No Bake Salted Caramel Cheesecake

Salted caramel sauce. Following this crockpot caramel you can make your own.

To make sure that your cheesecake sets properly, it’s best to leave it in the fridge overnight. You should leave it in the fridge for at least 6 hours, otherwise you risk it ending up too sloppy and separating from the biscuit base.

It’s also really important to whisk the filling properly. If you don’t whisk it enough, the filling won’t be thick and creamy enough. That’s why it’s always a good idea to use a stand mixer when whisking your cheesecake filling.

Lastly, always use full fat cream cheese when making no bake cheesecakes. Reduced fat types just don’t produce the same results. Not only will you end up with a sloppy mixture, but it will also be grainy. 

When it comes to making a no bake cheesecake recipe, it’s not necessary to use gelatin. If you whisk the double cream and the cream cheese properly, your cheesecake will set perfectly and without the need for gelatin.

Any kind, as long as it’s full fat cream cheese. A spreadable cream cheese, something like Philadelphia cream cheese, is fine. Just don’t use a low fat version, as your cream cheese mixture will end up too thin and your cheesecake won’t set properly.

Most likely, because you didn’t pack the biscuit crumbs down firmly enough, getting a properly condensed base is essential. Otherwise, the biscuit crumbs won’t hold together.

It could also be that you didn’t use enough melted butter in the mixture or used the wrong-sized cheesecake tin. Just follow the measurements and instructions, and you’ll be fine!

You could add slices of banana and crushed nuts such as pecans, walnuts, hazelnuts, or pistachios, or add toffee popcorn – the kids will love it even more!

This cheesecake can serve between 8-12 people. Of course, the fewer people, the more you enjoy it!

The best way to store salted caramel cheesecake is in the fridge. Place your cheesecake in an airtight container – either sliced and placed into a small container or left whole and placed in a dedicated cheesecake container.

Salted caramel cheesecake will be stored in an airtight container for 2-3 days. Any longer than 3 days, and you’re pushing your luck.

Dairy products shouldn’t be left out of the fridge for more than two hours. So, although you can leave it on the counter for a while, if you don’t want it fully chilled, don’t leave it for more than 2 hours.

Yes, you can! When freezing a cheesecake, you will lose some of the taste and texture, but if you want to keep it longer, it’s the way to go.

I recommend slicing the cheesecake first, then placing parchment paper between each slice. This means you can defrost only as much as you need.

It’s best to let your no bake salted caramel cheesecake defrost in the fridge overnight. This way, you’ll minimise the impact on the taste and texture.

Not really. The measurements are precise, and you must use the right amount of ingredients to fit the size of the cheesecake tin.

You can, of course, double the ingredients and make two cheesecakes!

Yes, it can. You can make it up to 48 hours in advance. Either make the whole thing and leave it in the fridge, or let it set and add the decorations on top before serving.

Removing the cheesecake from the tin can get a little messy if not done right. The last thing you want is to fall at the final hurdle, so it’s important to take your time with this stage of the recipe and make sure that your salted caramel cheesecake is intact when removed.

For me, the easiest way to remove the cheesecake is to use a blowtorch. This might sound extreme, but honestly it’s the best way! These little gizmos are great for getting out of sticking situations and, once you’ve seen how effective it is, you’ll use this method every time.

You can also use a non-stick palette knife. Just dip it in boiling water, and run it around the edge of the tin. Another way is to run a cloth soaked in hot water around the edge of the tin.