Salted Caramel Cheescake Recipe

Sweet & Salty Heaven: The Ultimate Salted Caramel Cheesecake Recipe – Have you ever dreamed of a dessert that hits all the right notes?

Salted Caramel Cheesecake

Lumina Liu

A decadent no-bake Salted Caramel Cheesecake featuring a crunchy digestive biscuit and pretzel base topped with a creamy, salted caramel filling and garnished with toffee popcorn and pretzels for the perfect sweet and salty dessert experience.

4.9 from 287 votes

Prep Time 30 Minutes

Cook Time

Total Time 8 Hours 30 Minutes

Course Dessert

Cuisine American

Servings 8 servings

Calories 580 calories kcal

Ingredients

 

• 250g Digestive Biscuits
• 75g Pretzels
• 135g Butter, melted
• 450g Cream Cheese
• 1tsp Vanilla Extract
• 100g Icing Sugar
• 150g Caramel
• 1tsp Sea Salt flakes
• 300ml Double Cream
• Caramel Sauce for drizzling
• Toffee Popcorn for topping
• Pretzels for topping

Instructions

 

1. Blitz the biscuits and the pretzels in a food processor and mix the biscuits with the melted butter. Spread on the bottom of an 8″/20cm Deep Springform Tin and press down firmly. Leave to set in the fridge whilst you make the rest!
2. Using an electric mixer, whisk together the cream cheese, vanilla, and icing sugar until smooth and then add the caramel and whisk again until smooth and lump free – this could take a couple of minutes, whisk it at half speed so not too quick or slow!
3. Pour in the double cream & Salt flakes and continue to whisk for a couple of minutes until its very thick and mousse like (mix it on a medium speed). This could take up to 5 minutes depending on your mixer. It will hold itself completely when finished mixing. Spread over the biscuit base and leave to set in the fridge overnight.
4. Remove the Cheesecake from the tin carefully and decorate the cheesecake – drizzle over some of the spare caramel, and then add Toffee Popcorn and more Pretzels!

Nutrition

Calories: 580.00 caloriesFat: 42.00 gCarbohydrates: 45.00 gProtein: 6.00 gSaturated Fat: 26.00 g

Keyword salted caramel cheesecake, no-bake cheesecake, caramel dessert, salted caramel recipe, easy cheesecake, sweet and salty dessert

Something that’s creamy, sweet, salty, crunchy, and utterly divine — all in one bite?

Well, dream no more! This Salted Caramel Cheesecake recipe is seriously about to change your dessert game forever.

Let me tell you, I’ve made a LOT of cheesecakes in my time (probably too many for my waistline’s good), but this one? It’s the show-stopper.

The conversation-ender. The “can-I-please-have-the-recipe” generator!

Why Salted Caramel Cheesecake Is Worth Every Calorie

First things first — can we just take a moment to appreciate the genius that is salted caramel? Whoever first decided to add salt to caramel deserves a Nobel Prize in Deliciousness.

The way that tiny hit of salt cuts through the sweetness and creates this complex flavor bomb? Absolutely magical.

And when you combine that with the rich creaminess of cheesecake? Pure. Dessert. Perfection.

This no-bake Salted Caramel Cheesecake recipe features a pretzel-infused biscuit base (hello, extra saltiness!), silky-smooth caramel cheesecake filling, and toppings that add both visual appeal and textural contrast.

Trust me — it’s easier than you might think and guaranteed to impress!

The Secret to an Irresistible Base

The foundation of any great cheesecake is its base. But this one? It’s not your standard graham cracker situation.

Here’s what makes it special:

• – Digestive biscuits (250g) for that classic, slightly sweet crumble
• – Pretzels (75g) that bring an unexpected salty crunch
• – Melted butter (135g) to bind it all together into delicious perfection

To create this magical base:

1. Grab your food processor and blitz those biscuits and pretzels until they’re fine crumbs. Don’t have a food processor? No problem! Just put everything in a strong plastic bag and attack it with a rolling pin — it’s a great stress reliever too!
2. Mix in that melted butter until every crumb is coated. It should look like wet sand and hold together when you press it between your fingers.
3. Press the mixture firmly into the bottom of an 8-inch springform pan. And I mean firmly — use the back of a measuring cup to really compact it down. This is not the time for gentleness!
4. Pop it in the fridge to set while you work on the filling. Easy as that!

The pretzel addition is the kicker here — it introduces this subtle saltiness and extra crunch that perfectly complements what’s coming next…

Creating Caramel Cheesecake Magic

Now for the star of the show — that heavenly salted caramel cheesecake filling! This is where the magic happens, folks.

Gathering Your Ingredients

Here’s what you’ll need:

• – 450g cream cheese (at room temperature — super important!)
• – 1 tsp vanilla extract
• – 100g icing sugar
• – 150g caramel
• – 1 tsp sea salt flakes
• – 300ml double cream

Can we talk about those sea salt flakes for a second?

Don’t even think about substituting regular table salt! Sea salt flakes dissolve differently and provide these little pockets of saltiness that make each bite an adventure. Worth hunting down, I promise!

The Mixing Method

This part requires a bit of patience, but I’ve got some tricks up my sleeve:

1. In your mixer (I use my trusty KitchenAid with the whisk attachment), combine the cream cheese, vanilla, and icing sugar. Whisk until smooth — we’re talking no lumps whatsoever.
2. Add that luscious caramel and continue whisking until completely incorporated. This might take a couple of minutes, but don’t rush it! I keep my mixer at about half speed for this part.
3. Now for the crucial step — pour in the double cream and sea salt flakes. This is where things get serious!
4. Whisk, whisk, whisk! And then whisk some more. This could take up to 5 minutes depending on your mixer, but STICK WITH IT. You’re looking for a thick, mousse-like consistency that completely holds its shape.

Let me emphasize this because it’s where most people go wrong: Do not under-whip or over-whip!

Under-whipping means your cheesecake won’t set properly. Over-whipping (or whisking too fast) risks splitting the mixture. Medium speed (I use level 6 out of 10) is your best friend here.

When it’s ready, it should look like a perfect meringue — stiff peaks that stand up when you lift the whisk.

Spread this glorious mixture over your chilled biscuit base, smoothing the top with a spatula. Then, the hardest part — waiting. Pop it in the fridge overnight to set. (Yes, I said overnight. Patience yields perfection!)

Decorating Like a Pro

After your cheesecake has set overnight (and you’ve successfully resisted the temptation to peek every hour), it’s time for the fun part — decorating!

Carefully remove your masterpiece from the springform pan. If it’s being stubborn, run a thin knife around the edge first.

Now for the finishing touches:

• Drizzle with additional caramel sauce — be as messy or artistic as you like!
• Sprinkle with toffee popcorn for a surprising crunch and visual appeal
• Add some pretzel pieces to reinforce that sweet-salty theme

The decoration isn’t just about looks — each element adds another layer of flavor and texture to the eating experience. The popcorn brings lightness and crunch, the pretzels add saltiness, and that extra caramel drizzle?

Well, that’s just because more caramel is always a good idea!

Troubleshooting Tips for Salted Caramel Cheesecake Success

Even with the best instructions, things can sometimes go sideways. Here are solutions to common cheesecake catastrophes:

My Filling Is Too Runny!

This happens when the mixture isn’t whipped enough. Unfortunately, once it’s already in the pan, there’s no quick fix. You can try freezing it for a few hours before serving to help it hold its shape better.

Next time, whip until you get those firm peaks — it might take longer than you expect!

My Cheesecake Won’t Come Out of the Pan!

Did you forget to grease the sides? No worries! Let the cheesecake sit at room temperature for about 10 minutes, then run a warm knife around the edges before releasing the springform.

The Top Cracked When I Added the Toppings!

This is actually pretty normal for a no-bake cheesecake — they’re softer than baked varieties. The solution? Embrace it!

Those cracks will just fill with caramel sauce and become part of your design. Or as I like to say, “It’s not a mistake, it’s a caramel river!”

Why This Salted Caramel Cheesecake Recipe Stands Above the Rest

What makes this salted caramel cheesecake recipe different from the hundreds of others floating around the internet? It’s all in the details:

• That pretzel-infused base gives a salty crunch you won’t find in standard recipes
• The precise ratio of caramel to cream cheese creates the perfect flavor balance
• Sea salt flakes distribute through the filling more elegantly than table salt
• The double cream percentage (I specifically call for double cream, not just heavy cream) ensures the right texture

And most importantly? I’ve tested this recipe countless times. I’ve made the mistakes so you don’t have to! Each step is deliberately crafted to ensure success, even if this is your first cheesecake rodeo.

Serving Suggestions to Impress

Want to take your salted caramel cheesecake presentation from great to jaw-dropping? Here are some ideas:

• Warm a small amount of additional caramel sauce and drizzle it over individual slices just before serving
• Add a tiny sprinkle of extra sea salt flakes on top for that instagram-worthy finishing touch
• Serve with a dollop of barely sweetened whipped cream to cut through the richness
• Pair with a shot of espresso or a glass of dessert wine for an extra-special dessert experience

Whether you’re making this for a special occasion or just because it’s Tuesday (hey, Tuesdays deserve celebration too!), this salted caramel cheesecake recipe is guaranteed to please.

It’s the perfect balance of impressive and achievable — exactly what we all want in a dessert recipe!

So, what are you waiting for? Grab your mixer and let’s create some salted caramel cheesecake magic together! And when you make it, please come back and tell me how it went.

Nothing makes me happier than hearing about your kitchen adventures!