This is Philadelphia no-bake cheesecake creamy, rich, and decadent but also incredibly easy to make. Welcome to recipes by Carina where I show you how to make classic and simply delicious recipes, This salted caramel cheesecake is also part of my Philadelphia no-bake cheesecake series which you can find linked below. To get started on this Philadelphia no-bake cheesecake you’ll need some salted caramel sauce.
- 1/4 cups (300ml) heavy whipping cream
- three 8-ounce blocks (690g) cream cheese
- 1/2 cup (100g) granulated sugar
- 2 Tablespoons (20g) confectioners’ sugar
- 1/2 cup granulated sugar
- 2 teaspoons lemon juice
- 1/5 cup (60g) sour cream,
- 1 teaspoon pure vanilla extract
It’s incredibly easy and only requires four ingredients but if you would prefer you can also buy ready-made. I prefer salted caramel to regular caramel here as it helps cut through the sweetness of the . If your caramel sauce isn’t salted, start by adding about a teaspoon of flaky salt and mixing that in. Give it a taste test and if you want it to saltier add a little more.
If you do make your own salted caramel sauce as I have it will last in the fridge for a couple of weeks so just place any leftover you have from this recipe in an airtight container. To make the cheesecake base you’ll need 250g or 9 oz of biscuits. I’m using digestive biscuits but if you don’t have these where you live gram crackers are basically the same thing. You’ll need to crush the biscuits and I find a mini food processor so much easier to do this step. If you don’t have one
you can also just use a plastic bag and a heavy object like a frying pan or rolling pin. I’ll also have a link to all of the equipment that you’ll need to make this recipe. Make sure to let me know which flavor of cheesecake is your favorite. I have so many cheesecake recipes on my channel as they are one of my favorite things to make but I’m always on the look for new flavor ideas. If you are crushing your biscuits by hand they don’t need to be incredibly fine and even, just make sure you don’t have any large lumps. Remove the blade from the processor and pour your crushed biscuits into a bowl. Measure out half a cup, 1 stick, or about 110g of butter. I try to convert my recipes into weight and also volume as I know different people prefer to use different ways of measuring whether that’s cups, grams, or ounces. Place your butter into a small saucepan if you’re melting it on the stovetop or a microwave safe bowl and heat until your butter has melted. Pour the melted butter over the crushed biscuits and use a spoon to
combine the ingredients together until you have the texture of wet sand. Pour the cheesecake base into a lined 8 inch or 20cm cake tin and use the back of a spoon to compact it down into an even layer.
You can bring it up the sides if you would like, but I prefer the look of the set layers of a cheesecake. This now needs to firm up so place it into the fridge while we make the filling. First off we need to whip some cream. You’ll need 400ml which works out to be about 1 and 2/3 of a cup.
Pour the cold cream into a large bowl and start to whip with a whisk. You can also use a hand mixer here if you would prefer but doing it by hand doesn’t actually take too long. If you ever have trouble whipping cream or you always over whip it I have a video full of tips and tricks for getting the perfect cream. Even how to fix it if you have over whipped.
I’ll have it linked below if you want to take a look. Whip the cream to the softly whipped staged as it will be whipped more when all of the ingredients are finely mixed together. Set the bowl to the side while prepping the remaining ingredients. In a larger mixing bowl add your room temperature cream cheese.
Don’t try to use this straight out of the fridge as it will be very stiff and unable to be mixed. Just make sure to remove it about 30 minutes before you start to make the Philadelphia no-bake cheesecake. To sweeten it up, just a little as we will also be adding the salted caramel sauce, measure out a 1/3 cup of icing sugar or powdered sugar.
These are both the same ingredient just different names depending on where you live in the world. Add the sugar to the mixing bowl along with a 1/3 of a cup of your salted caramel sauce. If you’ve just made your caramel sauce make sure it’s had a chance too cool to room temperature so it doesn’t melt any other ingredients. If it’s still a little warm place it into the fridge for 15 to 20 minutes. Using a whisk combine the cheesecake
ingredients together until smooth. The cream cheese may be very lumpy at the beginning but as you whisk it should start to smooth out and become viscous and creamy. Finally, add the softly whipped cream and use the whisk to combine the ingredients well.
Don’t be afraid to give it a good mix as the cream wasn’t fully whipped to begin with. When the salted caramel cheesecake filling is thick and creamy remove the cheesecake base from the fridge and add the filling on top. Use an offset spatula to smooth it out and place it back into the fridge for at least 6 hours but overnight is best. Make sure your salted caramel sauce is being chilled for this time as well. Remove the cheesecake from the fridge and pour about a 1/4 to a 1/3 of a cup of the salted caramel sauce over your cheesecake.Use a spatula to smooth it to the edges but not quite spilling over. Sprinkle the edges with flaky salt and finally place it back into the fridge for at least an hour to firm up. Let me know what cheesecake flavor I hope you give this no-bake salted caramel cheesecake a try. The recipe is incredibly easy but so delicious.