No Bake Salted Caramel Cheesecake with Pretzel Crust
User Reviews
5
No Bake Salted Caramel Cheesecake with Pretzel Crust
Description
No Bake Salted Caramel Cheesecake with Pretzel Crust combines a salty and sweet pretzel crumb base with a creamy cheesecake center infused with salted caramel. The pretzel crust is made by crushing salted pretzels and mixing them with brown sugar and melted butter, then pressed into a springform pan to form a firm foundation. The no bake cheesecake filling blends spreadable cream cheese with sour cream, brown sugar, caramel sauce, and vanilla, folded together with whipped heavy cream to achieve a light yet rich texture.
The salted caramel sauce is homemade by slowly cooking butter and brown sugar, then whisking in warmed cream and vanilla, creating a smooth, rich caramel with salt to balance the sweetness. This sauce is incorporated both into the cheesecake filling and used as a topping, along with a salted caramel whipped cream made by folding caramel sauce into whipped cream and sugar.
This cheesecake does not require baking, relying on the whipped cream's stability for setting, so whipping cream to the right stiffness is crucial for a firm yet smooth finish. The cheesecake can be decorated with extra whole pretzels and a drizzle of caramel for a visually appealing presentation. It is best served chilled, making it ideal for warm weather dessert or when oven use is to be avoided.
Using room temperature cream for the caramel sauce prevents seizing and ensures smooth texture, while soft cream cheese allows easier mixing. If cream cheese blocks are used, they should be softened thoroughly. The whipped cream for the filling should be beaten to stiff peaks but not overbeaten to maintain creaminess. Homemade or store-bought salted caramel sauce can be used depending on preference.
Ingredients
Ingredients for Salted Caramel Sauce
- ½ cup butter see note, unsalted
- 1 cup light brown sugar firmly packed
- 1 teaspoon vanilla extract
- ½ cup heavy cream or double cream, left out at room temperature for about an hour before making the sauce (see note)
- 1 teaspoon salt
Ingredients for Pretzel Crust
- 1½ cup pretzels finely ground in a food processor, crushed; salted
- ¼ cup light brown sugar firmly packed
- ¾ cup butter melted, unsalted
Ingredients for No Bake Salted Caramel Cheesecake
- 1 cup heavy cream or double cream
- ⅓ cup powdered sugar or icing sugar
- 1 teaspoon vanilla extract
- 12 oz cream cheese soft cream cheese (see note, spreadable
- ¼ cup light brown sugar firmly packed
- ¼ cup sour cream
- ¼ cup caramel sauce either your homemade sauce or store bought, salted
Ingredients for Salted Caramel Whipped Cream
- ¾ cup heavy cream or double cream
- 3 teaspoon powdered sugar or icing sugar
- 6 tablespoon caramel sauce using either the homemade sauce or store bought, salted
- pretzels extra whole; salted
- caramel sauce extra whole; salted
Instructions
Instructions for the Salted Caramel Sauce
- Place the butter and brown sugar in a deep sided saucepan over a medium low heat. Cook this, stirring regularly until the butter and sugar melt together. Continue cooking for about 10 minutes, stirring constantly, avoid bringing to a boil.
- Slowly add the cream to the sugar and butter, while whisking continuously. Then add the vanilla extract. Continue whisking until smooth and bring the mixture to a boil.
- Allow to boil for 1 minute, then remove from the heat and pour into a heatproof bowl to cool.
Instructions for Pretzel Crust
- Begin by lining a springform cake pan with parchment paper - this will make removing the cheesecake easier later!
- In a mixing bowl, stir together the crushed pretzel crumbs, brown sugar and melted butter until you have a moistened crumb mixture similar to cookie crumb crust recipes.
- Press this crumb mixture firmly into the base and up the sides of your lined cake pan. Set the crust in the refrigerator to chill while you make your filling.
Instructions for Salted Caramel Cheesecake Filling
- In a mixing bowl or the bowl of a stand mixer fitted with a whisk attachment, add the heavy cream, powdered sugar and vanilla extract. Beat this until stiff peaks form (see note). Set aside.
- In a large mixing bowl, beat together the cream cheese and brown sugar until smooth. Then add the sour cream and salted caramel, again beating until smooth.
- Add your whipped cream to the cream cheese mixture and fold with a spatula to incorporate.
- Spoon the filling into your prepared pretzel crust and spread evenly.
- Reserving 6 tablespoons of your salted caramel sauce for use in your whipped cream topping, pour the remaining salted caramel sauce (roughly ½ cup) onto the top of the cheesecake and gently spread in an even layer.
- Place in the refrigerator to chill and set for at least 4 hours, or overnight.
Instructions for Salted Caramel Whipped Cream and Assembly
- Once the cheesecake has thoroughly chilled and set up, carefully unmould from the springform pan and place on a serving plate or cake stand.
- In a mixing bowl or the bowl of a stand mixer fitted with a whisk attachment, beat the heavy cream, powdered sugar and reserved salted caramel until stiff peaks form.
- Transfer the cream to a piping bag fitted with a star nozzle and pipe swirls around the edge of the cheesecake. (see note)
- Top with pretzels for decoration and serve.
Notes
- Use unsalted butter for the caramel sauce to control the salt level, or reduce added salt accordingly if using salted butter.
- Allow heavy cream to come to room temperature before adding to caramel to prevent seizing.
- Use soft spreadable cream cheese for the filling; if using block cream cheese, soften it completely at room temperature before mixing.
- Beat the cream for the cheesecake filling to stiff peaks without overbeating to ensure proper setting and creamy texture.
- If piping tools are unavailable, a cut corner from a ziplock bag can serve as a simple piping bag or the topping can be dolloped instead.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12slices
Amount Per Serving
Calories 590 kcal
% Daily Value*
| Calories | 590kcal | 30% |
| Carbohydrates | 42g | 14% |
| Protein | 4g | 8% |
| Fat | 46g | 71% |
| Saturated Fat | 29g | 145% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 12g | 60% |
| Trans Fat | 1g | 50% |
| Cholesterol | 133mg | 44% |
| Sodium | 431mg | 18% |
| Potassium | 151mg | 3% |
| Fiber | 0.3g | 1% |
| Sugar | 33g | 66% |
| Vitamin A | 1657IU | 33% |
| Vitamin C | 1mg | 1% |
| Calcium | 93mg | 9% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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