Do I need to say more?
Ok, so it has been one of those weeks and weekend, and I don’t mean it in a party kind of way, I mean it in a I have been working for 12 hours a day every day! So to be honest, this cheesecake is exactly what I need right now.
I am not exaggerating when I say that I have made this cheesecake about 3 times until I got it completely right, but I think I finally have!
Despite all of my attempts, this cheesecake is actually really easy to make, it does not require baking and it doesn’t have any more sugar than the one on the salted caramel. It has been a massive success in my house, and I hope that it is in yours too!
This is how I made it…
All you need to make this cheesecake is biscuits, butter, honey, cream cheese, double cream, and salted caramel, I also used some pecans on top, but that is up to you!
The first is to do is to melt the butter. While it’s melting, crumb the biscuits in a food processor or alternatively put them in a bag, seal it and hit them with a rolling pin (specially recommended if you are stressed!). Mix the butter with the biscuits and add in the honey. Press your biscuit mix in tart pan and cook in a preheated oven at 180 degrees for 10 minutes and then let it chill completely.
While the biscuit base is cooling down, prepare the filling. In a large bowl, whip the cream cheese, then add the double cream and keep whipping until soft peaks, make sure not to overwhip! Then start slowly adding in the salted caramel. I made my salted caramel on the day, but if you have made it in advance and have it in the fridge and it has solidified, pop it in the microwave just for a couple of minutes until you can put a teaspoon in and stir it, don’t let it get too liquid and make sure it cools down (outside the fridge) before using, using store bought salted caramel is completely acceptable! Add in the salted caramel and mix it with a spatula, I kept trying it as I was adding it to get the perfect taste for me, I would advise you do the same so it feels perfect!
Once mixed, spoon the filling into your biscuit base and chill in the fridge for at least 8 hours, preferably overnight.
Unmould before serving and add a topping if you want, I topped mine mixing salted caramel and pecans.
…. and enjoy!
No Bake Salted Caramel Cheesecake
- 300 gr of digestive biscuits
- 100 gr of butter
- 2 tbsp of honey
- 340 gr of cream cheese
- 300 ml of double cream
- 180 gr of salted caramel + extra for topping (optional)
- Preheat the oven at 180 degrees.
- Melt the butter and crumb the biscuits in a food processor, alternatively, put them in a bag and hit them with a rolling pin until they turn into crumbs.
- Mix the butter and the biscuits and add the 2 tbsp of honey. Press the mix into a tart pan and cook for 10 minutes. Set aside to chill.
- While the biscuits are chilling, prepare the filling. Whip the cream cheese, then add the double cream and keep whipping until soft peaks, make sure not to overwhip.
- Add in the salted caramel and mix it in with a spatula, I kept on tasting it just to make sure it had the right amount, I would recommend doing the same even though I have given you the amount of caramel to use.
- Spoon the filling into the biscuit base and chill for at least 8 hours or preferably overnight.
- Unmould carefully before serving and top, I topped mine with pecans and more salted caramel, but you can get as creative as you want with that!
- Using bought salted caramel is completely fine!
- For my cheesecake I used a 23 cm (9″) silicone and ceramic springform mould