Try our salted caramel cheesecake, then try our easy vanilla cheesecake, lime cheesecake, gluten-free cheesecake and more salted caramel recipes.

In this recipe the cream is whipped, giving a lighter, mousse-like texture that works well against the richness of the caramel that is layered in the mixture as well as dripping over the top.

How to make the perfect salted caramel cheesecake: cook's tips

  • If you don’t have a food processor, bash your biscuits in a large, high-sided bowl with the end of a rolling pin until you achieve a fine crumb.
  • This recipe uses almonds but it would work equally well with roughly chopped hazelnuts, pecans or macadamias.
  • If your caramel sets too firm to drizzle, gently warm the jar in a pan of freshly boiled water and stir it to loosen. Drizzle over the cheesecake when it is room temperature – if it is too hot it will melt the mixture.

How to store salted caramel cheesecake: Chill the undecorated cheesecake and jar of salted caramel in the fridge for up to two days. Bring the caramel back to room temperature before decorating. Once assembled, the cheesecake will keep in the fridge for up to two hours.

How to serve salted caramel cheesecake: Take out of the fridge 10 mins before you’re ready to serve.

Salted caramel cheesecake recipe


Salted caramel

  • 200g caster sugar
  • 300ml double cream, room temperature
  • 60g unsalted butter, cubed
  • pinch of sea salt flakes


  • 100g unsalted butter, melted, plus extra for the tin
  • 250g gingernut biscuits
  • 1 tbsp ground ginger
  • 30g flaked almonds, toasted
  • 100g white chocolate, roughly chopped
  • 400ml double cream
  • 600g full-fat soft cheese
  • 50g icing sugar, sifted

Almond brittle

  • 1 tsp neutral oil such as sunflower oil
  • 30g flaked almonds
  • 70g caster sugar
  • pinch of sea salt flakes


  • 30g toffee popcorn
  • 30g white chocolate, roughly chopped
  • pinch of sea salt flakes


  • STEP 1

    Butter and line the base and sides of a 20cm round, springform cake tin with baking paper.

  • STEP 2

    First, make the salted caramel. Heat a large frying pan over a medium-high heat. When it starts to smoke, take off the heat and sprinkle over the caster sugar, swirling the pan so it evenly covers the base. Without stirring, allow the sugar to melt to a deep golden colour, returning it to the heat briefly, if needed, to further melt the sugar. Carefully add the cream and butter. Return to a medium heat and leave to bubble, stirring occasionally, until you have a smooth caramel. When cool enough to taste, season with a pinch of sea salt. Pour into a sterilised jar and set aside.

  • STEP 3

    Blitz the gingernut biscuits and ground ginger in a food processor to a fine crumb. Mix in the almonds and butter until well combined, then tip into the prepared tin and smooth with the back of a dessert spoon. Chill in the fridge until needed.

  • STEP 4

    Gently melt the white chocolate in a heatproof bowl set over a pan of boiling water. In a separate large bowl, use an electric whisk to beat the cream, soft cheese and icing sugar together for 2-3 mins or until it holds it shape. Fold through the white chocolate. Spoon half the mix over the biscuit base then drizzle over 4 tbsp of salted caramel and top with the remaining cheesecake batter. Smooth the top, cover and chill in the fridge for a minimum of 2 hrs or up to 48 hrs.

  • STEP 5

    For the brittle, lightly oil a small baking tray. Put the almonds in a frying pan set over a medium-high heat and toast for 1-2 mins or until lightly golden. Take off the heat, sprinkle over the sugar and swirl the pan, allowing it to evenly caramelise to a deep golden colour. Return to the heat briefly, if needed, to encourage the sugar to caramelise. Pour onto the baking tray and cool fully until hard before snapping into shards.

  • STEP 6

    When the cheesecake is set, remove it from the tin onto a serving plate. Top with caramel, encouraging it to drip down the sides with a teaspoon. Any leftover caramel will keep in the sterilised jar in the fridge for up to 1 month. Pile the popcorn in the middle and top with the almond brittle, white chocolate chunks and a sprinkle of sea salt. The cheesecake will keep in the fridge for up to 2 hrs before serving.

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