Easy No Bake Salted Caramel Cheesecake with video!

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.

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Well, a week later I saw a large tub of Original Philadelphia cream cheese in the fridge, that was about to go out of date.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)

• 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.

• 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).

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.

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.

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).

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.

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.

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.

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.

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 

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!

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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.