A creamy, soft no bake Salted Caramel Cheesecake hiding two layers of salted caramel and fudge pieces and topped off with a final layer of salted caramel and fudge. A perfect and incredibly EASY dessert that takes minutes to make!
No Bake Salted Caramel Cheesecake Web Story
No bake cheesecakes are hugely popular and for good reason. They are light and creamy yet hold their own shape perfectly. Plus they are far easier and far quicker to make than a baked cheesecake, which even the best of bakers can find challenging at times. They can also be made in advance and customised very easily with whatever decorations or toppings you have.
So Salted Caramel Cheesecake...it has to be worth a go right? I truly LOVE this cheesecake it is irresistible. Even Hubby Mr "not very cakey" likes it, clearing his plate with vigour and then declaring he could eat that again no problem. Praise indeed 🤣.
No bake Salted Caramel Cheesecake made with cream cheese, mascarpone (Italian cream cheese) and double (heavy) cream, all three working perfectly together to give a silky smoothness to the cheesecake filling.
On a recent trip to Marks and Spencer's, I spied their new Salted Caramel and Chocolate Spread perched on the end of an aisle and knew I had to make something with it. It was then just a case of coming up with a recipe.
My Mojito Cheesecake (No Bake) is one of my most popular no bake cheesecake recipes so I took the base recipe and made a few tweaks.
Three attempts later (we ate A LOT of cheesecake) and this no bake Salted Caramel Cheesecake finally ticked every box.
Hope you enjoy it too 👍
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Why make this No Bake Salted Caramel Cheesecake?
So why do I simply love this recipe for Salted Caramel No Bake Cheesecake??
Hmmm I wonder could it be because...
- it creates a silky soft cheesecake filling?
- hides layers of salted caramel and fudge within?
- no need to make your own caramel sauce?
- takes 10 minutes?
- incredibly simple?
- no baking involved?
- can be made in advance?
- lasts well?
- the flavours are IMMENSE?
Answer: ✔️ to all of the above ⬆
Equipment
Stand mixer with bowl
23 cm loose bottom baking tin
Medium saucepan
Spatula
Large bowl
Small palette knife
Teaspoon
Skewer or cocktail stick or butter knife
Ingredients and Substitutions
Lotus Biscoff biscuits and Digestives (Graham crackers): Digestives are the traditional base for a cheesecake but pairing them with Biscoff biscuits magically adds both a gentle caramel undertone and extra crunch. In short, using both of these biscuits together makes the base far more exciting and interesting!
Melted butter: to soak up and set our crushed biscuits.
Demerara sugar: for a bit more texture in our biscuit base
Golden caster sugar: when mixed in with our cream cheese and mascarpone it can seem a bit gritty at first but it quickly dissolves and disappears. White caster sugar can be used if you don't have golden.
Cream cheese: you can use supermarket own brand (I did) or Philadelphia. Make sure you allow it to come to room temperature.
Mascarpone: is an Italian cream cheese and is smoother than "normal" cream cheese so adds a lovely texture to your Salted Caramel Cheesecake. Again, needs to be room temperature.
Double cream (heavy or whipping cream): this is a key ingredient of our no bake cheesecake to ensure a thick creamy result. It needs to be beaten until it forms stiff peaks.
Salted caramel spread: I used Marks and Spencer Salted Caramel and Chocolate Spread in this no bake cheesecake, but any caramel spread will be fine.
Fudge pieces: to sprinkle over. If you can't get prepared pieces just buy some normal fudge and chop it up.
Instructions
See end of post RECIPE CARD for precise quantities and instructions.
- Melt your butter slowly over a low heat, so that none of it evaporates.
- Crush your biscuits into a fine sand like consistency either in a food processor or by putting them in a sandwich bag and bashing them with a rolling pin. Don't worry if there a few bigger bits in there.
- Mix your biscuits into your melted butter.
- Tip your biscuit mix into your greased tin and press firmly down.
- Refrigerate for 30 minutes to allow the base to set.
- Mix together your sugar, cream cheese and mascarpone briefly until just combined.
- In a separate bowl, beat your double (heavy or whipping cream) until thick and forming peaks.
- Fold your cream into your cream cheese and mascarpone mix.
- Melt your salted caramel spread in your microwave until softened but not runny or hot.
- Place roughly ⅓ of the cream cheese mixture onto your biscuit base and level out.
- Sprinkle over half of your fudge pieces.
- Blob over half of the caramel sauce.
- Take your skewer (or cocktail stick or butter knife) and whizz it around through the blobs to create a marbled effect.
- Repeat steps 10-13 above with another layer.
- Add your remaining layer of cheesecake filling and level out with your little palette knife until smooth.
- Refrigerate for 4 hours or preferably over night.
- Remove from your tin once set and firm.
- Heat your salted caramel sauce until runny and drizzle it over the your no bake cheesecake.
- Sprinkle over your fudge pieces.
Top Tips
- IMPORTANT 👀: mixing your cheesecake filling correctly is vital for a successful no bake cheesecake. Trust me, I speak from experience here. I have whizzed away gleefully in the past and ended up with a mousse, not cheesecake. That said, it was still very nice and if this does happen to you the dessert is still perfectly edible.
- cream cheese, mascarpone and sugar: just give short whizzes until just mixed in. Don't worry about your sugar still being grainy as it will dissolve.
- double cream: beat until it gets thick and stiff and then beat again a little more, it needs to be thick and just on the very of starting to go a bit grainy.
- Tip away any liquid from the top of your cream cheese and mascarpone when you open the tubs, this helps keep the filling dryer.
- Use clean kitchen towel to wipe away any cheesecake filling that sticks to the edge of the base.
Variations
This cheesecake base and filling can be used as the basis for any no bake cheesecake, you can customise it however you fancy, such as using fruits to decorate.
You can substitute the Salted caramel spread for Nutella if you want a more chocolatey version. Then decorate the top with some toasted hazelnuts.
Storage
This Salted Caramel no bake Cheesecake will keep covered in your fridge for about 4 days.
It also freezes very well for up to 3 months. Thaw in your fridge and then serve but do not refreeze.
Did you try this recipe?
Please leave a ⭐⭐⭐⭐⭐ rating in the Recipe Card below.
FAQ
How do I know when the no bake cheesecake is set?
Why does the biscuit base need to be refrigerated first?
Why does this Salted Caramel no bake cheesecake need to be chilled for so long?
Linked Recipes
Other dessert recipes on Ella's Better Bakes:
📖 Recipe
Salted Caramel Cheesecake (No Bake)
Here's what you'll need...
- Medium saucepan
- Skewer, cocktail stick or butter knife
- Teaspoon
Ingredients you'll need...
Salted Caramel Cheesecake Biscuit Base
- 200 g digestives (Graham Crackers) (US = 2 Cups)
- 100 g Lotus Biscoff biscuits (US = 1 Cup)
- 135 g unsalted butter (US = ½ CUP + 2 tbsp)
- 2 tbps demerera sugar
Salted Caramel Cheesecake Filling
- 160 g golden or white caster sugar (super fine sugar) (US = 11.5 tbsp)
- 500 g cream cheese (soft cheese) needs to be at room temperature (US = 2 Cups and 1 tbsp)
- 250 g mascarpone (Italian cream cheese) needs to be at room temperature (US= 1 Cup)
- 300 ml double cream (heavy/whipping cream) (US = 1 Cup + 3 tbsp)
- 1 teaspoon vanilla extract
- 3 tablespoon salted caramel spread
- 2 tablespoon fudge pieces
Salted Caramel Cheesecake Topping
- 4 tablespoon salted caramel spread
- 2 tablespoon fudge pieces
Here's what we do...
Salted Caramel Cheesecake Biscuit Base
- Lightly grease your baking tin.
- Melt your butter over a low heat in your saucepan. Do not try to speed this up by turning up the heat, it will merely evaporate some of the liquid and you need it all.
- Either pop all of your biscuits in your food processor and blitz into crumbs or pop them into a food bag and whack them with a rolling pin.
- Tip your biscuits into your melted butter and mix thoroughly so all of the biscuits soak up the butter.
- Tip the biscuit base into your tin and press firmly down with the back of a spoon. I actually use a potato masher to press the biscuits down as it has a large, even surface area.
- Refridgerate for 30 minutes.
Salted Caramel Cheesecake Filling
- Pop your sugar, cream cheese, mascarpone and vanilla extract and into your mixer bowl give it a quick spin to mix it all together. Don't worry about the sugar not dissolving, it will.
- In a separate bowl beat your cream until it is stiff. You need to stop beating at the right point because if the cream is too soft so will the cheesecake be, if overbeaten it's hitting the brink of being churned and we don't want butter. It won't take long to beat to the right stiffness so keep an eye on it and regularly stop to check and see if it is ready.
- Pop your beaten cream in with your cream cheese mixture and briefly mix it together on a low setting - or fold in by hand. Use your spatula to wipe down the sides and base of the bowl to ensure all of the mixture is equally incorporated.
- Take roughly ⅓ of your cheesecake mixture and pop it onto the biscuit base, roughly even out.
- Sprinkle over half of your fudge pieces.
- Melt your salted caramel sauce in your microwave in bouts of 10 seconds, stirring in-between until it is soft, but not hot. Blob four blobs over the cheesecake mixture, spacing out equally, then take a skewer and drag it through the blobs to create a marbled effect.
- Repeat with another layer of cheesecake mixture, caramel and fudge pieces.
- Spread over your final layer of cheesecake mixture.
- Even out this top layer with your small palette knife, so that it is smooth.
- Refrigerate for at least 4 hours, but preferably overnight, ie 12 hours. The longer it has the better it sets.
Salted Caramel Cheesecake Topping
- Remove your cheesecake from your tin after it has set but running a knife around the edge to loosen it, then carefully push the cheesecake out of the tin from the base up. Use a flat spatular or large palette knife to separate the cheesecake from the tin base. Clean away any cheesecake filling that sticks to the base sides using some clean kitchen paper.
- Melt your salted caramel sauce in your microwave in bouts of 10 seconds until runny.
- Drizzle over your cheesecake by dipping in your teaspoon and letting it fall over the top.
- Spread any blobs out using a skewer or cocktail stick.
- Sprinkle over your fudge pieces.
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