Salted Caramel Cheesecake is rich, creamy and sweet. This is a no bake salted caramel cheesecake with a digestive biscuit (Graham cracker) and salted pretzel crust with a homemade salted caramel sauce and salted caramel cheesecake filling, finished off with more salted caramel sauce and more pretzels for a salty, crunchy element.
Let’s talk about my favourite subject.. CHEESECAKE!
It’s been a while since I posted a new cheesecake recipe (the last being my cheesecake cookie bars) This doesn’t even really count as its not a proper ‘cheesecake’ but I digress.
This no bake salted caramel cheesecake is bit of a showstopper and very indulgent!
How to Make the Salted Caramel Cheesecake
Step 1. Make the digestive biscuit and pretzel crust. Pretzels – I have discovered – are hard to crush so I suggest blitzing them in the food processor first or bashing them really hard with a rolling pin and then adding the digestives (graham crackers) a bit later. Don’t worry if there are chunks of pretzel, they soften with the butter.
Step 2: Add the melted butter and stir until you have a wet sand like consistency. Press firmly into the base of an 8″ or 9” round spring-form baking pan. If you use an 8″ pan you will want a deep cake pan as the cheesecake will be taller. If you want a less tall but wider cheesecake, use a 9″. Also make sure the pan has a loose bottom so you can get the cheesecake out easily.
Step 3. Make the filling by beating all the ingredients together. To ensure a smooth consistency I make sure the cream cheese is at room temperature and I beat that first until smooth before adding the remaining ingredients. I also beat my cream to soft peaks separately to ensure that it incorporates properly.
Step 4: Place in the fridge and practice the lost art of patience!
An additional step is decorating but I like to leave that empty so your imagination can run wild. There is also the making of the salted caramel sauce but that is insanely simple to do I felt it would be silly to spell out here and in the recipe card below.
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I hope you enjoy this no bake Salted Caramel Cheesecake and I truly hope you give this recipe a go and remember to rate and report back your results in the comments below. I love reading your comments! Also #lightscamerabake on Instagram for a chance to be featured and don’t forget to subscribe to my YouTube Channel for fun baking videos!
Salted Caramel Cheesecake is rich, creamy and sweet. This is a no bake salted caramel cheesecake with a digestive biscuit (Graham cracker) and salted pretzel crust with a homemade salted caramel sauce and salted caramel cheesecake filling.
- 100 g Salted Pretzels
- 250 g Digestive Biscuits (Graham Crackers)
- 60 g Butter, Melted
- 1 Cup Brown Sugar
- 100 g Butter
- 1/3 Cup Milk
- 2-3 tsp Salt (Personal Taste)
- 500 g Cream Cheese, Room Temperature
- 1 Cup Whipping Cream, Beat to soft peaks
- 2/3 Cups Icing Sugar
- 2 tsp Vanilla Extract
- 1/3 Cup Salted Caramel Sauce
- Remaining Salted Caramel
- 100-200 g Salted Pretzels (Optional)
Place the butter and brown sugar in a saucepan on a medium to high heat.
Once the butter has melted, add the milk and bring to the boil.
Boil for at least 2 minutes before removing from the heat.
Add the salt and allow to cool.
Line a 20cm round spring form pan (8" pan) with baking paper or non stick paper and set aside.
Crush the pretzels and digestive biscuits and melt the butter. Mix together.
Press into the base of your prepared pan. Spread 1/3-1/2 cup of the salted caramel sauce over the base and place in the fridge to set while you make the filling.
In a bowl with a hand beater or stand mixer, lightly whip the cream until soft peaks.
In a separate bowl, beat the cream cheese until smooth.
Add in the vanilla extract, icing sugar, whipped cream and 1/3 cup of the salted caramel sauce and beat into the cream cheese until smooth and thick.
Pour over the salted caramel sauce and pretzel base and place in the fridge until set. Around four hours but preferably 8 hours or overnight.
Once set or just before you are about to serve, drizzle with the remaining salted caramel sauce and top with crushed pretzels or however you like to decorate!