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.

Individual Salted Caramel Cheesecakes

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.

Salted Caramel Cheesecake Dessert

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!

5 from 2 votes

Print Recipe

Prep Time 15 mins

Cook Time 5 mins

Total Time 20 mins

Course Dessert

Cuisine American

Servings 8 people

Calories 470 kcal

Ingredients

  

1x2x3x

Biscuit Base

• 150 gm gingernut cookies
• 70 gm salted butter room temperature
• 1/2 tsp ground cinnamon

Cheesecake Filling

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

Caramel Sauce

• 1 cup brown sugar
• 3/4 cup cream
• 60 gm salted butter
• 1/2 tsp 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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Caramel Cheesecake Overhead

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?