This No Bake Salted Caramel Cheesecake is a simple and easy no bake cheesecake recipe.

No Bake Salted Caramel Cheesecake Recipe | No Bake Cheesecake Recipe

So if you would like to learn how to make cheesecake then just follow this Salted Caramel Cheesecake Recipe. Let me know if you would like to see more no bake dessert or bake recipes!

I am always on the lookout for more ideas so if you have any requests please leave me a comment below letting me know what you would like to see.



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
Flaky Sea Salt for decorating

No Bake Salted Caramel Cheesecake Recipe | No Bake Cheesecake Recipe


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. 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 the with flaky sea salt and place back into the fridge for at least 2 hours before serving.


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