze this cheesecake for about 1½ months. To thaw, just put it in the refrigerator overnight. Picture Tutorial & Tips: I have a detailed picture tutorial in my post to help you out with each step of the recipe as well as lots of tips to ensure success. Baking Measurements: I have used weight measurements for all the recipes on this website. Even though I have also included American volume measurements for convenience, I highly recommend using a digital kitchen scale to weigh all ingredients for the most accurate measurements. Digital kitchen scales are more precise than cups, which is so important in baking, and they give the most accurate, consistent results. Happy baking! ©Pastry Wishes
