Thermo “No-Bake” Salted Caramel Cheesecake
Hi everyone, how’s your Christmas cooking going? Today I have a fabulous last minute dessert to share. The recipe is for a Thermomix “No-Bake” Salted Caramel Cheesecake and it’s super quick and super easy.
I first shared the recipe on my website, Gourmet Getaways and it’s been one of the most popular recipes. Recently a Thermomix user asked me to convert the recipe for her.
The Salted Caramel Cheesecake is one of my favourite recipes so I was happy to make it again. For a little bit of fun, I made the recipe LIVE on FB! If you’re unsure of any instructions take a look at the Live broadcast.
Whilst the recipe is simple the flavour is fabulous! I promise it’s SOOO good you may hate me forever because it tastes so good!! Like most of the desserts I make, this is a cheats recipe. I call it that because it tastes great but is thrown together with absolutely no fuss.
A delicious salty and sweet caramel cheesecake!
- 150 gm gingernut cookies
- 70 gm salted butter room temperature
- 1/2 tsp ground cinnamon
- 400 gm Philadelphia Cream Cheese
- 380 gm "Nestles" Caramel Top & Fill
- 1 Tbs lemon juice
- 1 tsp gelatine
- 60 ml boiling water
- 1 cup brown sugar
- 3/4 cup cream
- 60 gm salted butter
- 1/2 tsp salt
Place the ginger nut cookies and cinnamon into TM. Blitz 12 sec/Speed 9.
Add the butter. Melt 1 min/100 degrees/Speed 3.
Spoon base loosely into the serving glasses.
Combine the hot water and gelatine in a small glass. Stir until smooth.
Place the Nestle Caramel "Top & Fill", cream cheese, lemon and gelatine in TM. 10 sec/Speed 6.
Scrape down the bowl and repeat. 5sec/Speed 6.
Pour the filling into the serving glasses to form a second layer.
Refrigerate the cheesecakes for at least 2 hours prior to adding the cooled caramel sauce.
In a saucepan combine the butter, sugar, cream and salt.
Simmer the mixture for 4 minutes whilst stirring, it should be bubbling.
Remove the caramel from the heat. Allow the caramel to come to room temperature.
Pour a thin layer of caramel over the cheesecakes
Refrigerate, serve topped with cream and a sprinkle grated chocolate or remaining biscuit crumb.
Allow 3-4 hours for the cheesecake to become firm. This is a recipe for individual glasses and should not be attempted in a springform tin.
I would love to know how you go with this recipe so please feel free to share your pictures on ThermoKitchen.
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Do you have any other favourite recipes you would like me to convert for the Thermomix? Feel free to let me know in the comments?