Thermo “No-Bake” Salted Caramel Cheesecake

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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

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

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
Prep Time
15 mins
Cook Time
5 mins
Total Time
20 mins
 

A delicious salty and sweet caramel cheesecake!

Course: Dessert
Cuisine: American
Servings: 8 people
Calories: 470 kcal
Author: Julie Carlyle
Ingredients
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
  1. Place the ginger nut cookies and cinnamon into TM. Blitz 12 sec/Speed 9.

  2. Add the butter. Melt 1 min/100 degrees/Speed 3.

  3. Spoon base loosely into the serving glasses.

Cheesecake Layer
  1. Combine the hot water and gelatine in a small glass. Stir until smooth.

  2. Place the Nestle Caramel "Top & Fill", cream cheese, lemon and gelatine in TM. 10 sec/Speed 6.

  3. Scrape down the bowl and repeat. 5sec/Speed 6. 

  4. Pour the filling into the serving glasses to form a second layer.

  5. Refrigerate the cheesecakes for at least 2 hours prior to adding the cooled caramel sauce.

Caramel Sauce
  1. In a saucepan combine the butter, sugar, cream and salt.

  2. Simmer the mixture for 4 minutes whilst stirring, it should be bubbling.

  3. Remove the caramel from the heat. Allow the caramel to come to room temperature.

  4. Pour a thin layer of caramel over the cheesecakes

  5. Refrigerate, serve topped with cream and a sprinkle grated chocolate or remaining biscuit crumb.

Recipe 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 Facts
Thermomix Salted Caramel Cheesecake
Amount Per Serving
Calories 470
* Percent Daily Values are based on a 2000 calorie diet.

I would love to know how you go with this recipe so please feel free to share your pictures on ThermoKitchen.

Profile Salted Caramel Cheesecake

Profile Salted Caramel Cheesecake

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Caramel Cheesecake Overhead

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?

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