Low Fat Caramel Cheesecake Recipe

A delicious No-Bake Cheesecake packed full of a Salted Caramel Cheesecake filling with Pretzels & Popcorn!– A delicious dessert perfect for every occasion!

YES – That’s right… SALTED CARAMEL CHEESECAKE! Hello my actual heaven. After the undoubted & continued success of myNo-Bake Caramel Rolo CheesecakeI decided that it was time to share this beauty – which in my opinion is utterly scrumptious. How can it not be? Its no-bake, its creamy, its delicious, and its heavenly salted caramelly – with popcorn & pretzels involved!

The recipe is very similar to myNo-Bake Caramel Rolo Cheesecakeas its the same sort of base recipe, with a couple of alterations to fit the delicious salty sweet flavouring.This Cheesecake is so incredibly easy to make – simply crush the biscuits & pretzels, mix with the butter, and press to make the base. Cream together the cream cheese, vanilla, and sugar in an electric mixer, add the caramel and mix again, and the cream & salt and mix again and its all done! Decorate how you please!

Salted Caramel Mini Basque Cheesecake Low Calorie, High Protein

I have had several comments over my year of blogging about how amazing my cheesecakes are (thank you!) and that I am indeed the Cheesecake Queen (I’m blushing) but I have had many many many questions about how they set so well without any additions to help it – if you use FULL FAT ingredients, you follow my method, and you’re brave – there is no reason why it won’t work!

You have to stick at it – you have to make sure the mixture is thick and delicious, but not be impatient and make it too quickly – because the mixture might fail! I have personally never ever had a problem – but I do make them pretty damn often as you can tell!

The Pretzels in the base of the cheesecake give it the slightly salty edge that the base desires, with even more pretzels and TOFFEE POPCORN on top, and of course – oodles and oodles of caramel sauce! Seriously though – I adore this recipe, its is delicious, and I know you will all love it too!

Ultimate No Bake Salted Caramel Cheesecake

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Welcome to my Kitchen! I’m Jane, a food writer, photographer and blogger. My goal with this blog is to give you the fun, laughter, confidence and knowledge to bake and cook whatever you fancy! Enjoy! xThis Salted Caramel Cheesecake has a buttery biscuit base, is infused with salted caramel in it's creamy no bake filling, and then a rich luxurious salted caramel sauce is drizzled all over it. It's easy to make, there's no baking involved, and the decoration is simply a gorgeous golden sauce.

To make the biscuit base, blitz the biscuits in a food processor until they become crumbs. Stir in melted butter or baking spread, then press the mixture into the tin until compact and even. Put in the fridge to chill. For the filling, mix the cream cheese, icing sugar and caramel sauce together.

Caramel Cheesecake Recipe: How To Make It

Mix in the double cream until the mixture is very thick and holds its shape. Spoon the filling into the tin over the biscuit base and smooth it out. Put in the fridge for at least 4 hours to set.

To decorate and serve, put the salted caramel sauce in a bowl and microwave it for 15 seconds or until you have a pourable texture, then pour it over the cheesecake.

Mixing salt with super sweet caramel started in France, and it's taken the world by storm. You can now get salted caramel ice cream, salted caramel drinks at your favourite coffee shop, salted caramel fudge, salted caramel chocolate... the list goes on! I have to admit I was skeptical when the flavour first started getting popular, it just didn't sound right to me. But now, well nothing could sound more right! It's the perfect balance of salty and sweet and we all can't get enough of it.

The Best Caramel Pecan Cheesecake

My favourite caramel sauce to use is my Homemade Caramel Sauce, it's rich, smooth and absolutely divine! You can also easily add salt to it to make it into a salted caramel sauce. If you don't want to make your own, it's quite easy nowadays to find a good quality ready made caramel (or salted caramel) sauce in the shops or online. I have used Tesco's Finest, Bonn Maman and Carnation Caramel in the past with great results.

When you’re mixing the filling, you want it to get to a stage where you can scoop some up with your spatula or spoon and you have to give it a tap on the side of the bowl or slight flick of the wrist to get the mixture off the spoon. If it’s sloppy and slides right off the spoon without any encouragement needed, then you need to mix it more. Always use an electric mixer for best results. It’s also very important to use full fat cream cheese and double cream (heavy cream), as any low fat versions will affect the setting of the cheesecake. I always set my cheesecake overnight in the fridge, I’d suggest a minimum of 4 hours.

The cheesecake should be stored in the fridge and will last for 3-4 days. You can freeze the undecorated cheesecake, however you do need to let it set in the fridge first. Setting it in the freezer will affect the texture and it won't be as nice. Once it's set in the fridge, you can remove it from the tin and put the cheesecake in a box or tupperware. You could also slice it up, and freeze in portions. Then you can easily defrost a few slices at a time depending on when you'd like some cheesecake!

No Bake Caramel Turtle Cheesecake Recipe

To see step by step photos and a video showing you how to remove a no bake cheesecake from the tin, as well as the answers to lots of other common no bake cheesecake questions, check out my How to make a No Bake Cheesecake guide!

Yes! To make this recipe gluten free, swap the biscuits in the biscuit base for gluten free biscuits. I would also recommend that you check the packaging of everything you're using in the recipe in case of cross contamination. And especially if you're serving this to someone with an allergy or intolerance.

Yes, you can swap the full fat cream cheese for full fat mascarpone cheese. I prefer using cream cheese as it has that slight 'tang' that you expect from a cheesecake. I find mascarpone to be much creamier and a little too rich. But, if you prefer it then you can absolutely use it instead!

No Bake Caramel Cheesecake

If you have any questions about this recipe, or if something went wrong and you need help, please use the comment form below and I will get back to you. You can also get in touch with me on my Twitter, Instagram or Facebook. I'd love to hear from you!

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Calories: 527 kcal | Carbohydrates: 33 g | Protein: 6 g | Fat: 42 g | Saturated Fat: 24 g | Trans Fat: 1 g | Cholesterol: 127 mg | Sodium: 410 mg | Potassium: 142 mg | Fiber: 1 g | Sugar: 20 g | Vitamin A: 1489 IU | Vitamin C: 1 mg | Calcium: 86 mg | Iron: 1 mgThis Salted Caramel No Bake Cheesecake is rich and decadent with that perfect mix of salt and sweety flavors. The creamy cheesecake is topped with caramel sauce for a truly indulgent and delicious dessert.

Healthy Cheesecake Less Than 100 Calories!

Cheesecakes are one of my favorite desserts (especially no bake cheesecakes), creamy and rich and I love all of the different variations you can make. This salted caramel cheesecake is totally next level, I just know you guys are going to love it!

This cheesecake can be made up to 48 hours ahead of time, making it a great dessert to serve at a dinner party or special occasion. The cheesecake can also be frozen for up to 3 months. Build the cheesecake and then freeze it in the springform pan. Once frozen, place in a freezer bag. Defrost in the fridge overnight before serving.

A no bake cheesecake doesn’t contain eggs, and therefore it doesn’t have to be baked. It is still deliciously smooth and creamy, but it means that you don’t need to be watching the oven.

Salted Caramel Cheesecake

This is a recipe that takes about 4 hours to make with an additional refrigeration time of (at least) 8 hours. BUT…it is worth the time and effort, and a lot of that time is hands off. The crust can be made up to two days ahead if covered and kept refrigerated.

Last step! Don’t forget to show me a pic of what you made!