Dessert · American
No-Bake Salted Caramel Cheesecake
This no-bake cheesecake pairs a salty pretzel and biscuit base with a smooth, caramel-swirled filling that sets up light and mousse-like. It looks impressive with its popcorn and caramel topping, but there is zero oven time involved. Just mix, chill overnight, and decorate.
Why you'll love this
- No oven needed, just mix and chill.
- Sweet and salty in every bite thanks to the pretzel base.
- Make it the night before for a stress-free dessert.
- Looks bakery-worthy with a simple caramel and popcorn topping.
EveryDayMeal recipe
No-Bake Salted Caramel Cheesecake
Prep
25m
Total
505m
Serves
12
Level
Easy
Ingredients
- 250g digestive biscuits
- 75g pretzels
- 135g butter, melted
- 450g cream cheese, full fat
- 1 tsp vanilla extract
- 100g icing sugar
- 150g caramel (thick, spreadable)
- 1 tsp sea salt flakes
- 300ml double cream
- a drizzle caramel sauce, for drizzling
- handful toffee popcorn, for topping
- handful extra pretzels, for topping
Equipment
- food processor
- 20cm deep springform tin
- electric mixer or stand mixer
- spatula
Instructions
- Blitz the digestive biscuits and pretzels in a food processor until they form fine crumbs, so the base holds together neatly when sliced.
- Stir the crumbs into the melted butter until everything looks like damp sand, then tip into a 20cm (8 inch) deep springform tin and press down firmly with the back of a spoon for an even, compact base.
- Chill the base in the fridge while you make the filling, which helps it firm up so it does not crumble later.
- Using an electric mixer, whisk the cream cheese, vanilla, and icing sugar until completely smooth, then add the caramel and whisk again on medium speed until there are no lumps, about 2 minutes.
- Pour in the double cream and sea salt flakes and keep whisking on medium speed until the mixture turns very thick and mousse-like and holds its shape, up to 5 minutes, so it will set firmly (stop before it splits, so keep the speed steady, not fast).
- Spoon the filling over the chilled base and smooth the top with a spatula, then cover and leave to set in the fridge overnight so it slices cleanly.
- Carefully release the springform tin, then drizzle with caramel sauce and scatter over toffee popcorn and extra pretzels just before serving so the toppings stay crisp.
Tips from the kitchen
- Use full-fat cream cheese and cold double cream for the most reliable set. Low-fat versions can stay runny.
- Whisk the filling on medium speed and watch closely near the end. Overwhisking causes it to split, underwhisking means it will not set.
- Add the popcorn and pretzel toppings right before serving so they stay crunchy instead of going soft.
Estimated nutrition per serving: 480 cal · 5g protein · 38g carbs · 35g fat
Make it your own
- Swap digestives for graham crackers or crushed shortbread.
- Use chocolate caramel or dulce de leche in the filling for a richer twist.
- Skip the popcorn and top with chopped toasted pecans for crunch.
Storing & make-ahead
Keep covered in the fridge for up to 3 days. Add fresh toppings just before serving. This cheesecake freezes well without toppings for up to 1 month; thaw overnight in the fridge.
Good to know
- Why won't my cheesecake set?
- The most common causes are using low-fat cream cheese, warm cream, or not whisking the filling long enough. It should hold its shape like stiff meringue before you spread it.
- Can I make this ahead?
- Yes, it needs to chill overnight anyway. Make it a day in advance and decorate just before serving.
- Can I use a different tin size?
- A 20cm springform is ideal. A larger tin gives a thinner, shorter cheesecake, so adjust chilling time and expect fewer clean slices.
- What caramel should I use in the filling?
- Use a thick, spreadable caramel or dulce de leche. Thin caramel sauce can loosen the filling and stop it setting.
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