Description
A luscious no-bake salted caramel cheesecake featuring a buttery digestive biscuit base topped with a creamy cream cheese and whipped cream filling swirled with rich caramel, finished with a salted caramel drizzle and sea salt sprinkling. Perfectly balanced sweetness and texture make it an irresistible dessert for any occasion.
Ingredients
Base
- 250 g Digestive biscuits (Crushed)
- 125 g Unsalted butter (Melted)
Filling
- 450 ml Double cream (Whipped to medium soft peaks)
- 100 g Icing sugar (Sifted)
- 560 g Full fat cream cheese (2 x 280 g tubs of Philadelphia)
- 1/2 Lemon (Juice only)
- 397 g Carnation Caramel (Half a tin)
Topping
- 397 g Carnation Caramel (Remaining half tin, plus an extra for drizzling)
- Sea salt (To sprinkle)
Instructions
- Prepare the base: Crush the digestive biscuits until they resemble lumpy sand, using a food processor for ease. Mix the crushed biscuits thoroughly with the melted unsalted butter. Press the mixture firmly and evenly into the base of your chosen tin to form a compact crust.
- Make the filling: Whip the double cream until medium soft peaks form. In a separate bowl, combine the sifted icing sugar, full fat cream cheese, and freshly squeezed lemon juice. Gently fold the whipped cream and about half a tin (approximately 200g) of the Carnation caramel into the cream cheese mixture until the filling is smooth and homogeneous.
- Assemble the cheesecake: Spread the creamy filling evenly over the biscuit base. Dot the remaining half tin of caramel (about 200g) in little pockets across the filling and gently swirl or flatten the top with a spoon or palette knife to create an even surface with caramel patches.
- Freeze: Place the assembled cheesecake in the freezer for at least 2 hours, or preferably overnight, until it firms up sufficiently.
- Finish and serve: Carefully remove the cheesecake from the tin. Pour the remaining caramel over the top, spreading it evenly to cover the surface. Sprinkle sea salt generously over the caramel for a perfect sweet and salty contrast. Slice and enjoy cold.
Notes
- Using a food processor makes crushing the digestive biscuits faster and more consistent.
- Ensure the cream cheese is softened for easier mixing.
- The lemon juice helps balance the richness of the caramel and cream cheese.
- If you don’t have Carnation caramel, you can use dulce de leche or homemade salted caramel as a substitute.
- For best results, allow the cheesecake to freeze overnight rather than just 2 hours.
- To remove the cheesecake from the tin easily, line the tin with parchment paper before pressing in the biscuit base.
- Sprinkle sea salt just before serving to maintain crunch and flavor contrast.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: Western
