No-bake salted caramel cheesecake

Feast your eyes on this delicious no-bake salted caramel cheesecake that is jam-packed full of a salted caramel, creamy cheesecake filling, topped with pretzels and toffee popcorn!

No Bake Salted Caramel Cheesecake Image credit: Jane's Patisserie
Brought to you by Jane's Patisserie

If you LOVE salted caramel and cheesecake we have the perfect treat for you... Here's a recipe by Jane Dunn, a.k.a. Jane's Patisserie you must try!*

Top tips!

  • **It is very important to use salt flakes, not finely ground salt – but if you have to, then use 1/4tsp and taste test it till you reach your desired taste, it is a lot more concentrated when finely ground!
  • You have to make sure that it is full-fat cream cheese that  you use so you know its going to set – I also always set my cheesecakes in the fridge overnight otherwise they risk being a little runny still and slipping off the biscuit base but if you want to risk it then go for it! If you think its not setting, 99% of the time its because you didn't whip it enough! 
  • I have noted from comments on other cheesecake recipes that sometimes the mixture splits – this might be because you have mixed it for too long – you need to keep an eye on it and check it every so often so that you don’t over whip it – but I have also had comments from people saying they have used handheld blenders and liquidisers and food processors and this hasn’t worked – this is because it won’t be whipping it! The idea is to get air into and thicken it like meringue or whipped cream!
  • For any bakeware you might need check out the 'Baking' section on Debenhams.

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For the biscuit base:

  • 250g Digestives/shortbread biscuits
  • 75g salted pretzels
  • 135g unsalted butter, melted

For the filling:

  • 450g full-fat cream cheese
  • 1tsp vanilla bean extract
  • 100g icing sugar
  • 150g caramel – I use Carnations Caramel (Dulce de Leche will work)
  • 1tsp Maldon Sea Salt Flakes**
  • 300ml double cream


  • Caramel drizzle
  • Toffee popcorn
  • Pretzels


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″ Deep Springform Cake Tin and press down firmly. Leave to set in the fridge whilst you make the rest!
Using an electric mixer, I use my KitchenAid with the whisk attachment, 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, I whisk it at half speed so not too quick or slow!
Pour in the double cream & Salt flakes and continue to whisk for a couple of minutes until it's very thick and mousse-like (I mix it on a medium speed, level 6/10) – now this could take up to 5 minutes depending on your mixer, but you seriously have to stick at it – it will hold itself completely when finished mixing (like a meringue does!). If you don’t mix it enough it will not set well enough, but don’t get impatient and whisk it really quick because that’ll make it split! Spread over the biscuit base and leave to set in the fridge overnight.
Remove the cheesecake from the tin carefully and decorate – I drizzled over some of the spare caramel, and then some toffee popcorn and more pretzels!
Last updated 6 months ago

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