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You are here: Home / Dessert / Easy No Bake Salted Caramel Cheesecake with video!

Easy No Bake Salted Caramel Cheesecake with video!

Updated 28 November 2024 Published 6 May 2021 30 Comments

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Easy No Bake Salted Caramel Cheesecake on pedestal Pinterest image
Salted Caramel Cheesecake Pinterest Image
Easy No-bake Salted Caramel Cheesecake Pinterest image.
Easy No-bake Salted Caramel Cheesecake Pinterest image.
Easy No-bake Salted Caramel Cheesecake Pinterest image.
Easy No-bake Salted Caramel Cheesecake Pinterest image.
Easy No-bake Salted Caramel Cheesecake Pinterest image.
Easy No Bake Salted Caramel Pinterest Image

This delicious Easy No Bake Salted Caramel Cheesecake is made with a Lotus Biscoff Biscuit base and topped with vanilla-infused cream cheese spiked with 2 layers of salted caramel spread.

A fuss-free, make-ahead showstopper that’s perfect for entertaining.

Salted Caramel Cheesecake no bake on a blue pedestal with plate and cup.

My Easy No Bake Salted Caramel Cheesecake was born out of necessity recently.

I’m a bit of a butterfly shopper, especially when I go to Lidl and see all their weekly promotions.

Hence, I grabbed a jar of their Salted Caramel Spread, without any recipe ideas in mind.

“What do you do with a jar of Salted Caramel Spread?” I thought to myself!

Well, a week later I saw a large tub of Original Philadelphia cream cheese in the fridge, that was about to go out of date. So then the idea of salted caramel cheesecake struck me.

How do you make Easy No Bake Salted Caramel Cheesecake? (see recipe card for exact instructions)

Easy No Bake Salted Caramel process shots 1 - 6
  • You need just 7 ingredients: Lotus Biscuits, butter, Original Philadelphia cream cheese, double cream, caster sugar, vanilla extract, and salted caramel spread.
  • Start by lining a cake tin with greaseproof paper.
  • Place biscuits in a blender to make fine crumbs (or use the end of a rolling pin in a bowl).
  • Add the melted butter.
  • Mix in until thoroughly distributed.
  • Place crumb mix in the base of a cake tin and flatten with a spatula. (Then put in the freezer).
  • Whisk the double cream to a soft peak stage and place in the fridge.
  • Place Philadelphia cream cheese, caster sugar, and vanilla extract in a bowl.
  • Beat with a whisk until thoroughly combined.
  • Add the cream to the cream cheese mixture.
  • Whisk until just combined.
  • Spoon half the mixture onto the biscuit base.
Easy No Bake Salted Caramel process shots 13 - 18
  • Place half the salted caramel spread in 6 dollops on the cheesecake.
  • Make swirls using a metal skewer.
  • Add the rest of the cheesecake mixture and spread with a spatula.
  • Repeat dollops of salted caramel spread.
  • Make more swirls with a skewer.
  • Chill for 5 hours and serve. (See notes for tip for removing from springform tin).
Slice of Easy Salted Caramel Cheesecake on a plate with fork.

Can you add anything else to this Easy Salted Caramel Cheesecake?

I’ve made this cheesecake twice now and it’s utterly delicious as it is but to ring the changes I would add a layer of banana to the base to make it into a Banoffee Cheesecake.

Why is there no gelatine or vege-gel in this recipe?

It’s easier not to use gelatine or vege-gel but the payoff is having to chill the cheesecake for longer.

My Banoreo Cheesecake with vege-gel takes just 3 hours to set whereas this Salted Caramel one takes at least 5 hours.

Aerial view of Easy Salted Caramel Cheesecake on a pedestal.

Do you need to grease the springform tin to make cheesecake?

I tried buttering the greaseproof paper and the tin’s side and not greasing the side.

Greasing the tin’s side made the cheesecake mixture stick more so I wouldn’t do this again.

Just line the base of the tin with the greaseproof or baking paper to make sliding the cheesecake off the base easier.

Salted Caramel Cheesecake (no-bake) with cut slice with forkful on a plate.

What’s the best way to remove a cheesecake from a springform pan?

After my first attempt at making this Salted Caramel Cheesecake, I found removing the springform outer ring was difficult and messy.

So, for my second attempt, I used a non-stick palette knife which I dipped in boiling water, dried, and ran around the inner edge of the tin. (See notes in the recipe for further instructions).

Salted Caramel Cheesecake (no bake) on a pedestal with plate & cup.
My first attempt before using a hot palette knife to remove the cheesecake from the springform tin.

How many people does this Easy No Bake Salted Caramel Cheesecake serve?

This cheesecake serves 8 – 10 people. Hence, it’s perfect for entertaining at Christmas, Thanksgiving, etc. You can make it the night before then pull out of the fridge and serve.

What should you serve with this Caramel Cheesecake?

It’s delicious served on its own, but you can add some raspberries or other berries for a splash of colour.

Slice of Easy Salted Caramel Cheesecake on a plate with whole cheesecake in background. (aerial view)

How long will Salted Caramel Cheesecake keep for?

You can keep this cheesecake in the fridge for 3 days.

Can you freeze cheesecake?

Yes, you can freeze this cheesecake for up to 3 months.

I would place the decanted cheesecake into a large Tupperware to freeze it (still on the metal base). Then once the cheesecake has frozen, put it in a large freezer bag (minus the base).

I’d keep it in the top drawer part of the freezer to protect it.

Then when you need it put it on a plate covered with a bowl in the fridge to thaw overnight.

Slice of Easy No Bake Salted Caramel Cheesecake on a plate with fork.

Where can you buy Salted Caramel Spread?

I bought my first jar of Salted Caramel Spread in Lidl (own-brand) during a theme week and later found that Tiptree also makes one. There are also many other supermarket own-brand versions out there.

Do you have to use Philadelphia Cream Cheese?

I wouldn’t be able to vouch for how other brands of cream cheese would work but don’t use low-fat cream cheese.

Ingredients for Salted Caramel Cheesecake

Do you have to use branded Lotus Biscuits?

No, the first time I made this I used Lidl’s brand of Speculoos biscuits which come in a smaller pack size. They taste identical to Lotus biscuits in my opinion.

Salted Caramel Cheesecake (no-bake) on a pedestal with cut slice with fork on a plate.

More Cheesecake Recipes

I’m sure I’ve whet your appetite for cheesecake now, so once you’ve made this recipe, here are some more no-bake cheesecakes for you to try!

  • Banoreo Cheesecake 
  • Passion Fruit Martini Cheesecake 
  • Funfetti Cheesecake 
  • Cheesecake with Lime & Ginger 
  • Terry’s Chocolate Orange Cheesecake 
  • Maltesers Cheesecake 
  • Chocolate & Lime Cheesecake Surprise 
Slice of Easy Salted Caramel Cheesecake on a plate with whole cheesecake in background.

I’m sure you’ll love my Salted Caramel Cheesecake as my family couldn’t get enough of it 2 weeks running.

I suggested giving the second one to our neighbours but they were having none of it LOL!

Pin Salted Caramel Cheesecake for later!

Easy No Bake Salted Caramel Pinterest Image

Leave a comment and rating below when you’ve made this recipe; I love getting your feedback! You can also share your pictures by tagging @FabFood4All over on Instagram.

Slice of Easy No Bake Salted Caramel Cheesecake on a plate with fork.
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Easy No Bake Salted Caramel Cheesecake

This delicious Easy No Bake Salted Caramel Cheesecake is made with a Lotus Biscoff Biscuit (Speculoos Biscuit) base and topped with a creamy vanilla infused cheesecake which is spiked with 2 layers of ready made salted caramel spread. A fuss free, make ahead showstopper that’s perfect for entertaining.
Course Dessert
Cuisine American, British
Prep Time 30 minutes minutes
Chilling time 5 hours hours
Total Time 5 hours hours 30 minutes minutes
Servings 10 people
Author Camilla Hawkins

Equipment

  • 20 cm springform cake tin
  • greaseproof or baking paper
  • blender
  • Rolling Pin
  • electric whisk or hand whisk
  • medium sized bowl
  • rubber spatula
  • metal skewer
  • non-stick palette knife
  • serving platter

Ingredients

  • 200 g Lotus Biscoff Biscuits Speculoos Biscuits
  • 75 g unsalted butter melted
  • 300 ml double cream
  • 340 g tub Original Philadelphia cream cheese
  • 100 g caster sugar
  • 1 tsp vanilla extract
  • 210 g jar Salted Caramel Spread

Instructions

  • Line a 20 cm (8 inch) round cake tin with greaseproof or baking paper (no need to grease).
  • Make the biscuits into fine crumbs by either placing in a blender or use the end of a rolling pin to bash in a bowl.
  • Add the melted butter and blend or mix in with a spoon until evenly distributed. (If using a blender, you’ll need to poke the biscuit crumb down with a wooden spoon at intervals as it tends to stick to the sides).
  • Tip crumb mix into the cake tin and pat down evenly with a rubber spatula then smooth it around the outer edge to give a crisp edge.
  • Place tin in the freezer (or fridge if you don’t have room) while you make the cheesecake topping.
  • Whisk the double cream with an electric whisk (or by hand) until it forms soft peaks (it’s so easy to overwhip double cream so only go this far, we don’t want stiff cream as it will get whisked more later).
  • Place cream in fridge.
  • Then whisk together the Philadelphia cream cheese, caster sugar and vanilla extract until thoroughly combined.
  • Next, add the cream and whisk in until just combined. Again, you don’t want to overdo this stage.
  • Place half of the mixture over the biscuit base and smooth out with a spatula.
  • Spoon over half of the salted caramel spread with a teaspoon in 6 evenly spaced mounds.
  • Using a metal skewer (or tip of a very small knife), swirl out each mound to spread the salted caramel (it’s good practice for what you’ll be doing on the top layer).
  • Add the rest of the cream cheese mixture and smooth over with a spatula.
  • Repeat the spooning on of the salted caramel spread (6 mounds) to use up the rest of the jar.
  • Finish off by making more swirls with a metal skewer to make a pretty pattern and fill the surface.
  • Chill the cheesecake in the fridge for at least 5 hrs or overnight.
  • Remove springform tin (see notes for tip) and slide onto a serving platter (the greaseproof paper can stay in place).

Video

Notes

Here’s my tip for removing the cheesecake from the spring form tin without it sticking. Pop a non-stick palette knife blade into a mug of just boiled water, remove and dry. Then run the blade around the inside edge of the cheesecake and unclip the springform tin. Neaten up the edge (if necessary) with another sweep around of a clean palette knife. You can see my first attempt in the landscape shot where I just released the cake tin and didn’t use this trick.

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Reader Interactions

Comments

  1. Aussie

    31/08/2022 at 2:07 pm

    I tried this recipe and slightly modified it to include Battenberg slices around the edges and small Battenberg slices decorating the top, the result is fantastic, my relatives loved it and demanded the recipe? The only problem I had was one cheesecake was not enough for my family members, next time, I will make two?!! I also substituted Philadelphia for Asda’s own brand which is much cheaper and works just as well for me on a tight budget, thank you for your inspiration and sharing these recipes.

    Reply
    • Camilla

      31/08/2022 at 4:00 pm

      I’m intrigued Aussie, did you also use salted caramel in the cheesecake?

      Reply
  2. Trent

    11/08/2022 at 10:52 am

    Tried this recipe this morning, and it tastes great and looks great eventually.
    Thank you so much!

    Reply
    • Camilla

      11/08/2022 at 4:45 pm

      Awesome Trent, so glad you like it:-)

      Reply
  3. Leo

    20/07/2022 at 8:15 am

    Fast and easy to make one! Tried it yesterday and it worked very well! Thank you for sharing.

    Reply
    • Camilla

      20/07/2022 at 12:15 pm

      So glad you like the recipe Leo, it really does deliver with minimal fuss:-)

      Reply
  4. Karen

    25/06/2022 at 6:28 pm

    Absolutely delicious and so easy to make

    Reply
    • Camilla

      26/06/2022 at 1:15 pm

      Thank you Karen, so glad you liked it, I’m all for easy recipes:-)

      Reply
  5. Jessie

    28/03/2022 at 11:31 am

    It looks so delicious. I’m a big fan of cheesecake and salted caramel. I believe they will make a great couple haha. I’m going to make this and give feedback to you later. Thanks for sharing

    Reply
    • Camilla

      28/03/2022 at 11:36 pm

      Excellent Jessie, thank you for taking the time to let me know:-)

      Reply
  6. Sue Ireland

    10/11/2021 at 1:29 pm

    This cheese cake is absolutely lovely, enjoyed making it xx

    Reply
    • Camilla

      10/11/2021 at 2:59 pm

      So very glad you enjoyed it Sue, it is incredibly yummy isn’t it:-)

      Reply
  7. Louise Breden

    26/10/2021 at 10:57 pm

    CAN I USE Digestive bisuits instead, of Biscof biscuits because I have Coeliac Disease, unless you can think of of better gluten free biscuit. To make the salted caramel Chesecake

    Reply
    • Camilla

      27/10/2021 at 12:10 am

      Hi Louise, yes you could use gluten free Digestive biscuits. I’m not au fais with gluten free biscuit flavours but that sounds like a safe bet.

      Reply
  8. https://www.fabfood4all.co.uk/

    17/06/2021 at 11:18 am

    Made them for my birthday – one of the best cake recipes I’ve ever tried!

    Reply
    • Camilla

      17/06/2021 at 4:50 pm

      Excellent, so glad you enjoyed it:-)

      Reply
  9. Elsie M

    01/06/2021 at 6:14 pm

    The caramel cheesecake was a huge hit with family members. I was delighted with the results and am about to make another for this weekend. I froze left overs and thoroughly enjoyed them half frozen!!

    Reply
    • Camilla

      01/06/2021 at 6:38 pm

      Awesome Elsie, I’m so glad you and your family enjoyed it. I don’t blame you for eating it half frozen, hard to resist isn’t it:-)

      Reply
  10. Kay

    17/05/2021 at 9:54 pm

    Super no bake cheesecake, I love the salted caramel sauce with the biscoff biscuits! So yummy!

    Reply
    • Camilla

      17/05/2021 at 10:46 pm

      Thank you Kay, they do marry so well together:-)

      Reply
  11. L Halters

    17/05/2021 at 4:07 pm

    It is amazing. Love the recipe.

    Reply
    • Camilla

      17/05/2021 at 6:31 pm

      Yay, so glad you like it:-)

      Reply
  12. Lesley

    10/05/2021 at 7:18 am

    Lovely cheesecake recipe and so simple to make.

    Reply
    • Camilla

      10/05/2021 at 10:06 am

      Thank you Lesley, so glad you like it:-)

      Reply
  13. Choclette

    09/05/2021 at 7:16 pm

    Ooh my, this cheesecake sounds just about the best ever. CT is a big fan of no bake cheesecakes and I adore salted caramel. It looks quite spectacular too.

    Reply
    • Camilla

      10/05/2021 at 10:08 am

      Excellent, I’m sure you’d both love it then:-)

      Reply
  14. Sisley White - Sew White

    07/05/2021 at 2:39 pm

    This looks really really good! I could dive right in.

    Reply
    • Camilla

      07/05/2021 at 3:22 pm

      Thank you so much Sisley, I can confirm it is really, really good:-)

      Reply
  15. Kat (The Baking Explorer)

    07/05/2021 at 9:32 am

    Salted caramel is always a winner and the swirl design on top is simple, yet so effective!

    Reply
    • Camilla

      07/05/2021 at 3:24 pm

      I’d never had one before but can totally confirm that it’s a winner:-)

      Reply

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