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If you love the perfect balance of sweet and salty with a creamy, dreamy texture, then you are absolutely going to adore this Salted Caramel Cheesecake {No Bake Recipe} Recipe. It’s a luscious treat that combines rich cream cheese, heavenly whipped cream, and that addictive caramel flavor with just a hint of sea salt to make every bite so unforgettable. Plus, it’s all whipped up in no time and requires zero baking, making it a foolproof winner whenever you want an impressive dessert without the oven fuss.

Ingredients You’ll Need

The image shows eleven white bowls and plates from top to bottom on a white marbled surface, each containing different ingredients. The top left bowl holds a thick, creamy white mixture with a smooth texture, while next to it is a small bowl filled with white granulated sugar. To the right is a larger bowl of fine white powder. Below these, three white eggs rest on the surface beside a bowl of light beige cream with a soft, whipped texture, next to a small bowl of dark brown liquid. Below are three more bowls: one filled with a bright golden-yellow liquid, one with light brown crunchy pieces, and one with a small amount of pale yellow butter cubes. At the bottom, two bowls contain a thick dark brown syrupy liquid and a bright orange-yellow liquid with a smooth texture. photo taken with an iphone --ar 4:5 --v 7

These ingredients are straightforward but crucial, each contributing to the cheesecake’s smooth texture, decadent flavor, and that gorgeous golden color. From the crumbly biscuit base to the velvety cream layer and luscious caramel, everything works together beautifully.

250 g Digestive biscuits (Crushed): Provides a buttery, crunchy base with a subtle sweetness, perfect for holding the cheesecake together.
125 g Unsalted butter (Melted): Binds the biscuit crumbs into a firm crust that’s rich but not overpowering.
450 ml Double cream (Whipped to form medium soft peaks): Adds airiness and lightness, creating a luxuriously smooth filling.
100 g Icing sugar (Sifted): Sweetens the cream cheese mixture delicately without graininess.
560 g Full fat cream cheese (2x280g tubs of Philadelphia): Gives the cheesecake its creamy, tangy base, essential for that classic cheesecake flavor.
1/2 Lemon (Juice only): Brightens the flavor and balances the sweetness with a fresh hint of citrus.
794 g Carnation Caramel (2x397g tins): The star of the show, delivering rich, buttery caramel notes that melt across every bite.
Sea salt: Sprinkled on top to enhance the caramel’s deep flavors by adding that perfect salty contrast.

How to Make Salted Caramel Cheesecake {No Bake Recipe} Recipe

Step 1: Prepare the Biscuit Base

Start by crushing the Digestive biscuits until they resemble lumpy sand—using a food processor is a great shortcut if you want to speed things up. Mix the crushed biscuits with the melted butter until the crumbs are evenly coated. Press this mixture firmly into your chosen tin to form an even, compact base, which will provide a sturdy and tasty foundation for the creamy layers above.

Step 2: Whip the Cream and Mix the Filling

Whip the double cream until it forms medium soft peaks—that means it’s fluffy and holds shape but is still smooth enough to fold gently. In a separate bowl, combine the cream cheese and sifted icing sugar until smooth, then add the freshly squeezed lemon juice to cut through the richness with a fresh tang. Gently fold the whipped cream into the cream cheese mixture to create a light and airy filling.

Step 3: Incorporate the Caramel into the Filling

Add about half of one tin of Carnation Caramel (roughly 200g or 7oz) into your cream cheese mixture. Slowly fold it in until just combined, being careful not to overmix, so you keep a lovely marbled effect and that caramel flavor peeping through in every bite.

Step 4: Assemble the Cheesecake

Spread the caramel-infused filling evenly over the biscuit base using the back of a spoon or a palette knife for a smooth finish. Then, dot the remainder of the caramel from the first tin lightly through the top layer to create sticky, sweet pockets of gooey delight. Flatten gently to keep the surface neat and ready for chilling.

Step 5: Chill and Set

Place your cheesecake in the freezer for at least 2 hours or, even better, overnight. This chilling period allows the filling to fully set and the flavors to meld, while the biscuit base firms up just enough to hold everything together beautifully.

Step 6: Finishing Touches

Once set, carefully remove the cheesecake from the tin. Pour the rest of the Carnation Caramel from the second tin generously over the top. Finally, sprinkle sea salt across the caramel layer to highlight the sweet and salty magic of this cheesecake. If you love that perfect contrast of flavors, don’t skip this step!

How to Serve Salted Caramel Cheesecake {No Bake Recipe} Recipe

The image shows a close-up of a round cake with three layers. The bottom layer is a light brown crumb base, smooth and firm. The middle layer is thick and creamy white, with a soft texture. The top layer is a thick, shiny caramel sauce that spreads over the top and drips down the sides in glossy droplets. The cake sits on a white plate, placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Garnishes

Adding a few garnishes takes this cheesecake from delicious to show-stopping. Try sprinkling chopped toasted pecans for a crunchy texture or a light scattering of flaky sea salt crystals to intensify the sweet-salty combo. A few chocolate curls or shards add an elegant touch that’s as tempting to the eye as to the palate.

Side Dishes

This cheesecake pairs beautifully with fresh berries like raspberries or sliced strawberries, which offer a tart freshness that contrasts perfectly with the rich caramel. A dollop of lightly whipped cream or a scoop of vanilla ice cream can also round out the experience, giving you extra creaminess to enjoy alongside.

Creative Ways to Present

For a festive occasion, serve slices on a cake stand with a drizzle of extra caramel and a sprinkle of sea salt on each plate. Alternatively, create individual servings in small glass jars layered with crushed biscuits and caramel sauce between cheesecake layers for a fun twist. This no bake recipe is as flexible as it is delicious!

Make Ahead and Storage

Storing Leftovers

Keep any leftover cheesecake covered tightly with plastic wrap or in an airtight container in the fridge. It will stay fresh for up to 3 days, maintaining that creamy texture without becoming soggy.

Freezing

The Salted Caramel Cheesecake {No Bake Recipe} Recipe freezes wonderfully. Wrap it well in plastic wrap and then foil to protect it from freezer burn. When you’re ready, thaw overnight in the fridge for the best texture before serving.

Reheating

This cheesecake is best enjoyed cold or at room temperature — reheating is not recommended as it can cause the texture to become oily or grainy and the caramel to lose its shine. Just bring it out of the fridge a little early if you want a softer bite!

FAQs

Can I use a different type of biscuit for the base?

Absolutely! While Digestive biscuits provide the ideal buttery crunch, you can substitute with graham crackers or even a crunchy oat cookie to suit your taste and availability. Just make sure to crush them finely for the best base texture.

Is it possible to make this cheesecake dairy-free?

You can try using dairy-free alternatives for the cream cheese and double cream, but keep in mind that this might alter the rich creaminess that makes this recipe so indulgent. Coconut cream and vegan cream cheese brands are popular substitutes worth experimenting with.

How salty should the sea salt topping be?

The salt should be applied lightly but noticeably. The idea is to enhance the salted caramel’s flavor without overpowering the sweetness. Use flaky sea salt crystals for the best texture and flavor burst.

Can I prepare this cheesecake ahead of time for a party?

Definitely! This recipe is perfect for making a day or two ahead. Its flavors deepen with time, and chilling overnight helps the texture set perfectly. Just finish with the caramel topping and salt immediately before serving for maximum impact.

What’s the best size tin to use for this recipe?

A standard 8 to 9-inch springform tin works great here, giving you a nicely thick cheesecake that serves 12 generous slices. If you want taller or smaller slices, you can adjust the tin size accordingly but keep in mind it may affect chilling time.

Final Thoughts

This Salted Caramel Cheesecake {No Bake Recipe} Recipe is simply a keeper—easy to make, impossibly delicious, and just the right balance of creamy, sweet, and salty all in one bite. Whether you’re impressing guests or treating yourself, it’s a no-bake treasure you’ll turn to again and again. Give it a go and prepare to be amazed by how effortless indulgence can be!

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