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.

Thermomix Salted Caramel Cheesecake

Julie Carlyle

A delicious salty and sweet caramel cheesecake!

Print Recipe

Prep Time 15

Cook Time 5

Total Time 20

Course Dessert

Cuisine American

Servings people

Calories 470 kcal

Ingredients

Biscuit Base

150 gm gingernut cookies
70 gm salted butter room temperature
½ teaspoon ground cinnamon

Cheesecake Filling

400 gm Philadelphia Cream Cheese
380 gm "Nestles" Caramel Top & Fill
1 Tbs lemon juice
1 teaspoon gelatine
60 ml boiling water

Caramel Sauce

1 cup brown sugar
¾ cup cream
60 gm salted butter
½ teaspoon salt

Instructions

Biscuit Base

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.

Cheesecake Layer

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.

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.

Notes

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.

Nutrition

Calories: 470kcal

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Profile Salted Caramel Cheesecake

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Comments

Linda says

October 18, 2022 at 7:09 pm

Awesome recipe❤ loved by all. Not too sweet. The glasses i used were okay but i feel yours are perfect for this dessert. Would you mind me asking where you purchased them from please.

julie says

October 08, 2022 at 1:36 pm

Please could u suggest an alternative to the Nestle caramel topping? ideally something purer😀

- Julie Carlyle says
  
  October 18, 2022 at 9:33 am
  
  Hi Julie
  The Caramel is made by heating condensed milk until it thickens into a caramel. Unfortunately, this is the only way to make it.
  Julie
  
Daniel Franklin says

March 22, 2019 at 3:40 pm

I have a terrible weakness for cheesecake. This one is excellent and very easy to make.

- Julie Carlyle says
  
  March 22, 2019 at 5:06 pm
  
  I LOVE cheesecake too 🙂 I'm so pleased you enjoyed my recipe xx
  
Justine says

March 03, 2019 at 7:26 am

Made this recipe for a family lunch and it was a hit! It was easy to prepare, looked fabulous and tasted great. I love it when a simple recipe (and my Thermomix) make me look like an awesome cook! Thanks

- Julie Carlyle says
  
  March 03, 2019 at 9:00 am
  
  Hi Justine, I am so pleased that you and the family enjoyed the recipe xx Thanks so much for coming back and letting me know 😊

Thermo "No-Bake" Salted Caramel Cheesecake