No-Bake Salted Caramel Cheesecake!

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

Ingredients

Biscuit Base

• 250 g Digestives/Shortbread Biscuits
• 75 g Salted Pretzels
• 135 g Unsalted Butter (or Stork, melted)

Cheesecake Filling

• 500 g Full Fat Cream Cheese
• 1 tsp Vanilla Extract
• 100 g Icing Sugar
• 150 g Caramel (I used Carnations)
• 1-2 tsp Maldon Sea Salt Flakes
• 300 ml Double Cream

Decorations

• 100 g Caramel
• Toffee Popcorn
• Pretzels

Instructions

For the Biscuit Base

1. Blitz the Biscuits and the Pretzels in a food processor and mix the biscuits with the melted Butter. 
2. Spread on the bottom of an 8"/20cm Deep Springform Tin and press down firmly. Leave to set in the fridge whilst you make the rest!

For the Cheesecake Filling

1. Using an electric mixer, I use my KitchenAid with the whisk attachment, whisk together the Cream Cheese, Vanilla, and Icing Sugar until smooth.
2. Add the Caramel and whisk again until smooth and lump free - this could take a little while, I whisk it at half speed so not too quick or slow!
3. Pour in the Double Cream & Salt flakes and continue to whisk for a couple of minutes until its very thick and mousse like.
4. I mix it on a medium speed, level 6/10 - Now this could take up to 5 minutes, or 30 seconds depending on your mixer, but you seriously have to stick at it. It will hold itself completely when finished mixing (like a meringue does!)
5. If you don't mix it enough it will not set well enough, but don't get impatient and whisk it really quick because that'll make it split. Once mixed, spread over the biscuit base and leave to set in the fridge overnight.

For the Decoration

1. Remove the Cheesecake from the tin carefully and decorate the cheesecake - I drizzled over some of the spare caramel, and then some Toffee Popcorn and more Pretzels!

Recipe Notes

• If it looks like your cheesecake isn't setting, or its a but sloppy, or you're even not sure.. try it anyway. Try to set the mix anyway! If it still doesn't set, freeze it and have an Ice Cream Cheesecake!
• I recommend using an 8"/20cm Deep Springform Tin in this recipe!
• It is very important to use salt flakes, not finely ground salt - but if you have to, then use 1/4tsp and taste test it till you reach your desired taste, it is a lot more concentrated when finely ground!
• You have to make sure that it is Full-Fat cream cheese that you use so you know its going to set
• I also always set my cheesecakes in the fridge overnight otherwise they risk being a little runny still and slipping off the biscuit base but if you want to risk it then go for it! If you think its not setting, 99% of the time its because you didnt whip it enough!

Recipes by www.janespatisserie.com