This recipe makes salted caramel cheesecakes in ramekins. They are no bake cheesecakes so they are much easier to prepare and less time consuming than baked cheesecakes.

These salted caramel cheesecakes are ideal if you need to whip up a delicious dessert in a short space of time.

These cheesecakes are made using cream cheese and whipped cream for a delicious, creamy luxurious dessert. They are finished off with a drizzle of salted caramel which makes them even more delicious.

You can use regular ramekins to make this salted caramel cheesecake recipe or small jars. I used the left-over glass ramekins I had stored from Gu desserts which are the perfect size for these salted caramel cheesecakes.

Ingredients for Salted Caramel Cheesecakes

Please find the full list of ingredients and quantities in the recipe card at the end of the post.

Digestive biscuits – use to make the bases.
Butter – use salted or unsalted butter.
Sugar – I use soft light brown sugar.
Double cream – also known as heavy cream.
Cream cheese – use full fat cream cheese.
Icing sugar – also known as powered sugar or confectioners sugar.
Sour cream – use fresh full fat soured cream.
Vanilla – use good quality vanilla extract or vanilla bean paste.
Salted caramel sauce - for drizzling. You can make my homemade salted caramel.

How to Make Salted Caramel Cheesecakes

1. To crush the digestive biscuits, add them to a food bag and and roll over them with a rolling pin. You can also do this in a food processor. Melt the butter in the microwave for around 40 seconds or until fully melted. Pour the melted butter onto the biscuits and add the sugar then mix them all together.

2. Evenly distribute the biscuit base between the 4 jars and then press the biscuit into the jars using the back of a spoon. Cover the jars with cling film and place the jars in the fridge while you make the filling.

3. To a stand mixer bowl, add the double cream and whisk to medium to stiff peaks on a medium setting. This could take between 1 minute and 4 minutes but be careful not to over whip the cream.

4. To another bowl, add the cream cheese, icing sugar, sour cream and vanilla extract then cream them all together. You can do this using an electric hand whisk.

5. Gently fold the whipped cream into the cream cheese filling and then remove the jars from the fridge. Transfer the cream cheese filling to the jars and spread the filling using a palette knife. Drizzle with salted caramel and sprinkle some crushed digestives on top. Place the jars back in the fridge to set for a minimum of 2 hours then serve.

Recipe Tips

For this recipe, you will need a hand whisk or a stand mixer with a whisk attachment.

Nutrition

Storage

These cheesecakes must be stored in the fridge and can last up to 2 days. I do recommend eating them the same day they are made.

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Salted Caramel Cheesecakes in Pots

This recipe makes salted caramel cheesecakes in ramekins. They are no bake cheesecakes so they are much easier to prepare and less time consuming than baked cheesecakes.

Prep Time15

Chill Time1

Total Time1 15

Yield: 4 servings

Calories: 421kcal

Ingredients

For the Base

60g digestive biscuits 4 digestives biscuits
30g butter salted or unsalted
10g soft light brown sugar

For the Filling

115ml double cream
200g cream cheese
35g icing sugar
1 tablespoon sour cream
1 teaspoon vanilla extract
4 teaspoon salted caramel
½ digestive crushed

Instructions

To crush the digestive biscuits, add them to a food bag and and roll over them with a rolling pin. You can also do this in a food processor. Melt the butter in the microwave for around 40 seconds or until fully melted. Pour the melted butter onto the biscuits and add the sugar then mix them all together.
Evenly distribute the biscuit base between the 4 jars and then press the biscuit into the jars using the back of a spoon. Cover the jars with cling film and place the jars in the fridge while you make the filling.
To a stand mixer bowl, add the double cream and whisk to medium to stiff peaks on a medium setting. This could take between 1 minute and 4 minutes but be careful not to over whip the cream.
To another bowl, add the cream cheese, icing sugar, sour cream and vanilla extract then cream them all together. You can do this using an electric hand whisk.
Gently fold the whipped cream into the cream cheese filling and then remove the jars from the fridge. Transfer the cream cheese filling to the jars and spread the filling using a palette knife. Drizzle with salted caramel and sprinkle some crushed digestives on top. Place the jars back in the fridge to set for a minimum of 2 hours then serve.