No-bake salted caramel cheesecake, a simple and delicious dessert, perfect for special occasions. It is a variation of the no-bake white chocolate and strawberry cheesecake recipe.
The recipe is very simple, as is making the salted caramel cream to decorate the cheesecake and enrich the cream made with cream cheese. So it’s a cold cake without cream, but obviously not lighter than a regular cheesecake.
My husband loves salted caramel and enjoyed it a lot. My daughters not so much, especially the older one, but she is known to love sweets particularly. Simple, melt-in-the-mouth, and excellent as a dessert for any occasion. Curious to find out how to prepare it? Then let’s head to the kitchen, because the no-bake salted caramel cheesecake will be ready in a click!
If you’re interested in other no-bake dessert recipes, also read:
- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 1 Hour
- Cooking methods: No-bake
- Cuisine: Italian
- Seasonality: All seasons
- Energy 936.24 (Kcal)
- Carbohydrates 75.51 (g) of which sugars 59.17 (g)
- Proteins 12.84 (g)
- Fat 67.45 (g) of which saturated 25.03 (g)of which unsaturated 11.34 (g)
- Fibers 0.89 (g)
- Sodium 775.33 (mg)
Indicative values for a portion of 172 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 7 oz cookies
- 7 tbsp butter
- 1 cup mascarpone
- 1 1/3 cups cream cheese
- 1 cup ricotta
- 3/4 cup powdered sugar
- 5.6 oz caramel (salted)
- 1 tsp gelatin
- 3 tbsp heavy cream
- 3/4 cup sugar
- 1 cup heavy cream
- 6 tbsp butter
- 1 tsp salt
- caramel (to taste)
- 2.3 oz cashews
Tools
- Springform pan 8-inch
- High-sided saucepan
- 2 Bowls
- Blender
- Parchment paper
- Hand whisk
Steps
First, prepare the salted caramel. Put the sugar in a high-sided, thick-bottomed saucepan and let it melt over medium heat. Do not stir, but rather swirl the pan to help the sugar caramelize. Meanwhile, heat the cream in a small pot, bringing it close to a boil.
Once the sugar is melted and has turned amber, lower the heat and pour in the cream, stirring with a whisk. As soon as you pour in the cream, the mixture will bubble up: this is normal. Continue stirring until there are no more bubbles.
At this point, turn off the heat and add the butter and salt. Continue stirring until the butter and salt have dissolved. It will be a very liquid sauce at the moment, but it will become very creamy as it cools. Transfer the cream to a bowl and let it cool.
Melt the butter in the microwave and set aside. Blend the cookies with a blender and transfer them to a bowl. Pour in the melted and cooled butter and mix. You should get a crumbly mixture. Line the base of a 20 cm springform pan with parchment paper and pour in the cookie and butter mixture. Compact well and refrigerate for about 30 minutes. Soak the gelatin in a bowl of cold water for 10 minutes.
Now work on the cream. Put the cheeses in a bowl and add the powdered sugar. Mix with a spoon or hand whisk until you obtain a smooth and velvety cream. Then add 160 g of salted caramel and mix again until well combined.
Squeeze the gelatin and dissolve it in a little hot cream (or milk if you prefer). Pour everything into the cream and mix. Take the pan out of the refrigerator and pour in the cream, distributing it evenly. Then put it back in the fridge to rest for at least 1 hour.
After the resting time, take the cold cake from the fridge and remove it from the mold. Place it on a plate and cover the surface with the salted caramel cream. Add some cashews and serve.
Storage and tips for no-bake salted caramel cheesecake
The no-bake salted caramel cake can be stored in the refrigerator for 1 or 2 days.
FAQ Questions and Answers for no-bake salted caramel cheesecake
Can I use cream?
Yes, you can use cream, but replace it with 250 g of cream cheese.
Can I skip the gelatin?
Yes, you can skip it, but know that it helps keep the cream solid even when you remove it from the mold and prevents it from collapsing.
