No-Bake Cheesecake with Salty Caramel
The following salty caramel cheesecake includes a buttery biscuit base, a creamy no-bake filling that is flavour-infused with salted caramel, and a rich, opulent salted caramel sauce that is poured over the top. It is simple to prepare, requires no baking, and is plainly adorned with a stunning golden sauce.
Ingredients
For the base:
- 300 g Digestive biscuits
- 135 g Butter or baking spread melted
For the filling:
- 750 g Full-fat cream cheese
- 125 g Icing sugar
- 150 g Salted caramel sauce
- 300 ml Double cream
Decoration:
- 250 g Salted caramel sauce
Instructions
- The biscuits are processed into crumbs in a food processor to create the biscuit base. Alternatively, gently wrap the biscuits in a dish or sandwich bag. Add baking spread or melted butter, stir, and then compact and level the batter into the baking pan. Place in the refrigerator to chill.
- Combine the cream cheese, icing sugar, and caramel sauce to make the filling by using an electric hand whisk or a food mixer with a whisk attachment. Double cream should be incorporated after the batter is quite thick and keeps its shape.
- Over the biscuit base, pour the filling into the tin and level it evenly. Set in the refrigerator for at least four hours or overnight.
- Throw the salted caramel sauce in a bowl and heat it in the microwave for 15 seconds, or until it can be poured, then pour it over the cheesecake to serve and decorate. If it does not spread or drip sufficiently, use a palette knife to smooth it out and push it to the edges.
- Serve right away, put any leftovers in the refrigerator, and consume within two to three days.
- Note: You can add toppings of your choice such as pecans and apples.
Notes
The cheesecake should be kept for three to four days in the refrigerator. The non-decorated cheesecake can be frozen, but it must first cool in the refrigerator. It will not be as tasty if you freeze it because the texture will change.
You may take the cheesecake out of the tin and store it in a box or tupperware when it has chilled and set. You could also cut it into pieces and freeze them separately. When you are ready for cheesecake, you can then quickly defrost a few pieces at a time.