Dessert · American
No Bake Salted Caramel Cheesecake
This no bake cheesecake pairs a buttery pretzel and biscuit base with a thick, mousse-like salted caramel filling. The sweet-and-salty combo is irresistible, and since there's no oven involved, you just mix, chill, and decorate. Perfect for making ahead when you want a showstopper dessert without the stress.
Why you'll love this
- No oven required, just mix and chill.
- That perfect sweet and salty flavor in every bite.
- Makes a gorgeous centerpiece dessert for any gathering.
- You can make it the day before, stress free.
EveryDayMeal recipe
No Bake Salted Caramel Cheesecake
Prep
25m
Total
505m
Serves
12
Level
Medium
Ingredients
- about 2 1/4 cups crushed (9 oz) digestive biscuits or graham crackers
- about 2 cups (2 1/2 oz) pretzels
- 9 1/2 tablespoons (a little over 1 stick) butter, melted
- 16 oz (two 8 oz blocks) cream cheese
- 1 teaspoon vanilla extract
- 3/4 cup powdered sugar
- 1/2 cup caramel sauce (thick)
- 1 teaspoon sea salt flakes
- 1 1/4 cups heavy cream
- to taste caramel sauce, for drizzling
- to taste toffee popcorn, for topping
- to taste extra pretzels, for topping
Equipment
- Food processor
- 8 inch deep springform pan
- Electric mixer with whisk attachment
- Rubber spatula
Instructions
- Pulse the digestive biscuits and pretzels in a food processor until they turn into fine crumbs. Stir in the melted butter until everything looks like damp sand and holds together when pressed.
- Press the crumb mixture firmly and evenly into the bottom of an 8 inch deep springform pan, using the back of a spoon to pack it tight. Chill in the fridge while you make the filling so the base firms up.
- Using an electric mixer with the whisk attachment, beat the cream cheese, vanilla, and powdered sugar on medium speed until smooth. Add the caramel sauce and whisk again until completely lump free, which can take a couple of minutes.
- Pour in the heavy cream and sea salt flakes, then whisk on medium speed until the mixture is very thick and holds its shape like stiff whipped cream, up to 5 minutes. Don't rush it on high speed or it may split, and don't stop too early or it won't set.
- Spoon the filling over the chilled base and smooth the top with a spatula. Cover and refrigerate overnight so it sets firm.
- Carefully release the springform ring and lift the cheesecake out. Drizzle with extra caramel sauce and scatter toffee popcorn and pretzels over the top just before serving.
Tips from the kitchen
- Use a thick caramel sauce, not a thin pourable one, so the filling stays firm enough to set.
- Whisk the filling at medium speed only. Going too fast can cause it to split and turn grainy.
- Add the toppings right before serving so the popcorn and pretzels stay crunchy.
Estimated nutrition per serving: 490 cal · 5g protein · 42g carbs · 34g fat
Make it your own
- Swap the pretzels for extra graham crackers if you want a milder base.
- Fold chopped chocolate or caramel chips into the filling for extra richness.
- Use chocolate caramel sauce for the drizzle to deepen the flavor.
Storing & make-ahead
Keep the cheesecake covered in the fridge for up to 4 days. Add the popcorn and pretzel toppings just before serving so they stay crisp. You can freeze the undecorated cheesecake for up to 2 months, then thaw overnight in the fridge.
Good to know
- Why won't my cheesecake set?
- The filling likely wasn't whisked long enough or your caramel was too thin. Beat it until it holds its shape firmly before spreading, and chill overnight.
- Can I make this ahead of time?
- Yes, it actually needs to chill overnight, so it's a great make ahead dessert. Just hold off on the toppings until serving.
- What can I use instead of digestive biscuits?
- Graham crackers are the easiest American swap and work perfectly in the base.
- My filling split, what happened?
- Whisking too fast overworks the cream and causes splitting. Keep it at medium speed and stop as soon as it's thick.
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