Salted Caramel Cheesecake No Bake Recipe
A delicious salted caramel sauce is the star of this thick and creamy no bake salted caramel cheesecake. This easy recipe can be whipped up in less than 30 minutes and stored in the fridge until you’re ready to indulge.
Servings: 16 slices
Calories: 370kcal
Ingredients
Salted Caramel
- 1 cup granulated sugar
- ½ cup water
- ⅓ cup butter (room temperature)
- ½ cup heavy cream
- 1 tsp sea salt
Crust
- 3 cups caramel biscuits (use gluten free if needed) (10 ounces / 300 grams)
- ½ cup melted butter (7 tablespoons / 100 ml )
Filling
- 3 cups full fat cream cheese (optionally use low fat or fat free for a lower calorie version) (675 grams)
- 1½ cup whipping cream (350 ml)
- ¼ cup sour cream (60 grams)
- ½ cup powdered sugar (100 grams)
- 1-2 tbsp prepared salted caramel (30 grams)
- 1 tsp vanilla extract
- 1 tsp salt (optional)
Instructions
Salted Caramel
- Start by preparing the salted caramel. In a non-stick saucepan heat the sugar and water over medium heat. Stir until combined.
- Let the sugar dissolve and start to bubble. There is no need to stir the sugar anymore as the sugar can start crystallizing.
- Let the sugar change color to amber.
- Once the sugar reaches the amber colour takes off the heat and immediately pour in the heavy cream and stir until combined. Be careful the mixture will start to bubble a lot.
- Carefully add in the butter and stir until combined.
- Stir in the sea salt and mix thoroughly to combine.
- Pour into a jar or bowl and let it cool down completely. You will need about 2 tablespoons of this sauce for the cheesecake topping, store the rest in an airtight container in the fridge for use in other recipes!
Crust
- Add the caramel biscuits into food processor and pulse until their reach fine crumb.
- Transfer the crust into a 9 inch / 23 cm springform cake pan. Press into the bottom of the pan and let it set in the fridge while you are making the filling.
Filling
- In a large mixing bowl whisk the whipping cream until thick and creamy. Set aside.
- In a separate bowl mix the cream cheese, sour cream, powder sugar, salted caramel and vanilla extract and mix until combined.
- Fold in the whipped cream and mix until just combined.
- Pour prepared filling into a springform cake pan and spread evenly across the crust.
- Place in the refrigerator overnight or at least 8 hours.
Serve
- Before serving top the chilled cheesecake with swirls of salted caramel and sprinkle with sea salt flakes.
Notes
- For the best results let the cheesecake set in the refrigerator overnight.
- Be careful not to burn the sugar while making the salted caramel. Stay close while melting the sugar, once it starts to bubble it changes to an amber color quickly. Also do not touch the caramel it will be really hot!
- Use room temperature ingredients when making the filling. You will end up with a creamier consistency and a lump-free cheesecake.
- If you don’t have a food processor, you can enclose your caramel biscuits in a ziplock bag and use a heavy rolling pin to smash them to bits.
- For a gluten free version use gluten free biscuits.
Nutrition
Serving: 1slice | Calories: 370kcal | Carbohydrates: 20g | Protein: 4g | Fat: 31g | Saturated Fat: 18g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 95mg | Sodium: 460mg | Potassium: 114mg | Fiber: 1g | Sugar: 9g