Snack or Sweet
Salted Caramel Cheescake
A no-bake American dessert with a biscuit crust, creamy caramel cheesecake filling, and a salted finish, garnished with caramel drizzle, toffee popcorn, and extra pretzels.
515 min8 servingsMediumAmerican
Steps
- 1
Pulse the digestive biscuits and pretzels in a food processor until finely crushed. Mix with the melted butter, press into the base of an 8-inch (20 cm) deep springform tin, and chill to set.
- 2
Using an electric mixer, beat the cream cheese, vanilla, and icing sugar until smooth, then add the caramel and beat until lump-free.
- 3
Pour in the double cream and sea salt, and whisk until thick and mousse-like. Spread over the biscuit base and refrigerate overnight.
- 4
Carefully remove the cheesecake from the tin and decorate with caramel drizzle, toffee popcorn, and more pretzels.
