Salted butter caramel cheesecake
A no bake dessert because we could all use a little bit of sweetness without turning the oven on. I already have several cheesecake recipes on the blog but this one has a different texture, creamier and lighter!
I drizzled salted butter caramel on top because it's sooooo good. But you could add coulis, whipped cream or nothing at all. Enjoy, it's a really good one!
Salt butter caramel cheesecake :
- 75g butter
- 100g speculoos
- 100g digestives/crackers
- 300g cream cheese
- 20cl whipping cream
- 50g sugar
- 1/2 tsp vanilla extract
- a few tbsp salted butter caramel
In a blender or food processor, add speculoos and crackers. Blend until it looks like crumbs. Add it to a bowl.
Add melted butter to the crumbs and mix it in with a spatula until well combined.
Put it in your cheesecake pan. Grab a glass and push the crust down so it's even and well packed.
With an electric beater, whip the whipped cream until thick and peaks hold shapes. Transfer it into a big bowl.
In the same bowl you whipped the cream (don't bother rinsing it), put the cream cheese, vanilla and sugar. Beat until smooth.
Add the cream cheese mixture to the whipped cream and combine gently with a spatula.
Add your cream cheese filling on top of your crust. Spread with a spatula to make it look nice and smooth.
Cover with plastic wrap and refrigerate for at least 5 hours.
Take the cheese cake out of the pan, drizzle with caramel and enjoy!