Ingredients
For the Biscuit Crust
- 250 g digestive biscuits or graham crackers
- 100 g unsalted butter, melted
- 1 tablespoon brown sugar, optional
- Pinch of salt
For the Cheesecake Filling
- 500 g full-fat cream cheese, softened
- 100 g powdered sugar
- 1 teaspoon vanilla extract
- 300 ml heavy whipping cream, cold
- ½ cup salted caramel sauce
- 1 tablespoon lemon juice
- Pinch of sea salt
For the Salted Caramel
- 150 g granulated sugar
- 60 g unsalted butter
- 120 ml heavy cream
- ½ teaspoon sea salt
- 1 teaspoon vanilla extract
For Decoration
- Extra salted caramel sauce
- Flaky sea salt
- Whipped cream
- Caramel pieces, optional
Instructions
1. Prepare the Biscuit Crust
Place the digestive biscuits into a food processor and crush them into fine crumbs.
If you don’t have a food processor, place the biscuits in a strong zip-top bag and crush them with a rolling pin.
Transfer the crumbs to a bowl and add the melted butter, brown sugar, and a small pinch of salt.
Mix until the crumbs are evenly coated with butter and resemble wet sand.
2. Press the Crust Into the Pan
Line the bottom of a 20 cm (8-inch) springform pan with baking paper.
Pour the biscuit mixture into the pan.
Press it firmly into an even layer using the bottom of a glass or measuring cup.
Make sure the crust is well compressed because this helps it hold together when the cheesecake is sliced.
Place the crust in the refrigerator while you prepare the filling.
3. Make the Salted Caramel
Place the sugar in a medium saucepan over medium heat.
Allow it to melt gradually. Avoid stirring too much at first; gently swirl the pan if necessary.
The sugar will melt and turn into a golden amber caramel.
Once completely melted, carefully add the butter.
The mixture may bubble vigorously, so add the butter slowly and carefully.
Stir until the butter has completely melted.
4. Add the Cream
Slowly pour the heavy cream into the caramel while stirring.
The mixture will bubble considerably.
Continue stirring until the caramel becomes smooth and creamy.
Remove the saucepan from the heat.
Stir in the sea salt and vanilla extract.
Allow the caramel to cool to room temperature.
Important: Don’t add very hot caramel to the cheesecake mixture because it can soften the cream and affect the texture.
5. Prepare the Cream Cheese
Place the softened cream cheese in a large mixing bowl.
Beat until smooth and creamy.
Add the powdered sugar and vanilla extract.
Beat again until there are no lumps.
Add the lemon juice and a pinch of sea salt.
Mix until combined.
6. Add the Caramel
Add about ½ cup of cooled salted caramel sauce to the cream cheese mixture.
Beat gently until the caramel is evenly incorporated.
The filling should have a smooth caramel color and creamy consistency.
7. Whip the Cream
In a separate clean bowl, pour in the cold heavy whipping cream.
Beat until medium-to-stiff peaks form.
Be careful not to overbeat it.
8. Combine the Filling
Add the whipped cream to the cream cheese mixture in two or three additions.
Fold gently with a spatula.
Don’t mix aggressively because you want to keep the filling light and fluffy.
Continue folding until everything is evenly combined.
9. Fill the Cheesecake
Remove the biscuit crust from the refrigerator.
Spoon the caramel cheesecake filling over the crust.
Spread the top with a spatula until smooth.
Gently tap the pan on the counter a couple of times to remove large air pockets.
10. Chill the Cheesecake
Cover the cheesecake and refrigerate for at least 6 hours, preferably overnight.
This step is very important because the cheesecake needs enough time to become firm.
For the cleanest slices, overnight chilling is recommended.
11. Add the Caramel Topping
Once the cheesecake is completely chilled and firm, carefully remove it from the springform pan.
Pour the remaining salted caramel sauce over the top.
Use a spatula to gently spread it toward the edges.
Allow a little caramel to drip naturally down the sides for a beautiful finish.
12. Decorate
Add small swirls of whipped cream around the edge.
Drizzle with additional caramel sauce.
Finish with a few tiny flakes of sea salt.
You can also add caramel pieces or crushed biscuits for extra texture.
How to Get Perfect Slices
For beautiful cheesecake slices, use a sharp knife.
Dip the knife into hot water, wipe it dry, and then slice.
Clean the knife between slices and repeat the process.
This gives you neat, smooth layers showing the biscuit crust and creamy caramel filling.
Tips for Success
Use Full-Fat Cream Cheese
Full-fat cream cheese gives the cheesecake a richer and more stable texture.
Use Cold Cream
Cold heavy cream whips much more easily and helps create a light cheesecake filling.
Don’t Skip the Chilling Time
A no-bake cheesecake needs enough time in the refrigerator to set properly. Six hours is the minimum I recommend, while overnight is even better.
Cool the Caramel
Make sure the caramel has cooled before adding it to the cheesecake mixture.
Don’t Overmix
Once the whipped cream is added, gently fold rather than vigorously beating the mixture.
Add Salt Gradually
Salted caramel should have a noticeable sweet-and-salty flavor, but you can adjust the salt according to your taste.
Easy Shortcuts
If you want to save time, you can use ready-made salted caramel sauce instead of making homemade caramel.
You can also substitute:
- Digestive biscuits with graham crackers
- Chocolate cookies for a chocolate crust
- Vanilla biscuits for a milder crust
- Mascarpone for part of the cream cheese
Storage
Keep the cheesecake refrigerated and covered.
It can generally be stored in the refrigerator for 3–4 days.
You can also freeze individual slices. Wrap them well and place them in an airtight freezer-safe container. Thaw them overnight in the refrigerator before serving.
Serving Suggestions
Serve each slice chilled with:
- Extra salted caramel sauce
- Whipped cream
- A tiny pinch of flaky sea salt
- Crushed biscuits
- Caramelized nuts
- Chocolate shavings
- Vanilla ice cream
Final Result
This No-Bake Salted Caramel Cheesecake has everything you want in an indulgent dessert: a buttery crunchy crust, smooth cream cheese filling, rich caramel flavor, and a delicate salty finish. Since it requires no baking, it’s an excellent make-ahead dessert for birthdays, family gatherings, holidays, or simply when you’re craving something sweet and creamy.
