So it turns out is pecan season and I could very easily pretend I knew it and this was intentional, but, to be honest, this is completely coincidental although probably subconsciously influenced by all the pecans I’m probably seen on social media.
Either way, this no bake cheesecake is full of salted caramel on the inside and topped with yes, even more salted caramel and delicious pecans. And, if you have been here you probably already know, it’s so, so easy to make, you hardly need any time!
A few tips for success:
- Make sure your cream cheese is at room temperature.
- If you make your own salted caramel, either make it on the day so it’s liquid, or put it in the microwave for a few minutes and then wait until it comes back to room temperature. The key is for the salted caramel to be liquid rather than thick.
- Remove the extra humidity from the cream cheese. What I mean by this is, you know the liquid that’s on the cream cheese? Get rid of it and tap your cream cheese with some kitchen roll.
- Freeze your cheesecake for at least 6 hours, but overnight is better, and once ready, allow to warm up at room temperature for 1 hour and then place in the fridge for a further 2.
- This cheesecake is prone to small cracks on the edges, this is caused by the salted caramel not fully solidifying when frozen, do not worry about it, it’s still incredibly delicious!
I hope you enjoy this as much as I do!
No Bake Caramel and Pecan Cheesecake
For the cheesecake:
- 200 gr of digestive biscuits (graham crackers)
- 60 gr of butter
- 280 gr of cream cheese
- 250 gr of double cream
- 150 gr of unsweetened plain greek yoghurt
- 180 gr of salted caramel (see below for recipe)
- 2 tsp of vanilla extract
For the salted caramel:
- 120 ml of water
- 200 gr of light brown sugar
- 114 gr of butter
- 120 ml of double cream
- 1 tbsp of vanilla extract
- 1 tsp of salt
For the top:
- 200 gr of pecans
- 150 gr of salted caramel
- Start by making the salted caramel a 1-2 hours before so it’s completely at room temperature. The caramel needs to be liquid, so do not put it in the fridge.
- In the microwave or in a pot, melt the butter and allow it to cool down for a few minutes.
- In the meantime, crush the digestive biscuits using either a food processor or by putting them in a bag and crushing them with a rolling pin.
- Mix the butter and the biscuits and press them on the bottom of a springform baking pan (mine was 18-20 cm/7-8 inch) and place it in the freezer so it firms up.
- To make the filling, in a large bowl use a hand mixer to beat the cream cheese, vanilla extract, greek yoghurt and salted caramel.
- In a separate smaller bowl, beat the double cream until soft peaks, then transfer it to the larger bowl with the cream cheese and salted caramel mix and fold it with a spatula.
- Take the biscuit base out of the freezer and top it with the cheesecake filling. Place in the freezer for at least 6 hours, but preferably overnight.
- A couple of hours before it’s time to eat, take it out of the freezer and allow it to sit at room temperature for an hour. Then, top up with the pencas and salted caramel and leave it in the fridge until it’s time to eat.