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No-Bake Salted Caramel Cheesecake
Dessert

No-Bake Salted Caramel Cheesecake

6 h 40 minServes 10Nutri-Score D€€
from @on_todays_bake125 imports1 cooked
Adapt this recipe

what you need

Ingredients

10 people
  • digestive biscuits (crushed)Bakery250 g
  • butter (melted)Dairy100 g
  • sea salt flakes (optional, for the base)Spices1 g
  • full-fat cream cheese (at room temperature)Dairy500 g
  • double cream (cold)Dairy300 ml
  • caramel sauce (for the filling)Pantry30 ml
  • icing sugar (sifted)Pantry85 g
  • vanilla extractPantry5 ml
  • fine sea salt (or to taste)Spices3 g
  • caramel sauce (for the topping)Pantry60 ml
  • flaky sea salt (to finish)Spices2 g
  • Lotus biscuits (crushed)Bakery40 g

per serving

Nutrition

331kcal

Carbs
19 g
Proteins
4 g
Fat
27 g
Adapt tools

what you’ll use

Tools

  • Springform pan
  • Mixing bowl ×2
  • Hand mixer
  • Spatula

step by step

Method

  1. Make the biscuit base

    • Crush the digestive biscuits into fine crumbs.
    • Mix the crumbs with the melted butter and the sea salt flakes.
    • Press the mixture firmly into a lined cheesecake tin.
    Step 1

  2. Chill the base

    • Place the tin in the fridge until the base is firm.
    Step 2

  3. Beat the cream cheese

    • Beat the cream cheese until completely smooth.
    • Mix in the caramel sauce, icing sugar, vanilla extract and sea salt.
    Step 3

  4. Whip and fold the cream

    • Whip the double cream to medium-stiff peaks.
    • Gently fold the whipped cream into the caramel mixture until evenly combined.
    Step 4

  5. Assemble and set

    • Spread the filling over the chilled biscuit base and smooth the top.
    • Refrigerate until fully set, preferably overnight.
    Step 5

  6. Finish and serve

    • Drizzle the cheesecake with caramel sauce.
    • Sprinkle with flaky sea salt and crushed Lotus biscuits.
    Step 6
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