No Bake Caramel Cheesecake

Caramel cheesecake dusted with cocoa powder and raspberries on a white plate.

5 from 2 votes

This No Bake Caramel Cheesecake is visually stunning and melt in your mouth sensational. Made by creating a biscuit base followed by a fluffy cream cheese filling topped with caramel sauce. Layer upon layer delivers spoonfuls of caramel cheesecake perfection.

Prep Time30

Refridgerate6

Course: Dessert

Cuisine: Western

Keyword: no bake caramel cheesecake

Servings:

Calories: 654kcal

Author: Adrianne

Ingredients

Cheesecake base

250 grams/ 9 oz Scotch finger biscuits Note 1
2 tablespoons brown sugar Note 2
125 grams/1/2 a stick butter unsalted

Cheesecake filling

300ml/10 oz heavy cream Note 3
3 tablespoons water
3 teaspoons gelatin
500 grams/ 17 oz cream cheese
¾ cup caster sugar
¼ cup icing sugar
¼ teaspoon salt
1 teaspoon vanilla extract
397 grams/14 oz caramel Note 4

Instructions

Cheesecake Base

Cake tin: grease the sides and base of a 20 cm (8 inch) springform cake tin with unsalted butter. Then line with a circular base piece and rectangular pieces around the sides.
Biscuits and sugar: add the biscuits and brown sugar to a food processor and blitz for about 8-10 seconds till they resemble breadcrumbs. Then remove the lid and transfer to a large mixing bowl.
Butter: add the butter to a heatproof jug and melt on the microwave for 2 x 30 second increments (high heat).
Combine: pour the melted butter into the bowl and stir until consistently combined.
Base: transfer the combined biscuit mixture into the prepared tin and push it across the base and up the sides of the tin. Use a small flat bottomed glass to help shape the layer so that the base and sides are even. Once done place the biscuit base into the fridge.

Cheesecake Filling

Booming the gelatin: sprinkle the gelatin over the water in a small bowl and whisk to remove any lumps. Set this aside whilst it firms up.
Cream: pour the heavy cream into a small mixing bowl and use electric beaters to whisk until hard peaks form. Then set aside.
Cream cheese: add the cream cheese, sugar, icing sugar, salt and vanilla to a large mixing bowl and beat to combine.
Heat the gelatin: place the small bowl of firmed up gelatin into the microwave for 12 -15 seconds, high heat. Remove and whisk then pour into the cream cheese mixture, stir to combine.
Cream and cream cheese mixture: gently dollop a large spoonful of the whisked cream into the cheesecake filling. Stir with a spatula to fold in, then add the rest of the cream and again gently fold in.
Transfer: remove the biscuit base from the fridge. Use a long handled rubber spatula to transfer the cream cheese mixture into the set biscuit base and then spread this across the base of the cheesecake.
Caramel: add the caramel to a bowl and whisk so that it is pourable. Then pour most (save some for serving) of this over the top of the cheesecake. Now take a chopstick and swirl to combine the caramel with the cream cheese filling.
Fridge: once you have finished swirling the caramel through the cream cheese mixture, place the cheesecake into the fridge for a minimum of 6 hours.

Video

Notes

Note 1 - Biscuits: I use Scotch Finger Biscuits. You can however, use any plain vanilla (not sugar topped) biscuit. Some other choices are digestives or Marie biscuits, Maria from Aldi (but these are only 200 grams per packet, whereas Woolies Marie biscuits are 250 grams). If you want to make a chocolate base for your cheesecake you can use the equivalent amount of plain chocolate biscuits (not coated ones) in place of the vanilla ones).
Note 2 - Brown sugar: you can omit the brown sugar from the cheesecake base and stick to the simple combination of crushed biscuits and melted butter if you wish to simplify the ingredients.
Note 3 - Cream: this is heavy cream that we use electric beaters to whip. We don't add vanilla or icing sugar when we do this. This ingredient and the technique used is how we create the fluffy cheesecake texture.
Note 4 - Caramel: I recommend either using a can of Dulce de Leche that you cook yourself in the slow cooker or a can of caramel top and fill. Both of these ones 'set'. Other store bought caramel sauces will be hit and miss (also thin and can be watery).

Nutrition