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    Home > Cakes, Desserts & Treats

    No-Bake Salted Caramel Cheesecake Bites

    Published: Mar 2, 2016 · Modified: May 11, 2020 by Nicky Corbishley

    Go to Recipe Print Recipe

    No-bake Salted Caramel Cheesecake bites - great for parties!

    No-bake Salted Caramel Cheesecake bites - great for parties!

    Are you a salted caramel lover?

    I think everyone's a salted caramel lover aren't they? How did we ever survive before it was invented!

    You may think that this stuff has only been around for 4 or 5 years, but actually it was invented over 3 decades ago in 1980 by French chocolatier Henri Le Roux. He first created in when making salted butter caramel with crushed nuts (yum!!).

    Salted Caramel Cheesecake Bites step5 collage

    It's fairly easy to make at home (check out my recipe here), but you can also take advantage of the amazing jars of salted caramel you can buy in the supermarket – which means these cheesecake bites can be prepared without the need for melting, boiling, baking or any form of heat whatsoever!

    No-bake Salted Caramel Cheesecake bites - great for parties!

    Most of the caramel sauce goes into the creamy cheesecake mixture, with the rest being drizzled on top, along with a little melted chocolate and a tiny pinch of coarse sea salt.

    I made this recipe first for DIYs.com (check them out for some fab recipe and craft ideas), and I've been looking forward to sharing with you guys too. If only we could have a brew and share an actual plate of them! I guess we'll just have to share them virtually!

    No-bake Salted Caramel Cheesecake bites - great for parties!

    A party dessert - or one to serve on game day – it can be made ahead (sprinkle on the salt just before serving), covered and stored in the refrigerator for up to two days.

    No-bake Salted Caramel Cheesecake bites - great for parties!

    Although this recipe makes 36 bites, I'd probably count on each person having at least 3 - they're so moreish!!

    More Cheesecakes

    Are you after a bit more cheesecake inspiration?  Then why not try one of these:

    Strawberry and vanilla Cheesecake

    Strawberry and Rhubarb Cheesecake Bars

    blueberry and blackberry mason jar cheesecakes

    Spiced Pecan Caramel Cheesecake

    Cheesecake Stuffed Strawberries

    Mini Snickers Cheesecake bites

    The No-Bake Salted Caramel Cheesecake Bites Recipe:

    No-Bake Salted Caramel Cheesecake Bites

    By: Nicky Corbishley
    No-bake Salted Caramel Cheesecake bites - great for parties!
    4.41 from 5 votes
    Rate this Recipe Print Recipe Pin Recipe
    Prep Time 1 hr 20 mins
    Total Time 1 hr 20 mins
    Course Dessert
    Cuisine American, British, French
    Servings 36 bites
    Calories 120 kcal

    Ingredients
     

    • 200 g digestive biscuits or graham crackers (use gluten free digestives if required)
    • 110 g unsalted butter, melted
    • 150 ml double (heavy) cream
    • 300 g cream cheese (I used Philadelphia)
    • 60 g confectioners’ sugar
    • 1 tsp vanilla extract
    • 250 g store-bought thick salted caramel sauce - (it needs to be the spreadable kind from a jar - like this one. If it's not thick the cheesecake mixture will be too runny)
    • 55 g melted milk/semi-sweet chocolate (check for gluten free if required)
    • 1 tbsp coarse rock salt

    INSTRUCTIONS
     

    • Put the biscuits into a large sandwich bag and crush into crumbs using a rolling pin.
    • Place the crumbs into a bowl and mix in the melted butter until thoroughly combined.
    • Spoon into a 20cm x 20cm loose-bottomed baking tin that has been lined with parchment paper and use the back of a spoon to pack it down tightly. Place in the fridge whilst you start on the next layer.
    • Add the cream to a large bowl and whisk to until the cream holds it’s shape. Add the cream cheese, vanilla extract, confectioners’ sugar then whisk again until combined.
    • A little at a time, fold in half of the salted caramel sauce. You want to make sure the cheesecake mixture remains thick and spreadable (so it can hold it's shape), so you may want to add in less caramel sauce if it looks like it's going to thin out the cheesecake mixture too much.
    • Take the biscuit base out of the refrigerator and spread this layer on top. Put back in the fridge for an hour. This will help it to firm up a little bit more.
    • Take out of the refrigerator and lift out the cheesecake using the parchment paper as a handle and place on a chopping board. Carefully slice into 36 pieces (6x6 squares). The cheesecake mixture will be delicate, so cut carefully.
    • Spoon the salted caramel into a piping bag or plastic sandwich bag. Spoon the melted chocolate into another bag. Cut the tips off and drizzle each cheesecake square first with salted caramel and then with melted chocolate. Place a tiny pinch of coarse rock salt on each square, then serve.

    ✎ Notes

    Nutritional information is per bite.

    Nutrition

    Calories: 120kcalCarbohydrates: 11gProtein: 1gFat: 7gSaturated Fat: 4gCholesterol: 21mgSodium: 273mgPotassium: 32mgSugar: 4gVitamin A: 255IUCalcium: 17mgIron: 0.3mg
    Keywords Party Food, picnic
    Tried this recipe?Mention @KitchenSanctuary or tag #KitchenSanctuary on Instagram!
    No-bake Salted Caramel Cheesecake bites - great for parties!

    Hi I’m Nicky

    I love to cook and I want to share with you my favourite, delicious family friendly recipes. I want to inspire you to create fantastic food for your family every day.

    Read More
    « Marinated Greek Lamb with Lemon Roast Potatoes
    Gooey Rolo Stuffed Cookies »

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    Reader Interactions

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    1. Sher says

      May 08, 2020 at 10:24 am

      Hi there. Disappointed. Made the Salted Caramel Cheesecake Bites today . Exactly to recipe. Three hours in the fridge still not set.

      Reply
      • Nicky Corbishley says

        May 11, 2020 at 7:26 am

        Hi Sher, the cheesecake part of the bites are soft (you can’t get them as firm as a baked cheesecake without baking them), but they should still hold their shape when you slice them.
        The cheesecake mixture, although soft, should be spreadable, and should hold its shape when you spread it on the biscuit base. Then should set a little bit more in the fridge. Was the mixture very runny when you put it on the base?

        Reply
    2. Indy says

      April 21, 2020 at 8:37 pm

      4 stars
      I made it today for my brothers birthday, as he prefers cheesecake. But the cheesecake was gooey after 5 mins of taking out of the fridge and it collapsed as soon as i tried taking the slices out

      Reply
    3. Ferhana Abader says

      August 22, 2019 at 1:48 pm

      5 stars
      Hi from south africa. It was absolutely delicious, thank you for sharing 😊

      Reply
    4. Gabrielle Jody says

      August 04, 2018 at 11:19 am

      5 stars
      This is my fave cheesecake recipe. I've made it (at an estimate of) 5 times now and I change it to make it better for the ones I'm making it for, such as:
      Adding chocolate -any chocolate bar or biscuit- into the cheese /cream filling. It tastes absolutely fantastic! <3
      Putting fruit into the cream/cheese filling. Healthier! <3

      Reply
      • Chris Corbishley says

        August 09, 2018 at 12:59 pm

        Loving your modifications, Really glad you are enjoying the recipe 🙂

        Reply
    5. Maria Reyes says

      May 26, 2018 at 12:28 pm

      3 stars
      The recipe looked very promising, however, I have already left my bites in the fridge for 8 hours and they are still as gooey as they were before. I used the exact US measures and I don't understand what I did wrong. I did let the cream get a bit too thick. Could that be the problem? I thought it would just cause a thicker texture.

      Reply
      • Nicky Corbishley says

        May 29, 2018 at 9:14 am

        Hi Maria,
        The cheesecake part of the bites are soft (you can't get them as firm as a baked cheesecake without baking them), but they should still hold their shape when you slice them. Did they hold their shape or where they so soft that they collapsed?

        Reply
        • Maria Reyes says

          May 29, 2018 at 1:44 pm

          They collapsed. I am going to try making it again. I have been spooning out the cheesecake from the pan because it's really good so I think its definitely worth a shot:) I'll let you know what happens.

      • Jenny Kenny says

        November 08, 2018 at 5:21 am

        I had the same issue. Did you figure out what the problem was?

        Reply
    6. SC says

      March 02, 2018 at 4:46 pm

      5 stars
      I love small desserts like this, means I can try different ones if there's a choice or more of the same.????

      Reply
    7. Amy says

      September 05, 2017 at 11:19 pm

      Can these be made in advance and fozen???

      Reply
      • Nicky Corbishley says

        September 06, 2017 at 12:16 pm

        Hi Amy, Although I haven't tried it, I don't think it would work. I think the cream cheese mixture would separate when defrosting.
        You could make them a day ahead and refrigerate though.

        Reply
    8. Julie says

      May 26, 2017 at 8:03 am

      How far in advance can you make them.

      Reply
      • Nicky Corbishley says

        May 30, 2017 at 6:44 pm

        Hi Julie, You can make them up to a day in advance, then cover and refrigerate.

        Reply
    9. Kelsey Pedersen says

      September 27, 2016 at 8:29 pm

      Hi! Can these be made ahead of time and keep in the freezer? And then adding the salt and caramel topping once thawed, prior to serving?

      Reply
    10. Angela says

      April 17, 2016 at 6:55 am

      What's confectioners sugar please?

      Reply
      • Nicky Corbishley says

        April 17, 2016 at 9:53 pm

        Hi Angela - Confectioners' sugar is the same as icing sugar. Hope that helps 🙂

        Reply
    11. Ria says

      March 27, 2016 at 3:02 pm

      This looks delicious. Thanks for sharing the recipe.

      Reply
      • Nicky Corbishley says

        April 03, 2016 at 1:04 pm

        Thanks for stopping by Ria 🙂

        Reply
    12. Charlie says

      March 05, 2016 at 1:58 pm

      What type of cream cheese are you using. Ricotta, Mascarpone, quark?

      Reply
      • Nicky Corbishley says

        March 05, 2016 at 5:57 pm

        Hi Charlie, thanks for the question. I used Philadelphia. I've updated the recipe to state that too now.

        Reply
        • Charlie says

          March 05, 2016 at 6:37 pm

          Thank you

    13. Karen @ Seasonal Cravings says

      March 03, 2016 at 11:18 am

      These are so cute and I love the way you decorated the top!

      Reply
      • Nicky Corbishley says

        March 04, 2016 at 8:13 pm

        Thanks Karen, glad you like them 🙂

        Reply

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