Salted Caramel No Bake Cheesecake Recipes

SALTED CARAMEL CHEESECAKE

Steps:

• Heat oven to 350°F. Wrap outside bottom and side of 9-inch springform pan with heavy-duty foil to prevent leaking. Grease inside bottom and side of pan with shortening. In small bowl, mix crust ingredients. Press in bottom of pan. Bake 8 to 10 minutes or until set. Reduce oven temperature to 300°F. Cool crust 10 minutes.
• Meanwhile, in large bowl, beat cream cheese and 1 cup brown sugar with electric mixer on medium speed until smooth. Beat in eggs, one at a time, just until blended. Add 3/4 cup whipping cream and 1/4 cup coffee syrup; beat until blended. Pour filling over crust.
• Bake at 300°F 1 hour 10 minutes to 1 hour 20 minutes or until edge of cheesecake is set at least 2 inches from edge of pan but center of cheesecake still jiggles slightly. Turn oven off; open door 4 inches. Let cheesecake remain in oven 30 minutes. Run small metal spatula around edge of pan to loosen cheesecake. Cool in pan on cooling rack 30 minutes. Refrigerate at least 6 hours or overnight.
• In 2-quart saucepan, melt 1/2 cup butter over medium heat. Add 1 1/4 cups brown sugar and 2 tablespoons coffee syrup. Heat to boiling; cook and stir 1 minute until sugar dissolves. Stir in 1/2 cup whipping cream; return to boiling. Remove from heat. Cool 10 minutes.
• To serve, run small metal spatula around edge of springform pan; carefully remove foil and side of pan. Cut cheesecake into slices. Drizzle caramel sauce over slices; sprinkle with salt. Cover; refrigerate any remaining cheesecake.

NO BAKE SALTED CARAMEL CHEESECAKE RECIPE - (4.3/5)

Steps:

• Stir together the caramel topping and sea salt. (You can adjust the salt to your liking if your sea salt is coarse or fine.) Beat the cream cheese and caramel until creamy. Fold in 2 cups of Cool Whip. Dip 16 Oreo cookies in the cooled coffee and place in the bottom of an 8x8-inch pan. Spread half the caramel cheesecake mixture over the Oreo cookies. Repeat the layers with the remaining cookies and caramel cheesecake. Spread 1 cup of Cool Whip over the top. Refrigerate until set. Top with extra Cool Whip, caramel and chocolate syrups, and extra sea salt if desired. Cut into 16 squares. Store in a tightly sealed container in the refrigerator. Note: Adjust the sea salt to your liking depending on how coarse or fine your grinder makes your salt. If it comes out coarse, you can use more. If the sea salt is finer, it will dissolve and be saltier.

SALTED CARAMEL NO-BAKE CHEESECAKE

Steps:

• Tip the digestive biscuits into a food processor and pulse to fine crumbs. Pour in the butter and caramel sauce and pulse again until damp and sandy. Tip the mixture into a 20cm springform cake tin and use a spoon to press it into an even layer in the base of the tin. Chill for 30 mins.
• For the filling, mix together the soft cheese, salted caramel sauce, sugar and vanilla extract. Once the base is cold and has firmed up, spoon over the filling and smooth the top with the back of the spoon. Chill for at least 4 hrs. If making ahead, wrap the cheesecake and freeze for up to three months instead. Leave in the fridge overnight to defrost.
• To serve, carefully remove the cheesecake from the tin and put onto a serving platter or cake stand. Scatter over the shop-bought chocolates, crushing a few of the malted milk balls, then drizzle with the salted caramel sauce before cutting into slices.