Salted Caramel Cheesecake

Salted Caramel Cheesecake

Today I am sharing a really simple recipe for a “no bake” salted caramel cheesecake. I promise this is SOOO good you will hate me forever!!

Like most of the desserts, I make it’s a cheats recipe. By cheat I mean it tastes super good but is quick and simple recipe to cook.

Salted Caramel Cheesecake Cups

Salted Caramel Cheesecake Cups

The Salted Caramel Cheesecake can be two or three layers.

In its simplest form, with just two layers of deliciousness, this dessert takes 5 minutes to make.

You can spend some extra time cooking a praline topping or adding a  layer of salted caramel sauce to the top.

Salted Caramel Cheesecake

Salted Caramel Cheesecake

I was initially cooking the salted caramel cheesecake recipe for family dessert.  I had begun pressing the ginger-nut cookie base into glasses. Then I realised Mr. GG was going to his first ever poker night. I had made six dessert glasses with cheesecake base in the bottom and plenty more base leftover.

I had made six dessert glasses with cheesecake base in the bottom and plenty more base leftover.

Salted Caramel Cheesecake Portrait

Salted Caramel Cheesecake Portrait

Instead of continuing to make the other six glasses I decided to make a batch for Mr. GG to take along to the poker game.

In the cupboard, I had some plastic wine taster glasses. I’m not sure where the plastic glasses came from, but I knew they would be perfect for the dessert.

Ingredients needed for your Salted Caramel Cheesecakes

Salted Caramel Cheesecake Cups Taste
4.73 from 22 votes
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Salted Caramel Cheesecake - No Bake

With this recipe, we cheat a little, but this makes these No Bake Salted Caramel Cheesecakes all the more delicious. They look just like something from a fine restaurant

Course Dessert
Cuisine American, Australian, English
Prep Time 20 minutes
Cook Time 20 minutes
Resting 15 minutes
Total 40 minutes
Servings 14 people
Calories 320 kcal
Author Daisy Edwards

Ingredients

Base

Filling

Salted Caramel Layer

Method

Base

  1. Place the ginger nut cookies in a food process and pulse until crushed.
  2. Add the melted butter and cinnamon to the cookie base and pulse until the butter is evenly distributed.
  3. Press the mixture gently into serving glasses.

Cheesecake Layer

  1. Place the Nestle Caramel "Top & Fill", cream cheese and lemon in the food processor and pulse until smooth.
  2. Pipe or spoon the filling into the glasses to form a second layer.
  3. Refrigerate the cheesecakes for at least 3-4 hours if serving in glasses. If you are making a large cheesecake in a springform pan you will need to refrigerate overnight to enable the dish to set. Alternatively you could add gelatine to set the cheesecake. *Please note, I prefer the cheesecake without gelatine and served in glasses.

Salted Caramel Layer

  1. In a saucepan combine the butter, sugar, cream and salt.
  2. Simmer the mixture for 4 minutes whilst stirring.
  3. Remove the caramel from the heat.
  4. Allow the caramel to come to room temperature.
  5. Pour a thin layer of caramel over the cheesecakes.
  6. Serve with cream and grated chocolate if desired.

Recipe Notes

Please note this recipe is designed to be served in glasses as an individual style dessert. It is not a firm baked cheesecake.

Nutrition Facts
Salted Caramel Cheesecake - No Bake
Amount Per Serving (100 g)
Calories 320 Calories from Fat 144
% Daily Value*
Total Fat 16g 25%
Total Carbohydrates 30g 10%
Protein 10g 20%
* Percent Daily Values are based on a 2000 calorie diet.

 

Since I prepared this dessert, I have made two other desserts in the plastic wine glasses. The first was this Chocolate Mocha Mousse and the second was this Chocolate Raspberry Brownie Trifle.

I’ve found that these are popular for BBQ’s and parties. The plastic wine taster glasses can be found at the “Reject Shop” for Australian readers or here on Amazon for those in the US or elsewhere.