This Salted Caramel Cheesecake recipe is a super easy to make, no bake cheesecake recipe. A delicious dessert, light and creamy with the rich flavours of salted caramel. A buttery biscuit base topped with whipped cream cheese and salted caramel. The must make pudding for Salted Caramel fans!
Some foodie trends come and go, but Salted Caramel doesn’t seem to be going anywhere. I love it just as much now as I did when I first discovered it in BBC Good Food Magazine about a hundred years ago (okay, maybe ten years ago). But who can even remember life before Salted Caramel?!
It was inevitable that at some point it would find it’s way into a cheesecake recipe of mine. What sweet treat can’t be made better by adding it to a cheesecake I ask you?
This Salted Caramel Cheesecake is so loved here, it’s my go to recipe to make for friends for dinner parties and get togethers. Quick to make and easily prepare in advance.
Ingredients
- 250 g Digestive biscuits
- 125 g Butter Unsalted, melted
- 450 ml Double cream Whipped until it forms medium soft peaks (like soft serve ice cream)
- 100 g Icing Sugar Sifted
- 2 x 280g Tubs of Philadelphia Cream Cheese Full fat
- Juice of half a lemon
- 794 g Carnation Caramel (2 x 397g tins)
- Sea salt flakes
Instructions
- Crush the biscuits until they look like lumpy sand. (I did mind in a food processor because I'm lazy!)
- Mix with the melted butter and press into your 7" tin.
- Combine the whipped cream, icing sugar, cream cheese, lemon juice and half of one tin of caramel (about 200g). Fold in gently until fully combined.
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full recipe : www.tamingtwins.com
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