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No Bake Salted Caramel Cheesecake

A rich and creamy no-bake cheesecake topped with a sweet-salty salted caramel sauce, perfect for any occasion.
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Prep Time 20 minutes
Cook Time 4 hours
Total Time 4 hours 20 minutes
Servings: 8 servings
Course: Dessert, Party
Cuisine: American
Calories: 400
Ingredients Method Notes

Ingredients
  

For the crust
  • 200 grams Digestive biscuits or graham crackers Can use gluten-free options if needed.
  • 100 grams Butter, melted Use unsalted butter to control saltiness.
For the filling
  • 500 grams Cream cheese Use full-fat for the best texture.
  • 200 ml Whipped cream Cool whip can be used for convenience.
  • 100 grams Powdered sugar Regular sugar can be used but may take longer to dissolve.
  • 1 teaspoon Vanilla extract Fresh vanilla beans can add a luxurious touch.
  • 150 grams Salted caramel sauce Store-bought or homemade can be used.

Method
 

Preparation
  1. Crush the digestive biscuits or graham crackers in a food processor until finely crumbled. Combine with melted butter and mix until crumbly yet cohesive.
  2. Pour the mixture into a springform pan and press it down evenly using the back of a spoon. Chill in the fridge while you make the filling.
  3. In a mixing bowl, beat the cream cheese until smooth. Gradually add the powdered sugar and vanilla extract, mixing well.
  4. Gently fold the whipped cream into the cream cheese mixture until fully combined, being careful to maintain its light and airy texture.
  5. Swirl in half of the salted caramel sauce into the cream cheese mix for a marbled look.
  6. Pour the cheesecake filling over the prepared crust and smooth the top. Drizzle the remaining caramel sauce over the top.
  7. Cover with plastic wrap and refrigerate for at least 4 hours, or until set.

Notes

For best results, ensure the cream cheese is at room temperature before mixing. Let the cheesecake chill for a longer time for firmer texture. Experiment with different toppings as desired.